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.

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!

Enjoy!