The Manitobaville Podcast Network

Episode #12

Viva! ManitobavilleComment

Get out your pie pans and roll up your sleeves… it’s saskatoon berry season!

Join us on a tour of the Purple Berry Orchard and make plans to head on out to score yourself a few gallons of wild saskatoons in a wonderful country setting.

btw; say hi to the Alpacas on your way in and out!

purple berry orchard rosser manitoba manitobaville saskatoon berry pie u-pick.JPG

aaaaaaannnnnnnddddd here’s just one example of whatchya can do with them…


  • 4 cups Saskatoon berries

  • 1/2 cup white sugar

  • 1 tsp extra white sugar

  • 2 1/2 tbsp corn starch

  • 14 1/2 oz pastry (pie crust for one 9 inch pie)

  • 1 egg for brushing the top


• Gently congregate your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are glazed.

• Slide your bottom crust into place on the pie plate.

• Then tip your berries in.

• Spread a little butter on top if that’s to your taste.

• Top with your other crust.

• Brush the top crust with the egg and then baptize with a little sugar-sugar on top.

• Crimp the seams together and vent by adding your makers-mark.

• Choose the lowest rack and bake for 15 minutes at 425 degrees, then quickly lower the temperature to 350 degrees and let that baby bake for another 50-55 minutes.

• When the edges start to brown - as will anything in an over that hot - cover them with tinfoil or try using a pie crust cover. Make sure you go out and buy one beforehand! (always a good idea…)

• When you see the pie filling bubbling and nicely browned, remove from the oven and cool on a baking rack.

• Keep all prying eyes and wandering hands at bay until cool. Then hide that pie until desert time, lest it be a few bites short at serving time!