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
In large bowl, whisk together flour, brown sugar, baking powder and salt, breaking up any brown sugar lumps.
Using pastry blender or two knives, cut lard into flour mixture until it resembles coarse meal, with a few larger pieces remaining.
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.
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.
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.
Roll reserved pastry disc to scant ¼-inch (5 mm) thickness and set aside.
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.
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.
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.
Let rest at least 5 minutes before serving.