Canadian · dessert

Saskatoon Pie

Name: Saskatoon Pie
Yield: 4 servings
Cuisine: Canadian
Ingredients: 6 cups All purpose flour; 2 tsp Salt; 1 cup Unsalted Butter; 1 cup Vegetable Shortening; 1 large Egg; 1 tablespoon Vinegar; Splash Water; 5 Cups Saskatoon Berries; 1/2 cup Sugar; 1 tablespoon Sugar; 3 tablespoons Cornstarch; 2 tablespoons Unsalted Butter; 1 beaten Egg; 1 tablespoon Water

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

All purpose flour6 cups
Salt2 tsp
Unsalted Butter1 cup
Vegetable Shortening1 cup
Egglarge1
Vinegar1 tbsp
Water
Saskatoon Berries5 cups
Sugar½ cup
Sugar1 tbsp
Cornstarch3 tbsp
Unsalted Butter2 tbsp
Egg1
Water1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1261 kcal
Protein	24.8 g
Fat	54.2 g
of which saturates	32.1 g
Carbohydrate	167.4 g
of which sugars	28.9 g
Fibre	6.8 g
Salt	4.0 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 0 min

1
To make the pastry, place the flour and salt in a large bowl. Mix well. Add the cubes of butter and shortening and mix them in (I like to use my hands to mix the fat into the flour, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining. Place the egg in a 2-cup measure and beat it with a fork. Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark. Stir this into the flour mixture, just until the dough clings together. I like to use my hands for this part as well, but a wooden spoon would also work. Try not to overmix it.
2
On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions. Shape each portion into a disc and wrap tightly in plastic. Chill 2 of these discs for 1 hour. Freeze the other 3 in a resealable freezer bag for future use. The pastry keeps well in the freezer for up to 2 months.
3
Preheat the oven to 350°F. Place the rack in the lower third of the oven. Line a baking sheet with aluminum foil to catch drippings.

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