Mixed Berry Pie (with Frozen Berries)

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by Heather Harris Brady

Since Saturday was PI day (3.14.15) and I live in a house with a bunch of math geeks/pie lovers pie there was no choice, pie had to manifest. The fresh fruit this time of year is somewhat expensive and questionable, so I thought it would be a good time to talk about the tricks of making pie with frozen fruit. Quick pie. Pie when you do not have the time to defrost because dinner is imminent. Pie when you want to clean out the freezer to get ready for spring.

Here I used a cup of small wild blueberries, about three cups of Montmorency cherries and one cup of raspberries – all individually quick-frozen last summer. Because you can’t tell with frozen fruit how much juice the berries will give off, things get tricky. So you guess at the start and then cheat if you have to later on.

I started this pie off in the oven without its topping. About halfway through the baking I checked to see if my initial guess was correct. Here I could have added in some cornstarch or tapioca flour, but I didn’t need to as you will see.

Mixed Berry Pie (with frozen berries), Makes one 9″ deep dish pie

  • 5 c. mixed berries of your choice, all individually quick-frozen
  • One unbaked deep dish pie shell (my recipe is above under Basics)
  • 2 c. streusel (my recipe is above under Basics)
  • 1-1/3 c. sugar
  • 1/2 c. small tapioca
  • 1 t. cinnamon

Mix the sugar, tapioca and berries together in a bowl. Let stand for about 15 minutes while you preheat the oven to 375.

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Fill the pie shell with the berries evenly.

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After 25-30 minutes, take the pie out of the oven. The berries should be giving off their juices and while it should be a bit watery (because the tapioca is starting to do its job) the berries should not be completely submerged.

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If you have too much juice at this point you can gently stir in some more cornstarch or tapioca flour mixed with cold water. Then proceed to cover the pie with the streusel.

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Return the pie to the oven and bake for another 25 minutes, until the streusel is nicely brown.

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The pie will thicken as it cools. I left it to cool at room temperature. Here it is six hours later.

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Serve slightly warm with vanilla ice cream.

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Two years ago: Cream Scones
One year ago: Key Lime Pie

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