Saskatoon Pie

1. For the pastry, put the flour and salt in a large bowl and mix well. Add the cubed butter and shortening and rub in, with your hands or a pastry blender, just until it looks like coarse oatmeal with a few pea-sized bits left. Beat the egg in a 2-cup measure with a fork, then beat in the vinegar and enough ice-cold water to reach the 1-cup mark. Stir this into the flour just until the dough clings together, taking care not to overmix.
2. Gather the dough into a ball on a lightly floured surface and divide into five equal portions. Shape each into a disc and wrap tightly in plastic. Chill two discs for an hour and freeze the other three for later, as they keep for up to two months.
3. Heat the oven to 350F with the rack in the lower third. Line a baking sheet with foil to catch any drips.
4. Roll one disc into a 12-inch circle and lay it in the bottom of a 9-inch pie plate, letting the pastry overhang the edges.
5. For the filling, put the saskatoon berries in a large bowl and stir in the half cup of sugar and the cornstarch until well mixed. Pour into the pie base and dot with the butter. Roll a second disc into a 12-inch circle for the top, then cut it into six wide, long strips, saving the end pieces for patching. Weave the strips over and under, joining them to the edges of the crust. Fold the bottom crust over the lattice ends to trap the juices and give a rustic finish. For a tidier look, trim the overhang and crimp with a fork.
6. Brush the top with the egg wash and sprinkle with the remaining tablespoon of sugar. Set the pie on the prepared baking sheet and bake for about 90 to 100 minutes, until golden brown and bubbling. Cool on a wire rack.
7. Serve warm or at room temperature with whipped cream or ice cream. Covered and refrigerated, it keeps for up to four days.

Tips from the ZestyPlate Kitchen

• Keep the pastry cold and handle it as little as possible for the flakiest crust.
• Toss the berries with cornflour so the filling sets instead of running out.
• Stand the pie on a lined tray to catch any juices that bubble over.
• Give it time to cool before slicing so the filling has a chance to firm up.