Classic Canadian Saskatoon Berry Pie
A delightful double-crusted pie bursting with sweet and slightly tart Saskatoon berries, a true taste of the Canadian Prairies.
Ingredients
- 450 g Saskatoon berries — fresh or frozen (unthawed)
- 180 g granulated sugar
- 45 g all-purpose flour
- 1 tbsp lemon juice
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 pie crusts — store-bought or homemade, for a 23 cm (9-inch) pie
- 1 tbsp butter — cut into small pieces
- 1 egg — beaten, for egg wash (optional)
- 1 tbsp turbinado sugar — for sprinkling (optional)
Equipment
- 23 cm (9-inch) pie plate
- Large bowl
- Rolling pin
- Wire rack
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat your oven to 200°C (400°F). Lightly grease a 23 cm (9-inch) pie plate.
- 2
In a large bowl, gently combine the Saskatoon berries, granulated sugar, flour, lemon juice, cinnamon, and nutmeg. Set aside for 10 minutes to allow the berries to release some juice.
10 min timer - 3
Carefully roll out one pie crust and fit it into the prepared pie plate. Trim edges if necessary, leaving a 1 cm (1/2-inch) overhang.
- 4
Pour the berry mixture into the pie crust. Dot the top of the filling with the small pieces of butter.
- 5
Roll out the second pie crust and place it over the filling. Trim the edges to match the bottom crust overhang. Crimp the edges together to seal the pie.
- 6
Cut several small slits in the top crust to allow steam to escape during baking. For a golden crust, brush the top with beaten egg and sprinkle with turbinado sugar.
- 7
Bake for 20 minutes at 200°C (400°F). Reduce the oven temperature to 175°C (350°F) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
45 min timer - 8
If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
- 9
Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.
180 min timer
Notes
- Saskatoon berries are a unique Canadian berry, slightly sweet with an almond-like flavour. They are typically harvested in June and July.
- Using frozen berries directly (unthawed) helps prevent the pie from becoming too watery.
Substitutions
- Saskatoon berries: Blueberries (for a similar taste and texture)
- Homemade pie crust: Store-bought frozen pie crusts
- Turbinado sugar: Granulated sugar
Storage
Store leftover pie covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Freezer
Yes, baked and cooled pie can be frozen whole or in slices for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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