Saskatoon pie

[Marlene2]

Hi - I have some wild saskatoons and have never made a saskatoon pie before. Any recipes out there!!! I know I have to cook them on top of the stove for a few minutes as they have tough skins, but do not know how much liquid to add, etc. etc. Thanks

[Wyogal]

Have you tried a blueberry pie filling recipe?

[Marlene2]

No, I have not made a blueberry pie either. I make apple, rhubarb, etc., but not too many berry pies.

[Wyogal]

saskatoon berry pie recipe - Google Search

[Marlene2]

I guess my most important question would be -why do some recipes say to cover berries with water and simmer and some say just add 1/4 cup of water. I am referring to a recipe that calls for 4 - 5 cups of berries. I do not want the pie to be too dry.

[Wyogal]

It would depend on how much thickening (cornstarch, possibly) is used. More water will probably call for more thickening. Try one and see how it goes, using a recipe that calls for less water... I didn't really check any of those recipes, just thought it would be helpful.
I just checked several of them, and none of them called to cover the berries with water.

[Marlene2]

Thanks Wyogal for all your suggestions. Anyone else out there ever made saskatoon pies???

[chefkathleen]

Not me but I sure would volunteer to taste it for ya! Never had one or even saw one.

[Wyogal]

also called serviceberries or juneberries here in the states. My mom has made them.

[Marlene2]

I just want to make sure I don't get the filling too thick, as I guess it thickens as it cools. I will try the lesser amount of water, as I am going to let the filling cool before putting it in the crust so I can freeze the pie unbaked. If it cools, I should be able to determine if I need to add more liquid. Makes sense, right!!! lol