Thursday, July 11, 2013

Blueberry or Saskatoon berry pie
Berry pies can be made using any combination of berries in season; Saskatoon berries are abundant in most prairie provinces. Feel free to swap your favourite seasonal berries, keeping in mind that the juicier the berry, the more cornstarch you’ll need.


Pastry for a double-crust pie


2/3 cup (185 ml) sugar
3 tbsp (45 ml) cornstarch
pinch salt
4 cups (1 L) fresh blueberries or Saskatoon berries, or a combination
1 cup (250 ml) fresh raspberries or blackberries (optional)
1 tbsp (15 ml) butter

1. Preheat the oven to 425˚F. Divide the pastry in half, making one piece slightly larger than the other. On a lightly floured surface, roll the larger piece out into a 10-inch circle. Gently transfer to a pie plate, letting the excess pastry hang over the edge.

2. In a small bowl, stir together the sugar, cornstarch and salt to get rid of any lumps. In a large bowl, toss together the berries; sprinkle with the sugar mixture and gently toss to coat them well.

3. Pour the berry mixture into the bottom pastry and dot them with bits of butter. Roll out the second piece on a lightly floured surface to a 10-inch circle. If you like, cut out a few decorative steam holes with a small shaped cutter. Gently place over the pie and trim the edges (use scissors or a sharp knife), leaving about a 1/2-inch overhang. Fold the edge of the crust over itself and crimp it, pinching it to seal all the way around the edge. Cut a few slits in the surface to allow steam to escape if you haven’t cut holes in the top crust already.

4. Bake on a rimmed baking sheet for 40–45 minutes, until golden and bubbly; cover the edge of the pie with strips of foil if it starts to brown too quickly. Cool in the pan on a wire rack.

Makes 1 pie; serves about 8.
Parents Canada Magazine

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