The Best Saskatoon Berry Pie (with Easy Stovetop Filling )

Saskatoon berry pie slice on a white plate, with whole pie in background

5 from 14 votes

The Best Saskatoon Berry Pie (with Easy Stovetop Filling )

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

Cook Time 20

Total Time 55

Servings servings

Calories 68kcal

Author Terri Gilson

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

Get Recipe Ingredients

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
4 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

*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

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.

🌡️Storage

This Saskatoon 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. 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.

Nutrition