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Saskatoon Pie

Welcome to your new favorite way to make Saskatoon Pie. This authentic breakfast dish is savory, rich, and deeply satisfying, bringing restaurant-quality results right into your home kitchen in just 45 minutes.

By Mactode Team 45 mins 350 kcal
Saskatoon Pie

The Secret to Perfect Saskatoon Pie

There is a reason why Saskatoon Pie is such a beloved classic. Unlike quick shortcuts that sacrifice flavor, this method ensures that every single bite is packed with the perfect balance of textures and tastes. The foundation of this incredible dish lies in utilizing purpose flour, which elevates the entire flavor profile.

Whether you are cooking for a special weekend dinner or need a reliable crowd-pleaser for the family, this recipe delivers consistently amazing results. We've spent countless hours perfecting this exact ratio of ingredients so that you don't have to guess.

Why You'll Fall in Love With This Recipe

  • Incredible Flavor: The combination of Salt and purpose flour creates a harmony you won't forget.
  • Time-Tested Technique: By following our step-by-step cooking method, you avoid common pitfalls.
  • Quick Prep: You'll only need 15 minutes of active preparation time!

Ingredient Deep Dive

To achieve the absolute best results, let's talk about what goes into this masterpiece. The quality of what you put in directly determines what you get out.

  • Purpose flour: This adds essential moisture and depth. Always try to use the freshest available.
  • Salt: This provides the perfect foundational flavor. Always try to use the freshest available.
  • Unsalted butter: This gives it that signature authentic taste. Always try to use the freshest available.
  • Vegetable shortening: This balances out the richer elements. Always try to use the freshest available.

Step-by-Step Cooking Walkthrough

Making Saskatoon Pie is easier than you might think when broken down into manageable steps. Let's walk through the critical phases of the cooking process:

Step 1: The Preparation. To make the pastry, place the flour and salt in a large bowl. Mix well. Add the cubes of butter and shortening and mix them in (I like to use my hands to mix the fat into the flour, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining. Place the egg in a 2-cup measure and beat it with a fork. Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark. Stir this into the flour mixture, just until the dough clings together. I like to use my hands for this part as well, but a wooden spoon would also work. Try not to overmix it.

Step 2: Building the Flavor. On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions. Shape each portion into a disc and wrap tightly in plastic. Chill 2 of these discs for 1 hour. Freeze the other 3 in a resealable freezer bag for future use. The pastry keeps well in the freezer for up to 2 months.

Step 3: The Finishing Touch. Serve the pie warm or at room temperature with whipped cream or ice cream. Makes 6 servings. This keeps well if covered with plastic and refrigerated for up to 4 days.

What to Serve with Saskatoon Pie

Elevate your dinner experience with delightful pairings that harmonize with the vibrant flavors of this feast.

  • Steamed Rice or Grains: Serves as a fluffy base, soaking up the delicious juices and complementing the dish beautifully.
  • Crunchy Green Salad: A fresh mix of greens and a zesty vinaigrette adds a crisp contrast, balancing the savory notes.
  • Roasted Vegetables: Their nutty flavor and crispy texture offer a delicious contrast, rounding out the meal.

Saskatoon Pie Variations

Feel free to get creative with this delightful recipe and make it your own!

  • Veggie Swap: Use different seasonal vegetables like broccoli, snap peas, or zucchini. This adds color and crunch!
  • Heat it Up: Add crushed red pepper flakes or a dash of hot sauce for a spicy kick. Embrace the warmth!
  • Herb Infusion: Sprinkle fresh herbs like cilantro or basil right before serving to elevate the dish.

Expert Tips for Saskatoon Pie

  • Prepare Ahead: Measure out all your ingredients before you start cooking. This "mise en place" makes the process seamless.
  • Avoid Overcrowding: If cooking in a pan, give ingredients space. Overcrowding can lead to steaming instead of searing.
  • Taste as You Go: Always check for seasoning before serving. A pinch of salt or a squeeze of lemon can make a huge difference.

