Authentic Old-Fashioned Saskatoon Pie: A Classic Canadian Prairie Delight
Experience the true taste of the Canadian prairies with an authentic old-fashioned saskatoon pie. This remarkable berry yields a most delectable dessert; boasting a deep, glorious purple hue, a perfect balance of light sweetness with a hint of tang, and that indescribable, complex flavor unique to saskatoons. Whether you use fresh berries from a summer harvest, frozen for convenience, or can the filling for a winter treat, this pie promises a truly memorable culinary journey.
The arrival of saskatoon season is a much-anticipated event here on the Canadian prairies! For the past few weeks, we’ve been immersed in the delightful ritual of picking these precious berries, and I believe we’re finally (almost) finished. This year, despite a somewhat lighter harvest compared to previous seasons due to an abundance of rain and cooler weather, we still managed to gather an impressive bounty of over 75 pounds! It’s a testament to the resilience and generosity of these native bushes.
We kicked off the bulk of our saskatoon picking a couple of weeks ago, and my husband, Raymond, has been diligently heading out every day since, often returning with “just one more pailful.” His dedication to the saskatoon harvest is admirable! At this point, I think we’ll happily leave the last few plump berries on the very topmost branches for our feathered friends to enjoy their own delicious feast.
Discovering the Unique Saskatoon Berry: Nature’s Prairie Gem
If you’ve never had the pleasure of tasting this delicious prairie berry, you absolutely must seek out a source or, even better, consider planting a bush yourself! Saskatoon bushes are remarkably easy to grow and yield berries with an incomparable flavor profile. While they might bear a superficial resemblance to blueberries, their taste is profoundly different and uniquely complex. Often described as slightly floral with distinct hints of almond, some enthusiasts even characterize their flavor as a delightful cross between cherries, almonds, and grapes.
Interestingly, the saskatoon berry is botanically related to apples, almonds, and roses, all belonging to the same order, Rosales, and family, Rosaceae. This genetic kinship explains why saskatoons beautifully complement these flavors. I personally love to add just a few drops of pure almond essence or a hint of rosewater to my saskatoon recipes; these additions gracefully enhance the berry’s natural aromatic tendencies, elevating its already exquisite taste.
My childhood summers were defined by picking these wild berries, my lips and fingers stained purple from their juicy goodness. Across North America, in the regions where saskatoon berries thrive (primarily the northwest), this versatile berry goes by many endearing local names: serviceberry, juneberry, shadberry, pigeon berry, and chuckley pear. However, its most common and evocative name, saskatoon berry, originates from the native American Cree word “misâskwatômina” (pronounced Mis-sack-qua-too-mina), which beautifully translates to “the fruit of the tree of many branches.”
Beyond their delightful flavor, saskatoon berries are increasingly recognized for their superior health qualities as more research emerges. They are packed with a diverse array of antioxidants and boast higher levels of certain essential vitamins and minerals, including protein, iron, potassium, and copper, compared to many other popular berries. When you bite into a plump, ripe, sun-warmed saskatoon berry, you can almost taste all that delicious, health-giving goodness. The indigenous peoples of the prairies intuitively understood the immense value of this delicious and hardy berry. They famously pounded it together with buffalo meat and tallow to create *pemmican*, a nutrient-dense food that sustained and nourished them throughout the harsh, unforgiving prairie winters. Today, for many, the tradition continues, albeit simplified: we simply pop the berries into the freezer to easily retrieve and brighten a cold winter day with a taste of summer’s bounty.
From Bush to Bounty: Saskatoon Berry Versatility
Our recent harvest has kept us incredibly busy in the kitchen, transforming these wonderful berries into a myriad of delicious creations. I’ve personally made numerous batches of rich saskatoon jam and shimmering saskatoon jelly. Beyond preserves, we’ve filled countless bags of berries for the freezer, ensuring a steady supply for future treats. I’ve even canned batches of saskatoon pickle, a unique and tangy berry chutney-relish that pairs wonderfully with savory dishes. Of course, the berries have also found their way into comforting baked goods like muffins and cakes, and I’ve canned jars of saskatoon pie filling, ready to be transformed into a quick pie on a whim. And, naturally, I’ve baked several of these truly fantastic saskatoon pies, which are always a highlight of the season.
It’s safe to say we’ve been living in saskatoon heaven; our mouths and fingers delightfully stained purple, and our bellies wonderfully full of these magnificent saskatoon berries.
