The Saskatoon berry is so ingrained into the native food culture in southern state that it might be conspicuous if it were really missing. native stores like Co-Op (a huge market chain for those that aren’t familiar) will really carry Saskatoon food. I even have bought Saskatoon scones and muffins from the Co-Op in aristocrat, state right aboard the quality edible fruit and blueberry. typically|this can be} often one issue I’ve entirely encounter in state, I even have withal to look out Saskatoon merchandise on thought shelves in state withal.
Picking Saskatoon berries is in addition one issue my sister which i grew up doing which we’ll smell a tree loaded with berries a mile away.
SASKATOON BERRY HISTORICAL FACTS
Klamath Indian legends relate that the first of us were created from Saskatoon bushes
Okanagan Indians distinguished eight fully completely different sorts of Saskatoons, varied in their quality for feeding recent or drying.
Pemmican was a combination of dried lean meat (bison, moose or deer) that was ground, mixed with thawed fat, Saskatoons and fashioned into cakes Young cut shoots mashed produce, and dry leaves were accustomed produce a tea The Thompson and Interior Salish tribes used the fruit to create a dye
- 4 cups Saskatoon berries
- 1/2 cup white sugar
- 1 tsp extra white sugar
- 2 1/2 tbsp corn starch
- 14 1/2 oz pastry (pie crust for one 9 inch pie)
- 1 egg for brushing the top
Gently toss together your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are coated.Place your bottom crust into the pie plate.
Pour your berries into the pie plate.
Add butter on top if desired.
Cover with your crust.
Brush your pie crust with the egg then sprinkle the sugar on top.
Pinch the seams together and mark your pie vents as you like.
Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
Remove from the oven and cool on a baking rack.