I feel like there's no point in making a pie with a store-bought
crust - I might as well buy the whole pie. Crusts can be pretty hard to
make though. You have to work really fast and keep your ingredients cold
so the dough doesn't get to gluey. Here's my attempt at making one for
some saskatoons I picked at Riverbend Gardens here in the city.
I had to pick all the stems off the saskatoons I picked. Then I rolled out the dough and put it in the pie plate. It did not look pretty
Tossed the saskatoons with sugar, flour, and lemon zest and poured them in the shell with some chunks of butter on top.
Put the second crust on and cut the excess off (I made a little raspberry tart out of the extra that could be a flail all on its own), then tried to attach the two edges and make them look fancy.
The finished product
definitely doesn't look pro but tasted pretty darn good.
-Stephanie (Food Flail's first guest writer!)
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