Posted in /Cooking/Desserts/Pie on Tuesday, August 20, 2019
Blueberry Pie is Matt's favorite pie but in Alberta Saskatoons are the local berry. They're very similar to a blueberry so you can substitute these berries in everything. Matt also enjoys rhubarb and it grows well in Alberta. My rhubarb plant is out of control and prehistoric looking.
Normally I find berry pies too be extremely liquidy. This wasn't a problem due to the rhubarb's natural thickening properties. The flavours blended well and the bite was smooth. In my opinion putting Saskatoons and rhubarb together in a pie was a show stopper.
2 Tbsp Sugar
2 cups flour
1/2 tsp salt
2/3 cup lard (in most stores you can buy Tenderflake lard right next to the shortening). I know it sounds horrible to use lard, but it really makes the best crusts!
6-7 Tbsp Ice cold vodka
3/4 cup white sugar
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups fresh berries (Saskatoons)
2 1/2 cups thinly sliced rhubarb
1 recipe pastry for a 9 inch double crust pie
1 egg beaten
1. Place dry ingredients in a mixing bowl and cut lard into the dry ingredients
2. Next mix one tablespoon of ice cold water into the dry ingredients at a time until the mixture is unified.
3. Chill dough for 15 minutes in refrigerator
4. Roll dough out in a floured surface and place in a pie dish
5. Preheat oven to 425 degrees F (220 degrees C).
6. Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over berries and rhubarb.
7. Line pie dish with one pie crust. Pour berry mixture into the crust Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Paint lattice top with beaten egg and lightly sprinkle sugar on top.
8. Bake pie on lower shelf of oven for about 25 minutes then decrease temperature to 375F for another 10-15 minutes, or until crust is golden brown.