Legends of Canadian Pastry: The Saskatoon Berry Pie

The Sweet Canada: Domestic stamps series

If you haven't heard of Saskatoon berries, it's probably because of the part of Canada you live in. Also known as serviceberries, the Saskatoon berry (Amelanchier alnifolia) is a deciduous native shrub that grows not just in Saskatchewan as you would expect if you know your geography, but also in parts of western Ontario, British Columbia, and the Yukon. Like the city it's named after, the sweet, fleshy fruits take their name from a Cree word, and were used by both Aboriginal people and early colonizers. With a lifespan of 30 to 50 years, saskatoons are hardy plants that can survive winter temperatures of up to -50 to -60º Celsius. The berries are a good source of antioxidants, have similar nutritional properties to other dark-coloured berries, and can be used in jams, syrups, and pie fillings. Gas prices may keep you from heading out to this year's Saskatoon Berry Festival but the recipe below will allow you to enjoy this legendary Canadian pastry any time you please.

Note: Blueberries can be substituted for Saskatoon berries, but actually saskatoons can be ordered frozen online, just remember to thaw them before use.

Ingredients

1 9 inch/23 cm. pre-made pie crust
(If you have a favourite homemade pie crust recipe, feel free to use it; if you need one, here's a good recipe.)
760 g fresh Saskatoon berries
150 g white sugar
25 g all-purpose flour
15 g butter
60 mL water
30 mL lemon juice

1. Preheat the oven to 220 degrees Celsius.
2. In a large saucepan, simmer berries in the water for 10 minutes. Stir in the lemon juice with berries. Combine the sugar and flour together in a medium bowl, then stir into the berry mixture. 
3. Pour mixture into either a pre-made pie crust or a pastry-lined 9-inch pie pan. Dot with butter. Top the pie with more crust, then seal and flute (crimp) the edges.
4. Bake the pie in the preheated oven for 15 minutes, then reduce the oven temperature to 175°C and bake for an additional 35 to 45 minutes, or until golden brown.