Saskatoon Pie

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My husband LOVES pie and summer just isn’t complete without at least one Saskatoon Pie! Saskatoon berries grow bountifully in the wild in our province. They look like a blueberry but are a bit more tart and nutty. If you’re from the prairies, you have definitely grown up on Saskatoon pie.

You can use the Saskatoon pie filling below in your favourite pie crust. Personally, I like to use a frozen pie crust because, let’s face it, who wants to be fussing with pastry dough when you can be outside enjoying the sunshine?

Don’t have a favourite pie crust? I’ve included my Granny B’s pie crust recipe below. Looking for a gluten-free/paleo pie crust? Danielle Walker’s Pastry Crust recipe in her Against All Grain cookbook is perfect. There are also many frozen gluten-free pie crusts available in grocery and health food stores or you can use BOB’s RED MILL Gluten-Free Pie Crust mix. Enjoy!

Saskatoon Pie Recipe

Tools I Used

• Saucepan
• Pastry Roller
• Pie Plate
• Pastry Wheel
• Pastry Brush
• Pie Server

Ingredients

• 4 cups Saskatoon berries
• 1/4 cup water
• 2 tbsp lemon juice
• 3 tbsp cornstarch
• 3/4 cups white sugar
• 2 pie crusts
• 1 egg
• 1 tbsp white sugar

Directions

1. Wash berries and place in a saucepan with water and lemon juice. Let simmer on low heat for 10 minutes.
2. Add sugar and cornstarch and stir until fully mixed in. Allow berries to cool.
3. Preheat oven to 425F.
4. Place filling in pie shell and cover with the additional pie shell. Or, you can get fancy and cut the additional pie shell into strips using a pastry wheel and weave on top.
5. Use a pastry brush to brush the top of the pie crust with egg and then sprinkle with white sugar.
6. Bake at 425F for 15 minutes and then reduce oven to 350F and bake for another 30 minutes.
7. Serve with vanilla ice cream (optional but delicious).

My Grandma B. was an amazing baker. There were times when I’d visit her house and her countertops would be covered with freshly baked doughnuts and cookies and pies. I am so grateful that one of my aunts put together a book of all of Granny’s recipes. Here is Granny’s classic, no-fail pie crust recipe.

*Disclaimer: I am a huge Danielle Walker fan and have tried and loved many of the recipes from her cookbooks and her blog. I have always felt it was unfortunate that her brand was “Against All Grain” because we at Lazy Spoon Farms are certainly not against all grains. I just know what makes my body feel good and what doesn’t and wheat is something that makes my body feel bad when I eat it. Danielle Walker recently went through a bit of a rebrand herself. You can read about it here.