Saskatoon Berry Pie

This pie is my childhood summer. It brings me back to hot days at Regina Beach and my grandparent’s cottage. It reminds me of bike rides and exploring long gravel roads with my cousins and sisters and then coming back to home-cooked meals and lots of laughter. Just 30 mins from the city, Regina Beach was our happy place. We have many wonderful memories there. One of my favourite memories is berry picking with my Nana. We’d haul in buckets of Saskatoon berries from the bushes near the cottage,

and then we’d spend hours checking each and every berry for worms. Our Nana was militant about this. Finally, when she had her worm-free berries washed and ready, it was time to prep a pie. 🥧 Our favourite part!

This is that recipe, but unlike my Nana‘s, I am using a frozen deep-dish double pie crust. It cuts down on prep time and honestly, it still has that homemade taste!

Ingredients

Yields 8 servings

• 1 1/4 cups water

• 4 cups fresh Saskatoon berries

• 3/4 cups sugar

• 2 tablespoons lemon juice

• 2 tablespoons corn starch

• 1 (14.1 ounce) package deep dish double-crust pie pastry, thawed

• 1 tablespoon unsalted butter, cut into pieces

Directions

1. Gather the ingredients.

2. Preheat the oven to 425 degrees F (220 degrees C).

3. Stir in berries and water in a large saucepan for 10 minutes. Bring to a low boil. Stir in lemon juice, then stir in sugar mixture. Add cornstarch. Mix. Let the hot mixture cool and thicken.

4. Press one pie pastry into the bottom of a 9-inch pie pan. Pour cooled berry mixture into the pan and dot with butter.

5. Place second pie pastry over top; seal and flute the edges. Use a knife to cut in small vents.

6. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 minutes more.

7. Cool and serve with a scoop of vanilla ice cream