Frozen Mixed Berry Pie

This Christmas we wanted to make a nice berry pie, but berries are obviously not in season right now.  We opted to use frozen berries.  My mom has had problems with a soggy crust while using fresh berries so I adjusted the recipe to help with any excess liquid.  We did a fairly good job, you just want to make sure to either drain most of the liquid, or you can take some of the liquid & put it in a saucepan, heat it up & thicken it with a cornstarch slurry before adding it to your crust.  The pie produces enough sauce as is, in my opinion, so my advice is to do what the recipe says & just drain most of it.  This was a nice treat after our big Christmas dinner.  I love pie!

Pin It

Frozen Mixed Berry Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

• Pie Dough-for bottom & top crusts
• 5-6 cups fruit (I used a frozen berry [blackberry, raspberry, blueberry] blend--thawed in the fridge overnight)
• 1 cup sugar, split in half (more or less depending on the tartness of the berries)
• 6 Tbsp cornstarch
• 2 Tbsp butter, cut into small cubes

Thawed berries.

Pie ready for oven...my butter cubes were a little big, cut them smaller.

1. Drain liquid, if any, from thawed berries.  Add half the sugar.  Let macerate for 5 min or so until the sugars make liquid release from the fruit.  Drain most of the liquid.
2. Mix other half of sugar with cornstarch & toss with drained fruit.
3. Add immediately to prepared pie crust, top with small cubes of butter & remaining pie crust topper.  
4. Egg wash the top (or spray with a little cooking spray), & sprinkle with raw sugar/sugar crystals.  Bake at 350*F for 1hr 15 min. or until crust on top is nice & golden brown and the filling is BUBBLING.

Yield: 1-9inch pie

Finished...ready to eat!

This Christmas we wanted to make a nice berry pie, but berries are obviously not in season right now.  We opted to use frozen berries.  My mom has had problems with a soggy crust while using fresh berries so I adjusted the recipe to help with any excess liquid.  We did a fairly good job, you just want to make sure to either drain most of the liquid, or you can take some of the liquid & put it in a saucepan, heat it up & thicken it with a cornstarch slurry before adding it to your crust.  The pie produces enough sauce as is, in my opinion, so my advice is to do what the recipe says & just drain most of it.  This was a nice treat after our big Christmas dinner.  I love pie!

Pin It

Frozen Mixed Berry Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

• Pie Dough-for bottom & top crusts
• 5-6 cups fruit (I used a frozen berry [blackberry, raspberry, blueberry] blend--thawed in the fridge overnight)
• 1 cup sugar, split in half (more or less depending on the tartness of the berries)
• 6 Tbsp cornstarch
• 2 Tbsp butter, cut into small cubes

Thawed berries.

Pie ready for oven...my butter cubes were a little big, cut them smaller.

1. Drain liquid, if any, from thawed berries.  Add half the sugar.  Let macerate for 5 min or so until the sugars make liquid release from the fruit.  Drain most of the liquid.
2. Mix other half of sugar with cornstarch & toss with drained fruit.
3. Add immediately to prepared pie crust, top with small cubes of butter & remaining pie crust topper.  
4. Egg wash the top (or spray with a little cooking spray), & sprinkle with raw sugar/sugar crystals.  Bake at 350*F for 1hr 15 min. or until crust on top is nice & golden brown and the filling is BUBBLING.

Yield: 1-9inch pie

Finished...ready to eat!