Want to make the best saskatoon pie you've ever had, with a crumbly topping and a sweet deep saskatoon flavor, and don't want to spend all day in the kitchen combing the Internet or studying overly complicated recipes? This pie is so easy and has stood the test of time; read the comments near the bottom of the page. What makes it different from other saskatoon pies is: it's mostly saskatoons, not crust or sugar; and the combination of spices is superb! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can cook a perfect saskatoon pie! Take this pie to a Fourth of July picnic and be the hit of the party!
Never made a crust, either? Fear not, they are really simple. Click here for instructions about making a flour pie crust . It will open in a new window, so just close the new window to return here. I prefer saskatoon pie in a graham cracker crust ; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.
Just rinse them in a colander or sieve in cold water, no soap.
Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
Combine the 2/3 cup sugar (or sugar/Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, blend), 7 Tablespoons of corn starch in a bowl and mix well! Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice!
Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, , it will be pretty gloppy, rather than drier crumbs, but it still works the same!
Add the saskatoons to the pie crust. Just pour them in! There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
- 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you will need do your own conversion) - or Splenda, if you prefer, )
- 1/2 cup flour
- 1/4 cup butter or margarine
together in a small bowl and sprinkle it over the pie.
If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie. Seal it against the edges with the pie crust, and make decorative slits with a knife.
Cook the pie at 375 F (or 190 Celsius) for 1 hour.
Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.
Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream. Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)
Here's what some visitors had to say:
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
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