Old Fashioned Saskatoon Pie Food
OLD FASHIONED, TRADITIONAL SASKATOON PIE
A scrumptious, easy and traditional Saskatoon pie recipe that my family has been baking for 4 generations.
Provided by Karlynn Johnston
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Gently toss together your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are coated.
- Place your bottom crust into the pie plate.
- Pour your berries into the pie plate.
- Add butter on top if desired.
- Cover with your crust.
- Brush your pie crust with the egg then sprinkle the sugar on top.
- Pinch the seams together and mark your pie vents as you like.
- Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
- When your pie edges start to become too brown - and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
- Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
- Remove from the oven and cool on a baking rack.
Nutrition Facts : Calories 459 kcal, Carbohydrate 68 g, Protein 5 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 292 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
SASKATOON PIE
A not-too-sweet and fruity pie. Saskatoon berries are known as serviceberries in the United States. This berry has often been compared with blueberries though it has more of an apple flavor.
Provided by LIZTOEWS
Categories Desserts Pies Fruit Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
- Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 52.3 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 4.7 g, Sodium 244.8 mg, Sugar 26.1 g
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- To make the pie dough, place flour, butter, shortening, and salt into a stand mixer bowl. Mix on low speed until the fats are in small chunks and the mixture looks a bit dry. This should only take 10 to 15 seconds. If you overmix you run the risk of turning your mixture into a dough, and then you’ll have a difficult time incorporating all the water into it in the next step. Add ice water all at once and mix on medium speed until the dough just comes together. Some small lumps of fat should remain in the dough. Shape the dough into a ball, wrap with plastic wrap, and refrigerate for at least 30 minutes, making sure the dough is fully chilled before rolling out. At this point the dough can be frozen. Let it thaw completely before using it, but when you roll it out, be sure it’s still cold.
- To roll out the pie dough, lightly flour your work surface and place the cold pie dough in the middle. Lightly flour the top of the dough and, using a rolling pin, roll the dough from the centre outward. While rolling out your dough, keep rotating it, lightly flouring the surface under the dough as well as the top as needed to prevent it from sticking. Roll the dough out to about ¼ inch thick. Flip the pie plate you will be using upside down onto the dough. Using a sharp knife, trace a circle 1 to 2 inches out from the edge of the pie plate. Fold the circle of dough in half and transfer it to the pie plate, making sure it’s nicely centred. Unfold the dough, and then, using your fingers, gently press it down to form the pie shell, leaving the extra dough hanging over the edge of the pie plate.
- To make the blind-baked shell, working around the entire edge of the shell, snugly tuck the dough under itself, forming a thick rim around the edge of the plate. Using the thumb of one hand, press the dough between the thumb and forefinger of the other hand, forming a crimped peak. Continue around the entire edge. Freeze the shell for at least 15 minutes. Remove the shell from the freezer and brush the edges generously with egg wash. Cut a large circle out of parchment paper — large enough to cover the bottom and sides of the shell — and line the shell with it. Fill the lined shell to about one-third full with dried beans, rice, or pie weights. This will help the shell hold its shape while it bakes. Bake the shell at 375°F for 30 to 35 minutes, until the edges are a light golden brown. Take it out of the oven and remove the parchment and weights. Using a fork, gently poke the bottom of the shell in a few places to make sure no air bubbles form. Put it back in the oven for another 5 min
- To make the crumb topping, in a bowl, combine the oats, flour, brown sugar, and cinnamon. Add the butter and, using your hands, work it into the dry ingredients until large clumps form. Set aside.
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