Saskatoon Berry Serviceberry Pie Recipes

OLD FASHIONED, TRADITIONAL SASKATOON PIE

Steps:

• Gently toss together your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are coated.
• Place your bottom crust into the pie plate.
• Pour your berries into the pie plate.
• Add butter on top if desired.
• Cover with your crust.
• Brush your pie crust with the egg then sprinkle the sugar on top.
• Pinch the seams together and mark your pie vents as you like.
• Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
• When your pie edges start to become too brown - and they always will- cover the edges with tinfoil or use a pie crust cover. I have one and they are amazing!
• Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.
• Remove from the oven and cool on a baking rack.

SASKATOON (SERVICEBERRY) RHUBARB PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates.
• In a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. Heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. Drain off the juice into a measuring cup and add enough water to make 2 cups. Dissolve the cornstarch in the liquid.
• In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. Add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into the two pie crusts. Top with the remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.

SASKATOON PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
• Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.

CANADIAN SASKATOON PIE

Steps:

• Bring saskatoon berries and water to a simmer; cook for 15 minutes. Drain any excess water; set aside to cool to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into berries.
• Line a 9-inch pie plate with a single crust; pour berry mixture into crust. Dot berries with butter. Place top crust over berries; crimp edges of pie together tightly. Brush top of pie with egg white.
• Bake in the preheated oven for 20 minutes. Remove pie from oven, sprinkle with 1 tablespoon sugar, and return to the oven until pie is golden and filling is bubbly, about 10 minutes.