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Blueberry-Haskap Berry Pie


We planted 3 small Haskap berry bushes last year. They are fairly new and belong to the honeysuckle family. This year they produced enough to do something with. I decided to try incorporating them into a family favorite, blueberry pie. The result was absolutely delicious! My family declared it "better than blueberry pie"!! :)

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Rate this recipe 4.4/5 (43 Votes)


  • Filling:
  • Pastry for 9 inch double crust pie, your own or premade
  • 1 1/2 cups fresh Haskap berries
  • 3 1/2 cups fresh blueberries
  • 1 cup white sugar
  • 4 Tbsp. corn starch
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter or margarine


Servings 6
Preparation time 45mins
Cooking time 90mins


Step 1

Line greased 9 inch pie plate with pastry. Combine sugar and corn starch in small bowl and set aside. Pick over, rinse and drain berries and place in large bowl. Gently fold in sugar mixture til berries are covered. Pile into pie shell. Sprinkle lemon juice over top and dot filling with the butter or margarine. Put top crust on, seal and flute. Make steam vents in centre of top crust. Cover edges of pastry with foil til last 10 minutes of baking if desired to prevent excessive browning. Bake in preheated 425 degree oven for 35 to 45 minutes, or til juice begins to bubble out of slits in top crust. Cool. Delicious served alone or with vanilla ice cream.

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