Description

This Saskatoon Berry Pie recipe offers a deliciously sweet and tangy dessert featuring fresh or frozen Saskatoon berries baked in a flaky, golden crust. Perfect for berry lovers, the pie combines a flavorful filling with a buttery, crisp crust and a beautiful golden finish from an egg wash. Ideal for family gatherings or a special treat, this classic pie balances fruitiness with a hint of vanilla and lemon for extra zest.

Ingredients

Scale

Filling

2 cups fresh or frozen Saskatoon berries
1 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 tablespoon unsalted butter, cut into small cubes

Pie Crust

1 pie crust (store-bought or homemade)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)

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Instructions

Preheat Oven: Begin by heating your oven to 425°F (220°C) to ensure it’s hot enough for the initial quick bake that helps set the crust.
Prepare Filling: In a spacious bowl, mix together Saskatoon berries, sugar, cornstarch, lemon juice, vanilla extract, and sea salt. Stir gently until the berries are evenly coated with the mixture, which will help thicken the filling as it bakes.
Prepare Pie Crust Base: Press the pie crust into a 9-inch pie dish, making sure it fits snugly against the sides and bottom. Trim any excess dough hanging over the edges for a clean look.
Add Filling and Butter: Spoon the berry mixture evenly into the prepared crust. Scatter small cubes of unsalted butter on top of the filling to add richness.
Top Crust Placement: Roll out the second pie crust and place it over the berry filling. Trim the edges and crimp together to seal the pie securely. Cut several slits in the top crust to allow steam to escape during baking, preventing sogginess.
Egg Wash: In a small bowl, whisk the egg and milk together to create an egg wash. Brush this mixture onto the top crust to give the pie a golden, shiny finish once baked.
Bake Pie: Place the pie in the preheated oven at 425°F (220°C) for 15 minutes. Then reduce the heat to 350°F (175°C) and bake for an additional 30-35 minutes or until the filling is bubbling and the crust turns a rich golden brown.
Cool and Serve: After baking, allow the pie to cool for at least 2 hours so the filling can set properly, making it easier to slice and enhancing flavors before serving.

Notes

Using frozen Saskatoon berries is a great alternative when fresh berries are out of season; just thaw and drain excess liquid before use.
Chilling your pie crust before baking can help prevent shrinking and maintain flakiness.
Adjust sugar quantity slightly if your berries are very sweet or tart to balance flavor.
Letting the pie cool completely is crucial for the filling to thicken properly and avoid a runny texture.
For a gluten-free version, use a gluten-free pie crust.