CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Saskatoon berry pie

A simple, straightforward pie made with berries that have a sweet, slightly almond/nutty taste.



Pie Crust

  • 2 1/2 cup all-purpose flour
  • 4 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup cold unsalted butter, diced
  • 1/2 cup ice water


  • 4 cups fresh, or frozen, Saskatoon berries (if using frozen berries, thaw and drain)
  • 1/2 cup granulated sugar
  • 3 1/2 tablespoon corn starch
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chilled butter, cut in small pieces


Pie Crust

  1. Combine the flour, sugar and salt in a large mixing bowl or a food processor. Whisk or pulse briefly until combined.
  2. Sprinkle the diced butter evenly over the dry ingredient mixture until the butter is evenly dispersed into pea-sized (or smaller) bits. If using a food processor, briefly pulse the butter and dry ingredients together five to seven times until the butter is evenly dispersed into pea-sized (or smaller) bits, then transfer the mixture to a large mixing bowl.
  3. Sprinkle the dough evenly with the ice water. Use a spatula to quickly mix the water into the dough until it is evenly combined, and the dough begins to form moist clumps. TIP: If the dough is not sticking together, you can add one or two more tablespoons of water to help it clump. 
  4. Using your hands, quickly pack the dough into a ball. Divide into two, then flatten the dough balls into three-quarter-inch thick disks.
  5. Wrap the dough disks tightly in plastic wrap, then refrigerate for at least one hour, or up to three days, until ready to roll out and use.
  6. When ready to bake the pie, preheat your oven to 425° F, remove one disk from the refrigerator and let rest for 10 to 15 minutes. 


  1. Add frozen berries, granulated sugar, corn starch, almond extract, nutmeg, lemon juice and chilled butter to a medium bowl and stir well to ensure the berries are well coated. Set aside until needed.

Back to the Crust 

  1. Roll on a lightly floured counter until at least 12 inches in diameter and about one-eighth inch thick.
  2. Gently fold the rolled-out dough into quarters and carefully transfer the dough to the pie dish, and gently press the dough into the sides of the plate without stretching it.
  3. Using a knife to trim off any excess pastry, leaving about a one-inch border of crust around the top of the pie plate. Carefully lift and fold the outer half-inch edges of the crust back under itself, pinching the crust gently to sculpt an upstanding ridge.
  4. Chill this pie crust in the refrigerator while you make the lid using the second disk of dough.

Bake Pie 

  1. When ready, fill your pastry-lined pie dish with the filling and dab the chilled butter pieces on top.
  2. Cover with the second (top) pastry disk and pinch the edges together to seal. Use a small knife or scissors to make slits/ vents in the top crust.
  3. Transfer your pie to the preheated oven and bake for 15 minutes, then reduce the temperature to 350° F and bake for a further 45 to 50 minutes until the filling is bubbling through the slits and the top is golden brown. (If the edges start to brown too quickly, cover with foil).
  4. Once baked remove the pie from the oven and leave to cool on a wire rack before serving. Enjoy! 

You might like

View All Recipes
Mini Pecan Pie Mini Pecan Pie
Lavender sugar cream pie Lavender sugar cream pie
Mock apple pie Mock apple pie
Strawberry pistachio pie Strawberry pistachio pie