Dig into this uniquely Canadian dish filled with sweet Saskatoon berries, wrapped in a tender pie dough, brushed with cinnamon sugar and butter and baked until golden.
Combine all of the ingredients except the butter into a heavy bottom sauce pot and place over medium heat.
Once the juices have started to come out of the berries, turn the heat up to high and continue to cook until the liquid has reduced and the mixture is thick.
Remove from the heat and allow to cool completely before use.
Dice the butter into ¼-inch cubes and place into the fridge.
Mix all of the dry ingredients together in a stainless steel mixing bowl.
Add the diced butter to the flour and using a paddle attachment mix at low speed until the butter is pea meal size.
Add the ice water and mix until just incorporated.
Wrap the dough and place into the fridge for at least 1 hour.
To assemble, place the filling into a food processor and pulse until the berries have all been broken. Place the mix into a piping bag.
Cut the ball of dough into half.
Roll the dough until ¼-cm thick and into a rectangular shape (15-inch by 9-inch). Repeat with the second piece.
Starting ½-inch from the edge of the pastry, pipe the filling approximately 1-cm thick. Leave a 1-inch space then pipe a second line of the filling. Repeat twice more.
Carefully lay the second sheet over top and gently rest on top. Using a chef’s knife, cut in between each row of the filling.
Then cut the strips into 3 inch long pieces and place onto a baking tray lined with parchment paper.
Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350ºF for 8-10 minutes.