Old-Fashioned Service Berry Pie with KAMUT® Wheat Crust

What better way to enjoy the summer than with a homemade Service berry pie? Though, you may call them June berries, or even Saskatoon berries. Whatever you call them, they are the first berry bush to ripen each season here on the farm and this was my first pie-making experience! It only took a few adjustments—and about 3 pies—to get the KAMUT® wheat crust and berry filling just right. Service berries are notoriously dry and I found that adding water and cooking them improved the pie greatly. In the end, I produced a delicious farm-to-table treat! So if you enjoy a tasty berry pie, this one comes highly recommended from me to you. And now that summer is winding down (already!), I may just try my hand at an apple pie to finish off the season. Keep an eye out for my favorite apple pie recipe in the near future!

Crust

1 1/2 cups KAMUT® grain, finely ground
1 teaspoon salt
1/4 cup water
1 cup shortening

Combine flour and salt. Take out 1/3 cup of the flour and salt mixture and add the water to create a paste. Set aside. Cut shortening into the remaining flour and salt combination until pea size. Add paste mixture. Knead lightly.

Filling

4 cups Service berries
1 1/4 cups water
1/2 cup of white sugar
1 teaspoon extra white sugar
2 1/2 tablespoons cornstarch
1 egg

In a medium saucepan, combine berries, water, sugar and cornstarch and slowly bring the mixture to a boil. Place bottom crust into the pie plate. Pour hot berry mixture into the pie plate and cover with crust. Brush pie crust with part of a beaten egg, then sprinkle sugar on top.

Bake for 15 minutes at 425 degrees on the lowest oven rack. Then, lower the temperature to 350 degrees and bake for 35-50 minutes more, or until the pie crust is browned all over the top. Cover with foil the last 15 minutes or so to prevent the crust from getting too dark. Remove from the oven and place on a rack to cool. Enjoy warm with a scoop of your favorite vanilla ice cream!

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