Dessert: United States – North Dakota (Great Plains United States) – Juneberry Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 40 min

Ingredients

- For the crust (enough for a 9-inch/23 cm double crust or bottom crust and lattice):
- 2 1/2 cups (310 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (225 g) unsalted butter, very cold, cut into 1/2-inch (1 cm) cubes
- 6-8 tbsp (90-120 ml) ice water

- For the filling:
- 5 cups (650 g) fresh Juneberries (serviceberries) OR 4 cups (600 g) frozen Juneberries, partially thawed and drained, OR 3 cups (approx. 720 g) well-drained canned Juneberries (packed in light syrup)
- 2/3 cup (135 g) granulated sugar (reduce to 1/2 cup/100 g if using canned berries)
- 2 tbsp (25 g) light brown sugar, packed
- 1/3 cup (40 g) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon
- 1/8 tsp (0.5 g) ground nutmeg
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces

- For finishing:
- 1 large egg + 1 tbsp (15 ml) water, beaten for egg wash (optional)
- 1 tbsp (12 g) coarse sugar for sprinkling (optional)

Instructions

Short Description:
A single-crust or double-crust pie filled with sweet, nutty Juneberries (serviceberries/saskatoon-type) in a gently spiced, glossy filling — a Great Plains classic using fresh or preserved berries. The filling balances Juneberry sweetness with a bright squeeze of lemon and a buttery finish.

Regional Notes:
This Great Plains version highlights Juneberries, a locally foraged fruit with a sweet, nutty flavor distinct from generic berry pies. The recipe includes instructions for using fresh or preserved (canned or frozen) Juneberries, reflecting how North Dakota cooks use both seasonal and stored fruit. A simple lattice or full top crust is traditional in home baking across the region.

1. Make the crust: In a large bowl combine 2 1/2 cups (310 g) flour, 1 tsp (5 g) salt, and 1 tbsp (12 g) sugar. Cut in 1 cup (225 g) cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-size butter bits.
2. Add ice water 1 tbsp (15 ml) at a time, mixing just until dough holds together when pressed (about 6–8 tbsp/90–120 ml total). Divide into two disks if making a top crust, flatten, wrap in plastic, and chill at least 1 hour.
3. Prepare the filling: If using frozen Juneberries, thaw and drain well; toss lightly with 1–2 tbsp (8–16 g) cornstarch while still slightly icy to prevent mush. If using canned Juneberries, drain thoroughly and reduce granulated sugar to 1/2 cup (100 g).
4. In a large bowl combine the berries with 2/3 cup (135 g) granulated sugar, 2 tbsp (25 g) brown sugar, 1/3 cup (40 g) cornstarch, 1 tbsp (15 ml) lemon juice, 1/2 tsp (1 g) cinnamon, 1/8 tsp (0.5 g) nutmeg, and 1/4 tsp (1.5 g) salt. Toss gently to coat; let sit 10 minutes to macerate.
5. Preheat the oven to 425°F (220°C). Roll out one dough disk on a lightly floured surface to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate, leaving a 1/2-inch (1.3 cm) overhang.
6. Transfer the berry filling into the crust and dot with 2 tbsp (28 g) butter. Roll out the second disk if making a top crust or cut into strips for a lattice. Place the top crust or lattice over the filling, trim overhang to 1/2 inch (1.3 cm), fold and crimp edges to seal. Cut vents in a full top crust or weave lattice and seal edges.
7. Brush the crust lightly with the beaten egg wash (optional) and sprinkle coarse sugar over the top if desired. Chill the assembled pie in the fridge 15 minutes to help prevent shrinking.
8. Bake at 425°F (220°C) for 20 minutes, then reduce oven temperature to 375°F (190°C) and bake an additional 25–35 minutes, until the crust is golden and filling bubbles through the vents. If edges brown too fast, shield with foil.
9. Cool on a wire rack at least 2–3 hours to let the filling set (longer yields cleaner slices). Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.