Saskatoon Pie

Preheat the oven to 350°F. Place the rack in the lower third of the oven. Line a baking sheet with aluminum foil to catch drippings.

On a lightly floured surface, roll out 1 disc of pastry into a 12-inch circle, or thereabouts. Place it in the bottom of a 9-inch pie plate, with the pastry overhanging the edges of the pie plate.

To make the filling, place the saskatoon berries in a large bowl and stir in the 1/2 cup sugar and the cornstarch until well combined. Pour the berry mixture into the bottom of the pie. Dot with the butter. On a lightly floured surface, roll out the pastry in another 12-inch circle for the top crust. Use a ruler to guide you when cutting the pastry into 6 wide, long strips to keep the edges straight. Save the 2 end pieces in case you need to do any patching. I like wide strips, but if you like a thinner look, feel free to cut thin strips of pastry. Weave the pastry strips, going over and under, making sure they connect with the edges of the pie crust. Fold over the edges of the bottom crust, tucking in the lattice ends. This will help to trap the juices and give a rustic look.

If you prefer a cleaner, tidier look, you can trim the overhanging pieces and crimp the edges with a fork. Brush the top of the pie with the egg wash. Sprinkle with the remaining Tbsp sugar. Place the pie on the prepared baking sheet and bake it for about 90 – 100 minutes, until it’s golden brown and bubbling. Remove the pie from the oven and place it on a wire rack to cool.

Serve the pie warm or at room temperature with whipped cream or ice cream. Makes 6 servings. This keeps well if covered with plastic and refrigerated for up to 4 days.