Saskatoon Berry Pie Filling Recipes

Steps:

• Bring water and lemon juice to a boil in a large pot; stir in serviceberries. Return mixture to a boil.
• Whisk sugar and cornstarch together in a bowl. Stir sugar mixture into berries; cook, stirring constantly, until sauce is clear, about 3 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack pie filling into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above tops of jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove jars from stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
• Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.

Steps:

• In a saucepan, simmer saskatoon berries in water for 10 minutes.
• Add lemon juice.
• Stir in granulated sugar mixed with flour.
• Pour into pastry lined pie plate.
• Dot with butter.
• Cover with top crust; seal and flute edges.
• Make slits in the pie crust for air vents.
• Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown.

Steps:

• Boil together the water and lemon juice.
• Add the saskatoons, and bring to a boil again.
• Mix the sugar with the cornstarch thoroughly.
• Add the sugar/cornstarch mixture to the saskatoons.
• Stir and cook until juice is thickened and clear.
• Pour in sterilized quart or pint jars.
• Seal.
• Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.