The Quintessential Prairie Dessert: Old Fashioned Saskatoon Pie
Old Fashioned Saskatoon Pie isn’t just a dessert; it’s a beloved classic prairie treat, deeply woven into the fabric of Canadian culinary heritage. For those who grew up with it, that very first forkful of luscious, glistening purple berry filling, lovingly encased in a golden, flaky crust, instantly transports you back. It evokes cherished memories of bustling family gatherings, comforting Sunday dinners, lively church potlucks, or a simple, satisfying lunch at the local small-town diner. It brings back the nostalgic taste of stuffing yourself at Grandma’s house, perhaps after a hearty meal of ham and scalloped potatoes, feeling too full for another bite, yet somehow always finding a small space for a slab of her incredible saskatoon pie. My recipe is inspired by my mother-in-law, Mabel’s, foundational method. I’ve made only a few thoughtful adjustments, primarily reducing the sugar slightly and adding an extra squeeze of lemon juice to enhance the berries’ natural tang. I also find that a touch of almond extract or rose essence beautifully amplifies the inherent flavors of saskatoon berries, but for purists, simply enjoying the pure, unadulterated taste of the berries is equally delightful.
Tips for Crafting the Best Saskatoon Pie
To achieve an unparalleled saskatoon pie with a truly juicy and silky-smooth filling, a crucial step is to cook the berry filling first. If you simply use raw berries directly in the pie, they tend to become a bit firmer during baking, sometimes losing their tender texture. By taking the time to give the saskatoons a quick simmer in a pot with the other ingredients, you gently encourage them to release their natural juices, resulting in a more flavorful and consistent filling. For an extra silky texture, I highly recommend using sweet rice flour as your thickener. It creates a wonderfully smooth consistency that truly elevates the pie.
Once the luscious filling is in place, it’s time to add the top crust. If you’re working with a gluten-free pastry, you’ll find helpful tips on how to roll it out between two sheets of parchment paper in this post, ensuring a perfect, no-fuss result every time.
Then, simply finish assembling your pie with care and precision.
After it emerges from the oven and has had a chance to cool slightly, slice yourself a generous piece of that exquisite pie. Each bite, with its tender, juicy filling and flaky crust, offers a delightful taste of the Canadian prairie sunshine, a truly unique culinary experience.
Optional Streusel Topping: A Crunchy Alternative
For those who prefer a delightful textural contrast or a simpler alternative to a traditional top crust, a streusel topping (pronounced shtroy’-zel) is an absolutely delicious option. Its buttery, crumbly texture adds another layer of enjoyment to the saskatoon pie experience. You can find the full recipe for this tempting streusel topping just below.
More Saskatoon Berry Delights
If you’ve fallen in love with saskatoon berries as much as we have, be sure to explore these other tasty recipes that celebrate this unique prairie fruit:
- Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries)
- Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries)
- Canned Saskatoons and Saskatoon-Peach Preserve
- Saskatoon Jelly
- Prairie Mess (Eton Mess with Saskatoons and Rhubarb)
- Gluten Free Saskatoon Scones
- Saskatoon Pickle/Chutney/Relish
- Saskatoon Muffins
- Saskatoon Slump
- Saskatoon Ice Cream Made with Homemade Saskatoon Jelly
- Pork Chops with Saskatoon and Green Apple Chutney
* * * * *
Old Fashioned Saskatoon Pie
Margaret Bose Johnson
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Equipment
- a 9-inch pie dish
- This recipe makes one 9-inch regular pie. For a 10-inch pie or a deep-dish 9-inch pie, make 1½ times the recipe of the filling.
Ingredients
- 1 quantity of pie dough for a double crust pie, or pastry for a bottom crust and the streusel topping below use your favourite pastry recipe (or see the regular and gluten-free recipes in this post)
- 5 cups (1½lbs/680gms) saskatoon berries, fresh or frozen (if using frozen berries, add ¼ cup/60ml water)
- 2 tablespoons lemon juice
- ½ cup (100gms) sugar preferably natural evaporated cane sugar
- 3 tablespoons sweet rice flour or 2 tablespoons cornstarch
- ¼ teaspoon pure almond extract or 1 teaspoon rosewater optional
- optional, for pastry crust top: 2 teaspoons cream + 2 teaspoons sugar
For the Optional Streusel Topping:
- ¼ cup (60gms) salted butter
- ¼ cup (70gms) sugar, preferably natural evaporated cane sugar
- ½ cup (70 gms) gluten free flour mix (or all purpose flour for non gluten free)
- ½ cup (45gms) small-flaked rolled oats (quick oats), gluten free if necessary
- 1 teaspoon finely grated organic lemon zest or ¼ teaspoon cinnamon (optional)
Instructions
For the Filling:
- In a medium saucepan set over medium heat, combine the saskatoon berries with the lemon juice. If you are using frozen berries, add an additional ¼ cup (60ml) of water. Cook this mixture, stirring frequently, until the berries begin to release their juices and gently soften, typically about 5 minutes. In a separate small bowl, thoroughly whisk together the sugar and the sweet rice flour (or cornstarch) until no lumps remain. Add this sugar-flour mixture to the berries and bring the contents of the saucepan to a boil, stirring continuously. Once boiling, continue to cook the pie filling for approximately 30 seconds, or until it visibly thickens. If using, stir in the almond extract or rosewater now. (Note: If you started with frozen berries, the filling might appear quite thick at this stage, but the berries will release more juice as the pie bakes, achieving the perfect consistency.)
