Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 1/4 to 1/2 cup ice water
- 6 cups Saskatoon berries, fresh or frozen
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg, beaten
- 1 tbsp coarse sugar
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry cutter or food processor
- Mixing bowls
- Whisk
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine the flour, salt, and sugar. Add the chilled and cubed butter and use a pastry cutter or food processor to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. In a separate mixing bowl, combine the Saskatoon berries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Mix well.
5. Roll out one of the chilled dough discs on a floured surface to fit the bottom of the pie dish. Transfer the dough to the pie dish and trim the edges.
6. Pour the Saskatoon berry mixture into the pie dish.
7. Roll out the second chilled dough disc on a floured surface and cut into strips. Arrange the strips over the Saskatoon berry mixture in a lattice pattern.
8. Brush the beaten egg over the lattice crust and sprinkle with coarse sugar.
9. Bake the pie for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 390mg
Carbohydrates: 53g
Fiber: 4g
Sugar: 22g
Protein: 5g
Substitutions for ingredients:
- You can use other types of berries, such as blueberries or raspberries, instead of Saskatoon berries.
- You can use a pre-made pie crust instead of making your own.
Variations:
- Add a tablespoon of vanilla extract to the Saskatoon berry mixture for extra flavor.
- Add a tablespoon of almond extract to the pie crust dough for a nutty flavor.
Tips and tricks:
- Make sure the butter is chilled and cubed before adding it to the flour mixture to ensure a flaky crust.
- If the dough is too dry, add more ice water, 1 tablespoon at a time.
- To prevent the edges of the crust from burning, cover them with foil or a pie crust shield.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F and bake the pie for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Sprinkle some powdered sugar over the top of the pie for a decorative touch.
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- A side of fresh fruit or a green salad would complement the pie nicely.
Troubleshooting advice:
- If the crust is too dry, add more ice water, 1 tablespoon at a time.
- If the filling is too runny, add more cornstarch, 1 tablespoon at a time.
Food safety advice:
- Make sure to wash the berries thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Saskatoon berries are native to North America and have been used by Indigenous peoples for centuries.
Flavor profiles:
- The Saskatoon berries have a sweet and slightly tart flavor, which pairs well with the buttery crust.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Canadian