Saskatoons are far from in season, I realize – but blueberries are close. And local saskatoons can be had by the bagful from the freezer at the farmers’ market.
This is about the time of year I start wanting pie – more so than my usual every day pie craving, that is – and berry pie in particular; one that will preferably release purple juices into my vanilla ice cream.
A saskatoon pie also makes for a nostalgic sweet for mothers in law in the hospital, where the desserts that arrive on the nightly dinner tray rhymes with hell-O and comes in a plastic cup.
This isn’t the prettiest pie I’ve made – I had slightly less pastry than I needed, left over from another baking project – but someone once said that the best kind of pie is the kind that’s on the table. I don’t worry about the oohing and aahing, so long as it tastes delicious.
And it should be noted that saskatoon pie – which is mostly berries, really, wrapped in crisp butter pastry bound in part with an egg – is the perfect springtime breakfast food. I heartily endorse it as an accompaniment to your coffee, or for elevenses.