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1
Mix the flour, butter, salt, and cardamom.
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2
Add water and mix until it becomes a ball.
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3
Be sure not to overmix.
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4
Preheat the oven to 350 degrees F.
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5
Flour surface and rolling pin to roll pastry out on.
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6
Roll to about 1/4-inch.
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7
Place in a 9-inch pie dish and crimp the edges.
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8
Line crust with foil to maintain shape.
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9
Bake at 350-degrees for about 20 minutes.
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10
Remove foil and continue baking for another 5 minutes.
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11
Remove and let cool.
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12
To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve.
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13
This will take some time but it is essential to remove all of the seeds.
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14
Add water to Salmonberry juice to make 1 1/2 cups of liquid.
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15
Put the juice and water into a pan.
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16
Add sugar and salt.
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17
Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture.
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18
Cook on medium heat, stirring constantly for about 5 to10 minutes.
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19
Do not scorch.
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20
Remove from heat and let cool.
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21
Add remaining berries, stir and pour into the pre-baked shell.
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22
Chill pie until completely cold.
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23
Whip cream until stiff peaks form.
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24
Pipe or spread over the top of the pie and serve.
