Saskatoon Berry and Rhubarb Pie (Saskatchewan)

The Saskatoon berry is considered an Ark of Taste by Slow Food International - a traditional food preserved by a region over time. So you really are getting a taste of the Prairies in this delicious, berry-packed pie.

Filling:
4 cups Saskatoon berries
2 cups rhubarb (fresh or frozen), chopped
1 cup granulated sugar
¼ cup all-purpose flour, unbleached (add 1 Tbsp. extra flour if using frozen fruit)

Crust:
1½ cups all-purpose flour, unbleached
½ cup whole-wheat flour
½ tsp. sea salt
⅓ cup butter, chilled
⅓ cup shortening
1 small egg
½ tsp. white vinegar
cold water

For the Filling:
In a large bowl, combine all of the ingredients. Set aside until ready to use.

Preheat an oven to 350°F (180°C, Gas Mark 4).

For the Crust:
In a large bowl, combine flours and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles small peas.

Add shortening and stir until chunks of shortening are dispersed throughout. Set aside.

In a liquid measuring cup, combine egg and vinegar. Fill measuring cup with cold water until it reaches the ½ cup mark. Whisk to combine.

Add the wet ingredients to the dry ingredients and, using a pastry cutter, work as little as possible just to combine. Divide mixture in half and form two equal balls (Don't overwork the pastry.)

On a flour-dusted work surface, roll out one portion of dough into a circle 11" in diameter.

Roll out remaining dough into a 10" circle. Using a sharp knife, cut some artistic air vents in centre.

Pour prepared filling into bottom pie shell. Top with second crust. Trim overhanging dough and crimp edges to seal.

Bake in preheated oven for 10 minutes. Reduce heat to 300˚F and bake for another 45-60 minutes, until filling is thick and bubbly in the middle and crust is golden brown.

Make Ahead: This pie can be frozen and baked later. If baking from frozen, preheat oven to 350°F and bake for 60 minutes.