Saskatoon Berry Pie

Makes 1x 9inch double crust pie

Ingredients

Pie Crust

  • 2 ½ cup all-purpose flour
  • 4 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1/2 cup ice water

Filling

  • 4 cups fresh, or frozen, Saskatoon berries (if using frozen berries, thaw and drain)
  • ½ cup granulated sugar
  • 3 ½ tablespoon corn-starch
  • 1 teaspoon almond extract
  • ½ teaspoon ground nutmeg
  • 1 tsp. fresh lemon juice
  • 2 tablespoons chilled butter, cut in small pieces

Filling

  1. Add all sauce ingredients to a medium bowl and stir well to ensure the berries are well coated. Set aside until needed. See note * in step 6 below

Pie Crust

  1. Combine the flour, sugar and salt in a large mixing bowl or a food processor.  Whisk or pulse briefly until combined
  2. Sprinkle the diced butter evenly over the dry ingredient mixture until the butter is evenly dispersed into pea-sized (or smaller) bits.  If using a food processor, briefly pulse the butter and dry ingredients together 5 to 7 times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl
  3. Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps.  (If the dough is not sticking together, you can add 1 or 2 more tablespoons of water to help it clump.)
  4. Using your hands, quickly pack the dough into a ball. Divide into 2, then flatten the dough balls into 3/4-inchthick disks
  5. Wrap the dough disks tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to roll out and use
  6. When ready to bake the pie, preheat your oven to 425 F, remove one disk from the refrigerator and let rest for 10-15 minutes. (*I usually prepare the filling at this point)
  7. Roll on a lightly floured counter until least 12 inches in diameter and about 1/8 inch thick
  8. Gently fold the rolled-out dough into quarters and carefully transfer dough to the pie dish, and gently press the dough into the sides of the plate without stretching it
  9. Using a knife to trim off any excess pastry, leaving about a 1-inch border of crust around the top of the pie plate. Carefully lift and fold the outer 1/2-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge
  10. Chill this pie crust in the refrigerator while you make the lid using the second disk of dough
  11. When ready, fill your pastry lined pie dish with the filling and dab the chilled butter pieces on top
  12. Cover with the second (top) pastry disk and pinch the edges together to seal. Use a small knife of scissors to make slits/ vents in the top crust
  13. Transfer your pie to the preheated oven and bake for 15 minutes, then reduce temperature to 350 F and bake for a further 45-50 minutes, until the filling is bubbling through the slits and the top is golden brown. (If the edges start to brown too quickly, cover with foil)
  14. Once baked remove the pie from the oven and leave to cool on a wire rack before serving

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