Saskatoon Berry Pie
The province's signature berry baked into a lattice-topped pie with lemon and a light hand on the sugar.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 375 kcal
Equipment
- •23 cm pie plate
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 375 kcal
- fat
- 16 g
- carbs
- 55 g
- protein
- 4 g
- calories
- 375
Instructions
- 1
Simmer the berries with the water for 8 minutes until they slump and give up their juice.
- 2
Whisk the sugar with the cornstarch, stir it in and cook 2 minutes until thick.
- 3
Off the heat, add the lemon juice and butter and cool completely.
- 4
Line the plate with pastry, fill it, and weave a lattice top from the remaining pastry.
- 5
Brush with milk, sprinkle with sugar and bake at 220C for 15 minutes.
- 6
Drop to 180C and bake 35-40 minutes until the pastry is browned and the filling bubbles.
- 7
Cool 3 hours before slicing.
Chef's tips
Saskatoons are sweet and low in acid; without the lemon the pie tastes dull no matter how much sugar goes in.
Ingredient substitutions
- saskatoon berries → half saskatoons and half rhubarb, a common prairie pairing
Storage
3 days covered; freeze baked slices for 2 months.
Common mistakes to avoid
- •Cutting before it sets
- •Overthickening so the filling turns gluey
Serving suggestions
Cooked Saskatoon Berry Pie?
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