Frozen berry pie - anyone have a recipe?

[housewolf]

I'm looking for a pie recipe using a mixture of frozen berries. Can anyone here help me out with a recipe that you've used before?

Thanks!

[MagickMuffin]

1. I only use frozen fruit, none of that canned goopy fruit

I usually place the fruit in a skillet, add a little corn starch, and a little bit of sugar, along with a little water. I let that cook until it starts to get thick and bubbly.

While that is cooking I pre-bake the pie shell for a few minutes. Sometimes I let the fruit cool down before I place in the pie shell.

I usually use cherries or peaches, sometimes I do a mix of both in the same pie.

I've grown accustom to cutting out the top pie dough with my specialty cookie cutters. I have some that have maple leaves. Then I add some sugar to the top and finish baking until the top is browned.


Most of the people I make this for are impressed by my extra loving care I take in the design.

I hope this will be helpful.

[Sentath]

2. I'd like to slightly modify your procedure.

As what I see up above might overcook berries.

Place berries in colander or mesh strainer to thaw, add 1/4 C sugar and toss lightly, we don't want any of the sugar to go through yet. Drizzle with any acidifying agent you may use, berries often do well with a tsp or two of lemon or lime juice. Let this thaw over a bowl or pan till it stops dripping very much. Reduce liquid by half over slow flame (low heat) and cool to room temp before stirring in your thickener of choice (I'm playing with tapioca flour) and mixing the berries back in for baking.

[housewolf]

4. Reducing the liquids...

Thank you! Yes, that should deepen and enhance the flavor considerably. Thank you for the suggestion.

[housewolf]

3. Thank you!

Thanks for your recipe, that's most helpful. Yummm! Sounds delicious!

[MagickMuffin]

5. I hope if you make it, it turns out as good as mine ;=D

Occasionally, I'll make a mixed cobbler using the same fruit.

I still haven't ever made a decent pie crust, so I reluctantly purchase them.

However, for my cobbler's I use the dough one makes for Pecan Tassie's/Tiny Tarts.

This is a cream cheese dough, it works out extremely well. I do a double layer, first the fruit then (I pre-bake the first crust until it's done) the pre-baked crust, second layer of fruit, and the final layer of dough. Sprinkle with sugar and finish baking until crust is a golden brown.

I've had several people rave about my cobblers.

If you're interested just let me know and I'll post the recipe.

[hippywife]

6. Don't feel bad.

I don't make a very good pie crust, either. It should be simple but I think it's just one of those things that requires a touch I just don't have. Plus, in my mind, I think I'm comparing them to crusts of old that had lard or Crisco in 'em. They just don't add up but I really don't want to make 'em that way, ya know?

For cobblers, I've started using that supposedly heart-healthy crust with canola oil that you mix and press out in the pan. Except I mix it in a bowl and dump it on a cookie sheet and flatten it on that. Then I cut it in pieces and transfer it to the cobbler with a spatula. Turns out pretty good. But I would most certainly welcome your recipe. :hi:

[MagickMuffin]

7. I only like to use butter, in all my baking

I trust butter, shortening not so much. I have no way of knowing what they put in shortening:scared:

Butter on the other hand is only churned cream.

I lived on a suburban farm growing up. We had a milk cow, and made our own butter. Also had a few pigs and when we had them butchered we also got the lard from them. Very strange thing lard, I made cookies with it and I have to tell you they had peculiar flavor to them.

Here's the recipe to the tarts:

1/2 cup of butter (softened)
1 3oz. cream cheese (softened)
1 cup of flour

In mixing bowl beat butter and cream cheese till throughly combined. Stir in flour.

However, I use my mixer for the whole process. I usually double the recipe, since I always buy the 8 oz package of cream cheese.

That's all there is to it. If you decide to try this let me know how it turns out.:hi:

[hippywife]

8. I always use butter, too.

Shortening is very scary! I bet that tart recipe is delicious. I make that same dough for a rolled nut cookie that's one of my gran's recipes. I never thought about using it for cobbler. Good call! Thanx for the idea.