In Newfoundland and Labrador, partridgeberry is the local name for lingonberry (Vaccinium vitis-idaea), a tart red berry often gathered after frost. This double-crust home-style pie balances the berries with enough sugar to soften their sharpness while keeping their distinctive tart taste. Cornstarch thickens the juices so the slices hold after a full cool.
In Newfoundland and Labrador, partridgeberry is the local name for lingonberry (Vaccinium vitis-idaea), a tart red berry often gathered after frost. This double-crust home-style pie balances the berries with enough sugar to soften their sharpness while keeping their distinctive tart taste. Cornstarch thickens the juices so the slices hold after a full cool.
Step 1Make the pastry: mix the flour and salt. Cut in the cold butter until pea-size pieces remain. Gradually add the ice water, mixing just until the dough holds together. Divide into two pieces, one slightly larger for the base; wrap and chill for 30 minutes.
Step 2Heat the oven to 230°C. Toss the berries with the sugar and cornstarch until evenly coated. Roll the larger dough piece into a round and line a 23 cm pie dish, leaving a little overhang.
Step 3Spoon the berry mixture into the pastry. Roll out the remaining dough, cover the filling and press the top and bottom edges together. Trim and crimp the edge, then cut 4 small steam vents in the top crust.
Step 4Set the pie on a baking sheet. Bake at 230°C for 10 minutes, then reduce the oven to 180°C and bake for 35–45 minutes, until the crust is golden and the filling bubbles through a vent. Shield the edge loosely with foil if it browns too quickly.
Step 5Cool on a wire rack for about 2 hours before slicing. Refrigerate leftovers within 2 hours; keep covered at or below 4°C and use within 2–3 days, or freeze airtight. Thaw in the refrigerator. Reheat leftovers to 74°C (165°F) and eat promptly.
Use sound berries from a reliable food source; frozen lingonberries are a practical choice outside autumn. The moderate sugar lets the fruit remain tart, while cornstarch catches the released juices. Serve cooled, plain or with whipped cream; cream adds milk. Freeze individual slices airtight and thaw them in the refrigerator. Reheat leftovers to 74°C (165°F), then eat promptly.
Rounded estimate per 1/8 pie. Calculated from 450 g raw lingonberries, 180 g sugar, 18 g cornstarch and the pastry ingredients, using Swedish Food Agency berry data and standard ingredient composition values. Approximate batch totals: 3,355 kcal, 476 g carbohydrate, 36 g protein, 143 g fat, 22 g fibre and 1,600 mg sodium; divided into 8 slices. Berry drainage, pastry thickness and brands change the result; not laboratory analysis.
Contains wheat (gluten) and milk from butter. Optional serving cream also contains milk. Check ingredient labels and cross-contact. Refrigerate pie within 2 hours; keep at or below 4°C and use within 2–3 days, or freeze airtight and thaw in the refrigerator. Reheat leftovers to 74°C (165°F). Do not use smell, sight or taste to judge food safety.
Yes. Thaw them in the refrigerator, drain well, then weigh 450 g. Do not add the loose thawing liquid to the filling.
