Saskatoon Pie

Dessert · Canadian classic.

Ingredients

• 6 cups All purpose flour
• 2 tsp Salt
• 1 cup Unsalted Butter
• 1 cup Vegetable Shortening
• 1 large Egg
• 1 tablespoon Vinegar
• Splash Water
• 5 Cups Saskatoon Berries
• 1/2 cup Sugar
• 1 tablespoon Sugar
• 3 tablespoons Cornstarch
• 2 tablespoons Unsalted Butter
• 1 beaten Egg
• 1 tablespoon Water

Method

1. Mix together — To make the pastry, place the flour and salt in a large bowl. Mix well.
2. Mix together — 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.
3. Continue cooking — Place the egg in a 2-cup measure and beat it with a fork.
4. Continue cooking — Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark.
5. Mix together — Stir this into the flour mixture, just until the dough clings together.
6. Continue cooking — I like to use my hands for this part as well, but a wooden spoon would also work.
7. Mix together — Try not to overmix it. On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions.
8. Continue cooking — Shape each portion into a disc and wrap tightly in plastic.
9. Chill — Chill 2 of these discs for 1 hour. Freeze the other 3 in a resealable freezer bag for future use.
10. Continue cooking — The pastry keeps well in the freezer for up to 2 months.
11. Preheat the oven — Preheat the oven to 350°F. Place the rack in the lower third of the oven.
12. Continue cooking — Line a baking sheet with aluminum foil to catch drippings.

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• Breakfast Potatoes
• Canadian Butter Tarts
• Classic Tourtière
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