Saskatoon Berry Pie
A classic prairie-style pie filled with sweet, juicy Saskatoon berries nestled in a flaky, buttery lattice crust. Perfect served warm with a scoop of ice cream or a dollop of whipped cream.
Ingredients
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All purpose flourβ 851.8 g π§ 1.42 L π₯ 6 cup
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Vegetable Shorteningβ 217.7 g π§ 236.6 ml π₯ 1 cup
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Unsalted Butterβ 224.8 g π§ 236.6 ml π₯ 1 cup
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Unsalted Butterβ 28.1 g π§ 29.6 ml π₯ 2 tbsp
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Cornstarchβ 28.8 g π§ 44.4 ml π₯ 3 tbsp
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Eggβ 50 g π₯ 1 pcs
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Eggβ 50 g π₯ 1 pcs
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Sugarβ 15 g π§ 17.6 ml π₯ 1ΒΌ tbsp
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Sugarβ 12.6 g π§ 14.8 ml π₯ 1 tbsp
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Vinegarβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
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Saltβ 11.8 g π§ 9.9 ml π₯ 2 tsp
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Waterβ 250 g π§ 250 ml π₯ 1 cup
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Waterβ 14.8 g π§ 14.8 ml π₯ 1 tbsp
Also in this recipe
- Saskatoon Berries 5 cup
Total nutrition
7193 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- To make the pastry, place 720 g (6 cups) of all-purpose flour and 2 tsp of salt in a large bowl and mix well. Add 225 g (1 cup) of cubed unsalted butter and 190 g (1 cup) of vegetable shortening, working them into the flour with your hands or a pastry blender until the mixture resembles coarse oatmeal with some pea-sized bits remaining. In a 500 ml measuring cup, beat 1 large egg with a fork, then beat in 15 ml (1 tablespoon) of vinegar and enough ice-cold water to bring the total liquid to 240 ml. Stir the liquid into the flour mixture just until the dough comes together β do not overmix.
- On a lightly floured surface, gather the dough into a ball and divide it into 5 equal portions. Shape each into a disc and wrap tightly in plastic wrap. Refrigerate 2 discs for at least 1 hour. Freeze the remaining 3 discs in a resealable freezer bag for future use; they keep well for up to 2 months.
- Preheat the oven to 175Β°C (350Β°F) and position the rack in the lower third of the oven. Line a baking sheet with aluminium foil to catch any drips.
- On a lightly floured surface, roll out one chilled pastry disc into a circle approximately 30 cm (12 inches) in diameter. Transfer it to a 23 cm (9-inch) pie plate, letting the edges overhang. Combine 750 g (5 cups) of Saskatoon berries with 120 g (Β½ cup) of sugar and 24 g (3 tablespoons) of cornstarch in a large bowl until well coated. Pour the berry mixture into the pastry-lined pie plate and dot evenly with 30 g (2 tablespoons) of unsalted butter.
- Roll out the second chilled pastry disc into another 30 cm (12-inch) circle. Using a ruler as a guide, cut it into 6 wide, long strips. Weave the strips over and under one another across the top of the filling to form a lattice, pressing the ends onto the rim of the bottom crust. Fold the overhanging edge of the bottom crust up and over the lattice ends and crimp or tuck to seal, giving a rustic finish. For a neater look, trim the overhang and crimp the edges with a fork.
- Whisk together 1 beaten egg and 15 ml (1 tablespoon) of water to make an egg wash. Brush the lattice and crust edges with the egg wash, then sprinkle with the remaining 12 g (1 tablespoon) of sugar. Place the pie on the foil-lined baking sheet and bake for 90β100 minutes, until the crust is deep golden brown and the filling is bubbling. Transfer to a wire rack to cool. Serve warm or at room temperature with whipped cream or ice cream. The pie keeps well covered in plastic wrap in the refrigerator for up to 4 days.
Source:
TheMealDB
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