Pie are Round

It's good to see that even in my absence the excitement continues to build as the Saskatoonberry Pie baking contest approaches. The 100th edition of the Priddis-Millarville Country Fair is set to begin and all entries must be in no later than friday at midnight. As such tonight I will make my 5th and final test pie before the main event. In a subtle psychological jibe at the competition I leaked the fact that I'll be going with only 1-2 tbsps of tapioca...a bold move that one local critic called "foolhardy at best". Whether or not I actually go that low is my little secret.
I had planned to attempt a pork crust but upon a carelful re-reading of the contest rules I came upon this little used clause:
5055A: Pies may be one or two crusted with the optional top crust being either pastry(lattice or full), or crumb. No meats, meat pastes or meat substitutes may be used .
What a bunch of countrified bastards!! If it's any consolation I'll be using lard in the crust (kosher laws be damned..there's $1,000 bucks at stake here!!)
And so as we speak the Twin Counties are abuzz with pre-fair activity as preparations enter their final stages. Farmers groom their livestock for showing, craftspeople ready there goods, and housewives and predominantly gay men put the finishing touches on their kitchen delicacies.
The Saskatoon is an unwieldy beast of a berry. I climbed the mountains of Jasper looking for guidance and enlightenment and came down knowing that I'll need skill, cunning, and no small quantity of good fortune (and much less tapioca) to succeed. I promise you this: I will do my very best and return to Montreal with my head held high.