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When you slice into a saskatoon berry pie, the berries glisten with their purple-red filling, staining the golden pastry beneath. This dessert originates from the Canadian prairies, where saskatoon berries grow wild and have been harvested for thousands of years by Indigenous peoples. The berries themselves taste like a blend of sweet cherry and almond, a flavor unique to North America found only in this region. What makes this pie distinctly Canadian is the combination of a native fruit with pioneer baking techniques, creating a dessert that captures the landscape and history of the country.
In a large bowl, combine the flour, sugar, and salt.
Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Be careful not to overwork it.
Divide the dough into two equal portions, flatten into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
In a large bowl, combine the Saskatoon berries, sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and cinnamon (if using). Toss gently to coat the berries evenly.
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the rolled dough to the pan and trim the edges.
Pour the berry filling into the pie crust.
Roll out the second disk of dough and place it over the filling. You can use it as a whole crust or cut into strips for a lattice top. Trim and crimp the edges to seal.
If using a lattice top, brush the crust with the beaten egg and sprinkle with granulated sugar.
Place the pie on a baking sheet to catch any drips.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
Allow the pie to cool completely before slicing to let the filling set.
Serve the pie at room temperature or slightly warmed. It's delicious on its own or with a scoop of vanilla ice cream.
Saskatoon berries are small, dark purple berries native to the Canadian prairies. They have a sweet flavor with subtle almond and cherry notes, and were traditionally eaten by Indigenous peoples long before European settlement.
Saskatoon berry pie comes from the prairie provinces of Canada, particularly Saskatchewan and Alberta, where the berries grow abundantly. Settlers adapted European pie-making traditions to local ingredients, creating this regional specialty.
Yes, frozen saskatoon berries work perfectly and are often easier to find outside the brief harvest season in summer. Thaw them slightly before using so they release their juices into the filling.
The crust becomes flaky when the butter remains in small pieces throughout the flour, creating layers as it bakes. Keep all ingredients cold and avoid overworking the dough.
Serve warm or at room temperature with vanilla ice cream or whipped cream. The cool, creamy topping balances the sweet berries and rich pastry beautifully.