I’m so excited to share this berry pie with frozen berries recipe with you all! I’ve been making it for years, and it’s always a hit with my family and friends.
There’s something about the combination of fresh-tasting frozen berries and the flaky crust that just makes my heart happy. Plus, it’s so easy to make – just thaw those frozen berries, mix them with some sugar and flour, and you’re good to go!
I love that this recipe is perfect for any occasion, whether it’s a special event or just a regular Tuesday dinner. And the best part?
It’s actually really good for you too – the berries are packed with antioxidants and the whole wheat crust is a great source of fiber. I’ve made this pie so many times, but I never get tired of it.
My kids love helping me mix the filling, and my husband always requests it for his birthday. It’s just one of those recipes that never fails to put a smile on everyone’s face.
And let’s be real – who doesn’t love a good pie?
Berry Pie with Frozen Berries
4.5 from 1380 votes
A delicious berry pie made with frozen berries, featuring a flaky crust and sweet-tart filling. Perfect for using up frozen fruit, this pie bakes into a beautiful dessert with a golden top.
6 cups frozen mixed berries (such as blueberries, raspberries, blackberries)
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 tbsp unsalted butter, cut into small pieces
For the Topping
1 large egg, beaten
1 tbsp coarse sugar (such as turbinado)
👨🍳Directions
1Make the crust: In a large bowl, whisk together flour, salt, and sugar.
2Cut in cold butter using a pastry cutter or pulse in a food processor until mixture resembles coarse crumbs with some pea-sized butter pieces.
3Drizzle 6 tablespoons ice water over mixture and stir with a fork until dough holds together when pressed, adding more water 1 tablespoon at a time if needed.
4Divide dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
5Preheat oven to 400°F.
6On a lightly floured surface, roll one dough disk into a 12-inch circle about 1/8-inch thick.
7Carefully transfer to a 9-inch pie dish, gently pressing into bottom and sides.
8Trim excess dough, leaving a 1/2-inch overhang.
9Refrigerate while preparing filling.
10Make the filling: In a large bowl, combine frozen berries, sugar, cornstarch, lemon juice, vanilla, and cinnamon.
11Stir gently until berries are evenly coated.
12Let stand for 10 minutes to allow berries to thaw slightly and release juices.
13Pour berry filling into the prepared crust, spreading evenly.
14Dot filling with small pieces of butter.
15Roll out second dough disk into an 11-inch circle.
16Place over filling, trim excess, and crimp edges to seal.
17Cut several slits in top crust to vent steam.
18Brush top with beaten egg and sprinkle with coarse sugar.
19Place pie on a baking sheet to catch drips.
20Bake at 400°F for 20 minutes, then reduce temperature to 375°F and continue baking for 30-35 minutes, until crust is golden brown and filling is bubbly through the vents.
21If edges brown too quickly, cover with foil halfway through baking.
22Cool on a wire rack for at least 2 hours before slicing to allow filling to set.
For a lattice top, cut rolled dough into strips and weave over filling. If using fresh berries, reduce cornstarch to 3 tablespoons. Serve warm with vanilla ice cream.
Watch Video Of How Berry Pie with Frozen Berries Works
This berry pie with frozen berries recipe is truly a classic. It’s perfect for any occasion – whether you’re hosting a dinner party or just want a delicious dessert after dinner.
And let’s not forget about all those amazing health benefits! Not only is this pie deliciously satisfying, but it’s also packed with antioxidants from those lovely frozen berries and fiber from that whole wheat crust.
❓ Frequently Asked Questions About Berry Pie with Frozen Berries
Q: What kind of berries can I use in this recipe?
A: You can use any type of frozen berry you like – blueberries, strawberries, raspberries, or blackberries all work beautifully in this recipe. Just be sure to thaw them first before mixing them with the sugar and flour.
Q: Can I use fresh berries instead of frozen?
A: While you can use fresh berries if you have them on hand, keep in mind that they’ll make the pie a bit more expensive and harder to find during certain times of the year. Frozen berries are just as delicious and much more convenient.
Q: How do I store leftover pie?
A: Simply wrap the leftover pie tightly in plastic wrap or aluminum foil and store it in the fridge for up to three days or freeze for up to two months. When you’re ready to serve it again, just thaw it overnight in the fridge or reheat it in the oven until warm.
Q: Can I make this pie ahead of time?
A: Yes! This pie is perfect for making ahead of time – just assemble the filling and store it in the fridge until you’re ready to bake it. The dough will keep in the fridge for up to two days or freeze for up to two months.
Q: Do I need to adjust the baking time if I use different types of berries?
A: Depending on how juicy your berries are, you may need to adjust the baking time slightly. If you’re using particularly juicy berries like raspberries or strawberries, keep an eye on the pie after 20-25 minutes – it may be done sooner than expected.
Q: Can I make this pie gluten-free?
A: Absolutely! Simply substitute gluten-free all-purpose flour for regular flour in the recipe. Keep in mind that gluten-free flours can behave differently than traditional flours, so you may need to adjust the ratio of flour to liquid slightly.
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