Making a Mixed Berry Pie with frozen berries is a genius way to have that summer-tasting pie in the middle of winter! In fact, I often use frozen berries in the summer if I’m just wanting a pie, but I don’t want to make another trip to the grocery store. Frozen berries are picked at the peak of freshness and frozen, so their flavor (and nutrient value) is preserved and ready for your delicious pie!
Why Use Frozen Berries
- Flavor: Large grocery stores often ship in their fresh produce from “far, far away.” So, when we buy fresh, we might be buying berries that were picked weeks before. In fact, sometimes I buy fresh berries only to see them go bad in just a couple days. On the other hand, frozen berries are picked at the peak of freshness, and frozen so their flavor is often better than the fresh.
- Price: Buying fresh berries can be very costly, especially if they lose their quality before you can use them. Frozen berries are generally more affordable, and I don’t have to worry about them spoiling before I use them.
- Flexibility: Sometimes I’m very ambitious when I’m at the grocery. I plan to make this or that, only to be sidetracked by other important tasks when I get home. Gladly, if I buy frozen berries, they will wait for me in the freezer until I’m ready to make that pie.
- Taste: Obviously, if it’s blackberry season and you have a market near you, those blackberries will make the ultimate berry pie. But sadly, that season just doesn’t last very long, and I want more mixed berry pies throughout the year! Frozen berries taste amazing, and I promise you will agree!
Ingredients
- One recipe pastry cutter pie dough
- 5 cups frozen mixed berries: I use a mix of blackberries, tart cherries, and blueberries, but you can also use mixed bags of frozen fruit in different combinations.
- 1 cup (200 grams) sugar
- 1/4 teaspoon salt
- 1/2 cup (60 grams) all-purpose flour
- Juice of one lemon
- 1 Tablespoon butter
- 1 egg, for egg wash
Instructions
Make egg wash: Mix egg yolk with 1 tablespoon of water and set aside. Preheat oven to 400 degrees.
In large mixing bowl combine sugar, salt, and flour and give a good stir. To that, add berries and juice of one lemon. Mix berries well so that sugar mixture is well distributed over the berries. Pour berries into unbaked pie shell, dot butter over the filling and cover with top crust. After sealing the edges well and decorating in your desired design, apply egg wash over entire crust. I use a pastry brush like this one. Then, cut plenty of vents to allow the steam to escape.
Bake at 400 degrees for 30 minutes, then reduce oven to 350 degrees for another hour or so, until you see active bubbling throughout the pie and the crust is nice and brown. Always bake a fruit pie on the lowest rack of your oven for the best browning of the bottom of your pie. If your crust darkens too quickly, you can foil the edges until the pie is done or use a pie shield.
Allow the pie to cool for three hours to set up properly. If you can’t wait that long–because you want it that night for dinner and you already bought the ice cream–go ahead and cut it after at least 30 minutes, but it will be a little more juicy!
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