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Saskatoon Berry Pie Recipe

Saskatoon Berry Pie

iamwinfred
This Saskatoon Berry Pie recipe turns those deep purple prairie berries into a warm, jammy filling tucked between two layers of flaky, buttery crust. If you grew up on the Canadian prairies, chances are your grandmother had a version of this pie in her rotation every July. Saskatoon berries look a lot like blueberries, but they have a nutty, almond-like sweetness that makes this pie taste completely different from your average berry pie.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • Pie dish 9 inch, heavy ceramic recommended for even baking
  • Rolling Pin
  • Pastry blender (optional) if making crust from scratch
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Pastry brush for the egg wash
  • Pie crust shield (optional) to prevent over browning
  • Wire cooling rack
  • Rimmed baking sheet to catch drips

Ingredients
  

  • 5 cups saskatoon berries fresh or frozen, if frozen use straight from freezer
  • 3/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract good quality recommended
  • salt pinch
  • 2 tablespoons unsalted butter cut into small pieces
  • pastry for a double crust 9 inch pie homemade or store bought, room temperature for 10 minutes if using store bought
  • 1 large egg beaten, for egg wash
  • 1 tablespoon coarse sugar for topping

Instructions
 

  • If making your own pastry, prepare a double crust recipe and divide it into two discs. Wrap each disc in plastic wrap and chill for at least 30 minutes.
  • On a lightly floured surface, roll one disc of pastry into a 12-inch circle. Transfer to a 9-inch pie dish, press gently, and trim excess leaving a 1-inch overhang.
  • In a large mixing bowl, combine berries, sugar, flour, lemon juice, cinnamon, almond extract, and salt. Stir gently to coat, let sit for 10 minutes.
  • Pour the filling into the chilled pie crust, spread evenly, and dot with small pieces of unsalted butter.
  • Roll out the second pastry disc, place over filling as a full top crust or lattice, trim excess, crimp edges, brush with egg wash, and sprinkle with coarse sugar.
  • Preheat oven to 425°F with rack on lowest position. Place pie on rimmed baking sheet and bake for 20 minutes. Reduce heat to 350°F and bake 30-35 minutes until golden and bubbly.
  • Transfer to a wire rack and cool for at least 3 hours before slicing to allow the filling to set.

Notes

  • Keep everything cold: Keeping your butter and pastry cold at every step is the single most important thing you can do for a flaky crust.
  • Don't skip resting time: Letting the pie rest for at least 3 hours after baking gives the flour time to thicken the juices properly and prevents a runny filling.
  • Use a baking sheet: Place a rimmed baking sheet underneath the pie to catch any bubbling juices and prevent oven messes.
  • Adjust for juicy berries: If your berries are very juicy, add an extra tablespoon of flour to the filling to help thicken it.
  • Egg wash for shine: Brushing the crust with egg wash gives it that classic golden, glossy finish.
  • Make it a lattice: For a decorative finish, use a lattice top instead of a full crust. It looks beautiful and allows steam to escape.
  • Freezer friendly: Freeze the baked pie whole or in slices for up to 3 months. Wrap tightly in foil, thaw overnight in the fridge, and reheat before serving.
  • Variations: Swap the top crust for a streusel topping, add raspberries, or use orange zest instead of lemon juice for a different flavor twist.
  • Storage: Store leftover pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a 300°F oven for about 10 minutes.
  • Serving ideas: Serve slightly warm with vanilla ice cream, fresh whipped cream, or a thin slice of sharp cheddar cheese for a traditional prairie pairing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 22gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg
Keyword canadian pie recipe, prairie berry pie, saskatoon berry pie, summer fruit pie
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