- Remove the saskatoon pie filling from the heat and allow it to cool completely. This cooling step is essential for the best pie texture. At this point, the prepared filling can be refrigerated for up to 5 days, making it a convenient make-ahead component for your pie. Alternatively, this delicious cooked filling is wonderfully versatile: enjoy it as a warm fruit pudding, swirl it into yogurt, spoon it over cheesecake, or serve it on pancakes for a special breakfast treat.
To Make the Pie:
- Preheat your oven to 425°F (220°C).
- Divide your pie pastry into two portions. Roll out each portion into a circle slightly larger than your 9-inch pie dish. Ensure one circle is a little larger than the other; this will be for the bottom crust.
- Carefully line your chosen pie plate with the larger bottom crust. Pour the completely cooled saskatoon pie filling evenly into the pastry-lined dish and gently smooth the top surface. Now, decide on your topping: either add the second rolled-out pie crust for a classic double-crust pie or sprinkle an even layer of the optional streusel topping (recipe provided above). If opting for a top crust: carefully lay it over the filling, press the edges of the top and bottom crusts together to seal, then trim off any excess pastry. Crimp the edges decoratively using a fork or your fingers, and remember to cut several vent slits into the top crust to allow steam to escape during baking. For a beautiful golden finish and a touch of sweetness, you can brush the top of the pie with cream and sprinkle it with the 2 teaspoons of sugar, if desired.
- Place the pie in the preheated oven and bake for 15 minutes. After this initial baking period, reduce the oven temperature to 350°F (180°C) and continue baking for another 40 to 45 minutes, or until the crust is beautifully golden brown and the filling can be seen bubbling enticingly through the vent holes. If you notice the edges of your pie crust browning too quickly, loosely cover them with strips of aluminum foil halfway through the baking time to prevent over-browning.
- Allow the pie to cool slightly before serving; it’s delightful when warm or at room temperature. For an extra special treat, serve your Saskatoon Pie with a scoop of creamy vanilla ice cream.
- This recipe typically yields 6 to 8 generous wedges.
To Make the Optional Streusel Topping:
- To prepare the streusel topping, combine all the listed streusel ingredients in a bowl. Using a pastry blender, two knives, or even your fingertips, cut the butter into the dry ingredients until the mixture is well combined and forms coarse, pea-sized crumbs. Be careful not to overmix, as this can cause the ingredients to bind too much and form a dough rather than distinct crumbs (if this happens, you’ll need to gently crumble it apart). Once the streusel is ready, evenly spread these delicious crumbs across the cooled saskatoon pie filling. Bake the pie as directed in the instructions above.
Notes
You have the flexibility to make a traditional double-crust pie, or, if you prefer, use half the pastry for the bottom crust (allowing you to make two pies!) and opt for the streusel topping for the top crust. The streusel recipe is provided above. When I choose to use a streusel topping, I typically reduce the sugar in the fruit filling to ⅓ of a cup (70gms), as the streusel itself contributes additional sweetness.
I am particularly fond of sweet rice flour as a thickener for pies (it also works wonders in stews and gravies!). It consistently creates a smooth, silky texture that holds up beautifully, even with prolonged cooking. Sweet rice flour is also known by the names ‘mochiko’ or ‘glutinous rice flour’; despite the latter name, it contains no gluten, with ‘glutinous’ referring solely to the sticky nature of the rice itself.
*The saskatoon pie filling can also be canned for year-round enjoyment. To prepare the filling for canning, use 6 cups (approximately 730gms) of berries instead of 5, ensuring you have enough filling to properly fill a quart jar. Follow the recipe for the filling as described above, but remember to add 2 tablespoons of water along with the lemon juice when you begin cooking the berries. Once the filling is hot and cooked, carefully pour it into a sterilized quart jar (or two pint jars). Wipe the rim clean with a sterile cloth, seal it securely with a sterilized snap lid and screw band (refer to this post for detailed canning instructions or any other recognized canning guide), and then process the jar(s) in a boiling water bath for 20 minutes. When you’re ready to bake a pie, simply open the canned filling, pour it directly into your waiting pie crust, and bake as per the pie instructions below. It’s a wonderful way to savor saskatoon pie even when berries are out of season!
Guten Appetit!
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Evans Cherry Pie
Big, Beautiful Lemon Pie
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