Saskatoon Berry Pie

SASKATOON BERRY PIE

Imagine a taste of the Canadian prairies captured in a pie. Saskatoon Berry Pie is more than just a dessert; it’s a burst of summer on a plate, a connection to the land and its bounty. The deep purple filling sings of Saskatoon bushes heavy with ripe berries, a reward for patient journeys under the vast prairie sky. Each bite is a juicy explosion of flavour, the sweet-tart berries mingling with the comforting warmth of cinnamon and nutmeg. It’s a taste of tradition passed down through generations, a reminder of simpler times and the importance of savouring nature’s gifts. Saskatoon Berry Pie is a culinary ode to Canada, a taste of its heartland in every single mouthful.

Ingredients:

  • For the Flaky Fortress (the Crust):
    • 2 ½ cups all-purpose flour (the foundation of your delicious fort)
    • 1 tsp salt (because every good fort needs a sprinkle of discipline)
    • ¾ cup cold unsalted butter, cubed (like tiny bricks, ready to be crumbled)
    • 1/3 cup ice water (just enough to bring everything together, don’t get carried away or your fort will become a soggy mess)
  • For the Prairie Berry Paradise (the Filling):
    • 4 cups fresh Saskatoon berries (or frozen, if fresh aren’t available, but try to find fresh if you can!)
    • ¾ cup granulated sugar (because Saskatoon berries are a touch tart, and a little sweetness goes a long way)
    • 2 tbsp cornstarch (to keep your filling nice and thick, like a berry jam dream)
    • 1 tbsp lemon juice (for a touch of brightness)
    • ½ tsp ground cinnamon (warm and comforting, like a hug from grandma)
    • ¼ tsp ground nutmeg (because nutmeg adds a touch of mystery, like a secret ingredient)
    • 1 tbsp unsalted butter, softened (dotting the filling with these little butter pats will add pockets of flaky goodness)
  • For the Egg Wash Shine (Optional):
    • 1 large egg, beaten (for a golden brown glow)

Instructions:

  1. The Great Floury Battle: In a large bowl, whisk together your flour and salt. It’s like preparing a battlefield for the upcoming battle between you and cold butter (but don’t worry, it’ll be a delicious battle). Now comes the fun part: cutting in that cold butter. Use a pastry cutter (or two forks in a pinch) to smash those cubes into flat flakes. You want a crumbly mixture, like coarse beach sand. Remember, nobody likes a tough crust (and nobody likes a soggy one either, so find that happy medium).
  2. The Ice Water Intervention: Slowly drizzle in your ice water, tossing the dough with a fork after each addition. Stop adding water once the dough starts to come together in a shaggy ball. Think of it as calming down a doughy tantrum – a little ice water goes a long way.
  3. Fortress Formation: Divide your dough in half, wrap each half in plastic wrap, and send them on a chilling adventure to the fridge for at least 30 minutes. Let them rest and regroup, because dough needs its beauty sleep before becoming a magnificent crust.
  4. Prairie Berry Paradise Pursuit: While your dough chills, let’s tackle the filling! In a large bowl, combine your Saskatoon berries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Give it a good stir, letting the sugar dissolve and the cornstarch get to know all the berries. Imagine you’re creating a symphony of sweet and tart flavours.
  5. The Dotty Dough Detail: Take out your chilled dough and roll out one half on a lightly floured surface. You want a circle slightly larger than your pie dish (because shrinkage is a real thing in baking). Gently drape the dough over a 9-inch pie dish, pressing it into the bottom and sides. Don’t worry about perfection, a rustic look is perfectly acceptable (and maybe even charming). Dot the bottom of the crust with your softened butter pats.
  6. Filling the Fort: Pour your glorious berry filling into your dough fortress. The aroma will fill your kitchen with a promise of sweet and tart deliciousness.
  7. The Great Dough Escape (Part Two): Roll out the other half of your dough and whip up an egg wash with your beaten egg (if you’re using it) and a splash of water. Brush this eggy wash over the top crust, making sure to get all the edges sealed. Crimp the edges decoratively with a fork (because a good Saskatoon Berry Pie deserves a fancy touch).
  8. The Prairie Perfection Bake Off: Preheat your oven to 400°F (200°C) and bake your pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbling merrily. The aroma will waft through your kitchen, a siren song of summery goodness. Let your pie cool slightly on a wire rack before slicing and serving. Trust us, that wait will be torture, but an important one (nobody likes a burnt tongue, eh?).

    Top it Off: Serve your Saskatoon Berry Pie warm with a scoop of vanilla ice cream for the ultimate prairie paradise experience. Just be warned, this pie is so good, it might spark a battle for the last slice (but hey, that’s part of the fun, right?). So gather your loved ones, raise a fork to a taste of Canada, and savour the sweet and tart explosion of flavour in every single bite!