,

Saskatoon Pie

saskatoon pie 1

Saskatoons are far from in season, I realize – but blueberries are close. And local saskatoons can be had by the bagful from the freezer at the farmers’ market.

saskatoon pie 5

This is about the time of year I start wanting pie – more so than my usual every day pie craving, that is – and berry pie in particular; one that will preferably release purple juices into my vanilla ice cream.

saskatoon pie 4

A saskatoon pie also makes for a nostalgic sweet for mothers in law in the hospital, where the desserts that arrive on the nightly dinner tray rhymes with hell-O and comes in a plastic cup.

saskatoon pie 3

This isn’t the prettiest pie I’ve made – I had slightly less pastry than I needed, left over from another baking project – but someone once said that the best kind of pie is the kind that’s on the table. I don’t worry about the oohing and aahing, so long as it tastes delicious.

saskatoon pie 2

And it should be noted that saskatoon pie – which is mostly berries, really, wrapped in crisp butter pastry bound in part with an egg – is the perfect springtime breakfast food. I heartily endorse it as an accompaniment to your coffee, or for elevenses.

Saskatoon Pie

  ,

April 27, 2015

If you're using blueberries, up the flour to 1/4 cup.

  • Makes: Serves 8.

Ingredients

pastry for a double crust pie

5-6 cups Saskatoon berries (fresh or frozen - don't thaw them)

1/2 cup sugar

3 Tbsp. flour

zest of a lemon

2-3 Tbsp. butter, cut into bits

beaten egg or cream, for brushing (optional)

Turbinado sugar, for sprinkling (optional)

Directions

1Preheat the oven to 425°F

2Divide the pastry more or less in half, with one piece slightly bigger than the other. On a lightly floured surface, roll out the larger piece to a circle about an inch bigger than your pie plate; drape it over the rolling pin and transfer to the pie plate, pressing it gently to fit, letting the sides hang over. Roll the other piece out to about the size of the top of the pie.

3In a small bowl, stir together the sugar and flour. Put the berries into a medium bowl and add the sugar mixture and lemon zest; gently stir to combine, then pour into the pastry shell. Top with bits of butter.

4If you like, cut the second piece of pastry into strips and make a lattice top; otherwise, lay it over the pie, brushing the edge of the bottom crust with a little beaten egg first, if you like, and trim and crimp the edge. Cut a few slits in the top to let steam escape.

5Bake for 15 minutes, then turn the heat down to 350°F and bake for another 50-60 minutes, until golden and bubbling. Let cool before slicing.

00:00
Share

About Julie

10 comments on “Saskatoon Pie

  1. Jules @ WolfItDown
    April 28, 2015 at 3:19 am

    Mmm now I have to try and imagine what Saskatoon berries taste like… This looks stunning! x

  2. jake
    April 28, 2015 at 7:44 am

    Yum, as a prairie boy, this is my favorite pie. My Saskatchewan raised parents called them Juneberries, although I’ve always called them Saskatoons. The perfect breakfast food with a good cup of coffee, could not agree more. A splash of kirsch in the filling adds a certain something.

    Jules…Saskatoon Berries are sort of indescribable, kind of a tangy pear/almondly flavour, but more earthy/wild. Depending on where they come from they can be quite mild to intense. I have a secret wild patch in a secret coulee that have the best flavour (large and juicy).

    Thanks Julie…I know my next weekend baking project.

    Cheers,
    Jake

  3. Sue.D
    April 28, 2015 at 3:48 pm

    Just…swoon.

  4. nancy
    April 28, 2015 at 7:29 pm

    Julie, I love, love Saskatoon pies too! Hand picking the berries in mid summer is a lonely job now that our kids have grown up. However…I always cook my berries as I find them a bit chewy without doing this! A rich vanilla ice cream accompanies it.

  5. Kathy D
    April 28, 2015 at 10:29 pm

    Oh, I have FEELINGS about saskatoon pie. The berries I grew up with (in northern AB) had a very floral note to them. Over the years, my preferences with regard to saskatoon pie have evolved as follows:

    I love lemon zest in my blueberry pie, but not in my saskatoon pie. I think the lemon competes with the saskatoon’s earthy-vanilla-almond-ish notes. If you feel compelled to add flavouring to the filling (and you really needn’t), I’d suggest a bit of vanilla or a few drops of almond extract.

    In lieu of ice cream, whip some cream and flavour it with a bit of sugar and almond extract. Or – and this is my favourite – serve with whipped cream that’s been drizzled with maple syrup; I love the way maple mingles with saskatoon.

    If I’m not serving the pie to a purist (my dad), then I sometimes blitz almonds or pecans in the food processor and add them to the pastry. So. Good. This way, you’re adding protein and fibre to your meal, which makes it easier to justify at breakfast.

  6. Nancy @ I Made This Dish
    May 14, 2015 at 9:48 am

    This pie looks wonderful! It’s seems like a great choice to serve during dinner parties, when the host is short in time. Thanks a lot Julie for sharing this recipe!

  7. Mette Rasmussen
    November 12, 2015 at 9:29 pm

    Hi Julie
    I have made your saskatoon pie a couple of times with great luck. I lilke the fact that I don’t have to cook the berries into some kind of mush first which I always thought was a shame. I have added my favourite spice, cardamom, which together with the lemon zest really gives this pie a bit of edge – in my opinion.Thanks for sharing this great recipe!

  8. Linda
    June 23, 2018 at 9:27 am

    Mmmmm…. one of my favorite! I make the filling separate and then add it to the crust then you have plenty of sauce.

Leave a Reply

Your email address will not be published.