Saskatoon Berry (Serviceberry) Pie Recipe

Whisk 2 cups flour and salt together in a large bowl; cut in lard 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 (220 degrees C).

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 place over filled pie and crimp edges tightly together.

Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly about 35 minutes.