Saskatoon Pie
A traditional Canadian dessert featuring a flaky lattice crust and a sweet-tart Saskatoon berry filling, baked until bubbling and golden.
Pasos
- 1
Prepare the pastry by mixing flour and salt, then cut in the unsalted butter and vegetable shortening until the mixture resembles coarse oatmeal with some pea-sized bits.
- 2
Beat the egg and mix with the vinegar; add just enough ice-cold water to reach 1 cup, then stir this into the flour mixture until the dough clings together.
- 3
Divide the dough into 5 discs; wrap tightly and chill 2 discs for 1 hour while freezing the remaining 3 discs for future use.
- 4
Preheat the oven to 350°F 177 °C · 350 °F · Gas 4 · Fuego medio (175°C 175 °C · 347 °F · Gas 4 · Fuego medio). Roll out one disc into a 12-inch circle and fit it into a 9-inch pie plate with the edges overhanging.
- 5
Make the filling by combining Saskatoon berries with 1/2 cup sugar and the cornstarch; pour into the crust and dot with butter.
- 6
Roll out the top crust into a 12-inch circle and cut into six wide strips; weave into a lattice and seal to the edges.
- 7
Brush the lattice with egg wash and sprinkle with the remaining tablespoon of sugar.
- 8
Bake for 90-100 minutes, until the crust is golden and the filling is bubbling. Cool on a wire rack before serving.
- 9
Serve warm or at room temperature with whipped cream or ice cream. Makes 6 servings.
