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Best Saskatoon Pie in London
What the real thing tastes like
Real ingredients (via TheMealDB): 6 cups All purpose flour, 2 tsp Salt, 1 cup Unsalted Butter, 1 cup Vegetable Shortening, 1 large Egg, 1 tablespoon Vinegar, Splash Water, 5 Cups Saskatoon Berries, 1/2 cup Sugar, 1 tablespoon Sugar, 3 tablespoons Cornstarch, 2 tablespoons Unsalted Butter…
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To make the pastry, place the flour and salt in a large bowl. Mix well. Add the cubes of butter and shortening and mix them in (I like to use my hands to mix the fat into the flour, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining. Place the egg in a 2-cup measure and beat it with a fork. Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark. Stir this into the flour mixture, just until the dough clings together. I like to use my hands for this part as well, but a wooden spoon would also work. Try not to overmix it. On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions. Shape each portion into a disc and wrap tightly in plastic. Chill 2 of these discs for 1 hour. Freeze the other 3 in a resealable freezer bag for future use. The pastry keeps well in the freezer for up to 2 months. Preheat the oven to 350°F. Place the rack in the lower third of the ove
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