Special Thanks to Grill Master Andrew Plaza for sharing these fantastic, Yoder-Smoked Saskatoon Berry Pie & Butter Tart recipes as our Barbecue’N Across Canada tour takes us through Saskatchewan.
Did You Know; that Prairie Smoke & Spice BBQ rubs and spice blends are Canadian-made in Regina, Saskatchewan?
September in Saskatchewan is when the prairies are bursting with fresh, plump saskatoon berries – a true taste of home. This month’s recipes celebrate that harvest with two classics: Smoked Saskatoon Berry Pie and Smoked Saskatoon Berry Butter Tarts, each infused with a hint of wood-fired magic from my Yoder 1500s.
Slow-smoked pie, on the Yoder, the filling bubbles gently while the crust takes on a light golden hue and subtle smoke flavour that elevates the fruit’s earthy, almond-like notes.
The butter tarts take that same prairie berry goodness and tuck it into rich, gooey caramel filling inside delicate pastry shells. On the Yoder, they bake evenly, with the smoke enhancing every bite without overpowering the sweetness. The result? A dessert that tastes like it came from your grandmother’s kitchen but with a modern Saskatchewan twist.
Why the Yoder 1500s? Beyond its precision and consistent heat, it lets me cook with fire the way our prairie ancestors once did – slow, patient, and with respect for the ingredients. The gentle smoke mingles perfectly with the berries, creating depth and warmth that the oven simply can’t match.
These recipes aren’t just about dessert; they’re about connection – to the land, to tradition, and to the joy of gathering friends and family around a plate of something made with love and Saskatchewan pride.
INGREDIENTS: SASKATOON BERRY FILLING
- 4 Cups Saskatoon Berries
- 1 ¼ Cup Water
- ¾ Cup Sugar
- 3 Tbsp Corn-starch (or until thick enough)
- 3 tsp Lemon Juice
- Zest from 1 lemon
- 3 tsp Smoke’s Cherry Chipotle
- 2 tsp Prairie Smoke and Spice Maple Candy Rub
- 1 tsp Kresier Barbecue SPG+
- 1 Tbsp Milk
DIRECTIONS: FILLING
- Preheat smoker to 275°F
- Add all sauce ingredients to a medium pan and smoke, stirring frequently. If using fresh berries, add an additional ¼ cup of water.
- Let the berries simmer until soft and the mixture is thickened.
- The mixture will be as thick as jam when it's ready. You will be tempted to remove it too soon, but just keep stirring constantly so it doesn't burn to the bottom of the pan.
- Remove from heat and cool
INGREDIENTS: PIE
- 1 Egg
- 2x Deep Dish Pie Shells
DIRECTIONS: PIE
- Add the cooled pie filling to your homemade pie shell (or store bought)
- Take 1 egg and beat for an egg wash
- Take your second pie shell and place on top, and crimp together with a fork
- Cut in the middle of the shell to allow steam through and top with egg wash
- Bake in the smoker at 275°F for 45mins or until top shell is brown
- Serve warm (With ice cream if you like)
INGREDIENTS: Butter-Tarts
- Berry Pie Filling (from previous recipe)
- ⅓ Cup Butter (melted)
- 1 Cup White Sugar
- 1 tsp Vanilla
- 4 Tbsp Heavy Cream
- ½ Cup Raisins (omit if you don’t like butter tarts with raisins)
- 12 Tart Shells (thawed)
DIRECTIONS: Butter-Tarts
- Preheat smoker to 375°F
- Beat together the eggs.
- In a saucepan, melt the butter. Add sugar, vanilla, cream, raisins and beaten eggs to the saucepan and bring to a boil over medium heat, and boil for 3 minutes.
- Set aside
- Place the tart shells into a muffin tin (not frozen, thawed), and prebake in smoker for 10 minutes, or until slightly browned. Remove.
- Add a heaping tablespoon of the butter tart mixture into the shell, then add a tablespoon of the Saskatoon pie filling on top of the butter tart filling.
- Do NOT mix.
- Bake for another 15 minutes, or until the crust is slightly browned.
- Let the tarts cool in the pan for about 5 minutes, then remove them onto a cooling rack.
*Congratulations on reading this whole recipe blog. IF you try these, then tell us how it went and email us photos for a chance to WIN a $25 store gift certificate. Deadline, September 30, 2025. Email: photos@barbecuesgalore.ca
