Last week, I mentioned that I’d been to a berry farm and had found gooseberries. I didn’t mention that I also found saskatoons – another berry that was new to me. Plus, I also picked some of the most beautiful, ripest, juiciest, fantastic blackberries. Today I’m bringing the blackberries and saskatoons together in a pie filling.
It’d be easy to mistake a saskatoon for a blueberry at first glance. If you look closely though, the bush is a little more tree-like, and the berries are darker than blueberries. As soon as you touch one, it begins to dawn on you that it’s not a blueberry. It’s just a bit denser … a tad fleshier. The taste, however- especially because you assume naturally that it has to be similar to a blueberry – is a total head-spinner. It tastes like an apple, maybe with a touch of almond – not in texture, mind you, but in flavor.
Unlike the saskatoon – which grows mainly in Canada, or the U.S. states close enough to the border that if one day we have to escape, it’d be as easy as swimming across the lake or hiking a forest trail (assuming, of course, that Canada doesn’t decide it needs to build a wall of its own) – I assume that most of you are familiar with blackberries. I find them in the grocery store all year long: they’re impressively firm, have a fairly decent shelf-life, and are invariably bracingly tart. In contrast, the ones I picked are luscious and sweet to the point that you want to melt with satisfaction every time you pop one in your mouth. They’re somewhat delicate and highly perishable.
Ingredients to fill a 9-inch crust:
½ pint saskatoon berries[a]
1½ pints blackberries
½-¾ cup sugar
2 Tbs cornstarch
2-3 tsp fresh lemon juice
1 Tbs butter
1 tsp salt (optional)
1 tsp lemon zest (optional)
½ tsp nutmeg (optional)
How to do it:
Note: these are instructions for creating a finished blackberry-saskatoon pie filling on its own, without baking it in a crust.[b]
- Place a saucer or small plate in the freezer.
- In a medium-sized saucepan, stir all ingredients[c], slowly and constantly, over a medium flame, until a liquid forms that covers the bottom of the pan. Continue to cook, now stirring only occasionally, until the berries break down and the mixture comes to a full boil. Boil, stirring constantly, until the mixture reaches 180°F, 2-4 minutes. Off flame. Place about a tsp’s-worth of the filling on the frozen plate, return the plate to the freezer for exactly one minute, and then test the filling. It should be thick and not runny. If it’s not, boil it for another minute and test again; repeat until filling reaches desired consistency.
- Allow to cool; keep refrigerated if not using immediately.
Notes:
- Could you use straight-up blackberries instead of a berry mix? Of course. This recipe will work perfectly with 100% blackberries. Other berry mixes? Sure. Blackberry-raspberry is a nice mix with lovely, floral notes. Whichever way you go, you need a total of 1½ lbs of berries to make the recipe work.
- What would you do with a pie filling if you weren’t going to bake it in a pie shell? A million things, from dessert toppings to pastry fillings.
- Use the greater amount of sugar, the lesser amount of lemon juice, and all the options, and you’ll get a sophisticated filling with great depth of flavor. Do the opposite, and you’ll get an eye-popping, fresh, berry-forward filling. Both are flat-out wonderful.
Blackberry-Saskatoon Pie Filling
Credit for images on this page: Make It Like a Man! In the preparation of this post, I found Saveur to be a useful resource. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything.
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I’ve never even heard of Saskatoon berries! This jam looks and sounds totally delish, though! I imagine one could substitute another berry, like a Marion berry, assuming the blackberries are ripe and sweet. Lovely recipe thanks!
Laura recently posted…Cherry Clafoutis Bars
I’m not familiar with those, but the recipe is flexible.
Your jam looks wonderful! I’ve never seen Saskatoon berries but I love your blackberry-raspberry suggestion!
Thanks, Susan!
The berry pie filling looks so GOOD! I can see myself using it in pancakes, ice cream or some casseroles! YUMMY!
angiesrecipes recently posted…Slow Cooker Veal Tongue with Bok Choy Pesto
Thanks, Angie!
This looks fabulous! And it’s so pretty. I have never even heard of a Saskatoon!
Mimi recently posted…Couscous Risotto with Scallops
Me neither!
Now you’ve got me intrigued about the taste of a Saskatoon! You keep coming up with the most amazing berries, Jeff. I see that your time at the cabin isn’t wasted. This pie filling sounds absolutely delicious!
David @ Spiced recently posted…Cheddar Pretzel Hot Dogs
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It’s not going to take too much more for me to make a break for Saskatoon territory! I’m glad to hear it’s swimable… GREG
😉
I remember trying Saskatoon berries when I was in Saskatchewan and loved them, but hard to find outside of that region. Love the jam, gonna have to get some relatives to send me some berries to give it a try!
Matt – Total Feasts recently posted…Easy Cheats Cheesecake
Cool!
Saskatoon berries are new to me! Glad to make their acquaintance. Who doesn’t like berry pie? Thanks!
John / Kitchen Riffs recently posted…Tzatziki Dip, Sauce, and Dressing
I never had saskatoon berries but the filling does sound amazing. I love making berry jam at home, so better than store bought ones!
Never heard of Saskatoon berries but will pay attention to look for them once I take a walk without a wall. Hopefully. Your photos are great Jeff : clean, sharp, inviting ! Beautiful !
2pots2cook recently posted…Grilled Zucchini Parmesan Recipe
I like black berry Jam, your jam is really looking colorful, i have never heard and seen saskatoon berry,
great idea, thank you for sharing this beautiful information.
Aren’t homemade sauces, jams are pure delicious treat for family members!
Though I have never heard of Saskatoon berries before, will search about them, but your filling looks so good to try.
Deeksha recently posted…Nankhatai (Cookies with clarified butter)
Thank you, Deeksha!
Jeff, I have never heard let alone seeing Saskatoon berries…after checking it out…yes, it sure looks like blueberries…and I love the description of it…your jam looks delicious and absolutely love the idea of using it to fill pie…yum! Thanks for teaching me something new…
Have a wonderful weekend!
You’re welcome, Juliana!
Now you’ve got me intrigued. I wonder if you can find Saskatoons around these parts. They sound delicious. But we’re not too close to Canada…
Well, I was very surprised to find them at all.
Ok Jeff I have to confess I had never heard of saskatoons. And you say they taste like an apple with a touch of almond? Amazing, I’d love to try some. This pie filling sounds delicious too, I love it. And I hope to try saskatoons one day!
Neil recently posted…Peanut Butter Chocolate Banana Smoothie Bowl
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What a beautiful, richly coloured pie filling. I love that you made little hand pies, with such flaky pastery.
Eva Taylor recently posted…Sweet Corn and Gruyère Soufflé
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Similarly to others, I’ve never heard of saskatoons, but the pie looks wonderful. It’s good to hear that other berries could be substituted.
Sheryl recently posted…Old-time Coffee Ginger Cream Recipe
I’ve never had or seen saskatoons, unless I mistook them for blueberries. Happy to learn about them and so cool they taste like apples. I’m love summertime berry filled pies! ~Valentina
Yes, you can’t beat summertime berries!
I picked an enormous amount of blackberries in June here and I’ve picked wild Saskatoons in Alberta (many years ago). Mixed berries make the best pies. Can’t beat it.
Debra Eliotseats recently posted…Blood, Bones and Butter and Three Inspired-by Recipes
Awesome!
A wonderful taste combination, amazing recipe. Thanks for sharing jeff <3