For the flakiest crust, ensure all your ingredients are very cold. You can even chill the flour and bowl before starting. If the crust starts to brown too quickly during baking, tent it loosely with foil. Feel free to add a pinch of cinnamon or nutmeg to the berry filling for added warmth and depth of flavor. Saskatoon berries can be quite tart, so adjust the amount of sugar in the filling to your liking.
Saskatoon Berry (Serviceberry) Pie
-
PREP TIME30 mins
-
COOK TIME1 hrs 10 mins
-
TOTAL TIME3 hrs 10 mins
-
SERVING8 People
-
VIEWS36
Experience the taste of the prairies with this delectable Saskatoon Berry Pie. The sweet and slightly tart berries, encased in a flaky, golden crust, create a dessert that's both comforting and unforgettable. A true taste of summer, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate56 g
-
Cholesterol16 mg
-
Fiber3 g
-
Protein4 g
-
Saturated Fat6 g
-
Sodium279 mg
-
Sugar26 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare the Pastry: In a large bowl, whisk together the flour and salt. (2 minutes)
02 Step
Recipe View Cut in the chilled lard using a pastry blender or two knives until the mixture resembles coarse crumbs with pea-sized pieces of lard remaining. (5 minutes)
03 Step
Recipe View Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overwork it. (3 minutes)
04 Step
Recipe View Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to relax the gluten. (1 hour)
05 Step
Recipe View Make the Berry Filling: In a medium saucepan, combine the saskatoon berries and water. Bring to a gentle boil over medium heat. (5 minutes)
06 Step
Recipe View Reduce the heat to low and simmer until the berries are softened, about 10 minutes, stirring occasionally. (10 minutes)
07 Step
Recipe View In a small bowl, whisk together the sugar, flour, and cornstarch until well combined. (2 minutes)
08 Step
Recipe View Gradually stir the sugar mixture into the simmering berries. Return to a gentle boil, stirring constantly, until the filling thickens and becomes clear, about 2 minutes. (2 minutes)
09 Step
Recipe View Remove from heat and stir in the lemon juice. Allow the filling to cool to room temperature while you prepare the crust. (30 minutes)
10 Step
Recipe View Assemble and Bake the Pie: Preheat oven to 425 degrees F (220 degrees C).
11 Step
Recipe View On a lightly floured surface, roll out one disc of pastry to a 12-inch circle. Gently transfer it to an 8-inch pie plate, trimming and crimping the edges as desired. (10 minutes)
12 Step
Recipe View Pour the cooled berry filling into the prepared pie crust. Dot the top of the filling with the small pieces of butter. (3 minutes)
13 Step
Recipe View Roll out the second disc of pastry to a 12-inch circle. Carefully place it over the filling, trim the edges, and crimp to seal. Cut several slits in the top crust to allow steam to escape. (10 minutes)
14 Step
Recipe View Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly. (50 minutes)
15 Step
Recipe View Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Krystina Dubuque
Jun 26, 2025This pie is amazing! The crust was perfectly flaky and the filling was bursting with flavor. I added a hint of almond extract to the filling, and it was a hit!
Gustave Baumbach
Apr 10, 2025My family loved this pie! I couldn't find saskatoon berries, so I used frozen blueberries instead, and it still turned out great. Thanks for sharing!
Pascale Thompson
Feb 11, 2025I've made this pie twice now, and it's always a crowd-pleaser. The instructions are clear and easy to follow, even for a novice baker like me.