Dessert: Canada – Saskatchewan, Canadian Prairies – Saskatoon Berry Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 6 to 8 tbsp (90–120 ml) ice water

- For the filling:
- 5 cups (740 g) Saskatoon berries, rinsed and drained
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (optional)
- 1/4 tsp (0.5 g) ground cinnamon (optional)
- 1/8 tsp (0.5 g) fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1/4 tsp (1.25 ml) almond extract (optional, to accent berries)

- For finish:
- 1 large egg (approx. 1 3/4 oz (50 g)), beaten with
- 1 tbsp (15 ml) milk — for egg wash
- 1 tbsp (12 g) coarse sugar or turbinado sugar for sprinkling (optional)

Show original ingredient measurements

- For the crust:
- 2 1/2 cups (312 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 cup (226 g) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
- 6 to 8 tbsp (90–120 ml) ice water

- For the filling:
- 5 cups (740 g) Saskatoon berries, rinsed and drained
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest (optional)
- 1/4 tsp (0.5 g) ground cinnamon (optional)
- 1/8 tsp (0.5 g) fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 1/4 tsp (1.25 ml) almond extract (optional, to accent berries)

- For finish:
- 1 large egg (approx. 50 g), beaten with
- 1 tbsp (15 ml) milk — for egg wash
- 1 tbsp (12 g) coarse sugar or turbinado sugar for sprinkling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
A classic Prairie fruit pie featuring Saskatoon berries in a tender, flaky double crust, often finished with a decorative lattice top and a sprinkle of coarse sugar for crunch. The berries' almond-like flavor gives this pie a distinctive, slightly nutty profile compared with other berry pies.

Regional Notes:
This Saskatchewan version uses fresh Saskatoon berries (Amelanchier alnifolia), prized across the Canadian Prairies for their unique almond-tinged flavor and firm flesh. The recipe emphasizes a traditional flaky butter crust and an optional lattice top — a common presentation in Prairie home baking — and keeps the filling simple to let the berry flavor shine.

1. Make the dough: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt. Add 1 cup (226 g) cold cubed butter and cut or rub into the flour with a pastry cutter or fingertips until mixture resembles coarse peas and some pea-size butter bits remain.
2. Add ice water 1 tbsp (15 ml) at a time, tossing gently until dough just holds when pressed (about 6–8 tbsp (90–120 ml)). Divide dough into two disks, wrap in plastic, and chill at least 1 hour (or up to 2 days) to firm the butter.
3. Preheat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven (you will bake the pie on it to catch drips).
4. Make the filling: In a large bowl combine 5 cups (740 g) Saskatoon berries, 3/4 cup (150 g) sugar, 1/3 cup (40 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest (optional), 1/4 tsp (0.5 g) cinnamon (optional), 1/8 tsp (0.5 g) salt, and 1/4 tsp (1.25 ml) almond extract (optional). Toss gently until berries are evenly coated; set aside while rolling dough.
5. Roll the bottom crust: On a lightly floured surface, roll one dough disk to a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23 cm) pie plate, allowing a 1/2-inch (1 cm) overhang. Trim any large uneven edges.
6. Assemble filling: Spoon the berry filling into the prepared crust and dot with 2 tbsp (28 g) pieces of butter evenly over the top.
7. Top crust options: Roll the second dough disk into a 12-inch (30 cm) circle for a full top crust, or cut into 1-inch (2.5 cm) strips and weave a lattice. If using a full top, cut a few vents in the center for steam. Place the top crust or lattice over the filling and crimp the edges to seal, leaving a small gap for steam if fully covered.
8. Egg wash and sugar: Brush the top crust or lattice with the beaten large egg (approx. 1 3/4 oz (50 g)) mixed with 1 tbsp (15 ml) milk. Sprinkle with 1 tbsp (12 g) coarse sugar if desired.
9. Bake: Set the pie on the preheated rimmed baking sheet and bake at 425°F (220°C) for 20 minutes. Lower the oven temperature to 375°F (190°C) and continue baking 30–35 minutes more, or until the crust is golden and the filling is bubbling through the vents or lattice.
10. Protect edges if needed: If the crust edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.
11. Cool: Remove the pie from the oven and place on a cooling rack. Let cool at least 2 hours to allow the filling to set before slicing.
12. Serve: Slice and serve plain, or with whipped cream or vanilla ice cream. Store loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Short Description:
A classic Prairie fruit pie featuring Saskatoon berries in a tender, flaky double crust, often finished with a decorative lattice top and a sprinkle of coarse sugar for crunch. The berries' almond-like flavor gives this pie a distinctive, slightly nutty profile compared with other berry pies.

Regional Notes:
This Saskatchewan version uses fresh Saskatoon berries (Amelanchier alnifolia), prized across the Canadian Prairies for their unique almond-tinged flavor and firm flesh. The recipe emphasizes a traditional flaky butter crust and an optional lattice top — a common presentation in Prairie home baking — and keeps the filling simple to let the berry flavor shine.

1. Make the dough: In a large bowl combine 2 1/2 cups (312 g) flour, 1 tbsp (12 g) sugar, and 1 tsp (6 g) salt. Add 1 cup (226 g) cold cubed butter and cut or rub into the flour with a pastry cutter or fingertips until mixture resembles coarse peas and some pea-size butter bits remain.
2. Add ice water 1 tbsp at a time, tossing gently until dough just holds when pressed (about 6–8 tbsp / 90–120 ml). Divide dough into two disks, wrap in plastic, and chill at least 1 hour (or up to 2 days) to firm the butter.
3. Preheat the oven to 425°F (220°C). Place a rimmed baking sheet in the oven (you will bake the pie on it to catch drips).
4. Make the filling: In a large bowl combine 5 cups (740 g) Saskatoon berries, 3/4 cup (150 g) sugar, 1/3 cup (40 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest (optional), 1/4 tsp (0.5 g) cinnamon (optional), 1/8 tsp (0.5 g) salt, and 1/4 tsp (1.25 ml) almond extract (optional). Toss gently until berries are evenly coated; set aside while rolling dough.
5. Roll the bottom crust: On a lightly floured surface, roll one dough disk to a 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer to a 9-inch (23 cm) pie plate, allowing a 1/2-inch (1 cm) overhang. Trim any large uneven edges.
6. Assemble filling: Spoon the berry filling into the prepared crust and dot with 2 tbsp (28 g) pieces of butter evenly over the top.
7. Top crust options: Roll the second dough disk into a 12-inch (30 cm) circle for a full top crust, or cut into 1-inch (2.5 cm) strips and weave a lattice. If using a full top, cut a few vents in the center for steam. Place the top crust or lattice over the filling and crimp the edges to seal, leaving a small gap for steam if fully covered.
8. Egg wash and sugar: Brush the top crust or lattice with the beaten large egg (approx. 50 g) mixed with 1 tbsp (15 ml) milk. Sprinkle with 1 tbsp (12 g) coarse sugar if desired.
9. Bake: Set the pie on the preheated rimmed baking sheet and bake at 425°F (220°C) for 20 minutes. Lower the oven temperature to 375°F (190°C) and continue baking 30–35 minutes more, or until the crust is golden and the filling is bubbling through the vents or lattice.
10. Protect edges if needed: If the crust edges brown too quickly, cover them with foil or a pie shield for the remaining bake time.
11. Cool: Remove the pie from the oven and place on a cooling rack. Let cool at least 2 hours to allow the filling to set before slicing.
12. Serve: Slice and serve plain, or with whipped cream or vanilla ice cream. Store loosely covered at room temperature for up to 2 days or refrigerated for up to 4 days.