Saskatoon Pie w/ Streusel Topping
Servings
8
Servings
8
Ingredients
Pastry
Filling
Instructions
Pastry
  1. In a large bowl, whisk together flour, baking soda, baking powder & salt. With a pastry blender or finger tips, cut in white & yellow Crisco shortening. In a measuring cup, place the egg & vinegar then add enough COLD water to make 1 cup; whisk together.
  2. Make a well in center of flour & pour ALL liquid in. With hands combine quickly but do NOT over mix.
  3. This recipe will should give you enough for about 3 – double crust 10-inch pies. Whatever you don’t use, freeze for later use. This is so handy when time is short & dessert is needed.
  4. At this time, roll out a DEEP DISH 9-inch bottom pie shell, place in pie pan & refrigerate until ready to fill.
  5. Take the same amount of pastry, form it into a ball, wrap in plastic wrap & place it in the freezer. When you are ready for the top pastry on your saskatoon pie, remove the ball from the freezer & GRATE it over the top of the fruit.
Filling
  1. In a saucepan over medium heat, cook the saskatoon berries & the lemon juice (and water, if using frozen berries), stirring often, until the berries release some of their juices & shrink a bit, about 5 minutes. In a small bowl, stir together the sugar & the cornstarch until they are well combined. Pour into the berries & bring them to a boil, stirring often.
  2. Once they boil, cook the pie filling until it is thickened, about 30 seconds. Stir in the almond extract. (If you used frozen berries, the filling may look quite thick at this point, but the berries will release more juice as the pie bakes.)
  3. Remove the saskatoon pie filling from the heat & allow it to cool completely. At this point, the filling can be refrigerated for up to 5 days before being used in a pie.
Assembly
  1. Preheat oven to 400 F.
  2. Place filling into chilled pie shell, using the large holes on a box grater, grate the ball of pastry (from freezer) directly over the fruit, as you would a block of cheese. Using a fork, gently move the gratings here & there for an even covering. Sprinkle with coarse sugar.
  3. Bake pie on center rack for 30 minutes. Reduce heat to 375 F. rotating pie for even baking. Bake about 25-30 minutes more or until to is golden brown & juices are bubbly & thick around the edge. Remove from oven. Serve warm with ice cream.