We’ve had some major winter weather over the past week here in Edmonton. Now that it’s mid-march and the days are getting longer I find myself really starting to look forward to the snow melting and the warm months ahead. On the weekend as the snow fell I decided to make a more summery dessert to enjoy after our Sunday family dinner.
The recipe that I used is so simple. For the pastry I simply followed the recipe on the Tenderflake box. I have other recipes that I’ve used in the past but this one is so easy and mom recommended so I decided to try it.
- 6 cups of cake/pastry flour
- 2 tsp salt
- 1 lb of Tenderflake lard
- 1 egg
- 1 tbsp white vinegar
- cold water
Mix the flour and salt. Using a pastry blender, cut in the lard and continue to mix until it’s the consistency of oatmeal. In a 1 cup liquid measuring cup, mix the egg and vinegar. Add cold water up to the 1 cup mark. Add enough liquid into the flour mixture until your pastry begins to stick together. Be careful not to add too much; I started by adding about half of the liquid and then added a little bit more as I needed it.
This recipe makes six uncovered pies or three covered. Separate the dough into six portions. If you don’t use all of the pastry it can be refrigerated or frozen. On a floured surface begin to roll out your dough until you reach your desired thickness. Carefully fold the dough in half and place it over the pie dish. Gently pat the dough into the pie dish but try not to tear or stretch the dough.
Add the pie filling and then using the same method as above, lay the top pastry overtop the filling. Cut off the excess dough around the edges using a sharp knife. Using either your fingers or a fork, press the edges of the pastry together. Use a knife to make vents around the centre. Bake at 425 degrees (F) for 10 minutes and then lower the temperature to 350 degrees for 40 minutes or until golden brown.
- E.D. Smith Field Berry Pie Filling
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1/4 cup fresh or frozen blueberries
- 1 cup fresh raspberries
You can easily make your own berry pie filling but this store bought one is really good and it isn’t too sweet. I added the rest of the ingredients to spice it up a little bit. Depending on how juicy your fruit is my mom suggested adding some chia seeds to thicken (which is a great idea that I’m going to try next time).