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!
Or try it in my Saskatoon Berry Ice Cream (no churn)!
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.
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!
Saskatoon Berry Pie Filling and Sauce Recipe
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 ¼ of water
- ¾ cup white granulated sugar
- 3 ½ tablespoon cornstarch
- 1 teaspoon almond extract
- 1 tsp. fresh lemon juice
- ½ teaspoon salt
- 1 tablespoon milk
For Pie:
- 1 ½ tablespoon milk
- 1 teaspoon 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 ¼ 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 teaspoon 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
Nutrition
And if you're looking for more ideas on what to do with your Saskatoon berries, then check out these Saskatoon Berry Recipes !
Bernice Hill
I missed out on Saskatoon picking this year and regret it deeply. I'd love to have some in the freezer so I can try out your recipe Terri!
Terri Gilson
Hi Bernice,
I know, I always miss it because I go on vacation at that time! But
Co op sells them frozen and so do the farmer's markets!
Mike Thompson
Hey Terri! What a nice surprise to find your site on a search for saskatoonberry pie filling today! My kids picked a bucket with me this morning, helped make the pie, and got to share it with grandparents and cousins this evening. Thanks for the recipe. Everyone loved it!
Cheers
Mike
Terri Gilson
Hi Mike!
So great to hear from you! I'm so glad you loved the pie filling and enjoyed such a great day with your family! Saskatoon Berry picking and pie making are definitely one of our fave family activities too!
Terri
Don Hewitt
Hello there. Just wondering why 1 tablespoon of milk? Thanks
Terri Gilson
Hi Don: it just makes it a little creamier, but you don't have to add it!
Enjoy..
Terri
Amanda
Can you can this recipe?
Terri Gilson
Hi Amanda,
I'm not someone who's canned a lot of things, but I don't see why you couldn't. I found directions for canning blueberry pie filing and it's very similar to this, so you could give it a try: How to can blueberry pie filling
I'd love to hear how it turns out!
Terri
Colleen
I got some Saskatoons from the farmers market this year and we just gobbled them up, but now I wish I had made a pie! Yours looks amazing, Terri!
Katherine | Love In My Oven
I got so lucky this summer, picking saskatoon berries. I ate most of them fresh but I should really save some next time to try a pie! This looks amazing!!
Terri Gilson
Thanks, Katherine! Hopefully get save some next summer (or you can buy them frozen at Co op! )
Kristen
Saskatoon Berry Pie, yum!!! This was something we had as kids all the time, and I forgot how much I loved it until recently, when I went to the Saskatoon Berry Farm here in Okotoks. I’m so excited to make this and bring back all those nostalgic smells and flavours. Thanks for sharing 😊.
Amanda waffle
You don’t put what temperature to bake on. And should u bake in centre or bottom of the oven. There are people out there baking pies for the very first time. So that would be very useful information. Thanks for the great recipe. This is my first Saskatoon Berry Pie. I however do bake so in know the temp etc. But just thought some people may not know.
Bill Stinson
Proportions are accurate. In cooking the berries, I was able to thicken and soften them. Almond extract added a subtle depth to the flavours. I had to place some tinfoil over the crust edges or they would have burned. This is the best recipe for saskatoon berry pie I’ve ever come across. Thanks!
Terri Gilson
Hi Bill: I'm so glad you loved the pie! Thanks for the tip on placing tinfoil over the pie crust edges! Although I didn't run into that issue, that should help some other readers!
Teresa Rilling
The foxes ate all of our many berries last year. But we out foxed them this year and got them before they returned from who knows where. Thank you for the recipe. I ran out of freezer space so thought I'd try canning pie filling.
Terri Gilson
Awesome- glad you outsmarted them this year! Enjoy the pie filling!
Carolyn Mallonee
I live in Arizona, can you tell me where I can buy Saskatoon Berries so I can make this pie? Thank you so much.
Amy Frey
It is also called Juneberry or service berry so you might be able to find it under those names.
Andrea
I'm not much of a Baker so might I suggest a little note saying that when putting all your ingredients together to make your sauce you might already have it on the stove with it on because frozen berries once put in a pot and you pour everything else on top of it are frozen and you can't stir it and your liquid on the bottom evaporates🤭
Terri Gilson
Thanks for the feedback, Andrea! 🙂
Gisele
There is a tablespoon of milk that is listed in the ingredients. Does that go in with the berries and an additional amount of milk is required for brush the crust? Thanks and I can't wait to try this recipe.
Terri Gilson
Hi Gisele,
There is milk in both the filling and it's required to brush on the crust. 🙂
Enjoy!
Terri
Charlotte
The best saskatoon pie recipe yet, and I've tried many over the years. We live in the prairies so there's always an abundance of saskatoons in our area. Followed directions as stated, just decreased the almond extract to 1/2 tsp so it was not too overpowering. Also did not make a top crust as we prefer whipped topping or vanilla ice cream on fruit pies. This pie was so juicy, not too dry and yet not runny. This is my new go-to saskatoon pie recipe!
Terri Gilson
Hi Charlotte - I'm so glad you loved it and found your new go-to! It's been mine for many years 🙂 Yes, the almond extract can be too much for some, but glad to hear you found a nice flavour balance. And since you have a lot of Saskatoons, be sure to check out all my other Saskatoon berry recipes!
Thanks for taking the time to stop by and leave a comment and rating!
Terri
Colleen
TRIED IT LOVED IT !!!!!!!!!
Terri Gilson
I'm so glad you loved it, Colleen! Thanks for taking the time to leave a comment and rating!
Claude Delorme
I don't know if it's me but not sure if I understand the total amount of milk and sugar that suppose to ho in the pie filling? Lol really want to this...could you clarify this for me?
Thank you
Terri Gilson
Hi Claude: Sorry for the confusion, but you put 3/4 cup sugar and 1 tbsp milk IN the filling (which you make on the stovetop) in advance. Then when you make the pie, you brush another tbsp of milk on the top pie crust, and sprinkle a tsp of white granulated sugar on the top crust.
Hope that helps!
Terri
Diamantina
Thank you for the recipe
I just did the berries
Do I have to let cool off to put it on the crust ? I l new on this also
Terri Gilson
Hi!
You are welcome! Yes, you should let it cool, so it thickens. It can be a little warm, but not hot. I usually put it in the fridge to cool faster.
Enjoy!
Terri
Diamantina
You are fast replying ! Thank
You
Diamantina
You are fast replying ! Thank
You.
For a diabetic person what should we substitute with instead of sugar ?
Terri Gilson
No problem! I just happened to be working on here when your comment popped up 🙂
You could use monkfruit. I have never tried it myself, but I understand it's a 1:1 substitution.