A gorgeous lattice crust tops ruby partridgeberry filling in this traditional Newfoundland dessert from The Village Inn in Trinity. It's delicious served with ice cream.
- Portion size 8 servings
- 2 cups patridgeberries
- 2 cups granulated sugar
- 1 tablespoon milk
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 4 teaspoons baking powder
- pinch salt
- 1/2 cup butter
- 1 egg yolk
- 1/2 cup milk
Filling: In heavy saucepan, combine partridgeberries with sugar. Bring to boil over medium-high heat, stirring, often, until berries burst, about 7 minutes. Using wooden spoon, mash some of the berries; boil 2 to 3 minutes longer or until thickened slightly. Let cool. Store in airtight container in fridge for up to 4 days if making ahead.
Pastry: In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until crumbly.
In small bowl and using fork, beat egg with milk. Stirring briskly with fork, add egg mixture gradually to flour mixture. Shape into ball; divide into 2 balls, 1 slightly larger than other. On floured pastry cloth, using stockinette-covered rolling pin, roll out larger ball to about 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate, trimming edges. Spoon filling into pie shell. Roll out remaining pastry to same thickness; cut into strips 1 inch (2.5 cm) wide. Moisten rim of pie with water. Weave strips tightly into lattice so strips are touching. Trim off lattice ends at rim; press and crimp to seal. Flute neatly.
Glaze: Brush pastry with milk; sprinkle with sugar.
Bake in 425°F (220°C) oven for 20 minutes. Reduce heat to 400°F (200°C) and bake for 5 to 10 minutes longer or until filling is bubbly and pastry has puffed and is golden brown. Let cool slightly before serving.