Saskatoon Pie

I am finally starting to feel a little better. As I mentioned in my last post, I have been struggling with a nasty head cold. This past weekend, I was to the point where I couldn’t take being in the house any longer. So, I went on a bit of a baking/cooking tangent. I now have enough blog material for a month! Yeah, I’m not Type-A at all.

Claudia and I finally reunited in the kitchen. It was a glorious moment, filled with her making passive aggressive self-talk comments while rolling out the Saskatoon Pie dough (i.e: “way to go Claud, that wasn’t the right size at all!”) to her comments towards me on walking into her home looking all “professional photographer” because I brought my tripod. Yep, it was a good ol’ mother-daughter time indeed! I actually had a lot of fun…and an eye-opening experience as to where I get my own negative self-talk from – ha!

So, this pie is simply amazing. I actually took it to my friend Nicole’s for dinner the evening after we baked it and both her and her sons loved it. You can’t get a more honest review than from children under the age of 10. The Saskatoon Berries are sweet with a hint of tartness, and the crust is flaky and delightful. With Saskatoon’s in season, you cannot go wrong with this pie. If you don’t have access to Saskatoon Berries, you can easily use blueberries.

You will need:

Your favourite pastry for 9-inch double pie crust (I used Claudia’s Pumpkin Pie crust)
4 cups fresh Saskatoon berries
2 tbsp water
2 tbsp lemon juice
3/4 cup sugar + 2 tbsps
1-1/2 tbsp tapioca
1 tbsp butter
1 egg white
1/4 cup whipping cream

Place your berries in a medium sauce pan.

Add your lemon juice.

Next, add your water.

Bring the berries up to a simmer over low heat.

Simmer for 5 minutes.

Remove from heat and stir in your butter.

Next, stir in your 3/4 cup of sugar.

Finally, mix in your tapioca.

Roll out your pastry dough to fit in your 9-inch pie plate.

Ta-dah!

Brush your pie dough with your egg white.

This prevents the crust from getting soggy.

Pour your cooled Saskatoon Berries into the pie crust.

Dampen the edges of the pie dough with water.

Place your second pastry dough sheet over top of the pie plate.

Trim the edges.

Pinch the dough to seal the edges.

Doesn’t need to be pretty. Claudia has a pretty solid technique though.

Lookin’ good!

With a knife, cut small slits into the top of the pastry dough.

Should look like so.

Brush your whipping cream over the top of the pie.

Next, generously sprinkle top of the pie with sugar.

Place pie on a foiled baking sheet, just in case it bubbles over.

Ours never does, but you never know.

Bake in a 450 degree fahrenheit oven for 15 minutes, then reduce the heat to 350 degree fahrenheit and bake for an additional 30-35 minutes.

Allow pie to cool completely on a wire rack.

Serve to all your lucky friends.

The crust is so flaky and moist.

The berries are sweet with a hint of tartness.

Absolutely delicious.

Enjoy!