Dessert: Canada – Canadian Prairies – Saskatoon berry lattice pie with cinnamon sugar

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 25 min

Cook 50 min

Additional 2 hrs 10 min

Total 3 hrs 25 min

Ingredients

- 4 cups (500 g) Saskatoon berries
- 1 cup (200 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon (in filling)
- Pinch salt
- 2 tbsp (28 g) unsalted butter, cut into small pieces
- 2 (9-inch) sheets flaky pie pastry, thawed
- 1 large egg, approx. 50 g (for egg wash)
- 1 tbsp (15 ml) water (for egg wash)
- 1 tbsp (12 g) granulated sugar mixed with 1/4 tsp (0.5 g) ground cinnamon (for sprinkling)

Instructions

1. Preheat oven to 375°F (190°C) and set a baking sheet on the middle rack.
2. Toss Saskatoon berries with granulated sugar, flour, lemon juice, ground cinnamon, and a pinch of salt until coated; let sit 10 minutes.
3. Fit one pastry sheet into a 9-inch (23 cm) pie dish and add the berry filling; dot with butter.
4. Roll out the second pastry sheet and cut into 10–12 strips for a lattice. Weave the strips over the filling to form a lattice top and trim the edges; crimp to seal.
5. Beat the egg with water and brush the lattice. Sprinkle the cinnamon-sugar evenly over the crust.
6. Bake the pie on the baking sheet 45–55 minutes, covering edges with foil after 30 minutes if needed, until crust is deeply golden and filling bubbles through the lattice.
7. Cool on a rack for at least 2 hours before slicing so the filling firms.