Saskatoon berries are a common sight in Western Canada throughout the summer and make a delicious pie.
Yield: Serves 8.
July 02, 2019
- Pastry for a 9 inch double-crust pie
- All-purpose flour (for dusting surface)*
- 5 cups fresh or frozen saskatoons
- 2/3 cup granulated sugar
- 1/2 cup water
- 1 tsp grated lemon peel
- 3 tbsp quick-cooking tapioca
- 1 tbsp fresh lemon juice
- Milk (2%), optional
- Roll out half of pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang; set aside.
- Combine saskatoons, sugar, water and lemon peel in a medium non-reactive saucepan over medium heat. Bring to a boil.
- Reduce heat and simmer, uncovered, stirring occasionally, for 5 minutes.
- Stir in tapioca and lemon juice; simmer, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from heat and cool for 10 minutes.
- Meanwhile, preheat oven to 375°F.
- Spoon saskatoon mixture into crust.
- Roll out remaining pastry and use for top crust. Trim, fold and flute edges of pastry. Brush top crust with milk. Cut vents in top crust to allow steam to escape.
- Bake until pastry is golden brown and filling is bubbly, about 1 hour. Cool pie on a rack. Serve warm or at room temperature.
286 calories, 10.7 g fat, 2 g protein, 45.8 g carbohydrate, 0.8 g fibre, 204 mg sodium
*Ingredient not included in nutritional analysis.
If desired, pie may be frozen before baking. If freezing, do not use a glass pie plate. Bake pie from frozen at 375°F for 1 1/4 hours or until pastry is golden brown and filling is bubbly.