Dessert: Canada – Newfoundland and Labrador – Partridgeberry Pie

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 25 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (227 g) unsalted butter, cold and cubed
- 1/4 cup (56 g) vegetable shortening, cold
- 6 to 8 tbsp (90–120 ml) ice water
- 4 cups (about 500 g) partridgeberries (lingonberries), fresh or frozen
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/4 tsp (0.5 g) ground cinnamon (optional; small warm note)
- 1/8 tsp (0.5 g) fine salt
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (28 g) unsalted butter, cut into small pats (for dotting)
- 1 large egg + 1 tbsp (15 ml) water, beaten (for egg wash)
- 1 tbsp (12 g) coarse sugar (optional, for sprinkling)

Instructions

Short Description:
A classic Newfoundland tart: a flaky double-crust pie filled with tart partridgeberries (lingonberries) sweetened and gently spiced. It is traditionally made with locally foraged berries and served slightly warm or at room temperature.

Regional Notes:
Partridgeberries (also called lingonberries) are native to Newfoundland and Labrador; this regional version uses a simple sugar-and-cornstarch filling with a hint of warm spice and a very flaky pastry to showcase the bright, tart berries. The straightforward filling and use of locally foraged berries distinguish it from sweeter berry pies elsewhere.

1. Make the pastry: In a large bowl, whisk together flour, 1 tsp salt, and 1 tbsp sugar. Add cold cubed butter and cold shortening; cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
2. Sprinkle 6 tbsp (90 ml) ice water over the flour mixture, tossing gently with a fork until dough begins to hold. Add more ice water by tablespoonfuls only as needed. Divide dough into two disks, flatten slightly, wrap in plastic, and chill at least 1 hour.
3. Meanwhile prepare the filling: In a large bowl, combine partridgeberries, 1 1/2 cups sugar, cornstarch, 1/4 tsp cinnamon (if using), 1/8 tsp salt, and lemon juice. Toss gently to coat. If using frozen berries, you may use them straight from frozen (they hold shape better) — if thawed, drain any excess liquid and add an extra 1–2 tbsp (8–16 g) cornstarch.
4. Preheat the oven to 375°F (190°C). Lightly flour a work surface and roll one dough disk into a 12-inch (30 cm) circle to line a 9-inch (23 cm) deep-dish pie plate. Press dough into the plate and trim any overhang to about 1 inch (2.5 cm).
5. Pour the berry filling into the prepared crust and dot the top with the 2 tbsp butter.
6. Roll the second dough disk to a 12-inch (30 cm) circle. Place over the filling and crimp edges to seal, or cut into strips for a lattice. Trim excess dough and flute or press edges to finish. Cut a few steam vents in the top crust if using a fully covered top.
7. Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if desired.
8. Bake on a lower oven rack (to protect the bottom crust) for 45–55 minutes, until the crust is golden and filling is bubbling. If the edges brown too quickly, cover them with foil after 25–30 minutes.
9. Remove pie from oven and let cool on a rack at least 2 hours to allow the filling to set (partridgeberry filling is tart and very juicy; patience yields cleaner slices).
10. Serve warm or at room temperature, plain or with cream, ice cream, or a dollop of whipped cream. Store loosely covered in the refrigerator for up to 3 days.