Australian Twist on Saskatoon Berry Pie

Ingredients

In this Australian adaptation of Saskatoon Berry Pie, we infuse the traditional Canadian recipe with a touch of Australian influence. While the core ingredients remain the same, we add a hint of lemon zest to enhance the natural flavors of the berries. Additionally, we use an Australian-inspired buttery pastry crust that perfectly complements the filling, creating a unique fusion of flavors. We alse have the original recipe for Saskatoon Berry Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (225g) unsalted butter, cold and cubed 1 cup (225g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 4 cups (500g) fresh Saskatoon berries 4 cups (500g) fresh Saskatoon berries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling) 1 tablespoon granulated sugar (for sprinkling)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (24g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Divide the dough into two equal portions, shape into discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 190°C (375°F).
4. 4.
   In a separate bowl, gently toss the Saskatoon berries with sugar, lemon juice, lemon zest, and cornstarch until well coated.
5. 5.
   Roll out one disc of the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish and trim any excess.
6. 6.
   Pour the Saskatoon berry filling into the pie crust.
7. 7.
   Roll out the second disc of dough and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with a full crust and cut a few slits for ventilation.
8. 8.
   Brush the crust with the beaten egg and sprinkle with sugar.
9. 9.
   Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
10. 10.
    Remove from the oven and allow the pie to cool for at least 1 hour before serving.

Treat your ingredients with care...

• Saskatoon berries — Ensure the berries are fresh and ripe for the best flavor. If fresh Saskatoon berries are not available, you can use frozen berries, but thaw and drain them before using.

Tips & Tricks

• For an extra Australian touch, serve the pie with a dollop of whipped cream flavored with a hint of lemon zest.
• If Saskatoon berries are not available, you can substitute them with blueberries or blackberries for a similar flavor profile.
• To achieve a flaky crust, make sure the butter is cold and handle the dough as little as possible.
• Allow the pie to cool completely before slicing to ensure the filling sets properly.
• Serve the pie warm with a scoop of vanilla ice cream for a delightful dessert experience.

Serving advice

Serve the Australian-inspired Saskatoon Berry Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some powdered sugar on top before serving.

Presentation advice

To enhance the presentation, dust the pie with a light sprinkle of powdered sugar just before serving. The lattice crust adds an elegant touch, showcasing the vibrant purple filling. Serve the pie on a decorative pie dish or plate to make it visually appealing.