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Lemon Saskatoon Berry Pie (Juneberry Pie)

This lemon Saskatoon berry pie is a bright, sweet-tart dessert made with Saskatoon berries (also known as Juneberries) and fresh lemon. With a flaky crust and perfectly balanced flavour, it’s a simple pie that works well with fresh or frozen berries.
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Prep Time 15 minutes
Bake Time 45 minutes
Total Time 1 hour
Course Dessert
Servings 12 slices
Calories 245 kcal

Equipment

  • 1 9" pie dish
  • Large mixing bowl
  • measuring cups
  • Measuring spoons
  • Lemon zester

Ingredients
  

Filling

  • 4 cups Saskatoon berries fresh or frozen
  • ½ cup Coconut sugar
  • ¼ cup Monk fruit sweetener
  • 3 tbsp Cornstarch
  • 1 tbsp Light spelt flour or all-purpose
  • 1 zest Lemon
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Vanilla extract
  • ¼ tsp Salt
  • 1 tbsp Plant-based butter

Pie Crust

  • 2 Pie crusts Vegan Spelt Pie Crust

Instructions
 

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 the filling. 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 set fully.

Serve

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

Notes

  • 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.
  • 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.
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