Saskatoon Berry Pie

This classic prairie pie celebrates the fragrant, almond-nuanced sweetness of saskatoon berries, a cherished fruit across the Canadian plains and the northern United States. Long gathered by Indigenous communities and later adopted by homesteaders, saskatoon berries shine in bakes because their firm skins hold shape while the interior turns jammy and vibrant. The pie below balances the natural flavor of saskatoon berries with just enough brightness and gentle spice, tucked inside a flaky, all-butter crust.

Ingredients

• saskatoon berries (fresh or frozen, unthawed if frozen)
• granulated sugar
• cornstarch
• lemon juice
• lemon zest (optional)
• ground cinnamon (optional)
• all-purpose flour
• unsalted butter (cold)
• salt
• ice water
• egg (for egg wash)
• milk (for egg wash)
• turbinado sugar (optional, for finishing)

Preparation

Make the crust

1. In a mixing bowl, whisk together all-purpose flour and salt. Cut in cold cubes of unsalted butter until the mixture resembles coarse crumbs with pea-sized bits.
2. Sprinkle in ice water, tossing gently until the dough just holds together when pressed. Divide into two disks, wrap, and chill for at least 30 minutes.

Make the filling

1. In a large bowl, combine saskatoon berries, granulated sugar, cornstarch, lemon juice, and if you like, a little lemon zest and ground cinnamon. Toss until the saskatoon berries are evenly coated.
2. Let the mixture sit for 10 minutes so the cornstarch hydrates and the saskatoon berries release a little juice.

Assemble

1. On a lightly floured surface dusted with all-purpose flour, roll one dough disk into a circle large enough to line a 9-inch pie plate. Fit it into the plate and keep the overhang.
2. Scrape in the filling, then dot the top with small pieces of unsalted butter to enrich the juices.
3. Roll the second disk on a surface dusted with all-purpose flour. Lay it over the filling. Trim, fold, and crimp the edges. Cut a few vents for steam. Whisk one egg with a splash of milk and brush over the top, then sprinkle with turbinado sugar if using.

Bake

1. Preheat the oven to 400°F (200°C). Place the pie on a parchment-lined baking sheet to catch drips.
2. Bake at 400°F for 20 minutes. Reduce the oven to 350°F (175°C) and continue baking for another 30 to 40 minutes, until the crust is deeply golden and the filling bubbles steadily through the vents.
3. Cool the pie on a rack for at least 2 hours so the juices thicken before slicing.

Serving and Enjoying

Slice and serve warm or at room temperature. The subtle almond-like character of saskatoon berries pairs beautifully with vanilla ice cream or lightly sweetened whipped cream. For clean slices, use a sharp knife and wipe between cuts. Leftovers keep covered at room temperature for a day or chilled for longer; rewarm gently if you prefer a warmer slice. This pie is equally at home at summer picnics and cozy winter tables, letting the flavor of saskatoon berries take center stage.