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Ingredients3 h 5 m servings 367 cals
Original recipe yields 8 servings (1 8-inch pie)
- Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
- Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
- Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
- Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.
- Editor's Note:
- Saskatoon berries may be called serviceberries in some markets.
- Cook's Note:
- Mixing the pastry dough can also be done in a food processor. Pulse flour with lard until it is the size of small peas. Turn mixture into a bowl and proceed.
Per Serving: 367 calories; 14.8 g fat; 55.7 g carbohydrates; 3.9 g protein; 16 mg cholesterol; 303 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is such a good pie! We found Saskatoons on a walk, stopped and picked a full bag of them, and went straight home and put them into this pie. Wouldn't change a thing.