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Saskatoon Berry Pie!!!!!


Tis that time of year…that’s right…Saskatoon berry pie

I cannot tell a lie… I have tried many pie dough recipes.. and this is the one I’ve had the most luck with ..so I will give credit when credit is due! This pie dough recipe is from canadian cooking show star..and I think sometimes does the odd Home hardware commerical.

Anna Olson !!!!!


Anna Olsons’s Double Crust Pie Dough

2 ½ cups       all-purpose flour

1 Tbsp            sugar

1 tsp               salt

3 Tbsp            vegetable oil

1 cup             cool unsalted butter, cut into pieces (does not have to be ice cold)

¼ cup            cool water

2 tsp               white vinegar or lemon juice

  1. For the pastry, combine the flour, sugar and salt together.  Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.
  2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible.  Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together.  Shape the dough into 2 disks, wrap and chill until firm, at least an hour. (The dough can be made up to 2 days ahead and stored chilled, or can be frozen for up to 3 months, thawing in the fridge before rolling.)


And now for the filling..this is what my mom and aunt do for filling ….

  • 4 cups fresh serviceberries
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 3/4 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 tablespoon butter
  • Add all ingredients to list
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large saucepan, simmer berries in 1/4 cup water for 10 minutes. Stir in lemon juice with berries. Combine sugar and flour together in a medium bowl, then stir into berry mixture. Pour mixture into a pastry lined 9 inch pie pan. Dot with butter. Place second crust on top of pie; seal and flute edges.
  3. Bake in preheated oven for 15 minutes. Then reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 45 minutes, or until golden brown.
  4. …you may have noticed no egg wash on the crust I think it makes it tough but if you want a bit of shine… I recommend just a bit of milk… I myself like the taste and texture of the crust when nothing is applied…
  5. Not as pretty but I think tastes better ..your call




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October: Peter Stark                    November: Megan Morgan                    December: Cynthia Kulchyski                    January: Rod Beisel                    February: Megan Morgan                    March: Chelsea Bursey                    April: John MacDonald                    May: Megan Boughton                    June: Amber Heetebrij                    July: Matt Desfosses                    August: Megan Morgan


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