Saskatoon Berry Pie

Ingredients

For the Pie Crust:
2 1/2 cups all-purpose flour
1 cup unsalted butter, chilled and cut into small pieces
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 to 1/2 cup ice water
For the Filling:
4 cups fresh or frozen Saskatoon berries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
For the Topping (if making a lattice crust):
1 egg, beaten (for egg wash)
1 tablespoon granulated sugar (for sprinkling)

Instructions

Prepare the Pie Crust

In a large bowl, combine the flour, sugar, and salt.

Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it.

Divide the dough into two equal portions, flatten into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.

Prepare the Filling

In a large bowl, combine the Saskatoon berries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon (if using). Toss gently to coat the berries evenly.

Assemble the Pie

Preheat your oven to 400°F (200°C).

On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan and trim the edges.

Pour the berry filling into the pie crust.

Roll out the second disk of dough and place it over the filling. You can use it as a whole crust or cut into strips for a lattice top. Trim and crimp the edges to seal.

If using a lattice top, brush the crust with the beaten egg and sprinkle with granulated sugar.

Bake the Pie

Place the pie on a baking sheet to catch any drips.

Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.