Recipe Index

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup vegetable shortening, cubed
• 1 large egg
• 1 tbsp white vinegar
• 6 to 8 tbsp ice water
• 5 cups Saskatoon berries, fresh or frozen (not thawed)
• 1/2 cup sugar, plus 1 tbsp for the top
• 3 tbsp cornstarch
• 2 tbsp unsalted butter, cut into small pieces
• 1 beaten egg mixed with 1 tbsp water, for glazing

Method

1. Mix the flour and salt in a large bowl. Cut in the butter and shortening until the mixture looks like coarse crumbs with some pea-sized pieces.
2. Whisk the egg, vinegar, and 6 tablespoons of ice water together, sprinkle over the flour, and toss with a fork until a shaggy dough forms, adding more water a spoonful at a time if needed. Divide into two discs, wrap, and chill for 30 minutes.
3. Heat the oven to 425°F. Toss the berries with 1/2 cup sugar and the cornstarch.
4. Roll one disc into a 12-inch circle and line a 9-inch pie plate. Fill with the berry mixture and dot with the 2 tablespoons of butter.
5. Roll out the second disc, lay it over the filling, trim and crimp the edges, and cut a few vents in the top. Brush with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
6. Bake for 20 minutes at 425°F, then reduce the heat to 350°F and bake for 35 to 40 minutes more, until the crust is golden and the filling bubbles thickly in the vents.
7. Cool on a rack for at least 3 hours so the filling sets before slicing.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data