Dessert
Homemade Saskatoon Pie
This version of Homemade Saskatoon Pie is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
17 Min Prep
🔥
10 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 6 cups All purpose flour
- 2 tsp Salt
- 1 cup Unsalted Butter
- 1 cup Vegetable Shortening
- 1 large Egg
- 1 tablespoon Vinegar
- Splash Water
- 5 Cups Saskatoon Berries
- 1/2 cup Sugar
- 1 tablespoon Sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Unsalted Butter
- 1 beaten Egg
- 1 tablespoon Water
Instructions
1
To make the pastry, place the ground mix and seasoning in a large mixing bowl.
2
incorporate well.
3
introduce the cubes of margarine and shortening and incorporate them in (I like to use my hands to incorporate the fat into the ground mix, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining.
4
Place the egg in a 2-cup measure and beat it with a fork.
5
Beat in the acetic liquid and just enough ice-cold aqua to bring it to the 1-cup mark.
6
agitate this into the ground mix mixture, just until the pastry mix clings together.
7
I like to use my hands for this part as well, but a wooden spoon would also work.
8
Try not to overmix it.
9
On a lightly floured surface, gather the pastry mix into a ball and divide it into 5 evenly sized portions.
10
Shape each portion into a disc and wrap tightly in plastic.
11
chill 2 of these discs for 1 hour.
12
Freeze the other 3 in a resealable freezer bag for future use.
13
The pastry keeps well in the freezer for up to 2 months.
14
Preheat the oven to 350°F.
15
Place the rack in the lower third of the oven.
16
Line a baking sheet with aluminum foil to catch drippings.
17
On a lightly floured surface, roll out 1 disc of pastry into a 12-inch circle, or thereabouts.
18
Place it in the bottom of a 9-inch pie plate, with the pastry overhanging the edges of the pie plate.
19
To make the filling, place the saskatoon berries in a large mixing bowl and agitate in the 1/2 cup granulated sugar and the cornstarch until well combined.
20
transfer the berry mixture into the bottom of the pie.
21
Dot with the margarine.
22
On a lightly floured surface, roll out the pastry in another 12-inch circle for the top crust.
23
Use a ruler to guide you when cutting the pastry into 6 wide, long strips to keep the edges straight.
24
Save the 2 end pieces in case you need to do any patching.
25
I like wide strips, but if you like a thinner look, feel free to cut thin strips of pastry.
26
Weave the pastry strips, going over and under, making sure they connect with the edges of the pie crust.
27
Fold over the edges of the bottom crust, tucking in the lattice ends.
28
This will help to trap the juices and give a rustic look.
29
If you prefer a cleaner, tidier look, you can trim the overhanging pieces and crimp the edges with a fork.
30
Brush the top of the pie with the egg wash.
31
scatter with the remaining Tbsp granulated sugar.
32
Place the pie on the prepared baking sheet and bake it for about 90 – 100 moments, until it’s golden brown and bubbling.
33
Remove the pie from the oven and place it on a wire rack to cool.
34
dish up the pie toasty or at room temperature with whipped dairy reduction or ice dairy reduction.
35
Makes 6 servings.
36
This keeps well if covered with plastic and refrigerated for up to 4 days.
Recipe Information
Cuisine
Canadian
Canadian
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
27 mins
27 mins
Recipe Time chart
Preparation Time
17 minsCooking Time
10 minsTotal Time
27 minsMaster Chef
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