Northwest Foraged Eats; Salmonberry Pie
During late spring and early summer, salmonberries are everywhere in the Pacific Northwest. Everywhere. And they often go uneaten (by people, at least). The berry itself, part of the raspberry family, is sometimes called the Alaskan Salmonberry and is native to the entire west coast of North America. Taste is something between a tart raspberry and a sweet huckleberry. We highly recommend to take a minute if you spot some, easily found on the side of many PNW trails. While the berries are delicious fresh, if you're fortunate enough to collect a bucket full this early summer pie is a refreshing twist.
Salmonberry Pie Filling
4 cups salmonberries
1 cup sugar
1/3 cup cornstarch
1 teaspoon vanilla
1 tablespoon fresh lemon juice
1. Preheat oven to 375 F.
2. Mix together all filling ingredients & let sit in bowl, while you prepare your crust.
Pie Crust (if you are gluten-free, there are several alternative crust options)
1 cup flour
1/3 cup shortening
ice cold water, as needed
3. Mix together all ingredients, until it comes together in a ball.
4. Roll out into a thin piece of crust & place into a pie pan (this recipe is enough for one crust, which you can see on my topless pie, is all I made last night).
5. Poke the crust with a fork & bake for about 4-5 minutes.
6. Pour filling into pre-cooked pie crust & bake for about 35-45 minutes.
7. Remove pie from oven & let set for about an hour, if you can wait that long!
*We encourage all ingredients to be local, organic and sustainable.
Recipe by AllergicAdventures