Saskatoon Berry Pie

A classic Canadian pie featuring a delicate filling of northern saskatoon berries and a crispy lattice of puff pastry. Perfect served with ice cream or whipped cream.

Ingredients

• 6 cup All-purpose flour
• 2 tsp Salt
• 1 cup Unsalted butter
• 1 cup Vegetable shortening
• 1 pcs Egg
• 1 tbsp Vinegar
• 0.5 cup Ice water
• 5 cup Saskatoon berries
• 0.5 cup Sugar
• 1 tbsp Sugar
• 3 tbsp Cornstarch
• 2 tbsp Unsalted butter
• 1 pcs Egg
• 1 tbsp Water

Instructions

1. Prepare the dough: combine flour and salt in a large bowl and mix. Cut the butter and shortening into cubes, add to the flour, and rub together with your hands or a pastry cutter until the mixture resembles coarse breadcrumbs with pea-sized pieces visible. In a 500 ml measuring cup, crack the egg and whisk with a fork, add vinegar and ice water until the mixture reaches the 240 ml mark. Pour this mixture in a thin stream into the flour and, stirring with a fork or wooden spoon, gather the dough into a ball without overworking it.
2. On a flour-dusted surface, form the dough into a ball, divide into 5 equal portions, and flatten each into a disc. Wrap two discs tightly in plastic wrap and refrigerate for 1 hour. Place the remaining three discs in a freezer bag and freeze — they will keep for up to 2 months.
3. Preheat the oven to 175°C. Position the rack in the lower third. Line a baking sheet with foil.
4. On a flour-dusted surface, roll out the first chilled dough disc into a circle approximately 30 cm in diameter. Transfer to a 23 cm pie dish, allowing the edges to hang freely over the sides.
5. Prepare the filling: combine the berries in a bowl with 120 ml sugar and cornstarch, stirring thoroughly. Pour the filling into the dish and sprinkle with butter pieces.
6. Roll out the second dough disc into a circle approximately 30 cm in diameter. Using a ruler, cut into 6 wide strips, reserving 2 side trimmings for finishing. Weave the strips into a lattice, passing over and under each other, ensuring they bond with the bottom crust. Fold the bottom crust edges and tuck in the lattice ends — this creates a rustic appearance and helps seal in the juices.
7. Whisk the egg with 15 ml water and brush this egg wash over the top crust of the pie. Sprinkle with 1 tablespoon sugar. Place the pie on the prepared baking sheet and bake for 90–100 minutes until the crust is golden and the filling begins to bubble at the edges.
8. Remove the pie from the oven and cool on a wire rack. Serve warm or at room temperature with whipped cream or ice cream. Cover with plastic wrap and refrigerate for up to 4 days.