Partridge Berry Pie

Also known as lingonberry, the partridge berry is a small sour berry grows in rich boreal forests and arctic tundra of the Canadian North. In late summer, many Newfoundlanders traverse rocky forests and low lying boggy tundra to harvest the berry. Commonly used in preserves, jams, pies and wine, partridge berry pie is a classic dessert of Newfoundland. I have yet to make this tangy tart myself but certainly enjoy having a taste of it. It is served best alongside vanilla ice cream, creme fraiche or even as I had it tonight, with a dollop of cream cheese flavoured fruit dip. The creamy addition softens the tanginess of the berries a little.

A quick google search produced a trusted recipe from Canadian Living. I suggest making your pie crust by scratch.

In heavy saucepan, combine 2 cups of partridgeberries with 2 cups of sugar. Bring to boil over medium-high heat, stirring, often, until berries burst. This will take about 7 minutes. Using a wooden spoon, mash some of the berries that have yet to burst. Boil for 2 to 3 minutes longer or the filling has thickened slightly. Let cool. The filling can be stored in airtight container in fridge for up to 4 days. 

Fill prepared pie pastry with filling, top with a latticed pastry design. Do so, by rolling out remaining pastry and cutting into 1 inch-wide strips. 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.

For a glaze, brush the top of the pie with milk and sprinkle with sugar. 

Bake at 425 degrees Fahrenheit for 20 minutes then reduce to 400 degrees Fahrenheit and bake for another 5 to 10 minutes. Bake until the filling is bubbly and the pastry is golden brown. Let cool a little before serving. (Don't forget that ice cream or creme fraiche!)

If you are planning on making your own pastry, this recipe definitely deserves a three whisk rating. If you prefer to go about your pastry a different way (i.e. Tenderflake) then the rating could be reduced to just one whisk.