Destination-Inspired Recipe
Saskatoon Rhubarb Pie
Saskatoon Rhubarb Pie Makes one 9-inch pie
Filling 4 cups Saskatoon berries 2 cups chopped rhubarb (fresh or frozen) 1 cup granulated sugar 1/4 cup all-purpose flour (add 1 tbsp extra flour if using frozen fruit)
Crust 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1/2 tsp salt 1/3 cup butter, chilled 1/3 cup shortening 1 small egg 1/2 tsp white vinegar Cold water
S
askatoon or service berry as it is also known grows on a shrub-like bush that can grow as high as six metres. Native to most of Canada, the Saskatoon is a member of the apple family and is very hardy. Tey are excellent for picking to eat fresh, in preserves or baking.
If you pick some on your travels try pairing them with rhubarb and follow the recipe of local talent, Loïc Perrot, head baker at Tall Grass Prairie Bread Company and Grass Roots Kitchen for a healthy and heavenly pie.
Photo and recipe provided by Winnipeg Cooks and Figure 1 Publishing. Read our review of Winnipeg Cooks on page 69.
thehubwinnipeg.com
Instructions for filling 1. In a large bowl, combine all of the ingredients. Set aside until ready to use. Crust 1. Preheat oven to 350˚F. 2. In a large bowl, combine flours and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles small peas. 3. Add shortening and stir until chunks of shortening are dispersed throughout. Set aside. 4. In a liquid measuring cup, combine egg and vinegar. Fill measuring cup with cold water until it reaches the 1/2-cup mark. Whisk to combine. 5. Add the wet ingredients to the dry ingredients and, using a pastry cutter, work as little as possible just to combine. Divide mixture in half and form two equal balls (Don’t overwork the pastry.) 6. On a flour-dusted work surface, roll out one portion of dough into a circle 11 inches in diameter. Press into bottom and sides of 9-inch pie plate to form base. Set aside. 7. Roll out remaining dough into a 10-inch circle. Using a sharp knife, cut some air vents in the centre. 8. Pour prepared filling into bottom pie shell. Top with second crust. Trim overhanging dough and crimp edges to seal. 9. Bake in preheated oven for 10 minutes. Reduce heat to 300 F and bake for another 45 to 60 minutes, until filling is thick and bubbly in the middle and crust is golden brown.
Spring 2016 • 49
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