Saskatoon Berry and Cherry Pie

Saskatoon Berry and Cherry Pie

Ingredients

Crust 

• 2 cups all-purpose flour 
• 1/2 cup whole wheat flour 
• 1 tbsp granulated sugar 
• 1 tsp salt 
• 1 cup butter, very cold 
• 1/2 cup ice water

Filling 

• 3 cups Saskatoon berries (or blueberries) 
• 3 cups pitted sweet cherries 
• 1 tbsp fresh lemon juice 
• 1/4 cup light brown sugar 
• 1/2 cup granulated sugar 
• 1/4 tsp allspice (optional) 
• 1/4 tsp nutmeg (optional) 
• 1/8 tsp salt 
• 3 tbsp corn starch

Instructions

1. Prepare the pie dough. Whisk together the flours, sugar, and salt. 
2. Cut butter into cubes. Place in the freezer for at least 10 minutes to firm them up. (The colder the butter, the flakier your pie crust.) Use a pastry blender to cut the butter into the flour mixture until it resembles a coarse meal - you don't want the pieces of butter to be much smaller than peas. 
3. Drizzle in half the water and stir in. Keep adding water until the dough begins to clump together, then use your hands to form it into two disk. Wrap each disk in plastic wrap and refrigerate for at least an hour before rolling. 
4. To make the filling, pour the berries and pitted cherries into a large bowl and mix in the lemon juice. Add in both sugars, spices, salt, and cornstarch, and stir until the fruit is evenly coated. 
5. Preheat oven to 425°. 
6. On a floured surface, roll out one disk of pie dough until 12 or 13 inches in diameter. Gently transfer it to a standard pie plate. My favourite method for transfer pie dough is to first fold it in half, then in half again, place it in one corner of the pie dish and unfold it. Or, you can roll it around your rolling pin and then unroll it into the pie plate. Pour in the filling and spread it out evenly. 
7. Roll out the second disk of pie dough as you did the first, then transfer it on top of the pie filling. Trim any excess dough around the edges, leaving about 1 inch of overhang. Crimp the sides with your fingers, then cut slits in the top of the pie to create air vents and let steam escape while baking. Place pie on a baking sheet to catch any filling that may bubble out of the pie as it bakes. 
8. Bake the pie in the preheated oven for about 20 minutes, until the crust is set and beginning to brown, then turn the heat down to 375° and bake the pie for another 30 - 40 minutes, until the filling is bubbling and the crust is a beautiful golden brown. Note: If your pie crust is browning too quickly, cover it with a sheet of tinfoil to prevent further browning. 
9. Let pie cool completely before serving (if you can stand to wait that long). This will allow the filling to set and thicken, which will make for a less-runny slice of pie (not that hot gooey pie filling isn't delicious with a bit of ice cream). Pie can be stored at room temperature or in the fridge, covered, for several days, but will taste best the day it's made.

Source: nomsforthepoor