Recipe courtesy of Scott Clark

Scott's Salmonberry Pie

  • Level: Intermediate
  • Total: 1 hr 24 min
  • Prep: 40 min
  • Inactive: 4 min
  • Cook: 40 min
  • Yield: One 9-inch pie
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Ingredients

1 cup all-purpose flour

4 ounces cold butter

1/2 teaspoon salt

2 teaspoons cardamom spice

1/4 cup cold water

Flour, for rolling

Salmonberry filling:

4 cups Salmonberries

Water

2/3 cup white sugar

1/4 teaspoon salt

4 tablespoons cornstarch

1 teaspoon ground cardamom

Topping:

1 pint whipping cream

Directions

  1. Mix the flour, butter, salt, and cardamom. Add water and mix until it becomes a ball. Be sure not to overmix.
  2. Preheat the oven to 350 degrees F.
  3. Flour surface and rolling pin to roll pastry out on. Roll to about 1/4-inch. Place in a 9-inch pie dish and crimp the edges. Line crust with foil to maintain shape. Bake at 350-degrees for about 20 minutes. Remove foil and continue baking for another 5 minutes. Remove and let cool.
  4. To make the Salmonberry filling: Crush 2 cups of the Salmonberries through a sieve. This will take some time but it is essential to remove all of the seeds. Add water to Salmonberry juice to make 1 1/2 cups of liquid. Put the juice and water into a pan. Add sugar and salt.
  5. Mix the cornstarch and cardamom with some of the juice, then add it to the sieved berry mixture. Cook on medium heat, stirring constantly for about 5 to10 minutes. Do not scorch. Remove from heat and let cool. Add remaining berries, stir and pour into the pre-baked shell. Chill pie until completely cold.
  6. Whip cream until stiff peaks form. Pipe or spread over the top of the pie and serve.
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