Juneberry Pie Recipe

July 16, 2021

Juneberry Pie

Saskatoon Berry Pie

a.k.a. Serviceberry

or Saskatoon Berry Pie


Pie Crust
  • 1 teaspoon sugar

Pie Filling

  • 1/2 cup water


Whisk 2 cups flour, sugar, and salt together in a large bowl; cut in butter with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.

Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.

Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.

Preheat oven to 425 degrees F.

Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust. You can place the entire piece over the filled pie and crimp edges tightly together. Or get fancy and do a lattice top.

(Optional) Lattice pie top: To do a lattice top cut the dough into even strips, 1/2 inch to 3/4 inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.

Layout 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2 inch to 3/4 inch space between them. Fold back every other strip.

Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete over the top of the pie. Trim the edges of the dough and crimp to secure.

Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F and bake until crust is golden brown and filling is bubbly for about 35 minutes.


If you don’t have juneberries try this out with blueberries or huckleberries.