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Saskatoon Pie Fries



4 cups Saskatoon berries (fresh or frozen)

1 Tbsp lemon juice

1 cup granulated sugar

⅛ cup cornstarch

1 Tbsp unsalted butter

Pie Dough

315 g all-purpose flour

¾ tsp salt

1 Tbsp granulated sugar

250 g unsalted butter

½ cup ice water



1. Combine all of the ingredients except the butter into a heavy bottom sauce pot and place over medium heat.

2. Once the juices have started to come out of the berries, turn the heat up to high and continue to cook until the liquid has reduced and the mixture is thick.

3. Remove from the heat and allow to cool completely before use.

Pie Dough

1. Dice the butter into ¼-inch cubes and place into the fridge.

2. Mix all of the dry ingredients together in a stainless steel mixing bowl.

3. Add the diced butter to the flour and using a paddle attachment mix at low speed until the butter is pea meal size.

4. Add the ice water and mix until just incorporated.

5. Wrap the dough and place into the fridge for at least 1 hour.

6. To assemble, place the filling into a food processor and pulse until the berries have all been broken. Place the mix into a piping bag.

7. Cut the ball of dough into half.

8. Roll the dough until ¼-cm thick and into a rectangular shape (15-inch by 9-inch). Repeat with the second piece.

9. Starting ½-inch from the edge of the pastry, pipe the filling approximately 1-cm thick. Leave a 1-inch space then pipe a second line of the filling. Repeat twice more.

10. Carefully lay the second sheet over top and gently rest on top. Using a chef’s knife, cut in between each row of the filling.

11. Then cut the strips into 3 inch long pieces and place onto a baking tray lined with parchment paper.

12. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350ºF for 8-10 minutes.


Saskatoon Rhubarb Pie



4 cups Saskatoon berries

2 cups rhubard (fresh or frozen), chopped

1 cup granulated sugar

¼ cup all-purpose flour (add 1 Tbsp extra flour if using frozen fruit)


1 ½ cups all-purpose flour

½ cup whole-wheat flour

½ tsp salt

⅓ cup butter, chilled

⅓ cup shortening

1 small egg

½ tsp white vinegar

Cold water


1. Filling :In a large bowl, combine all of the ingredients. Set aside until ready to use.


1. Crust: Preheat oven to 350˚F.

2. In a large bowl, combine flours and salt. Using a pastry cutter or two knives, cut in butter until mixture resembles small peas.

3. Add shortening and stir until chunks of shortening are dispersed throughout. Set aside.

4. In a liquid measuring cup, combine egg and vinegar. Fill measuring cup with cold water until it reaches the 1/2-cup mark. Whisk to combine.

5. Add the wet ingredients to the dry ingredients and, using a pastry cutter, work as little as possible just to combine. Divide mixture in half and form two equal balls (Don’t overwork the pastry.)

6. On a flour-dusted work surface, roll out one portion of dough into a circle 11 inches in diameter.

7. Roll out remaining dough into a 10-inch circle. Using a sharp knife, cut some artistic air vents in centre.

8. Pour prepared filling into bottom pie shell. Top with second crust. Trim overhanging dough and crimp edges to seal.

9. Bake in preheated oven for 10 minutes. Reduce heat to 300˚F and bake for another 45 to 60 minutes, until filling is thick and bubbly in the middle and crust is golden brown.


Saskatoon Berry Cheesecake


1/2 cup Margarine

1 1/2 cup graham crumbs


500ml Saskatoon Berry Pie Filling 

8oz softened cream cheese

1 1/2 cup Cool Whip

1 cup sugar

1 tbsp Lemon juice

Crust: Melt buter in saucepan. Stir in crumbs. Pack into ungreased 9 x 9 inch pan. 

Bake at 350 degrees in oven for 10 minutes. 

Filling: Beat cream cheese, sugar and lemon together until blended. Fold in Cool Whip and spread over base. Chill. 

Spread Saskatoon Berry Pie Filling over top before serving. 

Serves 9

Saskatoon Berry Jam


- 4 cups Saskatoon berries

- 3 1/4 cup sugar

- 1/4 cup water

- 1/2 a lemon (juice and zest)


Wash Saskatoon berries and pat dry.  Combine berries, sugar, and water in a large saucepan over medium heat and bring to a boil, stirring frequently.  We really like chunky jam with large berry pieces throughout, but if you prefer a smoother jam you can put the berries through a blender or food processor first.  Once mixture is boiling, add lemon juice and zest and boil for 15 or so minutes (depending on how thick you like your jam), continuing to stir often.  Working quickly, pour jam into sterilized jars being careful not to drip any onto the edge of the jar.  If jam does come in contact quickly wipe the jar with a damp cloth, and dry the rim thoroughly to ensure your jam seals properly.  Place lids and rims on jars and seal immediately.  Leave jam to cool on counter.  You should hear lids pop after a half hour or so.  If lids don't pop by the time the jam has cooled, place jam in  the fridge.  You can test if your jam has sealed properly by pressing the lid gently.  If it's sealed properly there will be no give in the lid.  If there is any give whatsoever, your jam has not sealed properly.

Saskatoon Berry Crisp

3 cups Saskatoon berries

½ cup granulated sugar

1-2 tbsp. fresh squeezed lemon juice

1½ tbsp. cornstarch


For the topping,

½ cup butter, softened

¾ cup brown sugar

¼ cup all-purpose flour

1 heaping cups oats (I used quick cook because it is what I had!)


Heat the oven to 350 degrees. Lightly butter a 9 inch square baking dish.

In a bowl toss the berries with the sugar, lemon juice and corn starch. Place the berry mixture into the prepared pan.


In a separate bowl use a fork or your fingers, I find fingers work the best, to combine the butter with the sugar, flour and oats. Mix just until the mixture is coarse and crumbly.


Sprinkle the topping over the berries to cover.


Bake for 35-40 minutes until hot and bubbly.


Serve warm or cold, with our without vanilla ice cream!

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