Dessert: Canada – Canadian Prairies / Manitoba – Manitoba Saskatoon Berry Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 50 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- For the pastry (makes a double 9-inch/23 cm crust):
- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) fine salt
- 2 tbsp (25 g) granulated sugar
- 1 cup (226 g) unsalted butter, very cold, cut into 1/2-inch (1.3 cm) cubes
- 6 to 8 tbsp (90-120 ml) ice water
- 1 large egg (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- For the filling:
- 4 cups (600 g) fresh or frozen Saskatoon berries (Amelanchier alnifolia)
- 1 1/4 cups (250 g) granulated sugar
- 1/3 cup (40 g) cornstarch
- 1/8 tsp (0.5 g) ground cinnamon
- Pinch of ground nutmeg
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) pure almond extract (optional — accentuates the berries' almond note)
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- 1 tbsp (15 g) coarse sugar for sprinkling (optional)
- Optional serving: vanilla ice cream or whipped cream

Instructions

Short Description:
A classic Prairie double-crust pie filled with sweet-tart Saskatoon berries (an almond-like, blueberry-relative) in a lightly spiced, glossy filling and a flaky, butter pastry. Serve warm with vanilla ice cream or lightly sweetened whipped cream.

Regional Notes:
This Manitoba version highlights Saskatoon berries, which give a distinct almond note that sets it apart from generic blueberry pies. The filling is made to hold its shape for easier slicing in large country-style pies common on the Canadian Prairies. It is traditionally served with vanilla ice cream or whipped cream.

1. Make the pastry: In a large bowl whisk together the flour, salt, and sugar. Add the cold butter cubes and use a pastry cutter or fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized butter pieces.
2. Sprinkle 6 tbsp (90 ml) ice water over the mixture and gently toss with a fork until dough begins to hold. Add the remaining water 1 tbsp at a time only if needed. Do not overwork. Divide dough into two discs, wrap tightly, and chill at least 1 hour.
3. Meanwhile prepare the filling: In a large bowl combine the Saskatoon berries, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently until berries are evenly coated. Stir in almond extract if using.
4. Preheat oven to 425°F (220°C). Position a rack in the lower third of the oven.
5. Roll out one dough disc on a lightly floured surface to a 12-inch (30 cm) circle and fit it into a 9-inch (23 cm) pie plate, allowing a little overhang at the edges. Trim any excess if necessary.
6. Spoon the berry filling into the crust, mounding slightly in the center. Dot the filling with the 2 tbsp (28 g) butter.
7. Roll out the second dough disc to a roughly 12-inch (30 cm) circle. For a double crust, either place whole top crust over the filling, trimming to leave a 1-inch (2.5 cm) overhang, or cut into strips and create a lattice. Trim and crimp the edges to seal.
8. Make an egg wash by whisking 1 large egg with 1 tbsp (15 ml) water. Brush the top crust lightly with egg wash and cut a few steam vents if using a whole top crust. Sprinkle coarse sugar over the top if desired.
9. Bake at 425°F (220°C) for 15–20 minutes to set the crust, then reduce oven temperature to 375°F (190°C). Continue baking for 30–40 minutes more, until the crust is deep golden and the filling is bubbling through vents or lattice.
10. Remove pie from oven and place on a wire rack. Allow the pie to cool at least 2 hours so the filling sets; longer cooling (3–4 hours) yields cleaner slices.
11. Serve slices warm or at room temperature with vanilla ice cream or whipped cream. Leftovers keep covered in the refrigerator for 3–4 days; rewarm slices gently if desired.