Triple Berry Pie Made with Frozen Berries

We have a short window of time for fresh berries in Minnesota, so I've always wished I could make a decent pie from frozen berries. I searched online for good recipes and didn't find anything, and then I checked out the Scenic Café cookbook from the library. The Scenic is known for great pies, and in reading the recipe, I learned the chef freezes his fruit for making pies, even if he gets fresh fruit! This was worth a try. 

Clumsy edges, tasty pie

Scenic Café triple-berry pie

Note- you can buy a bag of frozen mixed berries at a warehouse store, and just use 36 oz of that mixture instead of the individual berries listed below.

12 oz frozen blackberries

16 oz frozen blueberries

8 oz frozen raspberries

1/2 C flour

1 1/4 C granulated sugar

Pastry for two crust pie. The cookbook includes the Scenic's pastry recipe (your classic vegetable shortening version). Instead, I used this one.

Method:

Preheat oven to 350. Combine berries in a bowl and let them defrost and soften about halfway (note- this is a bit hard to gauge, and the first time I baked this pie it took much longer than the listed time, so I didn't let them defrost enough). Add flour and sugar. Pour into the bottom crust, crimp top crust per usual. Bake 15 minutes, then reduce oven heat to 300 degrees and bake another 35 minutes. Use a thermometer to check the pie's center temperature. Continue baking the pie and checking the temperature every few minutes until the thermometer reads 170, which is when the flour in the filling will properly thicken. Cool on rack for at least 60 minutes before slicing.