Saskatoon Berry Pie
A double-crust pie of saskatoon berries, with their blueberry-and-almond flavour, in a deep purple filling. The Prairie summer pie.
Method
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Mix the flour, sugar and salt in a large bowl. Rub in the butter with your fingertips until the pieces are the size of small peas. Sprinkle over 6 tablespoons of the water and mix until the dough just comes together, adding more water if needed.
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Divide the dough in two, shape each piece into a flat disc, wrap and chill for 1 hour.
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Heat the oven to 200°C / 400°F and put a baking tray on the middle shelf. Roll one disc of dough out on a floured surface to a 32 cm round and line a 23 cm deep pie dish with it, leaving the edge overhanging.
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Toss the berries with the sugar, cornflour, lemon juice, almond extract and salt. If the berries are frozen, use them straight from the freezer. Tip into the pastry case and dot with the butter.
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Roll out the second disc to a 28 cm round and lay it over the filling. Trim the edges to 2 cm, fold under and crimp to seal. Cut 5 slits in the top for steam and brush with the egg wash. Sprinkle with the coarse sugar.
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Set the pie on the hot tray and bake for 20 minutes. Lower the oven to 180°C / 350°F and bake for 40 minutes more, until the crust is deep golden and the filling is bubbling through the slits.
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Cool the pie on a wire rack for at least 3 hours before cutting, so that the filling sets.
Chef’s Tips
- Keep the butter cold and work quickly. Butter that melts into the flour makes a tough, greasy crust.
- Cook the pie until the filling bubbles thickly through the slits. A pie that is pulled out too early has a runny filling.
- If you use blueberries, add a handful of chopped apple for pectin, and a little more almond extract to match the saskatoon flavour.
Pairing Suggestions
- Vanilla ice cream
- Whipped cream
- A cup of coffee
Storage & Reheating
Keep covered at room temperature up to 2 days, or in the fridge up to 4. Freeze slices for 2 months.
Common questions
How long does Saskatoon Berry Pie take to make?
About 1 hour 40 minutes of hands-on work — 40 minutes of preparation and 1 hour of cooking — plus 4 hours of Chilling and cooling, so allow 5 hours 40 minutes from start to finish. The recipe serves 8.
What are the key tips for making Saskatoon Berry Pie?
Keep the butter cold and work quickly. Butter that melts into the flour makes a tough, greasy crust. Cook the pie until the filling bubbles thickly through the slits. A pie that is pulled out too early has a runny filling. If you use blueberries, add a handful of chopped apple for pectin, and a little more almond extract to match the saskatoon flavour.
What should I serve with Saskatoon Berry Pie?
Vanilla ice cream; Whipped cream; A cup of coffee.
Can Saskatoon Berry Pie be made ahead or frozen?
Keep covered at room temperature up to 2 days, or in the fridge up to 4. Freeze slices for 2 months.
Is Saskatoon Berry Pie suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Saskatoon Berry Pie?
About 445 kcal per serving, with 4 g protein, 60 g carbohydrate and 21 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.