Ingredients1 h 25 m servings 242 cals
- Bring saskatoon berries and water to a simmer; cook for 15 minutes. Drain any excess water; set aside to cool to room temperature, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into berries.
- Line a 9-inch pie plate with a single crust; pour berry mixture into crust. Dot berries with butter. Place top crust over berries; crimp edges of pie together tightly. Brush top of pie with egg white.
- Bake in the preheated oven for 20 minutes. Remove pie from oven, sprinkle with 1 tablespoon sugar, and return to the oven until pie is golden and filling is bubbly, about 10 minutes.
- Freezing Unbaked Pies:
- Make the pie and then freeze it raw. Wrap the top of the pie with clear plastic wrap, then foil paper (this will prevent foil from sticking to pie crust when you remove it). Put the pie in a freezer bag; remove as much air as possible.
- To cook, remove foil paper and plastic wrap. Cook frozen pie in oven preheated to 350 degrees F (180 degrees C) until the fruit is bubbling and the crust is golden, about 1 hour 20 minutes. It takes longer than a fresh pie.
- Editor's Note:
- Saskatoon berries may be called serviceberries in some markets.
Per Serving: 242 calories; 9.2 g fat; 39.6 g carbohydrates; 2.5 g protein; 4 mg cholesterol; 135 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 t...
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 yo...