The Saskatoon berries in Southern Alberta this year have been abundant, large and juicy. My dad has been out picking them by the bag full, so of course I needed to make them into a pie. I had leftover dough from pie making earlier in the month, so this pie came together quickly! The recipe that I am going to share with you is from my Grandma, I have copied her words verbatim, and trust me she will not lead you astray in pie making.
Classic Saskatoon Pie
This is a true prairie dish served often by your grandmother and great-grandmother. One tip: Saskatoon berries have to be cooked before baking with sugar or they will be woody and tough.
- Pastry for a 2 crust 9 inch pie (see an earlier post on pie dough)
- 4 cups of Saskatoon berries
- 2-4 tbsp of water (this will depend on the juciness of the berries)
- 2 tbsp lemon juice
- 1/2 to 3/4 cup of sugar (I usually use the lesser amount, but this depends on the sweetness of the berries)
- 1 tbsp tapioca or 3 tbsp flour
- 1 tbsp butter
- 1/2 tsp of nutmeg or cinnamon
Simmer Saskatoon berries and water in a pan. Bring them to a boil, then turn off the heat, put the lid on and let the berries steam for 5 minutes. After 5 minutes remove lid and add, lemon juice, sugar, tapioca/flour, butter and cinnamon or nutmeg. Cool slightly and place in pie shell. I use milk and sugar on my crust. Be sure to remember to make steam slits in the top of the pie. Bake at 450 for 10 minutes, then turn the oven down to 350 for about 35 minutes.
*After doing some reading on different types of berries it seems that Saskatoon berries and Huckleberries are very similar. Huckleberries may be slightly sweeter, so just decrease the amount of sugar used. As we do not have Huckleberries in Alberta, this information is for my friends in the U.S.*