Saskatoon Pie

Instructions

1- To make the pastry, place the flour and salt in a large bowl.

2- Mix well.

3- 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.

4- Place the egg in a 2-cup measure and beat it with a fork.

5- Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark.

6- Stir this into the flour mixture, just until the dough clings together.

7- I like to use my hands for this part as well, but a wooden spoon would also work.

8- Try not to overmix it.

9- On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions.

10- Shape each portion into a disc and wrap tightly in plastic.

11- Chill 2 of these discs for 1 hour.

12- Freeze the other 3 in a resealable freezer bag for future use.

13- The pastry keeps well in the freezer for up to 2 months.

14- Preheat the oven to 350°F.

15- Place the rack in the lower third of the oven.

16- Line a baking sheet with aluminum foil to catch drippings.

17- On a lightly floured surface, roll out 1 disc of pastry into a 12-inch circle, or thereabouts.

18- Place it in the bottom of a 9-inch pie plate, with the pastry overhanging the edges of the pie plate.

19- To make the filling, place the saskatoon berries in a large bowl and stir in the 1/2 cup sugar and the cornstarch until well combined.

20- Pour the berry mixture into the bottom of the pie.

21- Dot with the butter.

22- On a lightly floured surface, roll out the pastry in another 12-inch circle for the top crust.

23- Use a ruler to guide you when cutting the pastry into 6 wide, long strips to keep the edges straight.

24- Save the 2 end pieces in case you need to do any patching.

25- I like wide strips, but if you like a thinner look, feel free to cut thin strips of pastry.

26- Weave the pastry strips, going over and under, making sure they connect with the edges of the pie crust.

27- Fold over the edges of the bottom crust, tucking in the lattice ends.

28- This will help to trap the juices and give a rustic look.

29- If you prefer a cleaner, tidier look, you can trim the overhanging pieces and crimp the edges with a fork.

30- Brush the top of the pie with the egg wash.

31- Sprinkle with the remaining Tbsp sugar.

32- Place the pie on the prepared baking sheet and bake it for about 90 – 100 minutes, until it’s golden brown and bubbling.

33- Remove the pie from the oven and place it on a wire rack to cool.

34- Serve the pie warm or at room temperature with whipped cream or ice cream.

35- Makes 6 servings.

36- This keeps well if covered with plastic and refrigerated for up to 4 days.