Saskatoon Berry Pie with Lattice Crust

A delightful pie featuring the unique sweet and tart flavor of Saskatoon berries, encased in a flaky crust and topped with a classic lattice.

Prep Time

45 minutes

Total Time

1 hour 35 minutes

Calories

415 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.65/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2.5cupsAll-purpose flour(for the crust)

£0.35

1cupCold unsalted butter(cut into small cubes, for the crust)

£2.50

0.3cupVegetable shortening(cold, for the crust)

£0.30

6tablespoonsIce water(for the crust)

0.5teaspoonSalt(for the crust)

£2.50

4cupsSaskatoon berries(fresh or frozen)

£12.00

0.8cupGranulated sugar(adjust to taste depending on berry sweetness)

£0.30

3tablespoonsCornstarch

£0.15

1tablespoonLemon juice(freshly squeezed)

£0.10

2tablespoonsButter(cut into small pieces)

£2.50

1Egg(for egg wash)

£0.30

1tablespoonMilk(for egg wash)

£0.02

1tablespoonSanding sugar(optional, for sprinkling on crust)

£0.15

Total Cost

£21.17

£2.65 per serving

Instructions

1.
**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.
2.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
3.
Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4.
**Prepare the filling:** In a large bowl, combine the Saskatoon berries, granulated sugar, cornstarch, and lemon juice. Stir gently to coat the berries.
5.
**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.
6.
Pour the Saskatoon berry filling into the pie crust. Dot with the butter pieces.
7.
Roll out the second disk of dough to a 12-inch circle. Cut into strips about 1 inch wide.
8.
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.
9.
**Bake the pie:** Preheat oven to 400°F (200°C).
10.
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).
11.
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.
12.
If the crust starts to brown too quickly, cover the edges with foil.
13.
Let the pie cool completely on a wire rack before serving.

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My Notes

Nutrition Information

Nutrition per serving (135g)

415 kcal / 1736 kJ

Carbs

55g

21% of RDA

Fat

21g

30% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

25 g

28% of RDA

Sodium

130 mg

6% of RDA

Saturated Fat

13 g

65% of RDA

Chef's Tips

For a flakier crust, make sure the butter and shortening are very cold.

If using frozen Saskatoon berries, do not thaw them before using. Add an extra tablespoon of cornstarch to the filling to compensate for the extra moisture.

Serve with a scoop of vanilla ice cream or whipped cream for an extra special treat.

Cooking Equipment

Oven

9-inch pie plate

Mixing bowls

Rolling pin

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a flakier crust, make sure the butter and shortening are very cold.

If using frozen Saskatoon berries, do not thaw them before using. Add an extra tablespoon of cornstarch to the filling to compensate for the extra moisture.

Serve with a scoop of vanilla ice cream or whipped cream for an extra special treat.

Saskatoon Berry Pie with Lattice Crust

Ingredients

Instructions