Saskatoon Berry Delight

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• ¼ cup (50g) vegetable shortening, cold ¼ cup (50g) vegetable shortening, cold
• 6 tablespoons ice water 6 tablespoons ice water
• 5 cups (600g) fresh Saskatoon berries 5 cups (600g) fresh Saskatoon berries
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 tablespoons cornstarch 3 tablespoons cornstarch
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon unsalted butter, for dotting 1 tablespoon unsalted butter, for dotting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 3g
• Fiber: 4g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and shortening, then use a pastry cutter or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Divide the dough in half, shape each portion into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. 3.
   Preheat the oven to 190°C (375°F). On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
4. 4.
   In a large bowl, gently toss the Saskatoon berries with the sugar, cornstarch, and lemon juice until well coated. Pour the berry mixture into the prepared pie crust. Dot the top with small pieces of butter.
5. 5.
   Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal the pie. Cut a few slits on the top crust to allow steam to escape.
6. 6.
   Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover it with aluminum foil.
7. 7.
   Remove the pie from the oven and let it cool for at least 2 hours before serving. This allows the filling to set.

Treat your ingredients with care...

• Saskatoon berries — Make sure to gently wash and pat dry the berries before using them in the pie to remove any dirt or debris.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best flavor. Remove any seeds before adding it to the berry mixture.

Tips & Tricks

• For an extra touch of flavor, sprinkle a little cinnamon or nutmeg over the berry filling before adding the top crust.
• Serve the pie warm with a scoop of vanilla ice cream for a truly indulgent treat.
• If fresh Saskatoon berries are not available, you can use frozen berries. Thaw them completely and drain any excess liquid before using.
• To prevent the bottom crust from becoming soggy, you can blind bake it for 10 minutes before adding the filling.
• Leftover pie can be stored in the refrigerator for up to 3 days. Warm it slightly before serving.

Serving advice

Serve slices of Saskatoon Berry Pie on individual dessert plates. Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delightful contrast of flavors and textures.

Presentation advice

To enhance the visual appeal of the pie, dust the top crust with powdered sugar just before serving. This adds a touch of elegance and creates a beautiful contrast against the deep purple filling.