To begin, place flour, sugar, and salt into a large bowl. Rub in cold butter with fingertips until the mixture resembles breadcrumbs. Gradually add ice water, mixing until the dough comes together. Divide into two discs, wrap, and chill for 30 minutes. Transition to preparing the filling.

In a saucepan, combine Saskatoon berries, sugar, flour, and lemon juice. Cook over medium heat until the berries release juice and the mixture thickens slightly, about 5–7 minutes. Stir gently to avoid crushing berries. Move on to flavouring.

Once thickened, remove from heat and stir in almond extract. This enhances the natural nuttiness of Saskatoon berries. Allow to cool while you roll out the pastry.

On a lightly floured surface, roll one disc of dough into a circle to fit a 23 cm pie dish. Transfer carefully, pressing gently into the dish without stretching. Leave slight overhang. Continue with the filling.

Pour the cooled berry filling into the prepared crust. Dot the surface with small pieces of butter to enrich the filling. Transition to topping with the second crust.

Roll out the second dough disc and place over the filling. Trim excess, fold edges under, and crimp decoratively. Cut small slits in the top crust for steam to escape. Move to preheating the oven.

Set oven to 200°C (fan 180°C). Allow it to fully heat before baking. Meanwhile, brush the pie top lightly with water or milk for a golden finish. Continue to baking.

Place pie on a baking sheet to catch drips. Bake for 15 minutes at 200°C, then reduce heat to 180°C (fan 160°C) and bake for another 30–35 minutes until crust is golden and filling bubbles. Transition to cooling.

Remove pie and allow to cool for at least 1 hour. Cooling lets the filling set, making slicing easier. Prepare garnishes during this time.

Slice the pie and serve with whipped cream or vanilla ice cream. For presentation, sprinkle with a dusting of icing sugar. The pie is best enjoyed warm but equally good at room temperature.