Roll out half of the pastry dough and form it to fit the bottom of a 9-inch pie plate. Trim edges.
Mix saskatoons (if they are frozen, thaw until the fruit separates), lemon juice, almond extract, sugar, and rice flour together in a large bowl. Pour mixture into prepared pie plate.
Roll out second half of pastry dough, and place over the top of the pie, tucking excess dough under the bottom crust and crimp edges.
Cut a few slits in the top crust to allow steam to escape.
Place on the lowest rack in your oven and bake for 15 minutes at 425 degrees F. Lower the temperature to 350 degrees F and bake for an additional 35 minutes. If you are using frozen saskatoons, you will need an additional 15-25 minutes baking time. If your crust starts to brown too much, cover the edges with aluminum foil.
Remove from oven and let cool for 2 hours before slicing, this will allow the filling to set.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/08/gluten-free-saskatoon-pie.html