Dessert: Canada – Canadian Prairies (Alberta) – Saskatoon Berry Pie

Serving Size: 8

Approximate Time

Prep 1 hr 10 min

Cook 55 min

Additional 4 hrs

Total 5 hrs 10 min

Ingredients

- 2 1/2 cups (312 g) all-purpose flour
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 g) fine sea salt
- 1 cup (227 g) unsalted butter, cold, cut into 1/2-inch (1.3 cm) cubes
- 6–8 tbsp (90–120 ml) ice water
- 5 cups (600 g) Saskatoon berries, rinsed and drained
- 3/4 cup (150 g) granulated sugar (adjust to taste)
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (2.6 g) ground cinnamon (optional)
- 1 tbsp (15 ml) fresh lemon juice
- 1/8 tsp (0.5 g) fine sea salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces (for dotting)
- 1 large egg (approx. 50 g) beaten with 1 tbsp (15 ml) milk for egg wash
- 1 tbsp (12 g) coarse sugar for sprinkling (optional)

Instructions

Short Description:
A classic Canadian Prairies double-crust pie showcasing native Saskatoon berries, baked in a flaky butter crust with a simple sugar-and-flour filling that highlights the berries' sweet-tart flavor. Serve slightly warm or at room temperature with cream or ice cream.

Regional Notes:
This Alberta version uses Saskatoon berries (Amelanchier alnifolia), native to the Canadian Prairies, instead of more common berries; the filling relies on a modest sugar-and-flour mix to enhance the berries' natural sweetness without overwhelming their unique almond-like undertones. The recipe follows Prairie home-baking tradition: a sturdy double crust and a straightforward, fruit-forward filling.

1. Make the crust: In a large bowl, whisk together 2 1/2 cups (312 g) flour, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt. Add 1 cup (227 g) cold butter cubes and cut in with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
2. Sprinkle 6 tbsp (90 ml) ice water over the flour-butter mixture, tossing gently with a fork; add up to 2 more tbsp (30 ml) if needed until dough just holds together when pressed. Divide into two discs, wrap in plastic, and chill at least 1 hour.
3. Prepare filling: In a large bowl, gently toss 5 cups (600 g) Saskatoon berries with 3/4 cup (150 g) sugar, 3 tbsp (24 g) flour, 1 tsp (2.6 g) cinnamon (if using), 1 tbsp (15 ml) lemon juice, and 1/8 tsp (0.5 g) salt. Let sit 10 minutes while crust chills to macerate slightly.
4. Preheat oven to 425°F (220°C). On a lightly floured surface, roll one dough disc to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate, leaving the overhang. Trim any large overhang to about 1/2 inch (1.3 cm).
5. Fill crust: Pour the berry mixture into the prepared crust, distributing evenly. Dot the filling with 2 tbsp (28 g) small pieces of butter.
6. Roll the second dough disc to a 12-inch (30 cm) circle. Place over the filling, trim excess to 1/2 inch (1.3 cm), fold bottom and top crust edges together and crimp to seal. Cut several small slits or make a lattice if preferred to vent steam.
7. Brush the top crust with beaten egg and milk mixture (1 large egg + 1 tbsp/15 ml milk) and sprinkle 1 tbsp (12 g) coarse sugar over the top if desired.
8. Bake at 425°F (220°C) for 15 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 35–40 minutes more, or until the crust is golden and the filling is bubbling. If edges brown too quickly, shield with foil after 25–30 minutes.
9. Remove pie from oven and cool on a wire rack at least 2 hours to allow the filling to set before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.