Saskatoon Berry Crostatas

You may remember my BFF Angela sent me a care package from Manitoba a while back. Tucked inside the box, along with some gorgeous creamed honey, Manitoba maple syrup and a bag of hemp hearts, was a can of Saskatoon Berry pie filling.

Yesterday afternoon, when I was checking on my Vin d'Orange, I saw the can of pie filling sitting on the pantry shelf and decided to make Crostatas.

From Wikipedia: 'Similar to the French galette, an (Italian) crostata is a rustic free-form version of an open fruit tart that may also be baked in a pie plate.'

I know fresh fruit, or even frozen fruit, is better than canned, and I would definitely love to try fresh Saskatoon berries, but for now, the canned pie filling would have to do.

I highly recommend Ina Garten's Crostata dough recipe. I've been making it for a few years now and it always turns out beautifully - I just change the filling based on current season, craving or inspiration.

To make a nice clean circle, I roll out small balls of dough, flip a cereal bowl upside down, then use a sharp knife to cut around the edge of the bowl.

After my dough circles are cut, I dollop a generous amount of pie filling in the middle of each circle and start folding in the edges of the dough all the way around the outside. When all of the crostata edges are folded, I dip my finger in egg white and rub the white over the exposed crust of each crostata and then, I sprinkle the crusts with coarse white sugar.

To me, the canned Saskatoon Berry pie filling kind of tasted like a cross between cherry pie and blueberry pie - all in all not a bad thing - but I'm hoping once I finally make it out west to visit my BFF, I'll get to try the real deal!

What about you? Have you ever had Saskatoon berries?