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–+ servings
Saskatoon berry pie slice on a white plate, with whole pie in background
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5 from 13 votes

Saskatoon Berry Pie Filling and Sauce Recipe

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
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

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
    add all ingredients to pot
  • Let the berries simmer until soft and the mixture is thickened - about 15 minutes.
    Let the berries simmer until soft and the mixture is thickened
  • 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.
    thickened berry mixture - thick like jam
  • 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)
    Saskatoon berry pie filling poured into unbaked pie shell
  • Add top crust, then trim, using a paring knife or kitchen shears
    pie crust trimmed with paring knife
  • Pleat with a fork to seal edges.
    pie crust edges being pleated with a fork
  • Add some venting and brush top of pastry lightly with milk , using a pastry brush and sprinkle with a teaspoon of white granulated sugar.
    Pie Brushed with milk, using pastry brush
  • 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.)
    Baked pie with slits

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 Recipe
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