Saskatoon Berry Pie Filling and Sauce

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It’s finally pie season again- one of the few consolations for summer being over.

Saskatoon berry pie, made with my Saskatoon berry pie filling,  is one of my most favorite pies in the entire world because this is not your average pie filling…

Saskatoon Berry Pie

With no air conditioning, summer baking is just not an option at my house. And since Saskatoons are in season in late July in my neck of the woods, the two seasons don’t necessarily align. That’s why I use frozen Saskatoon berries for my pie filling.

Most recipes for Saskatoon berry pie don’t use a precooked filling. However, this Saskatoon berry pie filling is cooked on the stove top, in advance, allowing time for the berries to soften and the flavors to merge, giving your pie a richer, softer, thicker and tastier filling! The hint of almond also lends a delicious depth of flavor that’s unlike any other Saskatoon pie out there!

Saskatoon Berry Sauce

The added bonus is that you can also use this as a Saskatoon berry sauce, which is perfect as a topping for cheesecake, filling perogies, or a special topping on yogurt or ice cream. I have even used it as a cake filling (mixed with whipped cream)! Yum!!

It’s also ideal for Saskatoon Berry Tarts.

And try it in my No Bake Saskatoon Berry Cheesecake in a Jar!

Saskatoon Pie

And if you simply want to make a pie, this Saskatoon pie filling is the perfect mate to my No Fail Pie Crust (cold water pastry)!

Saskatoon Berry Recipes

If you can get your hands on Saskatoon berries any time of the year, count yourself lucky because they’re a special berry and not available everywhere. I’m lucky that I can buy them frozen at the year-round Farmer’s markets or at my local Co op grocery store, if I miss picking season!

But they’re not only delicious, they are healthy too! Saskatoon berries are considered an even better source of calcium than red meats, vegetables and cereals . You can read more about their benefits HERE.

Saskatoon Pie Recipe

Summer is short and so is Saskatoon Berry season, so make sure you grab them while you can. And if you can’t, no worries- you can still make this Saskatoon Pie Recipe with frozen Saskatoon berries!

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5 from 4 votes

Saskatoon Berry Pie Filling and Sauce

This Saskatoon berry pie filling and sauce is cooked ahead, on the stove top, allowing time for the berries to soften and the flavors to merge, giving your pie a richer, thicker and tastier filling! The hint of almond also lends a delicious depth of flavor that's unlike any other Saskatoon berry pie out there! It also makes a great sauce for topping cheesecake, yogurt, ice cream or filling pierogies!

Course Dessert

Cuisine American, Canadian, North American

Keyword pie, pie filling, Saskatoon berry

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 55 minutes

Servings 16 servings

Calories 68kcal

Ingredients

Sauce and pie filling

• 4 cups Frozen Saskatoon berries * If using fresh, use additional water (see next ingredient)
• 1 cup water * if using fresh berries, add an additional 1/4 of water
• 3/4 cup white granulated sugar
• 3 1/2 tbsp cornstarch
• 1 tsp almond extract
• 1 tsp. fresh lemon juice
• 1/2 tsp salt
• 1 tbsp milk

For Pie:

• 1 1/2 tbsp milk
• 1 tsp white granulated sugar

Instructions

• Add all sauce ingredients to a medium saucepan and cook over medium- high heat, stirring frequently. * if using fresh berries, add an additional 1/4 cup of water
  
• Let the berries simmer until soft and the mixture is thickened - about 15 minutes.
  
• The mixture will be as thick as jam when it's ready (see my VIDEO in NOTES). * you will be tempted to remove it too soon, but just keep stirring constantly so it doesn't burn to the bottom of the pan.
  
• Remove from heat and cool.

For Topping:

• If you are using for topping for ice cream, yogurt or cheescake or a filling for pierogies, it can be used immediately or stored in fridge for 5 days (or freeze for up to 2 months)

For Pie:

• Pour into unbaked pie shell and cover with top crust (you can use a store-bought pie shell or my NO FAIL pastry recipe - SEE NOTES)
  
• Add top crust, then trim, using a paring knife or kitchen shears
  
• Pleat with a fork to seal edges.
  
• Add some venting and brush top of pastry lightly with milk , using a pastry brush and sprinkle with a tsp of white granulated sugar.
  
• Bake as for a 2 crust fruit pie. *I bake it on 450 degrees F for the first 10 minutes, then reduce to 350 degrees F for the remainder (20 - 25 minutes or until cooked through.)
  

Notes

*NOTE: VIDEO

** NOTE: This recipe will yield  2 regular sized pies (smaller than the deep dish pie in the photos) or 24 tarts

**NOTE: Try this recipe with my No Fail Pie Crust

Nutrition Facts

Saskatoon Berry Pie Filling and Sauce

Amount Per Serving

Calories 68 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 1mg0%

Sodium 75mg3%

Potassium 28mg1%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 14g16%

Protein 1g2%

Vitamin A 20IU0%

Vitamin C 4mg5%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 75mg | Potassium: 28mg | Fiber: 1g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg

This recipe is part of  The Country Cook Weekend Potluck

And if you’re looking for more ideas on what to do with your Saskatoon berries, then check out these Saskatoon Berry Recipes !