Haskap Juice  yields 1/2 cup juice

2 cups (200 grams) haskaps, washed, leaves and stems removed
2 tablespoons, granulated sugar
1/8 cup water

Mix the ingredients together in a medium-sized saucepan on low heat from 5 to 10 minutes, stirring occasionally, until simmering. Remove from heat and strain through a fine mesh sieve, reserving the juices.

Haskap Curd

8 egg yolks
1/2 cup haskap juice (recipe above)
1 scant cup sugar
1/8 teaspoon salt
2/3 cup cold butter, cut into pieces

To make the curd, combine the first four ingredients into a heavy bottomed saucepan. Cook over medium-low heat using a heatsafe spatula, stirring constantly (making sure to scrape the sides of the pan) until thickened. Remove from heat and add butter, mix to combine. Cover with plastic wrap and allow to cool. Once cooled transfer curd to a baked pie shell.

Meringue Topping

1/2 cup egg whites (approximately 4 egg whites)
3/4 cup sugar
Pinch of salt

In the heat-proof bowl of your electric mixer, combine ingredients, set bowl over a pot with 3/4 inch of simmering water (do not let the bowl touch the water) and whisk the mixture until it reaches 140F on an instant-read thermometer and the sugar has dissolved. Remove from heat and transfer to your stand mixer and beat on high speed with the whisk attachment until stiff glossy peaks form. Transfer meringue to a pastry bag fitted with a 1/2-inch round tip and pipe onto the curd filled pie. Use a kitchen torch to lightly brown the meringue (or you can use your oven broiler).

Pie Crust

5 cups of flour, sifted
2 tsps salt
2 cups cold unsalted butter, cut into pieces
1/2 cup cold water

Start with cold ingredients. Whisk the flour and salt to combine and add to the bowl of a food processor. Adding in the butter pieces, pulse the mixture until the butter is the size of small peas. Working quickly with the food processor on, add the cold water to the mixture and pulse until it resembles a somewhat dry dough (do not over mix and do not add too much water, the dough should not be sticky or wet).

The dough should hold its shape when a small amount is squeezed into a tight ball. Empty the dough onto a piece of plastic wrap and form into a thick disk. Wrap the disk in plastic and refrigerate for at least an hour.

Remove from fridge and roll out onto a floured surface. This recipe should make four pie crusts or enough pastry for two full-top pies. The dough may be stored, frozen, up to 1 month.