Saskatoon Pie

Instructions

1. 1

   Mix Flour and Salt

   5 min

   In a large mixing bowl, combine all-purpose flour and salt. Stir the mixture well until evenly distributed to ensure a balanced flavor throughout the crust.

2. 2

   Blend Butter and Shortening

   8 min

   Add unsalted butter and vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to blend until the texture resembles coarse oatmeal, with some pieces about the size of peas remaining for flakiness.

3. 3

   Prepare Egg Mixture

   5 min

   In a separate bowl, crack 1 large egg and beat it lightly. Mix in vinegar and add enough ice-cold water to reach a total of 1 cup. Stir this liquid into the flour mixture until it is just incorporated; do not overmix to keep the crust tender.

4. 4

   Shape and Chill Dough

   8 min

   Transfer the dough onto a lightly floured surface and shape it into a ball. Divide the dough into 5 equal pieces, flatten each into a disc, and wrap 2 discs tightly in plastic wrap. Chill in the refrigerator for 1 hour, while freezing the remaining 3 discs for future use.

5. 5

   Preheat Oven and Prepare Sheet

   2 min

   Set your oven to preheat at 350°F (175°C) and adjust the oven rack to the lower third position. Prepare a baking sheet by lining it with aluminum foil to catch any drips during baking.

6. 6

   Roll Out Bottom Crust

   8 min

   Take one disc of chilled pastry and roll it out on a floured surface into a circle approximately 12 inches in diameter. Carefully place the rolled pastry into a 9-inch pie plate, allowing the edges to overhang slightly for a rustic look.

7. 7

   Prepare Berry Filling

   5 min

   In a large bowl, combine saskatoon berries, 1/2 cup sugar, and cornstarch. Gently toss the berries with the sugar and cornstarch until they are well coated, then pour the filling into the prepared pie crust. Dot the top with 2 tablespoons unsalted butter for added richness.

8. 8

   Create Lattice Top Crust

   8 min

   Roll out another disc of pastry into a 12-inch circle for the top crust. Cut this circle into 6 wide strips and weave them over and under to create a lattice design on the pie. Tuck the edges of the bottom crust over the ends of the lattice for a neat finish.

9. 9

   Finish Pie Edges and Glaze

   5 min

   If desired, trim the edges of the crust for a cleaner look and crimp them with your fingers or a fork to seal. Brush the top lattice crust with the beaten egg for a golden finish and sprinkle the remaining 1 tablespoon sugar over the top for a sweet crunch.

10. 10

    Bake Pie

    ~2 hr

    Place the pie in the preheated oven and bake for 90-100 minutes. Watch for the crust to turn a golden brown and for the filling to bubble; this indicates it's fully cooked. If the edges brown too quickly, cover them with foil.

11. 11

    Cool and Serve

    1 min

    Once baked, remove the pie from the oven and let it cool on a wire rack to set the filling. Serve warm or at room temperature, and consider adding a dollop of whipped cream or a scoop of ice cream for an extra treat.