It’s like two months after saskatoon berries have disappeared from our bushes (the leaves are starting to go too), but if you’re like me, you have a nice stash of saskatoons in your freezer. Now that fall has taken sudden hold of Alberta, it’s officially become baking season. If you need help with the math: fall + berries = time to make a pie!
When saskatoons were at the height of their ripeness this summer, I was looking for a recipe for a saskatoon (or service berry, if you’re from the USA) pie. But I couldn’t really find a recipe that excited me. So as the mediocre baker that I am, I combined some recipes and made some things up. And as this pie made the family rounds, people started asking for the recipe in earnest. Turns out I hadn’t written it down, so today we’re going over my saskatoon pie recipe to save it for posterity.
Saskatoon Pie (with crumb topping)
9-inch pre-made pie crust (I 100% buy mine frozen from the store)
4 cups saskatoon berries
1/2 cup white sugar
3 Tbsp flour
1 Tbsp lemon juice
Crumb topping (borrowed and modified from Martha Stewart):
1 cup flour
1/3 cup white sugar
1/4 tsp cinnamon
1/2 cup graham cracker crumbs
3/4 cup brown sugar
1/4 tsp salt
3/4 cup unsalted butter
Take your pie crust and sprinkle some sugar on the bottom (extra sugar, not taken from 1/2 cup sugar) to keep the bottom crust from getting soggy. Preheat your oven to 425 degrees. In a bowl, toss your saskatoon berries with your sugar, flour, and lemon juice until well-coated. Spread this mixture into your pie crust.
In a freezer bag, mix your flour, sugars, cinnamon, graham cracker crumbs, and salt until blended. Cut up your butter and add it to the bag. Seal the bag and massage the butter into the dry ingredients. My suggestion is to give this job to your toddler. You won’t need all of this, but whatever you don’t use can be frozen to use for something else later (might I suggest some sort of fruit crisp?). Pour as much crumb topping as much as you’d like on top of the berries. Bake the pie for 15 minutes at 425 degrees and then lower the temperature to 350 and bake for an hour. Cool on a rack if you can. If not, you’d better have some vanilla ice cream.