Marlene, I make saskatoon pies all the time but I don't make them that way. I put the bottom pastry in the pie plate, then I sprinkle about 1/4 cup flour on it. In another bowl I toss my saskatoons with sugar, flour and about 1/3 cup lemon juice. The saskatoons get coated with a thick slurry, sort of a paste. Then I dump the filling in the bottom shell, slap the top pastry crust on top, crimp the edges and bake til the juices bubble up out of the slits. Thats usually about 1 - 1.5 hours at 350. I suggest you put a cookie sheet under your pie tin.