Mixed Berry Pie with Frozen Berries
This delicious and easy mixed berry pie with frozen berries can be made year-round! Frozen berries are cooked and thickened before being baked, to prevent your pie filling from being runny or mushy.
Ingredients
Flaky Pie Crust
- 4 cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, cubed and cold in the fridge (2 sticks)
- ½ - 1 cup ice cold water
- 1 egg (for the egg wash, applied just before baking)
Berry Pie Filling
- 32 ounces frozen berries (I use a mix of raspberries, blackberries, blueberries and strawberries)
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup cornstarch
Instructions
Make the Pie Crust
- In a large mixing bowl, whisk together the flour, salt and cinnamon.
- Toss the cold cubed butter into the dry mixture. Squeeze each piece of butter between your fingers and your thumb to flatten and break it down a bit. The butter pieces should roughly be the size of half a walnut.
- Add the ice cold water one tablespoon at a time and mix with a fork until it holds its shape when squeezed in the palm of your hand.
- Divide the dough into a larger disc and a slightly smaller disk. Wrap both discs individually in plastic cling wrap and refrigerate for at least 1 hour.
Make the Pie Filling
- On medium heat in a large saucepan, cook the berries, lemon juice, lemon zest, cinnamon and granulated sugar for about 10 minutes, until the berries release their juice.
- Stir in the cornstarch and increase the heat to high. Boil for one minute, then remove the saucepan from the heat. Let cool to room temperature to thicken fully.
Assemble and Bake the Pie
- Grease a 10-inch pie dish. Preheat the oven to 400°F.
- On a lightly floured surface, roll out the larger pie disc until it will fit into your pie dish. You can measure if it's big enough by turning the pie dish upside down above your rolled-out pie crust.
- Gently transfer the pie crust into the pie dish. I find it easiest to roll my pie crust onto my rolling pin, then unroll it directly into the pie dish. If the butter has started to soften in your crust, put it back in the fridge for at least 15 minutes, until the butter cools and hardens.
- Pour the thickened room-temperature berry filling into the pie crust. Store it in the fridge again while you prepare the top pie crust.
- On a lightly floured surface, roll out the smaller disc of pie crust. Use cookie cutters to cut out shapes from the pie crust.
- Add the cut-out shapes of pie crust on top of the pie filling.
- Whisk the egg in a small bowl, then brush onto the pie crust.
- Bake for 20 minutes, then reduce the temperature to 375°F and bake for another 45 - 60 minutes, until the crust is golden. Allow to cool for at least 30 minutes, then slice up and enjoy!
Notes
- Cornstarch needs to come to a boil for one minute to activate its thickening powers, so don't skip this step! Otherwise your pie filling might be runny.
- Keep the butter cold at all times in your pie crust. If the butter starts to soften or become warm, pop your dough in the fridge for 15 minutes to allow the butter to cool and become firm again.
- Use ice cold water in the pie dough. If you use room temperature or warm water, it could soften or melt the butter in your pie crust.
- Mix the pie dough with a fork just until it holds its shape when you squeeze it in your hand. You don't want to overwork your pie dough, which could cause it to be tough.
Nutrition
Serving: 1sliceCalories: 450kcalCarbohydrates: 63gProtein: 6gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 65mgSodium: 71mgPotassium: 120mgFiber: 4gSugar: 18gVitamin A: 635IUVitamin C: 4mgCalcium: 29mgIron: 3mg
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