Manitoba's Ella Anderson sells some of the tastiest bargains in the West, including this memorable dessert.
- Portion size 8 servings
Ingredients
Method
In saucepan, bring saskatoons and water to boil; reduce heat and simmer for 3 minutes. Combine 2 tsp (10 mL) of the sugar with cream; set aside. Mix together remaining sugar and cornstarch; add to pan and cook, stirring, for about 2 minutes or until thickened. Remove from heat; stir in butter and vanilla. Let cool until warm; stir in strawberries.
On lightly floured surface, roll out half of the pastry and fit into 9-inch (23 cm) pie plate. Pour filling into pie shell. Roll out remaining pastry; moisten rim of pastry shell and fit pastry over filling, pressing gently along rim. Trim edge and crimp; cut star design in centre of pie. Brush lightly with cream mixture.
Bake on baking sheet in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 40 minutes longer or until pastry is golden and filling bubbly. Let cool on rack.
