Saskatoon Berry Pie (Saskatchewan)

This fruity dessert is sure to bring a taste of Central Canada to your table. The pastry recipe makes more than you’ll need, so refrigerate or freeze the extra for later.

Pastry:
5 cups all-purpose flour, unbleached (1.25 L)
¼ cup brown sugar (50 mL)
1 tsp baking powder (5 mL)
1 tsp. sea salt (5 mL)
1 lb lard, cold, cubed (450 g)
1 egg, beaten
¾ cup skim milk (175 mL)
1 Tbsp. vinegar (15 mL)

Filling:
4 cups Saskatoon berries, washed and patted dry (1 L)
½ cup fine raw sugar (100 mL)
2½ Tbsp. Tapioca, crushed
1 Tbsp. lemon zest (optional)

Garnish:
whipped cream

Preheat oven to 410°F (205°C). Place the oven rack in the lowest position.

Pastry:
In large bowl, whisk together flour, brown sugar, baking powder and salt, breaking up any brown sugar lumps.

Using pastry blender or two knives, cut lard into flour mixture until it resembles coarse meal, with a few larger pieces remaining.

In separate bowl, whisk together egg, skim milk and vinegar. Pour egg mixture over flour mixture; stir briskly with a fork until dry ingredients are almost fully incorporated, taking care not to over-mix.

Turn pastry out onto floured surface; divide into thirds and form into discs. Wrap two discs in plastic wrap and refrigerate or freeze for later use.

Working with remaining third of pastry, divide in half and form into discs. Set one half aside. Place remaining pastry on floured surface and roll to scant ¼" (5 mm) thickness. Carefully transfer to 9" (23 cm) pie plate.

Roll reserved pastry disc to scant ¼" (5 mm) thickness and set aside.

Filling:
In large bowl, gently toss together your Saskatoons, sugar and tapioca and lemon zest, until the berries are coated. Scrape berries and any juices into pie plate. Using pastry brush, moisten edge of pastry with 2 tsp. (10 mL) water.

Top berries with reserved rolled pastry. Trim excess pastry from edge, leaving approximately 1½" (4 cm) overhang. Turn edge under and crimp as desired to seal. Using sharp knife, cut vents in top.

Bake for 10 minutes, then reduce heat to 250°F (120°C) and bake for an additional 40-50 minutes, or when your pie edges start to become too brown - and they always will - cover the edges with tinfoil or use a pie crust cover. Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.

Remove from the oven and cool on a baking rack. Let rest at least 5 minutes before serving

Serve with a dollup of whipped cream, if desired.

Makes 6 servings.