Blueberries may be substituted for Saskatoons.

In saucepan, combine saskatoon berries, lemon rind and juice, sugar, cornstarch and 1/4 cup water. Bring to boil, stirring; reduce heat and simmer, stirring for 3-5 minutes or until liquid is thickened. Remove from heat; let cool.

Divide pastry in half; roll out 1 half on lightly floured surface into 14x10-inch rectangle. Transfer to parchment paper lined 15x10-inch baking sheet. Mix together egg yolk and 1 ts water; brush over 1/2-inch border at edges of pastry. Spoon half of saskatoon mixture over 1 long half of rectangle; fold pastry over, pressing edges together firmly with fork.

Brush top with egg mixture; cut steam vents in top. Repeat with remaining pastry and saskatoon mixture.

Bake in 425F 220 °C oven for 15 minutes. Reduce heat to 350F 180 °C; bake for 15-20 minutes or until golden brown.

94 Presented in article by Elizabeth Baird: "A Blend of Native and New" Recipe developed by Jackfish Lodge, Saskatoon, Saskatchewan, Canada

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