Serviceberries aren't around for long. The short season means we have to make the most of these sweet little berries. And my favorite way is this rustic serviceberry pie recipe with an almond crust. Or you can make it with a regular pie crust.
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Serviceberries, also referred to as Juneberries or Saskatoon berries are the edible small sweet fruit of the tree by the same name. Common in the Northern US and Canada, these small trees are often used in landscaping. Chances are you or someone you know has one in their yard.
📖Why My Recipe Works
- Almond Crust- This grain free pie crust has an almond base, it is flakey but has that sweet, warm flavor.
- Balance- The serviceberry filling is sweet and a little tart, and total perfection!
Serviceberries can be eaten raw but have a slightly grainy texture that goes away with cooking. You can use them in pretty much any capacity that you would use blueberries or blackberries.
I use them to make serviceberry jam and fluffy berry muffins too.
🧾Ingredient Notes
- Almond Flour- Use fine ground almond flour.
- Tapioca Starch- Also called tapioca flour, you can use cornstarch or arrowroot starch as a 1 to 1 replacement.
- Butter- Any vegan or dairy-free butter works. And yes you can use regular butter as well. Just make sure it is ice cold.
- Egg- You need one for the crust and one for the egg wash.
- Serviceberries- Fresh and frozen berries both work in this recipe. Any frozen berries should be partially thawed before baking.
- Lemon- One fresh lemon, both zest, and juice. In a pinch, a little bottled lemon juice will work.
⏲️How to Make a Serviceberry Galette
Make the Pie Crust
To make the pie dough you can use a food processor with a plastic dough blade or a mixing bowl with either your hands or a pastry blender.
to incorporate all dry ingredients and break up any chunks in the flour. Add the cold butter piece by piece, and pulse until the texture of a coarse meal.
Add 1 egg and pulse/mix again until the dough comes together. The dough will be very sticky.
Wrap in plastic wrap and refrigerate for at least 1 hour. You can even leave it overnight!
Make the Pie Filling
While the dough is resting you can make the berry filling. Simply combine the ingredients in a bowl and stir until the starch is no longer visible and all the berries are coated.
Roll Out and Assemble
On a floured surface roll out the cold dough into a 10 to 12-inch round. If your dough is sticky, you can place the dough between two sheets of parchment and roll it out that way.
For a perfectly round galette use a large dinner plate and cut away the dough around it.
Move the rolled dough to a baking sheet lined with parchment paper.
Place the filling in the middle of the circle, leaving 1 to 2 inches around the edge. Gently fold the sides up of the dough, creasing as you go.
Brush the outside edges of the galette with the egg wash. Sprinkle with additional sugar.
Bake for 30-35 minutes, the crust is golden brown, and the filling is slightly bubbly. Cool for 15 minutes before diving in.
More Berry Recipes
Common Recipe Questions
Yes, you can be made using 1 ¾ cups all-purpose flour in exchange for the almond flour and tapioca starch.
No problem, when I don't have enough serviceberries, I mix them with raspberries or blueberries.
Spread out the berries on a sheet pan. Freeze solid and then transfer to a Ziploc bag.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Serviceberry Galette (Rustic Pie)
Ingredients
Grain-Free Crust
- 1¼ cup almond flour
- ½ cup tapioca starch or use cornstarch plus more for dusting
- 2 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoon unsalted butter sub vegan butter as needed
- 1 egg
Filling
- 14 oz serviceberries
- ½ lemon juiced and zest
- 2 tablespoon granulated sugar
- 2 tablespoon tapioca starch or cornstarch
- 1 teaspoon vanilla extract
Egg Wash
- 1 egg
- more sugar for dusting
Instructions
Grain-Free Crust
- Combine the almond flour, tapioca starch, xanthan gum, sugar, and salt in a food processor (with dough attachment, not the metal blade), pulse 3 times to incorporate all dry ingredients. Add the butter piece by piece, pulse until the texture of a coarse meal. The butter should be smaller than pea-size. Alternatively, you could use a mixing bowl and a pastry blender or your hands.1¼ cup almond flour, ½ cup tapioca starch, 2 tablespoon granulated sugar, ¼ teaspoon kosher salt, 6 tablespoon unsalted butter
- Add 1 egg and pulse/mix again until the dough comes together. It will be very sticky.1 egg
- Turn out the dough onto a piece of plastic wrap and refrigerate for at least 1 hour or up to overnight.
Filling and Assembly
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- In a medium bowl, stir together the serviceberries, lemon zest and juice, sugar, vanilla extract, and tapioca starch. Toss until coated and all the dry ingredients are moistened. Give the berries a gentle mash to break up a few of them.¼ teaspoon kosher salt, 14 oz serviceberries, ½ lemon, 2 tablespoon granulated sugar, 2 tablespoon tapioca starch, 1 teaspoon vanilla extract
- On a floured surface roll out the crust into a 10 to 12-inch round. Move to the baking sheet.
- Place the filling in the middle of the circle leaving 1/12 to 2 inches around the edge empty.
- Gently fold the sides up of the dough, creasing as you go. Use the parchment or Silpat to help lift the dough.
- Beat the remaining egg with a splash of water in a small bowl. Brush the outside edges of the galette with the egg wash. Sprinkle with additional coconut sugar.1 egg, more sugar for dusting
- Bake for 30-35 minutes, the crust is golden brown, and the filling is slightly bubbly. Turn halfway through. Let cool for 15 to 20 minutes before slicing and serving.
Notes
- Can be made using 1 ¾ cups all-purpose flour in exchange for the first three listed ingredients.
- The butter should be very cold before adding to the flour.
- If the dough is too sticky to roll try rolling it out between two sheets of parchment paper. See post for photo detail.
- Check the galette at 20 minutes and tent with foil if the crust is browning too quickly.
Sarah says
Used up the last of our frozen serviceberries to make this. Disappointed that I have to wait until June to make it again. So delicious!