Description
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like “I love you.”
Ingredients
- 1 (15 ounce) package pastry for a 9-inch double-crust pie
- 8 cups frozen mixed berries
- ½ cup white sugar
- ¼ cup cornstarch
- ¼ cup berry-flavored liqueur (such as Whidbey) (Optional)
- 1 tablespoon lemon juice
- 1 tablespoon half-and-half
- 1 large egg yolk
Instructions
- 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 mixture thickens
- 10 to 15 minutes. Remove from heat when it reaches the consistency of runny jam or sundae fruit topping.
- Pour mixture into pie crust. Moisten the edge of crust with cold water
- top with second crust
- and seal by pinching. Poke at least 3 holes in 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Servings: 8