Hands-down, this is my favourite pie…both growing up and now as an adult. Saskatoons are given a tart lift with a couple of tablespoons of lemon juice in this recipe–yummy!
This recipe is used regularly at our home–freezing fresh saskatoons in July lets me make jam and pie later on in the year, but I also freeze some premade pies for quick defrosting and warming up in the oven in winter months. Best served warm out of the oven, with a scoop of vanilla ice cream!
2 1/2 cups all purpose flour, sifted
1/2 tsp salt
1 cup lard or butter, chilled and cut into cubes
1/2 cup cold water
In bowl, combine flour and salt. Mix lard or butter in until mixture becomes crumbly. Slowly stir in cold water, enough until contents of the bowl form a ball. Note that depending on the humidity and temperature of your kitchen when you make this, you may not use all the water…or you might need just a bit more!
Refrigerate dough for a couple of hours or overnight. (Actually, if you’re really impatient, you could roll the dough right after making it. It’s just going to stick to your roller more because it’s not chilled.)
Roll dough out to fit pie plate. Recipe should make two 9 inch rounds.
Saskatoon Pie Filling
5 cups saskatoons–can be fresh or frozen
2 tbsp flour
2 tbsp tapioca starch (if you don’t have this, you can just add more flour, but tapioca starch helps juices jell better)
3/4 cup white sugar
2 tbsp lemon juice
Preheat oven to 425 degrees. Combine all filling ingredients in large bowl. Make sure all saskatoons are coated thoroughly. Pour filling onto pre-made 9inch pie dough in pie plate. Put second 9inch pie dough round on top, pressing edges of both rounds together to seal. Using sharp knife, cut design into top of dough to allow pie to vent while baking.
Bake at 425 degrees for fifteen minutes. Then, reduce temperature to 375 and bake another thirty minutes until crust is brown.