Saskatoon Berry Serviceberry Pie Recipe

All-purpose flour: The base for the pie crust, providing structure and texture.

Unsalted butter: Adds richness and flakiness to the pie crust.

Ice water: Helps bring the dough together without making it too sticky.

Saskatoon berries: The star ingredient, offering a unique sweet-tart flavor.

Granulated sugar: Sweetens the filling and balances the tartness of the berries.

Lemon juice: Enhances the flavor of the berries and adds a fresh, tangy note.

Lemon zest: Adds a bright, citrusy aroma and flavor to the filling.

Butter: Dotted on top of the filling to add richness and help create a luscious texture.

When making the pie crust, ensure that the butter is very cold. This helps create a flaky texture. Use a pastry cutter or your hands to mix the flour and butter until the mixture resembles coarse crumbs. When adding the ice water, do so gradually, a tablespoon at a time, to avoid making the dough too wet. Once the dough comes together, handle it as little as possible to prevent the butter from melting. This will result in a tender and flaky crust.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the crust denser.

• unsalted butter - Substitute with margarine: Margarine can be used for a dairy-free option, though it may slightly alter the flavor and texture.

• ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.

• saskatoon berries - Substitute with blueberries: Blueberries have a similar size and sweetness, making them a good alternative.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a slight caramel flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the filling without adding gluten, making it suitable for gluten-free diets.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness.

• lemon zest - Substitute with orange zest: Orange zest offers a different citrus note that complements berries well.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• To store your Saskatoon Berry Serviceberry Pie at room temperature, cover it loosely with aluminum foil or plastic wrap. It will stay fresh for up to 2 days.
• For longer storage, place the pie in the refrigerator. Wrap it tightly with plastic wrap or aluminum foil. This will keep it fresh for up to 5 days.
• If you want to freeze the pie, allow it to cool completely after baking. Wrap the entire pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months.
• To freeze individual slices, first, flash freeze them by placing the slices on a baking sheet lined with parchment paper. Once frozen, wrap each slice in plastic wrap and then in aluminum foil. Store the wrapped slices in a freezer-safe bag or container.
• When ready to enjoy a frozen pie, thaw it in the refrigerator overnight. For a whole pie, you can also reheat it in the oven at 350°F (175°C) for about 20-30 minutes until warmed through.
• For individual slices, you can reheat them in the microwave for about 30 seconds to 1 minute, or in the oven at 350°F (175°C) for 10-15 minutes.

• Preheat your oven to 350°F (175°C). Place the leftover Saskatoon Berry Serviceberry Pie on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes or until the filling is bubbly and the crust is warmed through. This method ensures the crust remains crisp while the filling heats evenly.

• For a quicker option, use a microwave. Place a slice of pie on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overheating. This method is convenient but may result in a slightly softer crust.

• If you have an air fryer, preheat it to 320°F (160°C). Place a slice of pie in the basket and heat for 5-7 minutes. The air fryer helps maintain a crispy crust while warming the filling thoroughly.

• For a stovetop method, use a skillet over medium-low heat. Place a slice of pie in the skillet and cover with a lid. Heat for about 5 minutes, checking occasionally to ensure it doesn't burn. This method helps keep the crust crisp while warming the filling.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the pie slice on a piece of aluminum foil or a small baking sheet. Heat for 10-15 minutes or until the filling is bubbly and the crust is warmed through. This method is similar to using a conventional oven but is more energy-efficient for smaller portions.

• Oven: Used to bake the pie at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the flour and cold butter cubes, and later to mix the saskatoon berries with other ingredients.

• Pastry cutter: Helps to cut the cold butter into the flour until the mixture resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough discs before refrigerating them.

• Rolling pin: Essential for rolling out the dough discs to fit into the pie dish.

• Pie dish: The vessel in which the pie is assembled and baked.

• Knife: Used to trim the edges of the dough and to cut slits in the top crust.

• Measuring cups: Necessary for measuring out the flour, sugar, and saskatoon berries.

• Measuring spoons: Used to measure the lemon juice and lemon zest accurately.

• Zester: Used to zest the lemon.

• Spatula: Handy for transferring the rolled-out dough into the pie dish.

• Cooling rack: Allows the pie to cool evenly after baking.

Prepare the filling in advance: Mix the saskatoon berries, sugar, flour, lemon juice, and lemon zest the night before and store in the fridge.

Use a food processor: Quickly combine the flour and butter for the crust using a food processor instead of a pastry cutter.

Pre-made crust: Save time by using a store-bought pie crust instead of making your own.

Frozen berries: If fresh saskatoon berries are not available, use frozen berries to skip the washing and sorting steps.

Chill the dough quickly: Place the wrapped dough in the freezer for 15 minutes instead of refrigerating for 30 minutes.