This Saskatoon berry pie filling and sauce is cooked ahead, on the stovetop, 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!
Saskatoon berry pie, made with my Saskatoon berry pie filling, is one of my favorite pies in the entire world because it's not your average pie filling... And it's so delicious that it inspired my Saskatoon Berry Squares recipe!
🍒Reader Reviews
"So amazing! I made many little jars for gifts with a tag for storage instructions. Should have been 8 jars but I ate one already 😀. Not too sweet, absolutely delicious!!!" ⭐⭐⭐⭐⭐
"Your filling turned out absolutely perfect! Just the right thickness and sweetness! Thank you so much! A very definite keeper recipe for me!! Thanks so much😊!!" ⭐⭐⭐⭐⭐
"Great recipe, Terri! It turned out perfect without any changes.
Thank you!!" ⭐⭐⭐⭐⭐
It's finally pie season again- one of the few consolations for summer being over. 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.
Why You'll LOVE this recipe!
- No More Runny Filling: By pre-cooking the filling on the stovetop, it thickens perfectly every time, guaranteeing a clean slice.
- Richer, Deeper Flavor: Simmering the berries allows the flavors to meld, and a special hint of almond extract makes this pie unforgettable.
- Perfect for Frozen Berries: This recipe is designed to work beautifully with frozen Saskatoons, so you can enjoy it any time of year.
- Versatile Recipe: The filling doubles as a delicious sauce for cheesecake, ice cream, and more!
🥘Ingredient Notes
For this Saskatoon Pie, you'll need the following ingredients:
- Saskatoon berries. You can use either frozen or fresh Saskatoon berries, but if you're using fresh berries, you'll need to add an additional ¼ cup of water.
- Almond Extract. Almond extract really elevates the flavor of this pie!
- Pie pastry/shells. If you are making the pie, you can use 2 store-bought deep-dish pie shells (in ingredient photo) or make your own. I recommend my No Fail Pie Crust recipe (which you see in the main and process photos).
*Please see recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Cornstarch - You can use Arrowroot powder instead. Arrowroot forms a clear gel when mixed with water, so it's great for thickening clear liquids. You'll need to use twice as much arrowroot as cornstarch to get similar results.
- Lemon Juice. You can use concentrated lemon juice if you don't have fresh, but you'll only need half the amount.
🔪Step-by-Step: How to Make Saskatoon Berry Pie
- Step 1: 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
- Step 2: Stir the mixture as the berries start to defrost.
- Step 3: Let the berries simmer.
- Step 4: Simmer until soft and the mixture is thickened - about 15 minutes.
- Step 5: Remove from heat and cool. It will thicken up even more as it cools and when refrigerated, but it should be the thickness of jam. For Topping: If you are using it for topping for ice cream, yogurt, my No Bake Saskatoon Berry Cheesecake, regular cheesecake, Saskatoon Berry Tarts, or a filling for dessert pierogies, it can be used immediately or stored in fridge for 5 days (or freeze it for up to 3months)
- Step 6: For Saskatoon 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)
- Step 7: Add top crust, then trim, using a paring knife or kitchen shears. *If you are using a store-bought pie shell, you can skip this step.
- Step 8: Pleat with a fork to seal edges. *If using a store-bought pie shell, seal the top to the bottom by running a little water around the edge and pressing down lightly with your thumb to seal. If it's not sticking, then use a fork to pleat
- Step 9: 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 at 450 degrees F for the first 10 minutes, then reduce to 350 degrees F for the remainder (20 - 25 minutes or until cooked through).
Expert Recipe Tips:
- Cook the filling until it's jam-like for best results. This thick texture ensures it sets up perfectly in pies and holds its shape when used in tarts or as a cheesecake topping.
- Frozen Saskatoons work beautifully and are more consistent. Frozen berries release more juice, helping the filling thicken and blend without needing additional fresh fruit prep.
- Don't skip the almond extract-it elevates the flavor. The hint of almond brings out the natural sweetness of the Saskatoon berries and adds a unique, rich undertone.
- Use fresh lemon juice for brightness, but bottled works in a pinch. If you're using bottled lemon juice, reduce the amount to half, as it's more concentrated.
- Cool the filling completely before using it in a pie. This prevents a soggy bottom crust and makes the filling easier to work with, especially if you're assembling a lattice or decorative top.
- Bake the pie at a high temperature first to set the crust. Starting at 450°F and then reducing to 350°F helps prevent a soggy base and promotes a golden, crisp top crust.
- For sauce use, keep the filling slightly looser. If using this for yogurt, cheesecake, or ice cream topping, you can reduce the cooking time slightly for a thinner, more pourable texture.
- Double the batch and freeze in portions. This filling freezes well for up to 2 months, making it easy to whip up desserts year-round when fresh Saskatoons aren't available.
- Use it creatively beyond pies! Try layering it into trifles, folding it into whipped cream for mousse, or filling mini tart shells for easy party desserts.
What to do with Saskatoon Berry Pie Filling and 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) in my Saskatoon Berry Cake! Yum!!
It's also ideal for Saskatoon Berry Tarts (shown below).
And be sure to try it in my Saskatoon Berry Ice Cream (no churn) too!
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)!
🥗What to Serve with this Saskatoon Berry Pie Recipe
Saskatoon Berry Pie is delicious on its own, but even better with vanilla ice cream or a dollop of whipped cream!
If you're looking for the perfect meal to serve with this Saskatoon Pie, I recommend a summer meal such as my Fried Chicken (without buttermilk) and my Mexican Street Corn Pasta Salad (shown), or my Slow Cooker Beef on a Bun with my Artichoke and Red Pepper Slaw!
