Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 2/3 cup shortening
- 6-7 tbsp cold water
- 4 cups fresh bunchberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp unsalted butter, cut into small pieces
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour and salt. Cut in the shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
3. Gradually add the cold water, 1 tablespoon at a time, until the dough comes together and forms a ball.
4. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the pie dish and trim the edges.
5. In another mixing bowl, combine the bunchberries, sugar, cornstarch, cinnamon, and nutmeg. Mix well.
6. Pour the mixture into the prepared pie crust. Dot the top with small pieces of butter.
7. Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
8. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 4g
Cholesterol: 5mg
Sodium: 270mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugars: 19g
Protein: 3g
Substitutions for ingredients:
- Shortening can be substituted with butter or margarine.
- Bunchberries can be substituted with other berries such as strawberries or raspberries.
Variations:
- Add a crumb topping made with flour, brown sugar, and butter.
- Add a lattice crust on top of the filling.
- Add a splash of lemon juice to the filling for a tangy flavor.
Tips and tricks:
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle.
- Brush the edges of the crust with egg wash for a shiny finish.
- Cover the edges of the crust with foil to prevent them from burning.
Storage instructions:
- Store the baked pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream on top.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh bunchberries or other berries
- Whipped cream
- Mint leaves
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Vanilla ice cream
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the crust is too dry, add more water to the dough.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Wash the bunchberries thoroughly before using them in the recipe.
- Store the baked pie in the refrigerator to prevent bacterial growth.
Food history:
- Bunchberries are native to North America and have been used by indigenous people for food and medicine for centuries.
Flavor profiles:
- The pie has a sweet and tart flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve the pie as a dessert after a meal or as a sweet treat for a special occasion.
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