Saskatoon Pie

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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 (using hands or a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining.

2. Place the egg in a 2-cup measure and beat it with a fork. Beat in the vinegar and enough ice-cold water to bring it to the 1-cup mark. Stir this into the flour mixture until the dough clings together. Do not overmix.

3. Gather the dough into a ball and divide into 5 even portions. Shape each into a disc and wrap in plastic. Chill 2 discs for 1 hour (freeze the other 3 for future use).

4. Preheat the oven to 350°F. Place the rack in the lower third of the oven. Line a baking sheet with aluminum foil.

5. On a lightly floured surface, roll out 1 disc into a 12-inch circle. Place it in a 9-inch pie plate with pastry overhanging the edges.

6. To make the filling, stir the Saskatoon berries with 1/2 cup sugar and cornstarch. Pour into the pie crust and dot with 2 tablespoons of butter.

7. Roll out the second disc into another 12-inch circle. Cut into 6 wide strips. Weave the strips over and under the filling to create a lattice. Fold over the edges of the bottom crust and tuck in the lattice ends.

8. Brush the top with an egg wash (beaten egg mixed with 1 tbsp water) and sprinkle with the remaining tablespoon of sugar.

9. Bake on the prepared sheet for 90–100 minutes until golden brown and bubbling. Cool on a wire rack before serving.

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