Canadian · Dessert · Medium
Saskatoon Pie
- Total
- 5 hr 50 min
- Prep
- 4 hr 45 min
- Serves
- 8
- Calories
- 490
A golden double crust holds a thick filling of Saskatoon berries, with a little lemon to sharpen their mellow, nutty sweetness.
A bubbling center tells you Saskatoon pie has cooked long enough for the berry juices and cornstarch to thicken together. The pastry uses just enough butter for a flaky crust without producing several extra batches of dough.
Keep the butter cold and leave small pieces visible when mixing. Let the baked pie cool thoroughly before cutting, giving the filling time to settle into slices instead of running across the plate.
Method
Mix flour and salt, then cut in the cold butter until pea-size pieces remain. Sprinkle in the cold water gradually, tossing until the dough holds together. Divide into two disks, wrap and chill for .
Heat the oven to 425°F (220°C). Roll one disk on a lightly floured surface into a 12-inch circle and fit into a 9-inch pie pan.
Toss Saskatoon berries with all but 1 tbsp sugar, cornstarch and lemon juice. Spoon into the crust. Roll out the second disk, lay it over the berries, trim and crimp the edges, and cut several steam vents.
Brush the top with beaten egg and sprinkle with the reserved sugar. Set the pie on a sheet pan and bake for .
Lower the oven to 375°F (190°C) and bake for until the crust is golden and thick juices bubble through the center vents. Shield the edges with foil if they brown early.
Cool on a rack for before slicing so the filling sets.
Forkue tips
- Frozen berries can go in without thawing; the pie may need another 10 minutes for the center to bubble.
Storing and reheating
Keep covered at room temperature for 1 day, then refrigerate for up to 3 more days. Warm slices in a 325°F (165°C) oven to refresh the pastry.
Kitchen gear
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Saskatoon Pie: FAQ
Can I use blueberries?
Yes, though the flavor will be different and the filling may be juicier. Keep the cornstarch and wait for bubbling in the center before removing the pie.
Why is the bottom crust pale?
The pan may have been too high in the oven. Bake on a lower rack with the sheet pan beneath it so the base receives enough heat.
How do I store and reheat Saskatoon Pie?
Keep covered at room temperature for 1 day, then refrigerate for up to 3 more days. Warm slices in a 325°F (165°C) oven to refresh the pastry.
How long does Saskatoon Pie take?
About 5 hr 50 min in total: 4 hr 45 min prep and 1 hr 5 min cooking.
What do I need to make Saskatoon Pie?
The key ingredients are all-purpose flour, unsalted butter, saskatoon berries, cornstarch, lemon juice and egg, plus pantry basics.
Any tips for Saskatoon Pie?
Frozen berries can go in without thawing; the pie may need another 10 minutes for the center to bubble.
