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A large slice of fresh saskatoon berry pie.
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Saskatoon Berry Pie

A traditional Saskatoon berry pie with a thick, juicy filling, made using simple ingredients and baked just like Mom used to make it.
Course Dessert
Cuisine Canadian
Keyword Saskatoon berry pie
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 pieces

Ingredients

  • 1 double pie crust bought or a homemade recipe
  • 6 cups fresh or thawed frozen Saskatoon berries
  • ¾ cups white granulated sugar
  • 3 tablespoons minute tapioca
  • 2 tablespoons butter
  • 1 egg
  • sprinkle of white granulated sugar

Instructions

How to Make a Saskatoon Pie

    Prepare the Pie Crust

    • Preheat your oven to 400F. Roll out your pie crust and line a large pie plate with the crust. Wrap and then set the second crust aside.

    Mix the Saskatoon Berry Pie Filling

    • In a large bowl, add the saskatoon berries, sugar, and minute tapioca. Mix to coat the berries.
      All the ingredients needed for making from scratch saskatoon pie. There is lemon juice, fresh saskatoon berries, sugar, butter and minute tapioca.

    Assemble and Bake the Saskatoon Pie

    • Pour the berries into the center of the pie shell. Cover with the second crust. Pinch the pie edges to seal, and trim off the excess crust. Cut some slits in the top of your pie crust to let the steam escape.
    • In a small bowl, beat the egg. Brush onto the top of your pie with a pastry brush, sprinkle with granulated sugar. Bake your pie at 400F for 15 minutes, then reduce the oven to 350F. Bake for about 50 minutes more. As this is a long time for a pie, double check that your crust isn’t getting too brown. If it starts to darken cover with a loose piece of tin foil.
      A fresh saskatoon pie cooling on a wood board to protect the counter. The pie is golden brown and you can see sugar sprinkles on top.
    • Remove from the oven and let cool. Its important to let your Saskatoon pie cool before serving. Let the pie cool for about 30 minutes before cutting. This will both prevent mouth burns from hot pie filling and it gives the pie filling time to solidify making for prettier slices with nice solid edges.
    • Store it in the fridge for up to 7 days.
      A large slice of fresh saskatoon berry pie.

    Notes

    Cover a cookie sheet with parchment paper and place it under your pie in the oven. This does nothing for the baking of your pie, but if juice happens to bubble over it will save you from having to clean your oven.