Frozen Berry Pie Food

BLUEBERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
• While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
• Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
• Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

FROZEN BLUEBERRY PIE

Steps:

• Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
• In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
• Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.
• Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
• Preheat the oven to 325 degrees F.
• Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough.
• Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.
• Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.

EASY CHERRY PIE (FROZEN CHERRIES/EXTREME LOW FAT)

Steps:

• Set oven to 425 degrees.
• Prepare a glass 8-inch pie plate.
• Roll out one pastry into about a 9-1/2-inch circle.
• Gently fit into bottom of the pie plate.
• In a bowl combine the well-drained cherries, 3/4 cup sugar, cornstarch and tapioca; toss gently to combine.
• Spoon the cherry mixture into the pie crust.
• Top with remaining pastry.
• Press edges of bottom and top pastry together, then trim and flute.
• Cut a couple of steam vents in the top pastry.
• Brush the top of the crust with half and half cream, then sprinkle with 2-3 teaspoons sugar.
• Place the pie on a baking sheet to catch spills.
• Bake at 425 degrees for 10 minutes.
• Reduce heat to 375 degrees, continue to bake for about 45-50 minutes longer or until crust is golden and the pie is bubbly (cover edges with foil if necessary to prevent browning).
• Cool pie on a rack, before slicing.

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

TRIPLE BERRY PIE

Steps:

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
• Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

FROZEN BLUEBERRY PIE

Steps:

• Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.
• Whisk the sugar, salt and tapioca flour in a medium bowl. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.
• Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, 6 to 8 hours.
• Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months.
• To bake: Heat oven to 325°F.
• Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside.
• Unroll second piece of dough and cut into 1 1/8-inch wide strips (should result in 9 to 10 strips). I use a pizza cutter for this but a sharp-pointed paring knife will work also, as long as the dough is chilled.
• Remove the frozen pie filling from the freezer and place into the prepared dough in the pan.
• Build your lattice by laying 4 to 5 strips of dough in horizontal stripes across the top of the pie. Weave the remaining strips vertically into the horizontal strips, creating a basket-weave lattice. Crimp around the edge with a fork. If you refrigerated the lattice beforehand, place it on top of the pie and leave it at room temperature for 10 minutes before continuing.
• Lightly brush the edge of the crust with the egg yolk and place the pie on the bottom rack of the oven. Bake until the pie bubbles around the edges, approximately 1 hour 15 minutes.
• Place the pie on a wire rack and cool to room temperature before serving, 1 1/2 to 2 hours.

SUMMER BERRY PIE

Steps:

• Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
• Split the pastry in half, wrap in cling film, then chill for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
• Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots - discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
• Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

MOUNTAIN BERRY PIE

Steps:

• Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
• Stir in berries and add water and lemon juice.
• Cook over medium heat just to the boiling point- it should be thickened. If berries are frozen this takes a little while.
• Pour into pie shell and dot with butter.
• Top with a lattice crust or full crust with slits cut.
• Brush top with milk and sprinkle with sugar.
• Bake at 350 for 45 minutes.

FROZEN BERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in strawberries. Fold in whipped topping and pecans. Pour into crusts. , Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.

TRIPLE BERRY PIE

Steps:

• It is important to pre-heat the oven for 30 minutes to 400 degrees before baking. If you are baking on the day of making this pie, adjust the rack to the bottom shelf and middle shelf before turning oven on.
• Combine 2 cups of the berries and 3/4 cup sugar on stovetop in a heavy pan over medium high heat. Cook for about 5 minutes until bubbly, stirring while cooking to prevent burning. Mash the berries a bit with back of spoon while cooking.
• Whisk together 1/4 cup of cold water and 3 tablespoons of cornstarch in a cup until smooth. Pour the cornstarch mixture (aka slurry) into the cooked berry mixture and mix until blended into the berries.
• Cook for an additional 2-3 minutes over medium heat until bubbly again and the cornstarch thickens the sauce has a clear instead of a cloudy appearance. Remove from heat.
• Add additional 4 cups frozen berries and dash of salt to the pan. Fold together until blended well.
• Pour cooked berry filling into prepared crust. Dot the top of fruit with butter.Top filling with rolled out crust, making a lattice pattern or simply top the filling with rolled our pastry and crimp edges. Cut a few slits to allow steam to escape. Sprinkle with sugar.
• Bake on lowest rack in oven for 45 minutes. If the pie is not brown enough on top after 30 minutes, transfer to middle rack for remainder of baking.
• Combine all filling ingredients except the butter into a large bowl. Toss together, place the ingredients into the prepared pastry. If any of the dry ingredients are left in the bowl, sprinkle on top of the dry berry filling in the pastry.
• Dot the top of the fruit filling with cut up butter.
• Add the top pastry, cut slits to allow steam to escape. Bake for 45 minutes on bottom rack of oven.

RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.
• Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.
• Place the raspberry mixture inside the pie crust.
• Lightly wet the edge of the crust with a bit of water.
• Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.
• Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.
• Whisk together the egg and water and brush it lightly over top of the pastry.
• Sprinkle with a bit of extra sugar.
• Place the pie on a baking sheet in case it bubbles over.
• Bake for 15 minutes, then REDUCE THE HEAT to 375 degrees F and continue baking for another 35-40 minutes or until the crust is lightly browned and the filling is bubbling.
• If the pastry is getting too brown and the filling isn't bubbling yet, tent some foil over top to prevent more browning.
• Allow the pie to cool completely before slicing so that the filling will firm up.

MIXED BERRY PIE (MADE WITH FROZEN BERRIES) RECIPE

Steps:

• Preheat oven to 425°F. In a small bowl, whisk together sugar and cornstarch and set aside. Remove the berries from the freezer and toss them with the sugar mixture to coat them completely. Pour the berries into the shaped, chilled pie shell. Cover with the rolled, chilled top crust and crimp the edges to seal. Chill the pie for 20 minutes.
• After 20 minutes, remove from the fridge, brush the top with egg wash, sprinkle with sugar if using, and cut a few slits in the top with a sharp knife. Bake the pie centered on the lowest rack of the preheated oven for 20 minutes, rotating halfway through.
• Drop the oven temperature to 375°F, and continue baking until the top is golden brown the the filling is bubbling up through the slits. If parts of the crust begin to look too dark, cover these spots with patches of foil to protect them from burning. Cool pie for 30 minutes before serving.