Saskatoon Berry Pie
A double-crust pie of saskatoon berries with lemon and a little cornstarch to hold the juices.
- Prep
- 30 min
- Cook
- 55 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23 cm pie plate
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 56 g
- protein
- 4 g
- calories
- 380
Instructions
- 1
Simmer the berries with the water for 8 minutes until they soften and release juice.
- 2
Stir the sugar and cornstarch together, add to the pan and cook 2 minutes until thick and glossy.
- 3
Take off the heat, stir in the lemon juice and butter and cool completely.
- 4
Line the pie plate with pastry, add the cold filling and lay the top crust over, sealing and crimping the edge.
- 5
Cut steam vents, brush with milk and sprinkle with a little sugar.
- 6
Bake at 220C for 15 minutes, then at 180C for 35-40 minutes until deep golden.
- 7
Cool at least 3 hours before cutting so the filling sets.
Chef's tips
Frozen saskatoons work perfectly and need no thawing — just add 3 minutes to the initial simmer.
Ingredient substitutions
- saskatoon berries → blueberries, though the almond note of saskatoons is lost
- cornstarch → tapioca starch
Storage
3 days covered at room temperature, or freeze baked slices.
Common mistakes to avoid
- •Cutting it hot, which floods the plate
- •Skipping the lemon so the pie tastes flat
Serving suggestions
Cooked Saskatoon Berry Pie?
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