Friday, March 28, 2014


Bags of hand-picked Saskatoon berries in my freezer are there
inviting the summer-taste-in-winter.
Recently my daughter told me about a blueberry cream pie her family enjoyed.
So I made one using Saskatoon berries .. a few days later I made another one ...
and several days later I had a request for yet another one.
What more can I say!

Everything can be prepared the day before which is very convenient.

Prepare the berry filling and refrigerate until needed.

Prepare the cream filling and refrigerate overnight if necessary.

Assemble and chill until serving.

The second time around I forgot the sequence .. so the pudding is on the bottom
and the berries are on top.

I think it looks mouth-watering delicious this way!
 But I will try to remember to put the berries in first because the pie
is easier to serve with cream filling covering the berries.
Either way, it's a win win combination!


Prepare pastry for 9 or 10 -inch pie pan.
Line pan and pre-bake until lightly golden.

½ cup sugar
3 tablespoons cornstarch or Clearjel
1 tablespoon flour
¼ tsp. salt
2½ cups milk
3 egg yolks
1 tsp.. vanilla

In medium saucepan, stir together sugar, cornstarch, flour and salt.  Whisk
1 cup milk and egg yolks together with a fork; strain through sieve into saucepan.
Add remaining milk; cook over medium heat, stirring constantly until mixture thickens
 and boils.  Boil and stir 1 minute longer. Stir in vanilla.
Place plastic wrap directly onto surface of cooked mixture to prevent skin
from forming. Chill until cold.

½ cup sugar
1½ tablespoons cornstarch or Clearjel
½ cup water
½ tsp. lemon juice
2½ cups fresh or frozen Saskatoon berries or blueberries

In a saucepan, blend together sugar and cornstarch.  Add water and lemon juice.
Stir to combine; add berries and cook until thickened, stirring constantly.  Cool.

Whip 1 cup whipping cream and ¼ cup powdered sugar together until
stiff but not grainy.

When ready to assemble pie, spoon berry mixture into cool pie shell.
Top with chilled cream pudding, smoothing top.
Spread with whipped cream, adding a swirled border if desired.

Yield: 6 to 8 servings

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