Serviceberries are found across North America, Europe and Asia. They can be found in the wild, but often are planted as ornamentals for their masses of showy, white flowers in early spring and colorful fall foliage. Also known as Juneberry, saskatoon, sarvis or sarvistree, shadblow, shadbush, and mountain blueberry.
The serviceberry looks like a blueberry but has a much thicker skin. They can be eaten fresh, baked in pies or other desserts, canned, or made into wine, jams, or preserves. A successful pie requires you to cooks the berries and provide a thickening agent so the pie holds together.
Bountiful Serviceberry/Saskatoon Pie
- 4 cups serviceberries
- 2 tbsp. lemon juice
- 2 tbsp. water
- 3 tbsp. cornstarch or minute tapioca
- 3/4 cup Granulated sugar or sugar substitute (like Stevia)
- 1 tbsp. unsalted butter
- 1/2 tsp. almond extract optional
- 1/4 tsp. salt
- 2 large pie crusts
Prepare your pie pastry
- Prepare your pie crusts. See my recipe below which makes 5 crusts. You can easily freeze the remainder.
- Line a glass bottom or metal pie plate with the bottom crust. Sprinkle 1 tbsp of the cornstarch on the bottom.
- Roll out the top pastry sheet and wait until you are ready to assemble the pie.
Prepare the Filling
- Wash your berries, picking out any green ones. In a medium saucepan, simmer the berries with the water, lemon juice, covered for 15 minutes.
- Remove from heat and stir in sugar, 2 tbsp. of cornstarch and butter. Cool.
Assemble the Pie
- Add the filling into the prepared pie crust. Brush water alog the edge of the pie to help seal the top crust.
- Place the top crust and seal at the edges. Cut a number of vent holes in the top.
- For a sugary crust, brush the top with milk and sprinkle sugar on top.
- Place the pie in a preheated oven set to 450 degrees F. After 15 minutes reduce the heat to 350 and continue to bake for 40 - 50 minutes/
- Set the pie to cool. Let the pie sit for a number of hours. Refrigerate to full set the filling so it cuts nice and clean. Serve with vanilla ice cream.