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The Beltliner's Saskatoon Pie recipe

Thanks to our friends at the Beltliner for hosting us on Friday morning!

They were kind enough to share their delicious Saskatoon Pie recipe with us - and we thought we'd share it with you.

Pate Brisee 

12 oz flour
4.5 oz icing sugar
6.5 oz butter
4 eggs
1 vanilla bean

Sift flour and icing sugar together. Cut butter into even squares and place in freezer until cold. Cut or rub butter into sifted flour and icing sugar until it resembles the consistency of corn meal. Beat room temp eggs, scraped vanilla bean add to flour/butter/icing sugar. Mix until everything forms together - if the mix is too dry add an extra egg.

When rolling out pate brisee into a pie shell, you must always grease the pie plate, dock and freeze for 15 minutes before baking.

Scale: 1
Yield: 2

Saskatoon Berry filling

4 cups Saskatoon berries
1/4 cup water
1 oz lemon juice
3/4 cups white sugar
1.5 oz flour

Pate - 2 per

Sift flour and sugar into a deep pot. Add water, lemon juice, white sugar and berries. Cook at medium heat for ten minutes, whisking regularly. Once thickened, pull off of heat and allow to cool. Add filling to pie crust. Egg wash the edge of the pie, place lattice pie crust on top and crimp the edges. Place in the freezer for 15 minutes. Remove from freezer, egg wash the lattice pie crust and sprinkle with raw sugar. Bake for 30 minutes, rotating pie every 10 minutes.

Yield: 2 pies
Portion Size: 8 pieces
Scale: 1


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