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Saskatoon Berry Pie

Saskatoon Berry Pie
Prep Time
35 min
Cook Time
1h
Yields
8 - 12 servings

This fruity dessert is sure to bring a taste of Central Canada to your table. The pastry recipe makes more than you’ll need, so refrigerate or freeze the extra for later.

Courtesy of Merle Kopach, Saskatoon

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ingredients

Pastry

5
cups (1 ¼ L) all-purpose flour
¼
cup (50 mL) brown sugar
1
tsp (5 mL) baking powder
1
tsp (5 mL) salt
1
lb(s) (450 g) cold lard, cubed
1
egg, beaten
¾
cup (175 mL) skim milk
1
Tbsp (15 mL) vinegar

Filling

4
cups (1 L) Saskatoon berries, washed and patted dry
1
Tbsp (15 mL) cornstarch
1
Tbsp (15 mL) granulated sugar
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directions

Step 1

In large bowl, whisk together flour, brown sugar, baking powder and salt, breaking up any brown sugar lumps.

Step 2

Using pastry blender or two knives, cut lard into flour mixture until it resembles coarse meal, with a few larger pieces remaining.

Step 3

In separate bowl, whisk together egg, skim milk and vinegar. Pour egg mixture over flour mixture; stir briskly with a fork until dry ingredients are almost fully incorporated, taking care not to over-mix.

Step 4

Turn pastry out onto floured surface; divide into thirds and form into discs. Wrap two discs in plastic wrap and refrigerate or freeze for later use.

Step 5

Working with remaining third of pastry, divide in half and form into discs. Set one half aside. Place remaining pastry on floured surface and roll to scant ¼-inch (5 mm) thickness. Carefully transfer to 9-inch (23 cm) pie plate.

Step 6

Roll reserved pastry disc to scant ¼-inch (5 mm) thickness and set aside.

Step 7

In large bowl, gently toss berries with cornstarch and granulated sugar. Scrape berries and any juices into pie plate. Using pastry brush, moisten edge of pastry with 2 tsp (10 mL) water.

Step 8

Top berries with reserved rolled pastry. Trim excess pastry from edge, leaving approximately 1½-inch (4 cm) overhang. Turn edge under and crimp as desired to seal. Using sharp knife, cut vents in top.

Step 9

Bake pie in 410°F (205°C) degrees for 10 minutes, then reduce heat to 250°F (120°C) and bake for an additional 40 to 50 minutes, or until pastry is golden brown and juices are thickened and bubbling.

Step 10

Let rest at least 5 minutes before serving.

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