Ingredients with Measurements:
- 2 cups fresh salal berries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 cup water
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the salal berries and remove any stems or leaves.
3. In a medium-sized bowl, mix together the sugar, cornstarch, and salt.
4. Add the water and lemon juice to the dry ingredients and stir until well combined.
5. Add the salal berries to the mixture and gently stir until the berries are coated.
6. Roll out one of the pie crusts on a floured surface and transfer it to the pie dish.
7. Pour the berry mixture into the pie crust.
8. Cut the butter into small pieces and sprinkle them over the top of the berry mixture.
9. Roll out the second pie crust and place it on top of the berry mixture.
10. Use a knife to cut a few slits in the top crust to allow steam to escape.
11. Use a pastry brush to lightly brush the top crust with water.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
13. Allow the pie to cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 22g
Protein: 2g
Substitutions for ingredients:
- If fresh salal berries are not available, you can use frozen salal berries or substitute with blueberries.
- You can use all-purpose flour instead of cornstarch.
- You can use salted butter instead of unsalted butter.
Variations:
- Add a teaspoon of cinnamon to the berry mixture for a warm, spicy flavor.
- Top the pie with a streusel topping made of flour, sugar, and butter for added texture and flavor.
- Use a lattice crust instead of a solid top crust for a more decorative pie.
Tips and tricks:
- Be sure to rinse the salal berries thoroughly and remove any stems or leaves before using them in the pie.
- Use a pie shield or aluminum foil to cover the edges of the pie crust during baking to prevent them from burning.
- Allow the pie to cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie on a baking sheet and cover it with aluminum foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar for a decorative touch.
Garnishes:
- Top the pie with a dollop of whipped cream or a sprinkle of fresh berries.
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- A side of fresh fruit or a green salad would complement the pie nicely.
Troubleshooting advice:
- If the filling is too runny, add a bit more cornstarch to the mixture.
- If the crust is browning too quickly, cover it with aluminum foil.
Food safety advice:
- Be sure to wash your hands and all equipment thoroughly before preparing the pie.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Salal berries are native to the Pacific Northwest and have been used by indigenous peoples for centuries for food and medicinal purposes.
Flavor profiles:
- Salal berries have a tart, slightly sweet flavor that pairs well with the buttery crust of the pie.
Serving suggestions:
- Serve the pie warm or at room temperature.
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