The Juneberries are ready for picking…
The robins and their babies are happy.Filling:
3 ½ c juneberries
¾ c sugar
2 T flour
2-crust pie shell:
2 c flour
¾ c Crisco
dash salt
5 T cold water
Mix flour, Crisco and salt in mixing bowl. Add cold water one tablespoon at a time, and do not overmix. Split dough into 2 pieces. Roll out first crust dough onto floured surface and place into pie pan. Mix filling in a mixing bowl and place into pie pan. Roll out your second crust and place on top of pie filling. Fold over crust edges, press with fork, and poke fork holes on top to allow pie to breathe. Sprinkle top with a bit of sugar and bake for one hour in preheated 400° oven. Cool for 2 hours and serve.
No pie for me this year; my juneberries have that rust… is it cedar-apple rust or juniper rust? Whatever… most of them look just awful. Birds are happy though.
We call these Saskatoon berries here (or Service berries). I always have a good crop and have made jam with them as well as pie. The birds love them.
Never heard of Juneberries. I’ll have to find out what they are called here. I’d still be inclined to use other berries for the pie and leave these for the birds.
Not a berry we have, but the color is beautiful!
Beautiful photos. Especially that of the baby robin 🙂
I don’t believe I’ve ever tasted a Juneberry. They are very pretty; I’m assuming they’re sweet also.
Ruth: Funny… in May when it’s blooming I call it a Serviceberry, but now that there’s berries it’s a Juneberry. I bet they make a nice jam?
NCMountainWoman: Lots of common names – the latin is Amelanchier. The birds do love it!
FC: Yeah… I’m pretty sure you could find it somewhere in Fla.
Sekhar: Hey thanks.
Jane Marie: Yes… sweet and almond tasting sort of.