Saskatoon Pie

Prepare

1. 🥄To make the pastry, place the flour and salt in a large bowl.
2. 🔥Mix well.
3. 🧂Add the cubes of butter and shortening and mix them in (I like to use my hands to mix the fat into the flour, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining.

Steps

1. 🔥Place the egg in a 2-cup measure and beat it with a fork.
2. 🧂Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark.

Prepare

1. 🧂Stir this into the flour mixture, just until the dough clings together.

Steps

1. 🍳I like to use my hands for this part as well, but a wooden spoon would also work.

Prepare

1. 🫇Try not to overmix it.

Steps

1. 🍽️On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions.
2. 🌿Shape each portion into a disc and wrap tightly in plastic.
3. ✨Chill 2 of these discs for 1 hour.
4. 🥄Freeze the other 3 in a resealable freezer bag for future use.
5. 🔥The pastry keeps well in the freezer for up to 2 months.

Prepare

1. 🌿Preheat the oven to 350°F.

Steps

1. ✨Place the rack in the lower third of the oven.
2. 🥄Line a baking sheet with aluminum foil to catch drippings.
3. 🔥On a lightly floured surface, roll out 1 disc of pastry into a 12-inch circle, or thereabouts.

Serve

1. 🥄Place it in the bottom of a 9-inch pie plate, with the pastry overhanging the edges of the pie plate.

Prepare

1. 🔥To make the filling, place the saskatoon berries in a large bowl and stir in the 1/2 cup sugar and the cornstarch until well combined.
2. 🧂Pour the berry mixture into the bottom of the pie.

Steps

1. 🧂Dot with the butter.
2. 🍳On a lightly floured surface, roll out the pastry in another 12-inch circle for the top crust.

Prepare

1. 🍳Use a ruler to guide you when cutting the pastry into 6 wide, long strips to keep the edges straight.

Steps

1. 🫇Save the 2 end pieces in case you need to do any patching.

Prepare

1. 🍽️I like wide strips, but if you like a thinner look, feel free to cut thin strips of pastry.

Steps

1. 🌿Weave the pastry strips, going over and under, making sure they connect with the edges of the pie crust.
2. ✨Fold over the edges of the bottom crust, tucking in the lattice ends.
3. 🥄This will help to trap the juices and give a rustic look.
4. 🔥If you prefer a cleaner, tidier look, you can trim the overhanging pieces and crimp the edges with a fork.
5. 🧂Brush the top of the pie with the egg wash.
6. 🍳Sprinkle with the remaining Tbsp sugar.

Prepare

1. ✨Place the pie on the prepared baking sheet and bake it for about 90 – 100 minutes, until it’s golden brown and bubbling.

Steps

1. 🥄Remove the pie from the oven and place it on a wire rack to cool.

Serve

1. 🔥Serve the pie warm or at room temperature with whipped cream or ice cream.

Steps

1. 🧂Makes 6 servings.
2. 🍳This keeps well if covered with plastic and refrigerated for up to 4 days.