Saskatoon Pie Recipe FAQs

How should I store leftovers from my Saskatoon Pie?
To keep your dish fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool to room temperature before sealing to avoid condensation. When you’re ready to enjoy it again, reheat gently on the stove or in the microwave.

Can I freeze Saskatoon Pie?
Yes, you can! To freeze, allow the dish to cool completely, then transfer it to a sealed freezer bag or airtight container. It can last in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Are there any dietary considerations for this recipe?
Definitely! This recipe is very versatile. You can easily substitute ingredients to fit your dietary needs, such as using gluten-free alternatives or plant-based proteins. Always feel free to adjust based on personal preferences or allergies while keeping the essence of the dish intact.

Storage & Reheating Instructions

  • Refrigeration: Keep beautifully in the fridge for 3-4 days in an airtight container.
  • Reheating: For best results, reheat gently on the stovetop or in the oven rather than the microwave.

Saskatoon Pie

Learn how to make authentic Saskatoon Pie at home. A delicious and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 6 cups All purpose flour
  • 2 tsp Salt
  • 1 cup Unsalted Butter
  • 1 cup Vegetable Shortening
  • 1 large Egg
  • 1 tablespoon Vinegar
  • Splash Water
  • 5 Cups Saskatoon Berries
  • 1/2 cup Sugar
  • 1 tablespoon Sugar
  • 3 tablespoons Cornstarch
  • 2 tablespoons Unsalted Butter
  • 1 beaten Egg
  • 1 tablespoon Water

Instructions

1
To make the pastry, place the flour and salt in a large bowl. Mix well. Add the cubes of butter and shortening and mix them in (I like to use my hands to mix the fat into the flour, but you can use a pastry blender) just until it looks like coarse oatmeal with some pea-sized bits remaining. Place the egg in a 2-cup measure and beat it with a fork. Beat in the vinegar and just enough ice-cold water to bring it to the 1-cup mark. Stir this into the flour mixture, just until the dough clings together. I like to use my hands for this part as well, but a wooden spoon would also work. Try not to overmix it.
2
On a lightly floured surface, gather the dough into a ball and divide it into 5 evenly sized portions. Shape each portion into a disc and wrap tightly in plastic. Chill 2 of these discs for 1 hour. Freeze the other 3 in a resealable freezer bag for future use. The pastry keeps well in the freezer for up to 2 months.
3
Preheat the oven to 350°F. Place the rack in the lower third of the oven. Line a baking sheet with aluminum foil to catch drippings.
4
On a lightly floured surface, roll out 1 disc of pastry into a 12-inch circle, or thereabouts. Place it in the bottom of a 9-inch pie plate, with the pastry overhanging the edges of the pie plate.
5
To make the filling, place the saskatoon berries in a large bowl and stir in the 1/2 cup sugar and the cornstarch until well combined. Pour the berry mixture into the bottom of the pie. Dot with the butter. On a lightly floured surface, roll out the pastry in another 12-inch circle for the top crust. Use a ruler to guide you when cutting the pastry into 6 wide, long strips to keep the edges straight. Save the 2 end pieces in case you need to do any patching. I like wide strips, but if you like a thinner look, feel free to cut thin strips of pastry. Weave the pastry strips, going over and under, making sure they connect with the edges of the pie crust. Fold over the edges of the bottom crust, tucking in the lattice ends. This will help to trap the juices and give a rustic look.
6
If you prefer a cleaner, tidier look, you can trim the overhanging pieces and crimp the edges with a fork. Brush the top of the pie with the egg wash. Sprinkle with the remaining Tbsp sugar. Place the pie on the prepared baking sheet and bake it for about 90 – 100 minutes, until it’s golden brown and bubbling. Remove the pie from the oven and place it on a wire rack to cool.
7
Serve the pie warm or at room temperature with whipped cream or ice cream. Makes 6 servings. This keeps well if covered with plastic and refrigerated for up to 4 days.
Author

Hi, I'm Sarah!

Welcome to Mactode! I love sharing easy, family-friendly recipes that anyone can make.