These adorable sausage balls make a simple but entertaining appetizer. They can be made in advance and frozen raw. Simply defrost and bake them as needed!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 5 cups saskatoon berries, or as needed
- ¼ cup water
- ½ cup white sugar
- 1 ½ tablespoons quick-cooking tapioca
- 2 tablespoons lemon juice
- 1 tablespoon butter, cut into small pieces (Optional)
- 1 pastry for a 9-inch double crust pie
- 1 egg white, beaten lightly (Optional)
- 1 tablespoon white sugar
Instructions
- Bring saskatoon berries and water to a simmer; cook for 15 minutes. Drain any excess water; set aside to cool to room temperature, about 20 minutes.
- Preheat 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 berries.
- Line a 9-inch pie plate with a single crust; pour berry mixture into crust. Dot berries with butter. Place top crust over berries; crimp edges of pie together tightly. Brush top of pie with egg white.
- Bake in the preheated oven for 20 minutes. Remove pie from oven, sprinkle with 1 tablespoon sugar, and return to the oven until pie is golden and filling is bubbly, about 10 minutes.
- Make the pie and then freeze it raw. Wrap the top of the pie with clear plastic wrap, then foil paper (this will prevent foil from sticking to pie crust when you remove it). Put the pie in a freezer bag; remove as much air as possible.
- To cook, remove foil paper and plastic wrap. Cook frozen pie in oven preheated to 350 degrees F (180 degrees C) until the fruit is bubbling and the crust is golden, about 1 hour 20 minutes. It takes longer than a fresh pie.
- Saskatoon berries may be called serviceberries in some markets.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 135 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent I didn’t have tapioca so used flour and it turned out great. Will use again
awesome pie recipe!
Just a note, British Columbia is a province in Canada, not a country. Alberta and Saskatchewan are considered prairie provinces in Canada, along with Manitoba. Otherwise my hometown’s namesake pie is very delicious.
It turned out perfect. I too used about 6 1/2 cups of berries. I didn’t have lemon juice so used lime juice and it was fine. I forgot the butter and brushed the top with milk instead of egg. The tapioca was just right for thickening and the right amount of sugar so it wasn’t too sweet.
The berry : lemon : tapioca ratio also works great for any tart berry blend. I’ve used various amounts of toonberries, currants, pomegranate arils, etc if I run out of frozen toonberries. If your berries start off frozen, you don’t need to cook them.
This is a good recipe. I also added more berries to fill my deep pie.
This recipe is a great starting point. Because of the “or as needed” listed with the berries I was leery and added another cup and a half, which was perfect (total 6 1/2 cups). I’ve never used tapioca before, so I used 2 tbsp cornstarch mixed with the lemon juice, and then I cooked the whole thing to thicken it. Once cooled, I filled the pie. I omitted the butter, and used a whole egg to brush the top (also sprinkled the sugar on right away) I baked it for 50 mins and it was perfect! Delicious. Jul/2016 Today I made this as tarts in muffin tins and it turned out delicious! Just cut large (4″) circles of dough and fit into buttered muffin tins. Didn’t bother with a top. Delish!