Saskatoon Pie

Name: Saskatoon Pie
Prep time: 1 h 25 min
Cook time: 1 h 40 min
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 6 cups all purpose flour; 2 tsp salt; 1 cup unsalted butter; 1 cup vegetable shortening; 1 egg; 1 tbsp vinegar; Splash water; 5 cups saskatoon berrie; ½ cup sugar; 1 tbsp sugar; 3 tbsp cornstarch; 2 tbsp unsalted butter; 1 egg; 1 tbsp water

A weekend Canadian dessert. Ready in about 3 hours 5 minutes. Difficulty: more effort.

1 hr 25 minPrep (about)
1 hr 40 minCook (about)
3 hr 5 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

7 ½ cups all purpose flour
1 ¼ cups unsalted butter
1 ¼ cups vegetable shortening
1 egg
Splash water
6 ¼ cups saskatoon berrie
⅔ cup sugar
1 ½ tbsp sugar
4 tbsp cornstarch
2 ½ tbsp unsalted butter
1 egg
1 ½ tbsp water

Sauces & oils

1 ½ tbsp vinegar

Spices & seasonings (1): salt

2 ½ tsp salt

How to make it

Steps in our own plain words.

To make the pastry.
Place the flour and salt in a big bowl.
Mix well.
Add the cubes of butter and shortening.
Mix them in till it looks like coarse oatmeal using some pea-sized bits remaining.
Place your egg in a 2-cup measure.
Beat it with a fork.
Beat in the vinegar and enough ice-cold water.
Bring it to the 1-cup mark.
Stir this into the flour mixture, until the dough clings together.
Try not to overmix it.
Gather the dough in a ball and divide it into 5 sized portions on a lightly floured surface.
Shape every portion in a disc and wrap tightly in plastic.
Chill 2 of these discs.
Keep going for 1 hour.
Freeze your other 3 in resealable freezer bag for future use.
The pastry keeps fully in your freezer for up to 2 months.
Turn the oven on to 350°F.
Place your rack in your lower third of the oven.
Line a sheet pan with aluminum foil to catch drippings.
Roll out 1 disc of pastry in a 12-inch circle, or thereabouts on a lightly floured surface.
Place it in bottom of a 9-inch pie plate, using your pastry overhanging your edges of the pie plate.
To make the filling.
Place the saskatoon berries in a big bowl.
Mix in your ⅔ cup sugar and the cornstarch till well mixed.
Pour the berry mix into the bottom of the pie.
Dot with the butter.
Roll out your pastry in another 12-inch circle for your top crust on a lightly floured surface.
Use ruler to guide you when cutting your pastry in 6 wide, long strips to keep your edges straight.
Save the 2 end bits in case you need.
Do it to do any patching.
Weave your pastry strips, going over plus under, making sure they connect using the edges of the pie crust.
Fold over your edges of the bottom crust, tucking in your lattice ends.
This will help to trap your juices and give a rustic look.
If you prefer cleaner, tidier look, you can trim your overhanging bits and crimp the edges with a fork.
Brush the top of your pie with the egg wash.
Sprinkle with the remaining Tbsp sugar.
Place the pie on the prepared sheet pan.
Bake it for around 90 – 100 minutes, until it’s golden and bubbling.
Remove the pie from the oven.
Place it on wire rack to cool.
Dish up your pie warm or at room temperature using whipped cream or ice cream.
Makes 6 servings.
This keeps fully if covered using plastic plus refrigerated for up to 4 days.