Saskatoon Pie Recipe

Saskatoon berries: These are the star of the pie, offering a sweet and nutty flavor that is unique to this berry.

Sugar: Used to sweeten the berry filling.

Lemon juice: Adds a bit of acidity to balance the sweetness of the berries.

Cornstarch: Helps to thicken the berry filling so it sets nicely in the pie.

All-purpose flour: The base for the pie crust, providing structure and texture.

Butter: Adds richness and flakiness to the pie crust.

Ice water: Helps to bring the dough together without making it too sticky.

Salt: Enhances the flavors in the crust and the filling.

When preparing the crust, ensure that your butter is very cold. This helps create a flaky texture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust.

• saskatoon berries - Substitute with blueberries: Blueberries have a similar texture and sweetness, making them a good alternative for saskatoon berries.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a unique flavor profile to the pie.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tanginess, which helps balance the sweetness of the pie.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same quantity as cornstarch.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used to add a slightly nutty flavor and more fiber to the crust.

• cold, cubed butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and richness.

• ice water - Substitute with cold milk: Cold milk can help bind the dough together and add a bit of extra richness.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• Allow the saskatoon pie to cool completely at room temperature. This helps to set the filling and makes it easier to handle.

• For short-term storage, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 4 days.

• If you want to store the pie for a longer period, consider freezing it. First, wrap the pie tightly in plastic wrap, ensuring there are no gaps where air can enter.

• After wrapping in plastic, cover the pie with a layer of aluminum foil. This double wrapping helps to prevent freezer burn and maintains the pie's flavor and texture.

• Label the wrapped pie with the date so you can keep track of how long it has been stored. The saskatoon pie can be frozen for up to 3 months.

• When you're ready to enjoy the frozen pie, remove it from the freezer and let it thaw in the refrigerator overnight. This slow thawing process helps to maintain the pie's quality.

• To reheat the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet to catch any potential drips and bake for about 20-30 minutes, or until the filling is bubbly and the crust is warmed through.

• If you prefer to enjoy the pie at room temperature, simply let it sit out for about an hour after thawing in the refrigerator.

• For individual slices, you can reheat them in the microwave. Place a slice on a microwave-safe plate and heat on medium power for about 30-60 seconds, checking frequently to avoid overheating.

• Always store any leftover slices in an airtight container in the refrigerator to keep them fresh for up to 4 days.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover saskatoon pie on a baking sheet to catch any drips.
  3. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.
  4. Heat for about 15-20 minutes, or until the filling is warmed through and the crust is crisp.
  5. Let it cool slightly before serving to enjoy the perfect balance of warm berries and flaky crust.

• Microwave Method:

  1. Place a slice of saskatoon pie on a microwave-safe plate.
  2. Cover it with a microwave-safe cover to prevent splatters.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving, as the filling can get very hot.

• Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place a slice of saskatoon pie in the skillet.
  3. Cover the skillet with a lid to help heat the filling through.
  4. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.
  5. Serve warm with a scoop of vanilla ice cream for an extra treat.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place a slice of saskatoon pie in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway to ensure even warming.
  4. The air fryer will give the crust an extra crispiness, making it taste freshly baked.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the saskatoon berries, sugar, lemon juice, and cornstarch.

• Pie dish: Holds the pie crust and berry mixture while baking.

• Rolling pin: Used to roll out the dough for the pie crust.

• Floured surface: Provides a non-stick area to roll out the dough.

• Knife: Used to cut slits in the top crust to allow steam to escape.

• Measuring cups: Used to measure out the saskatoon berries, sugar, and flour.

• Measuring spoons: Used to measure out the lemon juice, cornstarch, and salt.

• Pastry cutter: Used to cut the cold butter into the flour and salt mixture until it resembles coarse crumbs.

• Spatula: Helps to mix the ingredients and transfer the dough.

• Cooling rack: Allows the pie to cool evenly after baking.

Prepare the filling in advance: Mix the saskatoon berries, sugar, lemon juice, and cornstarch the night before and store in the fridge.

Use a food processor: Quickly blend the flour, salt, and cold butter to achieve coarse crumbs.

Pre-chill the butter: Cut and chill the butter in advance to save time during preparation.

Roll out dough on parchment paper: This makes transferring the dough to the pie dish easier and faster.

Preheat the oven early: Ensure the oven is at the right temperature by preheating it as you start your preparation.