🌡️Storage
This pie filling and sauce will last 3-4 days in an airtight container in the fridge. The pie will also last 3-4 days in the fridge in an airtight container. If you don't have a large enough container, wrap it tightly in plastic wrap. I use Glad Press N' Seal, as I find it much better for storage than regular plastic wrap because it has a sticky side and you get a better, tighter seal.
This pie filling and sauce freezes well for up to 3 months in an airtight container. Defrost in the fridge overnight. A fully baked pie can also be stored for up to 3 months in an airtight container in the freezer. Defrost in the fridge overnight.
👪 Serving Size
This Saskatoon Berry Pie recipe will yield 2 regular-sized pies (smaller than the deep dish pie in the main photos) or 24 Saskatoon Berry tarts. It makes about 4 cups of sauce. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
❔ Recipe FAQs
This recipe hasn't been tested for safe home canning. For longer storage, freezing in portions is your best bet
No, you can add them directly to the saucepan from frozen. They'll thaw and release their juices during the cooking process.
The filling should be about the consistency of jam. It will look glossy and hold its shape when stirred. This ensures it sets up properly in pies or stays thick as a topping.
A runny filling is usually because it wasn't cooked long enough on the stovetop. It's crucial to simmer the mixture until it reaches the consistency of thick jam. It will thicken even more as it cools. Another reason could be not using enough cornstarch. Try adding a little more cornstarch to thicken it and cook it a little longer. It will also thicken more as it cools and when it's refrigerated.
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 Farmers' markets 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.
And if you're looking for more ideas on what to do with your Saskatoon berries, then check out these Saskatoon Berry Recipes !
More Pie Recipes!
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The Best Saskatoon Berry Pie (with Easy Stovetop Filling )
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 water4 cups Frozen Saskatoon berries, 1 cup 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
- 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.1 ½ tablespoon milk, 1 teaspoon 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
- Cook the filling until it's jam-like for best results. This thick texture ensures it sets up perfectly in pies and holds its shape when used in tarts or as a cheesecake topping.
- Frozen Saskatoons work beautifully and are more consistent. Frozen berries release more juice, helping the filling thicken and blend without needing additional fresh fruit prep.
- Don't skip the almond extract-it elevates the flavor. The hint of almond brings out the natural sweetness of the Saskatoon berries and adds a unique, rich undertone.
- Use fresh lemon juice for brightness, but bottled works in a pinch. If you're using bottled lemon juice, reduce the amount to half, as it's more concentrated.
- Cool the filling completely before using it in a pie. This prevents a soggy bottom crust and makes the filling easier to work with, especially if you're assembling a lattice or decorative top.
- Bake the pie at a high temperature first to set the crust. Starting at 450°F and then reducing to 350°F helps prevent a soggy base and promotes a golden, crisp top crust.
- For sauce use, keep the filling slightly looser. If using this for yogurt, cheesecake, or ice cream topping, you can reduce the cooking time slightly for a thinner, more pourable texture.
- Double the batch and freeze in portions. This filling freezes well for up to 2 months, making it easy to whip up desserts year-round when fresh Saskatoons aren't available.
- Use it creatively beyond pies! Try layering it into trifles, folding it into whipped cream for mousse, or filling mini tart shells for easy party desserts.
Nutrition
Deb says
Your filling turned out absolutely perfect! Just the right thickness and sweetness! Thank you so much! A very definite keeper recipe for me!! Thanks so much😊
Arlene says
What is a serving size??
Terri Gilson says
Hi Arlene,
It would be about 1/4 cup.
Mike Thompson says
Hi Terry, I guess picking Saskatoonberries and sharing this pie with extended family has become a tradition. I see my note from 2 years ago and we did the same thing last year and just this past weekend.
I hope everything is well and thanks again for the recipe!
Terri Gilson says
Hi Mike! That's great to hear it's become a family tradition -such a great one! I also went picking with my daughter on the weekend - so much fun 🙂 And I have a new recipe coming out. I hope things are great with you! Thanks for stopping to say "hi".
Terri
Debbie Titosky says
I love this recipe. Can you freeze just the pie filling?
Terri Gilson says
So glad to hear you love it, Debbie! Yes, I freeze the pie filling all the time. But when it's defrosted, you'll probably have to drain it (that's what I do).
Enjoy!
Terri
Daisy says
I love baking pies. I have a special client that suffers from MS,that loves Saskatoon pies. He is a fussy eater and has asked me to make one for him. I want it to be a hit of corse! He mentioned he likes it dry and not juicy… Hmnn . I have made fruit pies where you separate the fruit with a combination of sugar and flour. Which seems to allow the fruit not to make the pie overly soggy. You place a blend of both … sugar and flour 3 to one. Are you familiar with this method? Used it for a rhubarb strawberry pie and it was not runny at all!
Terri Gilson says
Hi Daisy,
Yes, I am familiar with that method of baking pie and there are several recipes out that that do it that way. However, because Saskatoon berries have a tougher outer skin (more so than blueberries) I find it better using this method because it softens the berries in advance of baking. I guess it depends on what your client means by 'runny'? This pie is a bit 'saucy' I guess, but I wouldn't call it runny.
Thanks,
Terri
Gayle Kadlec says
Great recipe Terri. It turned out perfect without any changes.
Thank you!
Terri Gilson says
I'm so glad you loved it and it worked perfectly for you, Gayle! 🙂
Diamantina says
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 says
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 says
You are fast replying ! Thank
You
Diamantina says
You are fast replying ! Thank
You.
For a diabetic person what should we substitute with instead of sugar ?
Terri Gilson says
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.
Claude Delorme says
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 says
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
Colleen says
TRIED IT LOVED IT !!!!!!!!!
Terri Gilson says
I'm so glad you loved it, Colleen! Thanks for taking the time to leave a comment and rating!
Charlotte says
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 says
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