🍰 Desserts

Vegan Saskatoon Berry Galette / Pie

Saskatoon Berry Pie is a treasured classic from the Canadian Prairies, made with the sweet, nutty, slightly tart wild berry that grows abundantly across the region. This fully vegan version keeps every bit of its beloved character: a buttery, flaky pastry crust wrapped around plump, juicy berries that cook down into a rich, naturally sweet filling. No eggs, dairy, or animal fats are used — all the richness and tenderness come from simple plant‑based ingredients. It is simpler and more rustic than a traditional double‑crust pie, with a warm, homemade feel that is perfect for summer gatherings, harvest meals, or enjoying with a scoop of vegan ice cream. The flavor of Saskatoon berries is often compared to a mix of blueberry, cherry, and almond, making this dessert truly unique and deeply satisfying.

Shared by mala

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Time

90 min

Serves

Difficulty

medium

🛒 Ingredients

#Vegan Pastry Crust:
1 ½ cups all‑purpose flour,, 1 tbsp sugar or coconut sugar,, ¼ tsp salt
½ cup cold solid coconut oil or vegan butter, cut into small cubes
3–4 tbsp ice‑cold water
#Saskatoon Berry Filling:
3 cups fresh or frozen Saskatoon berries (thaw if frozen, drain excess liquid)
3–4 tbsp sugar or coconut sugar (adjust to taste — berries vary in sweetness)
2 tbsp cornstarch or tapioca starch
1 tsp lemon juice
¼ tsp almond extract (optional, brings out the berry’s natural nutty note)
Pinch of cinnamon
#For Finishing:
1 tbsp plant milk
1 tbsp coarse sugar or maple sugar for sprinkling

👩‍🍳 Instructions

1
Make the crust: In a large bowl, mix flour, sugar, and salt. Add cold coconut oil/butter and rub it in with your fingertips until the mixture looks like coarse crumbs. Sprinkle over ice water one tablespoon at a time, mixing gently just until the dough comes together — do not overwork it. Shape into a disc, wrap, and chill in the fridge for 30 minutes.
2
Preheat and prep: Preheat oven to 190°C / 375°F. Line a baking tray with parchment paper. On a lightly floured surface, roll the chilled dough out into a rough circle about 30cm wide and 3–4mm thick. Carefully transfer it onto the prepared tray.
3
Prepare the filling: In a bowl, toss Saskatoon berries with sugar, starch, lemon juice, almond extract, and cinnamon until evenly coated. Pile the mixture into the center of the dough circle, leaving a 4–5cm wide border all around empty. Fold the edges of the dough up and over the berries, pleating gently as you go, leaving the center open.
4
Bake: Brush the crust lightly with plant milk and sprinkle with coarse sugar. Bake for 35–40 minutes, until the pastry is golden brown and crisp, and the berry filling is bubbling thickly at the center.
5
Cool and serve: Let it cool completely on the tray for at least 30 minutes — the filling will set as it cools. Serve warm or at room temperature, on its own or with vegan whipped cream or ice cream.