Saskatoon Berry Pie
Saskatoon Berry Pie Say it: sass-kuh-TOON BEH-ree pye
Saskatoon berry pie is a prairie classic from Canada, especially associated with Saskatchewan and the city of Saskatoon. It is made from the small, sweet, almond-scented serviceberries that grow wild across the northern prairies, baked in a double pastry crust until the juices bubble and thicken. The filling is lightly sweetened and brightened with lemon, letting the berries' deep purple color and gentle nutty flavor shine. It is served at summer gatherings, potlucks, and holiday tables, warm or cool, usually with ice cream.
Saskatoon Berry Pie
Saskatoon Berry Pie
Pronounced sass-kuh-TOON BEH-ree pye
- Serves
- 8
- Prep
- 35 min
- Cook
- 50 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry crust
Saskatoon berry filling
Method
In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and cut them in with a pastry blender or fingertips until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
Sprinkle the ice water over the flour mixture, 1 tablespoon at a time, tossing with a fork until the dough just holds together when squeezed. Add only enough water to bring the dough together without making it wet.
Gather the dough into two flat disks, wrap tightly, and refrigerate for at least 1 hour, or up to 2 days. Let one disk soften slightly at room temperature before rolling.
On a lightly floured surface, roll one disk into a 12-inch (30 cm) round. Fit it into a 9-inch (23 cm) pie plate, press gently against the sides, and trim the overhang to about 1/2 inch (1 cm). Refrigerate while you make the filling.
In a large bowl, gently toss the Saskatoon berries with the sugar, flour, lemon juice, cinnamon, and salt. Let the mixture stand for 10 minutes so the juices begin to release and the flour dissolves.
Spoon the filling into the chilled pie shell, mounding it slightly in the center. Roll the second dough disk into a 10-inch (25 cm) round, place it over the filling, and trim the top crust to match the bottom overhang.
Press the top and bottom edges together, fold the overhang under, and crimp the rim. Cut several small vents in the top crust, then brush the surface lightly with milk.
Bake on the lower-middle rack of a preheated 425°F (220°C) oven for 15 minutes. Reduce the heat to 375°F (190°C) and continue baking for 35–40 minutes, until the crust is golden brown and the filling bubbles thickly through the vents.
Transfer the pie to a rack and cool completely, at least 3 hours, so the filling sets before slicing.
Regional variants
For a lattice or crumble top, use the same filling and adjust the baking time slightly; some prairie cooks add a pinch of nutmeg or a handful of raspberries for extra acidity.
Cook's notes
- If using frozen Saskatoon berries, toss them in while still frozen and add 1 extra tablespoon of flour to the filling; do not thaw, or the pie may become runny.
- Keep the pastry cold at every stage; if the dough softens while rolling, slide it onto a baking sheet and chill for 10 minutes.
- If Saskatoon berries are unavailable, frozen blueberries are the closest common substitute, though the flavor will be less nutty and more juicy.
Serve with
Vanilla ice cream, whipped cream, or a cup of coffee.
Make ahead and storage
Cool completely, then store at room temperature for 1 day or refrigerate for up to 3 days; reheat slices gently if desired.
