Pie Dough Recipe
- 5 cups flour
- 3 tbsp brown sugar
- 2 tsp salt
- 1 tsp baking powder
- 454 grams butter chilled
- 1 egg
- 2 tbsp vinegar or lemon juice
- 1 cup cold water
Instructions:
- Mix dry ingredients in a medium bowl.
- Grate chilled butter with a cheese grater into dry ingredients and gently toss to combine – do not over mix.
- Lightly beat the egg with vinegar and add enough cold water to equal one cup.
- Gradually mix wet ingredients into dry ingredients and mix just until it starts to come together.
- Press into 5 equal disks, wrap well and refrigerate for 2 hours or freeze for up to 6 months.
- Remove disk from fridge and let warm slightly before rolling on a well-floured surface.
Pie Filling Recipe
- 4 cups Saskatoon berries
- 1/4 cup Lucky Bastard Distillery’s Saskatoon Berry Liqueur
- 3/4 cup white sugar
- 1 orange to use for juice & zest
- 1 cinnamon stick
- 6 whole cardamom pods
- 3 tbsp arrow root powder
Instructions:
- Place berries, liqueur, sugar, orange juice, cardamom and cinnamon in a pot and bring to a boil.
- Reduce heat and simmer until berries are tender, approximately 10 minutes.
- Once tender remove from the heat and add orange zest, discard cardamom pods and the cinnamon stick.
- Make a slurry (a half liquid, half solid mixture) with the arrowroot powder and a small amount of water.
- Stir slurry into the berries mixture.
Assemble and Bake
Instructions:
- Roll one disc of pastry out on a lightly floured surface to fit an 8-inch pie plate; line greased pie plate with crust.
- Pour berry mixture into pie crust. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
- Dock the crust so steam can release.
- Preheat oven for 15 minutes.
- Bake pie at 350⁰ for 20 minutes then reduce heat to 300⁰ and bake for 15-20 minutes until pie is golden brown and filling in bubbling.
- Let cool slightly before enjoying. Serve with Lucky Bastard Saskatoon Berry Liqueur.
