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 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! Here is the best way to freeze Saskatoon berries.
Saskatoon Berry Pie Filling and Sauce Recipe
Sauce and pie filling
- 1 ½ tablespoon milk
- 1 teaspoon white granulated sugar
- 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.
- 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)
- 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.)