Canadian Saskatoon Pie

This recipe is a great starting point. Because of the "or as needed" listed with the berries I was leery and added another cup and a half, which was perfect (total 6 1/2 cups). I've never used tapioca before, so I used 2 tbsp cornstarch mixed with the lemon juice, and then I cooked the whole thing to thicken it. Once cooled, I filled the pie. I omitted the butter, and used a whole egg to brush the top (also sprinkled the sugar on right away) I baked it for 50 mins and it was perfect! Delicious. Jul/2016 Today I made this as tarts in muffin tins and it turned out delicious! Just cut large (4") circles of dough and fit into buttered muffin tins. Didn't bother with a top. Delish!

Just a note, British Columbia is a province in Canada, not a country. Alberta and Saskatchewan are considered prairie provinces in Canada, along with Manitoba. Otherwise my hometown's namesake pie is very delicious.

This is a good recipe. I also added more berries to fill my deep pie.

It turned out perfect. I too used about 6 1/2 cups of berries. I didn’t have lemon juice so used lime juice and it was fine. I forgot the butter and brushed the top with milk instead of egg. The tapioca was just right for thickening and the right amount of sugar so it wasn’t too sweet.

The berry : lemon : tapioca ratio also works great for any tart berry blend. I've used various amounts of toonberries, currants, pomegranate arils, etc if I run out of frozen toonberries. If your berries start off frozen, you don't need to cook them.