How do you thicken a pie filling?

There are two ingredients you can use to thicken pie filling if you don't like it super juicy. Both flour and corn starch work as a thickening agent in baking. Mix an extra tablespoon of either all-purpose flour or corn starch into your fruit mixture with all of the juices. As the pie cools after baking the juices will thicken up.

Can I use frozen fruit for a pie?

Yes, frozen fruit works great in a pie and is a great way to use up leftover fruit from the freezer.

Should I freeze a pie before baking or after?

You can freeze a berry pie before or after baking. But the best method is to freeze the pie before baking so you have fresh out of the oven pie. Make sure to bake the pie from frozen, do not let the pie come to room temperature or defrost as this will cause a soggy crust.

How do you freeze an unbaked pie?

Place your unbaked pie on a baking sheet and place in the freezer until firm, approx. 3 hours. Next, tightly wrap in plastic wrap and then foil. If you have a round airtight container add the wrapped pie into the container and seal tightly.

Easy Berry Pie using Frozen Fruit

Berry Pie using Frozen Fruit

Print Recipe

★★★★★

5 from 2 reviews

Here is a simple pie recipe using frozen berries. This is a quick and easy dessert that can be used with all of your favourite fruits or berries. For a deep-dish pie double the pastry recipe (you may need to add extra fruit too). For a small pie, you can get away with a one pastry recipe.

Author: Alie Romano
Prep Time: 50 mins
Cook Time: 55 mins
Total Time: 1 hour 45 mins
Yield: 9-inch pie 1x
Category: Dessert
Cuisine: Canadian

Ingredients

Units Scale

1 pie pastry recipe
5–6 cups assorted frozen berries, blackberries, raspberries, and blueberries (I used cranberries too)
1/4 cup sugar
2 Tablespoons flour
Milk to brush the top of the pie
Coarse sugar to sprinkle on top of the pastry (optional)
2 Tablespoons butter

Instructions

Make pastry from pastry recipe. Let rest in the fridge for 30 minutes.
Meanwhile, rinse frozen berries (if ice has started to form around berries), drain. Add berries to a large bowl, mix sugar, flour, and berries together. Set aside.
On a prepared work surface roll the dough out into a circle larger than your pie dish (approx. 13 inches), and 1/4 inch thick. Gently lay the dough into a 9-inch pie dish.
Trim the edges and reserve the dough to use for your lattice.
Prick the bottom of the pie several times with a fork.
With the extra pastry re-roll and cut into strips (you’ll need 9 or 11 strips).
Fill the pie with the berry mixture and make your lattice on top. Trim the extra edges and press the pastry edges together.
Brush the top lattice with milk and sprinkle with coarse sugar. Add butter dollops in the holes of the lattice.
Place in the freezer for 10 minutes. Meanwhile preheat the oven to 450˚F.
Place the pie in the middle rack, with a baking sheet on the rack below to catch any pie drippings. Bake for 10 minutes at 450˚F. Reduce the heat to 350˚F and continue to bake for another 40-45 minutes until crust is brown and filling is bubbling (check your pie at 30 minutes).
Let pie cool for 10 -15 minutes before serving.

Notes

I did not have enough frozen fruit in my freezer so I added 2 Granny Smith apples to add as a filler. If doing this make sure to cut your apples into small chunks, around the same size as your berries for even baking.

Nutrition

Serving Size: 1 of 8 servings
Calories: 298
Sugar: 13.5g
Sodium: 85mg
Fat: 13.2g
Saturated Fat: 5.3g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 41g
Fiber: 3g
Protein: 4.8g
Cholesterol: 7mg

Keywords: berry pie, pie, frozen fruit, pastry, dessert

Find it online: https://www.bakingforfriends.com/berry-pie-using-frozen-fruit/