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How to Make Saskatoon Berry Pie

August 17, 2013 by Barb 22 Comments

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.

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

Saskatoon Berry Pie, Saskatchewan Desserts

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Saskatoon Berry Pie Filling
 
Ingredients
  • 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
Instructions
  1. Combine berries, water and lemon juice.
  2. Mix the dry sugar with the cornstarch, and add to the berries.
  3. Cook over medium heat just until mixture thickens, and cornstarch has cooked.
  4. Add butter (don't forget!)
  5. Cool before placing into pie shell (recipe to follow).
  6. 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.
  7. Cool before serving.
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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!
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No Fail Pie Crust
 
Ingredients
  • 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
Instructions
  1. Mix dry ingredients together and cut into lard.
  2. Mix vinegar, water, egg and beat until fluffy.
  3. 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.
  4. Form into 5 or 6 discs and chill for 1/2 hour.
  5. Roll out the barrel, er dough, and make your pies!!
  6. **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.
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Enjoy!

 

Filed Under: Pies Tagged With: berries, saskatoons

Welcome! I'm Barb, and this is where I practice my mantra to "learn something new, try something different". It's my hope that something I do here may inspire you! Read More…

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