Canadian
Saskatoon Berry Pie
A small Canadian prairie-style pie with inky Saskatoon berries tucked into a flaky lard pastry. The filling bakes up jammy and gently tart, with the berries' natural almond-like flavour coming through.
Watch it madeDream Village World · 2:02
Ingredients
- All-purpose flour1 cup, plus 1 tbsp
- Fine salt1/4 tsp, plus a pinch
- Cold lard1/3 cup
- Ice water3 to 4 tbsp
- Fresh or frozen Saskatoon berries1 1/2 cups
- Granulated sugar1/4 cup
- Lemon juice1 tsp
- Lemon zest1/4 tsp
- Unsalted butter1 tsp
- Egg, beaten1 tbsp
- Coarse sugar1 tsp
Method
- Stir 1 cup flour with 1/4 tsp salt in a bowl.
- Cut in the cold lard until the mixture has pea-sized pieces and a few flat flakes.
- Sprinkle in 3 tbsp ice water and toss with a fork just until the dough holds together, adding 1 more tbsp only if needed.
- Divide the dough into two pieces, shape into discs, wrap, and chill for 20 minutes.
- Heat the oven to 425°F and place a small baking sheet on the lower rack.
- Roll one dough disc and fit it into a 6-inch pie plate, leaving a slight overhang.
- In a bowl, gently toss the Saskatoon berries with sugar, 1 tbsp flour, lemon juice, lemon zest, and a pinch of salt.
- Spoon the berry filling into the pastry shell and dot the top with butter.
- Roll the second dough disc, lay it over the filling, trim and crimp the edges, and cut a few steam vents in the top.
- Brush the top crust lightly with beaten egg and sprinkle with coarse sugar.
- Set the pie on the hot baking sheet and bake for 15 minutes.
- Reduce the oven to 375°F and bake for 25 minutes more, until the crust is golden and the filling bubbles through the vents.
- Cool the pie for at least 45 minutes before slicing so the Saskatoon filling can set.
Common questions
Can I substitute frozen Saskatoon berries for fresh ones in this pie?
Yes. Use them straight from frozen so they don’t leak too much juice. Toss quickly with the sugar and flour, and expect the filling to need a few extra minutes in the oven.
How long does the dough need to chill, and can I chill it longer?
Chill the dough for at least 20 minutes to relax the gluten and firm the fat. You can chill it up to 2 days; if it gets very hard, let it sit 5–10 minutes before rolling.
What are the most common mistakes when making Saskatoon berry pie?
Using warm fat, overworking the dough, and skipping the hot baking sheet are big ones. Also avoid overfilling, which causes bubbling over, and don’t forget steam vents so the top crust doesn’t burst.
How should I store leftover Saskatoon berry pie?
Cool it completely, then cover loosely and keep at room temperature for 1 day or refrigerate for up to 4 days. For longer storage, wrap well and freeze slices or the whole pie for up to 2 months.
What’s the best way to serve Saskatoon berry pie?
Serve it slightly warm or at room temperature so the filling sets but stays juicy. It’s excellent plain, or with a scoop of vanilla ice cream, whipped cream, or a spoonful of lightly sweetened yogurt.