Saskatoon Pie

Video

Preparation

1. To make the pastry, place the flour and salt in a large bowl and mix well. Add the cubed butter and shortening and rub in (using your hands or a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining. Beat the egg in a 2-cup measure with a fork, then beat in the vinegar and just enough ice-cold water to reach the 1-cup mark. Stir this into the flour mixture just until the dough clings together, trying not to overmix.
2. Gather the dough into a ball on a lightly floured surface and divide into 5 even portions. Shape each into a disc and wrap tightly in plastic. Chill 2 discs for 1 hour and freeze the other 3 for future use (they keep up to 2 months).
3. Preheat the oven to 350°F with the rack in the lower third. Line a baking sheet with foil to catch drippings.
4. Roll out 1 disc into a 12-inch circle and place in the bottom of a 9-inch pie plate, with the pastry overhanging the edges.
5. For the filling, place the saskatoon berries in a large bowl and stir in the ½ cup sugar and the cornstarch until well combined. Pour into the pie base and dot with the butter. Roll out a second disc into a 12-inch circle for the top, then cut into 6 wide, long strips (saving the end pieces for patching). Weave the strips over and under, connecting them to the edges of the crust. Fold over the bottom crust, tucking in the lattice ends, to trap the juices and give a rustic look. (For a tidier look, trim the overhang and crimp with a fork.)
6. Brush the top with the egg wash and sprinkle with the remaining tablespoon of sugar. Place the pie on the prepared baking sheet and bake for about 90–100 minutes, until golden brown and bubbling. Remove and cool on a wire rack.
7. Serve warm or at room temperature with whipped cream or ice cream. Keeps, covered and refrigerated, for up to 4 days.