Ingredients with Measurements:
- 2 cups of fresh salmonberries
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, chilled and cubed
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1/4 teaspoon of salt
- 1/4 cup of ice water
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or fork
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the salmonberries and remove any stems or leaves. Set aside.
3. In a mixing bowl, combine the flour, granulated sugar, brown sugar, and salt. Mix well.
4. Add the chilled butter cubes to the flour mixture and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Gradually add the ice water to the flour mixture, stirring until the dough comes together.
6. Divide the dough in half and roll out one half on a floured surface to fit the bottom of the pie dish.
7. Place the rolled-out dough into the pie dish and trim the edges.
8. Add the salmonberries to the pie dish.
9. Roll out the remaining dough on a floured surface and cut it into strips.
10. Arrange the strips over the salmonberries in a lattice pattern.
11. Brush the beaten egg over the top of the pie.
12. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 60mg
Sodium: 90mg
Total carbohydrates: 35g
Dietary fiber: 2g
Sugars: 15g
Protein: 4g
Substitutions for ingredients:
- Fresh salmonberries can be substituted with frozen salmonberries or other berries such as raspberries or blackberries.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free pie crust.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe accordingly.
Variations:
- Add a tablespoon of lemon juice to the salmonberries for a tangy flavor.
- Add a teaspoon of cinnamon to the flour mixture for a spiced flavor.
- Add chopped nuts such as almonds or pecans to the flour mixture for a crunchy texture.
Tips and tricks:
- Chill the dough for at least 30 minutes before rolling it out for easier handling.
- Use a sharp knife to cut the lattice strips to prevent them from tearing.
- Place a baking sheet under the pie dish to catch any spills or drips.
Storage instructions:
Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie warm with a scoop of vanilla ice cream or whipped cream on top.
Garnishes:
Garnish the pie with fresh salmonberries or mint leaves.
Pairings:
Pair the pie with a cup of hot tea or coffee.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pie crust is too dry, add a tablespoon of ice water at a time until the dough comes together.
- If the pie crust is too wet, add a tablespoon of flour at a time until the dough is workable.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
Salmonberries are native to the Pacific Northwest and were traditionally used by Native American tribes for food and medicine.
Flavor profiles:
The salmonberries in this pie have a sweet and slightly tart flavor that pairs well with the buttery crust.
Serving suggestions:
Serve the pie as a dessert or a sweet snack.
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