Lemon Saskatoon Berry Pie (Juneberry Pie) — Easy Homemade Recipe

Saskatoon berry pie is one of my fond childhood memories of my favourite aunt. I used to pick Saskatoon berries with her in the woods around her home, which she’d then use to make the most incredible pie. If you’ve never had Saskatoon berry (aka Juneberry) pie, you’ll want to try this Lemon Saskatoon Berry Pie. Sweet berries, tart lemon, and flaky pastry make this the perfect dessert for any time of day.

What Are Saskatoon Berries?

Saskatoon berries are dark, reddish-purple berries that closely resemble blueberries, only less juicy and tart. They can be eaten on their own, but really shine in pastries like pie and scones.

If you’ve never heard of Saskatoon berries before, it may be because they are more commonly known as Juneberries or serviceberries in some regions. My family and I love picking them in late July here in Canada at a local farm and freezing them for use throughout the year.

Why You’ll Love This Lemon Saskatoon Berry Pie

Full of bright, fresh flavours, this Lemon Saskatoon Berry Pie is not overly sweet, making it perfect for family dinners, potlucks, and summer picnics. It works with fresh or frozen berries so it can be made any time of year. Best of all, it’s easy to make with no complicated or finicky steps.

Tools Needed

• 9″ pie dish
• Large mixing bowl
• Measuring cups and spoons
• Lemon zester

Ingredients

Filling

• Saskatoon berries
• Coconut sugar
• Monk fruit sweetener
• Lemon zest and juice
• Cornstarch
• Light spelt flour or all-purpose
• Vanilla extract
• Salt
• Plant-based butter

Crust

• Vegan Spelt Pie Crust or your own

How To Make Lemon Saskatoon Berry Pie

Prepare the Filling

In a large bowl, mix the Saskatoon berries, coconut sugar, monk fruit sweetener, lemon zest and juice, cornstarch, flour, vanilla extract, and salt. Allow to sit while preparing the crust.

Preheat Oven and Prepare the Crust

Preheat the oven to 375°F (190°C). Prepare and roll out the pie crust and line a greased pie dish with the pastry. Cut the top pastry into long strips for a lattice crust if desired.

Assemble the Pie

Pour filling into the bottom pie crust. Dot the filling with plant-based butter.

Drape the top pastry over the filling, or interlace lattice pastry strips over it. Crimp the edges.

Bake

Bake for 45-55 minutes or until the filling is bubbling in the middle.

Cool

Let the pie cool for 3-4 hours to allow the filling to fully set.

Serve

Slice in wedges and serve alone or with plant-based ice cream or whipped cream.

Final Thoughts

This lemon Saskatoon berry pie is simple to make and perfect for summer picnics, potlucks, or quiet dinners on warm evenings. The sweet, slightly nutty flavour of Saskatoon berries is often overlooked, but it creates truly unforgettable desserts, especially when paired with bright, fresh lemon. I hope you enjoy this recipe as much as I do, and if you give it a try, I’d love to hear how it turned out for you–let me know in the comments!

Notes

• Don’t skip the lemon: The lemon zest and juice brighten the flavour and balance the sweetness. Without it, the pie can taste flat.
• Cooling is key: Let the pie cool for at least 3–4 hours before slicing. Cutting too early will result in a runny filling.
• Prevent a soggy bottom crust: Bake on the lower oven rack and consider placing your pie dish on a preheated baking sheet.
• Crust options: A lattice crust adds a classic look, but a full top crust or simple crumble topping works just as well.
• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 4–5 days.
• Freezing: This pie freezes well baked or unbaked. Wrap tightly and freeze for up to 3 months.

Looking for more plant-based recipes? Check out the Plant-Based Recipes section!