Saskatoon Berry Pie with Lattice Crust

**Prepare the crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the filling:** In a large bowl, combine the Saskatoon berries, granulated sugar, cornstarch, and lemon juice. Stir gently to coat the berries.

**Assemble the pie:** On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Transfer it to a 9-inch pie plate and trim any excess dough. Crimp the edges.

Pour the Saskatoon berry filling into the pie crust. Dot with the butter pieces.

Roll out the second disk of dough to a 12-inch circle. Cut into strips about 1 inch wide.

Weave the strips over the pie filling to create a lattice crust. Trim the ends of the strips and press them into the edges of the pie crust to seal.

**Bake the pie:** Preheat oven to 400°F (200°C).

In a small bowl, whisk together the egg and milk to make an egg wash. Brush the lattice crust with the egg wash and sprinkle with sanding sugar (if using).

Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

If the crust starts to brown too quickly, cover the edges with foil.

Let the pie cool completely on a wire rack before serving.