There is nothing that says prairie like a good old Saskatoon Berry Pie!
I’ve raved about Saskatoon berries so many times and every time people ask me “well what are they like, are they like a blueberry?”
I can only say that to me, they just kind of look like one. Other than that, not so much. Others would disagree, and say they are very much like a blueberry.
What I can tell you is that they:
1. look like a blueberry
2. are a bit firmer than a blueberry
3. have tiny seeds somewhat like a raspberry
4. maybe they are similar to a wild blueberry
The Saskatoon Berry’s name is derived from the Cree word Mis-sask-quah-toomina, a word that sounds similar to Saskatoons. The Aboriginal people and early pioneers used Saskatoons as a staple food in traditional foods such as pemmican.
I practically grew up on them and so did my husband, and a summer would not be complete without at least one pie.
I will still pick any I find along the roadsides, but now I usually go to a Saskatoon farm where they are grown in an orchard setting. The domestic Saskatoons are quite a bit bigger, and more tender than the wild ones. But the key to a great Saskatoon pie is to not just mix them with sugar and throw them into a prepared crust. Years ago I discovered a fantastic recipe for pie filling which results in the most tender, mouthwatering Saskatoon pie ever! (Now for the disclosure: I mix two parts Saskatoons with one part blueberries, totally confusing, I know). But I’ve found that the combination is out-of-this-world. So for you folks who are lucky enough to have these berries, you’ll find my secret recipe at the bottom of this post.
- 2 cups fresh Saskatoons
- 1 cup fresh blueberries
- 1/4 cup water
- 1 Tbsp lemon juice
- 3/4 cup sugar
- 2 Tbsp cornstarch
- 1 Tbsp butter
- Combine berries, water and lemon juice.
- Mix the dry sugar with the cornstarch, and add to the berries.
- Cook over medium heat just until mixture thickens, and cornstarch has cooked.
- Add butter (don't forget!)
- Cool before placing into pie shell (recipe to follow).
- Set the oven to 425 degrees. Set the pie on the lowest rack and bake for 15 minutes. Reduce heat to 350 degrees and continue to bake 15 - 20 minutes longer.
- Cool before serving.
If you want to make a delicious pie crust that is easy, and will not fail – try this one, it’s a family favourite! The dough freezes beautifully (forever actually!). Just let it sit at room temperature before trying to roll it out!
- 1 pound lard
- 5 cups flour
- 1 tsp salt
- 3 tbsp brown sugar
- 1 tsp baking powder
- 2 tsp vinegar in water
- 2/3 cup water
- 1 egg, well beaten
- Mix dry ingredients together and cut into lard.
- Mix vinegar, water, egg and beat until fluffy.
- Blend together until dough starts to stick together nicely – sometimes I don’t use all the water, but if you did, I don’t think it would make a difference.
- Form into 5 or 6 discs and chill for 1/2 hour.
- Roll out the barrel, er dough, and make your pies!!
- **This dough will freeze beautifully (forever actually). Just take it out and let it sit at room temperature for a few minutes before rolling it.
Enjoy!
I had never heard of Saskatoons before, love learning something new :)
I have to admit, I’ve never heard of that type of berry before! My, you have me intrigued though. Your pie looks delicious!
Beautiful and yummy pie a particular favourite of mine is the blackberry and apple crumble served with clotted cream ….
there is no doubt that i would LOVE this!
Oh, that pie looks so delicious, Barb !
And you’ve created a beautiful collage !
Nice Sunday,
Sylvia
Oh my just not fair this early in the morning, I want some.
I too have never heard that berry mentioned in all my years. I did take your pie crust recipe though as I’m terrible at pie crusts. Does it just two or more crusts? I’m so bad at eating anything sweet when it’s around that I usually don’t make pies, but hubby does love a Cherry pie now and then, but my crusts are so lacking that I tend to not make any for him. Myself, I’m an apple pie kind of person. Thanks for sharing.
Happy Sunday
Peabea
This crust will make 6 discs that you can roll out, so it should make 3 pies. The discs freeze beautifully, forever, actually!! Thanks for asking this, I’m going to put this in the recipe.
Thanks Barb. I think too, I’ll look for that Berry and find out more about where to get some here in Ohio. :) Sounds and looks delicious.
They are better known as Service Berries outside of Canada…if that helps!
Thank you for that Dawn!
My salivary glands are on overload. Looks so yummy and love that collage!!
NOTHING wrong with stretchy pants…
What a gorgeous pie! And again, I just love your tea sets.
Wow! This looks deee-licious! We’d love to have you share your recipe at our weekly Saturday Link Party ! Deb @ madefrompinterest.net
Can I use frozen berries
Hi Cindy, yes you could use frozen berries, I don’t think it would make a difference.
Any suggestions for canning the pie filling? Would I omit any ingredients (such as butter)?
Hi Dawn, I’ve never canned it (only frozen it) but I would hazard a guess that if you were canning it, it would be better to leave the butter out. You can always add it later.
Hi Dawn,
I can my saskatoon pie filling every year, sometimes it gets too thick after canning though and I have to add a little grape juice to think it out and get it in the crust again.
Thanks for the great recipe! I’m new to Montana, and to Saskatoon berries. We probably have over a thousand bushes on our 65 acres. I decided to try making a pie, but did not realize that the berries needed to be cooked prior to baking in the pie. The result, a delicious tasting pie, but with firm berries… Needless to say, I didn’t share the recipe on my blog and decided to practice some more. I’ll try your method (with some adjustments) and see how it goes. Thanks again!