Well, this past weekend, when we arrived home from our camping trip, my mom surprised me with an entire ice cream pail filled with saskatoons! It was like Christmas in July! I immediately went to work baking pie for my family. (Let’s get real, the pie was really for me.) I played around with the filling and used my grandma’s pie crust (without egg). My first attempt was a success in the flavour but fail in the bake time. With minor adjustments, my second attempt was perfection.
What I love about this pie is that not only can it count for breakfast (Hey, there’s fruit…), but the filling isn’t too sweet and the lemon juice gives the filling just the right amount of tang. Together, the sweet and tangy is the perfect combo. Add in a light and flaky crust, and this pie doesn’t last long in our house. As I was taking these pictures, my kids were begging for a piece.
This saskatoon pie is the perfect summer treat, whether to share with family and friends, or to eat completely on your own-believe me, I won’t judge-this recipe is one I know you’ll be returning to again and again.
Light, flaky crust, and a sweet and tangy saskatoon filling
- 1 cup vegetable shortening
- 2 cups all-purpose flour
- 1/2 cup cold water
- 1/2 tsp baking powder
- 1/2 tbsp vinegar
- 4 cups saskatoon berries
- 1 1/2 tbsp lemon juice
- 2/3 cup white sugar
- 1/3 cup water
- 1 tbsp corn starch
Preheat oven to 425 F.
In a large bowl, add shortening, flour, and baking powder. Using a pastry blender or two knives, cut in shortening until crumbly.
Add the water and vinegar. Mix with a spoon until almost combined. Using clean hands, fold the dough into itself until ingredients are combined. Do not overmix.
Divide the dough in half. To create the bottom pie shell, take one of the halves and dust the top with flour. Using a lightly floured rolling pin, roll out the dough, rotating every few passes, into a 1/4" thick circle. Drape the dough over your rolling pin and transfer to a 9" pie plate, allowing the dough to rest in the pie plate.
Add the pie filling to the pie shell.
To create the top pie shell, roll out the remaining dough. You can cover your pie entirely using the same method of draping the pie crust over your rolling pin and transferring it to the pie, or you can play with the designs: lattice, cut out shapes, braid the dough, etc. If you choose to use a solid top crust, make sure you pierce the top crust to allow steam to escape.
To prevent your pie filling from spilling and burning on the bottom of your oven, place your pie on top of a cookie sheet.
Bake at 425 F for 10 minutes.
Reduce heat to 350 F and bake for approximately 35-45 minutes until the crust is a golden brown and the centre of your pie is bubbling.
Remove from the oven and allow to rest for about 30 minutes. Serve warm or cold with ice cream.
In a medium-size saucepan, add berries, lemon juice and sugar.
In a small dish combine 1 tbsp of the water and corn starch. Stir to combine.
Add corn starch mixture and water.
Heat the filling on medium heat, for 5 minutes, stirring often. The filling should begin to bubble within 5 minutes. If it doesn't, continue heating until it does.