1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |


    Saskatoon Berry Pie Filling:

    • 4 cups fresh Saskatoon berries (or frozen Prairie Berries Saskatoon Berries thawed)
    • 1/4 cup water
    • 2 tbsp fresh lemon juice
    • 3/4 cup sugar
    • 3 tbsp corn starch

    Butter Tart Filling:

    • 2 Elite Pastured Poultry eggs
    • 1/3 cup Notre Dame butter
    • 1 cup white sugar
    • 1 tsp vanilla
    • 4 tbsp cream
    • 1 cup raisins seedless

    Pie Crust:

    • 2 cups Daybreak Mills All Purpose flour
    • 1/2 tsp salt
    • 2/3 cup shortening lard
    • 1/4 cup water


      Making the Saskatoon Berry Filling:

      1. In a saucepan, mix together the berries and water and simmer for 10 minutes over low-medium heat.

      2. In a separate bowl, mix together the sugar and flour.
      3. Then add the sugar/flour mix to the berries and combine.
      4. Simmer until the mixture slightly thickens.
      5. Set aside to cool.

      Making the Butter Tart Filling:

      1. First beat together the eggs.
      2. In a saucepan, melt the butter.
      3. Then add the sugar, vanilla, cream, raisins and beaten eggs to the saucepan and bring to a boil over medium heat, and boil for 3 minutes.
      4. Set aside.

      Making the Pie Crust:

      1. Sift flour and salt into a bowl.
      2. With a pie cutter, cut in shortening until the particles are pea sized.
      3. Sprinkle in water, 1 tsp or so at a time, mixing lightly with a fork. Don't over mix or the crust will be tough.

      4. Press into a ball. It is okay if it is crumbly. In fact crumbly makes for a tender, flaky crust!

      Putting the Tarts together:

      1. Preheat your oven to 375 degrees.
      2. Split the pie dough into 2 balls, then using a rolling pin, roll out each ball, doing one at a time (it's just easier to handle the dough this way).
      3. Using a 3 inch circle (like a drinking glass, or cookie cutter), cut out your tart shells.
      4. Place the tart shells into a muffin tin.
      5. Add a heaping tablespoon of the butter tart mixture into the shell, then add a tablespoon of the Saskatoon pie filling on top of the butter tart filling. Do NOT mix.
      6. Bake for 18 - 20 minutes, or until the crust is slightly browned.
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