Ingredients
8
8 servings
- •5 cups saskatoon berries, or as needed
- •0.5 cup white sugar
- •1.5 tablespoons quick-cooking tapioca
- •2 tablespoons lemon juice
- •1 tablespoon butter, cut into small pieces
- •1 pastry for a 9-inch double crust pie
- •1 egg white, beaten lightly
- •1 tablespoon white sugar
Instructions
- Bring Saskatoon berries and 1/4 cup water to a simmer; cook for 15 minutes. Drain and set aside to cool to room temperature, about 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk 1/2 cup sugar and tapioca together in a bowl. Stir tapioca mixture and lemon juice into cooled berries.
- Line a 9-inch pie plate with one pastry. Pour berry mixture into crust, dot with butter, and top with remaining pastry. Crimp pastry edges together tightly to seal. Brush top crust with egg white.
- Bake in the preheated oven for 20 minutes. Remove from the oven, sprinkle 1 tablespoon sugar over crust, and continue to bake until crust is golden and filling is bubbly, about 10 more minutes.
Nutritional Facts
Per 8 servings
- Calories: 243
- Carbohydrate: 40g
- Fat: 9g
- Fiber: 3g
- Protein: 3g
- Sugar: 23g
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