Snack

Saskatoon Pie

Name: Saskatoon Pie
Prep time: 45 min
Cook time: 160 min
Total time: 205 min
Cuisine: Canadian
Ingredients: 6 cups all-purpose flour; 2 tsp salt; 1 cup unsalted butter, cubed; 1 cup vegetable shortening; 1 large large egg, beaten; 1 tablespoon vinegar; ice-cold water, ice-cold, Splash; 5 cups Saskatoon berries; 1/2 cup sugar; 1 tablespoon sugar; 3 tablespoons cornstarch; 2 tablespoons unsalted butter, cut into small pieces; 1 beaten egg, beaten; 1 tablespoon water; plastic wrap, as needed; resealable freezer bag, as needed; aluminum foil, as needed

A classic Canadian pie with a flaky lattice crust and a sweet, bubbling Saskatoon berry filling.

3 hr 25 min
620 kcal
Vegetarian
Canadian
Dessert

Mellowpan tip: Makes 6 servings, plenty to share.

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Ingredients

For 6 servings

Steps

Step 1:
Place the flour and salt in a large bowl and mix well.
Step 2:
Add the cubed butter and shortening. Mix them into the flour with your hands or a pastry blender until the mixture resembles coarse oatmeal with some pea-sized pieces remaining.
Step 3:
Place the egg in a 2-cup measure and beat it with a fork.
Step 4:
Beat in the vinegar and enough ice-cold water to bring the mixture to the 1-cup mark.
Step 5:
Stir the egg mixture into the flour mixture just until the dough clings together. Do not overmix.
Step 6:
On a lightly floured surface, gather the dough into a ball and divide it into 5 equal portions.
Step 7:
Shape each portion into a disc and wrap tightly in plastic.
Step 8:
Chill 2 pastry discs for 1 hour. Freeze the remaining 3 discs in a resealable freezer bag for future use; they keep for up to 2 months.
1 h
Step 9:
Preheat the oven to 350°F and place a rack in the lower third of the oven.
Step 10:
Line a baking sheet with aluminum foil to catch drippings.
Step 11:
On a lightly floured surface, roll out 1 chilled pastry disc into an approximately 12-inch circle.
Step 12:
Place the pastry in the bottom of a 9-inch pie plate, leaving the pastry overhanging the edges.
Step 13:
Place the Saskatoon berries in a large bowl. Stir in the 1/2 cup sugar and cornstarch until well combined.
Step 14:
Pour the berry mixture into the pastry-lined pie plate and dot with butter.
Step 15:
On a lightly floured surface, roll out the second pastry disc into another approximately 12-inch circle.
Step 16:
Using a ruler as a guide, cut the top pastry into 6 wide, long strips, saving the 2 end pieces for patching if needed.
Step 17:
Weave the pastry strips over and under across the filling, making sure they connect with the edges of the pie crust.
Step 18:
Fold the edges of the bottom crust over, tucking in the lattice ends. Alternatively, trim the overhang and crimp the edges with a fork for a tidier finish.
Step 19:
Brush the top of the pie with the beaten egg and sprinkle with the remaining tablespoon of sugar.
Step 20:
Place the pie on the prepared baking sheet and bake for about 90 to 100 minutes, until golden brown and bubbling.
90–100 min
Step 21:
Remove the pie from the oven and cool it on a wire rack.
Step 22:
Serve warm or at room temperature, optionally with whipped cream or ice cream.