Best 7 Saskatoon Berry Pie Filling Recipes

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.

SASKATOON BERRY (SERVICEBERRY) PIE

Steps:

• Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
• Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
• Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
• Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.

SASKATOON BERRY PIE FILLING

Steps:

• Bring water and lemon juice to a boil in a large pot; stir in serviceberries. Return mixture to a boil.
• Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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.

OLD FASHIONED SASKATOON PIE

Steps:

• In a saucepan over medium heat, cook the saskatoon berries and the lemon juice (and water, if using frozen berries), stirring often, until the berries release some of their juices and shrink a bit, about 5 minutes. In a small bowl, stir together the sugar and the sweet rice flour or cornstarch until they are well combined. Dump these into the berries and bring them to a boil, stirring often. Once they boil, cook the pie filling until it is thickened, about 30 seconds. Stir in the almond extract or rosewater, if you are using it. (If you used frozen berries, the filling may look quite thick at this point, but the berries will release more juice as the pie bakes.)
• Remove the saskatoon pie filling from the heat and allow it to cool completely. At this point, the filling can be refrigerated for up to 5 days before being used in a pie. It can also be used as a cooked fruit pudding, to eat with yogurt, to top a cheesecake, or on pancakes.
• Preheat the oven to 425°F (220°C).
• Roll out the pie pastry into two circles a little larger than your pie dish (one a little larger for the bottom crust).
• Line your choice of pie plate with the bottom crust. Pour in the cooled saskatoon pie filling and smooth the top. Add a top crust or layer of streusel topping (recipe above, instructions below). If using the top crust; roll it out, lay it on top of the pie, press the edges together, then trim off the excess pastry. Crimp the edges and cut vent slits into the top of the pie. Brush the top of the pie with the cream and sprinkle it with the 2 teaspoons of sugar if desired.
• Bake for 15 minutes, then lower the heat to 350°F (180°C) and bake for another 40 to 45 minutes, until the crust is golden and the filling is bubbling up a bit through the vent holes. If the edges of the crust get too brown, cover them with strips of foil halfway through the baking time.
• Eat warm or at room temperature. Saskatoon Pie is great with vanilla ice cream.
• Cuts into 6 or 8 wedges.
• Place all the streusel ingredients in a bowl and cut them together with a pastry blender until they are well mixed and form pea-sized crumbs. You can also work them together with your hands or mix them with an electric mixer (do not overmix or the ingredients will bind to form a dough - which you'll have to crumble apart to make a streusel). Spread the streusel crumbs across the filling in a pie and bake as directed.

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.

SASKATOON PIE FILLING

Steps:

• Boil together the water and lemon juice.
• Add the saskatoons, and bring to a boil again.
• Mix the sugar with the cornstarch thoroughly.
• Add the sugar/cornstarch mixture to the saskatoons.
• Stir and cook until juice is thickened and clear.
• Pour in sterilized quart or pint jars.
• Seal.
• Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.