Just dot Food

Saskatoon Berry Pie

Have really been enjoying spending time in the kitchen recreating the food that I grew up with in rural Saskatchewan.  This is the season for Saskatoons, native to the Canadian Prairies, and an essential to our summer traditions.  

We went berry picking a lot in our youth . .. reflecting back I am not sure how much help we were, as an awful lot never made it into the pail for pies and preserving for the winter months.   I think Mom was always disappointed at our portion of the pickings!!

This is the recipe for the pastry that I used:  Easy Mixer Pastry


Saskatoon Berry Pie
Serves 6
No summer is complete without at least one Saskatoon Pie, especially if you are from the Canadian Prairies.
Write a review
  1. 5 cups saskatoons
  2. 1 cup blueberries
  3. I cup sugar
  4. 1/2 c minute tapioca
  5. 3 T water or less . . . . I like a filling that doesn't run all over the place
  6. sprinkle of salt
  7. 1/2 tsp cinnamon
  8. freshly grated nutmeg . .. a dusting
  9. 3 tbsp lemon juice
  10. dabs of butter (adds a nice glisten to your filling)
  11. Pastry for a double crust 9 inch pie or if you choose, bottom crust and a crumb topping
Crumb Topping
  1. Enough for one 9 inch pie or two 5 inch ones
  2. 1/2 cup rolled oats . ..not quick cooking type
  3. 1/3 cup flour
  4. 1/3 cup brown sugar, firmly packed
  5. 1/2 tsp cinnamon
  6. 1/4 cup room temperature butter
  1. Preheat oven to 350 degrees
  2. Combine berries, fresh or frozen in saucepan
  3. Add sugar and tapioca and some water, adjusting as necessary . .. the tapioca really thickens the filling beautifully, however I like a filling that isn't runny
  4. Cook on medium heat until mixture thickens, stirring so it doesn't stick to the pan
  5. Add salt, spices and lemon juice after mixture is thickened (I add these at the end so that the spices don't get bitter from being over cooked. I read this somewhere eons ago, so have always adhered to this.)
  6. Let filling cool some so that you don't put it into the pastry while hot
  7. Sprinkle bottom pastry crust with sugar before placing filling in (this makes for a crispier crust)
  8. Generously fill pie shell
  9. Daub with a few spots of butter
  10. Place pastry on top and cut vents or use a crumb topping
  11. Crimp the edges of the pastry even if using a crumb topping . . . . the edges need to be sealed if you are using a double pastry crust.
  12. You can dampen the bottom rim of the crust with a brush of milk to ensure sealing
  13. Using a pastry brush, brush milk or cream all over the top crust of the pastry and sprinkle with a bit of sugar. This makes your pie glisten beautifully.
Crumb Topping
  1. Mix all the dry ingredients
  2. With fingers or hand pastry blender, cut in butter until there are large clumps.
  3. Spread on top of filling
  4. Bake at 350 for an hour or until crust is golden and brown and filling is bubbling
  5. Serve hot or cold with vanilla ice cream.
  1. I used 2 - 5 inch pie plates to make this up as we are only two. That way we had one to consume immediately and one to freeze. Much safer that way, otherwise a leftover pie is the subject of midnight foraging!!!
  2. Bake the small pies for 25 to 30 minutes . .. .crust should be golden and brown and the filling should be bubbling a bit,
Adapted from from Linda Rudachyk, Rosthern, Saskatchewan
Adapted from from Linda Rudachyk, Rosthern, Saskatchewan
Just dot Food http://www.justdotfood.com/

Easy Mixer Pastry

  • Easy Mixer Pastry
    Very quick and easy to prepare.
    Write a review
    1. 4 cups of all purpose flour (I lightly spoon this into the measure cup)
    2. 1 cup of unsalted butter, cut in 1/2 inch cubes (yes, I use unsalted butter in all my baking)
    3. 1 cup of vegetable shortening, cut in 1/2 inch cubes (I use Crisco)
    4. 1 tsp salt
    5. 1 cup of ice water
    1. Place flour, butter, Crisco and salt in stand mixer bowl with the paddle attachment or if using a food processor, use the blade knife.
    2. Pulse until there are pea size bits of the fat in the bowl. This will not take very long . ..15 seconds or so . . . .. do not overwork the mixture
    3. Add the cold water all at once and mix until dough just starts to come together. Again, do not over process this mixture.
    4. Remove from bowl, divide into three.
    5. Shape into 3 disks, wrap in saran wrap and then put in a ziploc bag and chill for at least 30 minutes.
    6. I usually make mine the day or night before.
    7. Remove from fridge and roll out into shapes required using a dusting of flour.
    8. I use a silpat or a tupperware sheet to roll pastry on. Less sticking and much easier cleanup of the kitchen.
    1. Pastry may alse be frozen. When planning to use, let it thaw completely, but still cold for rolling out.
    Adapted from The Duchess Bake Shop
    Adapted from The Duchess Bake Shop
    Just dot Food http://www.justdotfood.com/

Cream Cheese Pastry

Used with Chicken Pot Pie, very easy and quick to make.

Cream Cheese Pastry
Write a review
  1. • 1 cup flour
  2. • 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
  3. • 1/2 cup butter, softened
  1. Place flour in large bowl.
  2. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. Shape dough into ball; flatten into disk.
  4. Wrap tightly with plastic wrap.
  5. Refrigerate 1 hour.
  6. Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round.
  7. Discard top sheet of waxed paper.
  8. Spray 9-inch pie plate with cooking spray; invert over dough.
  9. Flip pie plate, holding pie plate and dough together.
  10. Discard second sheet of waxed paper.
  1. I doubled this and divided in half and shaped into two balls. I was able to cut 6 large circles out of the one half and could have probably done at least two more. Saved the scraps for decoration of another pie.
  2. It was incredibly tasty and very easy. I didn't use the wax paper as I have a tupperware rolling mat and just lightly floured my marble rolling pin.
Adapted from from Kraft Kitchens
Adapted from from Kraft Kitchens
Just dot Food http://www.justdotfood.com/

Food Blog Theme from Nimbus
Powered by WordPress