I know you’ve at some point gone through your freezer to find several bags of frozen berries fighting the good fight against freezer burn. If not, you don’t buy frozen berries enough. What do you put on your ice cream? Don’t even say fudge.
Anyway, if you find yourself in such an unfortunate situation, here’s what to do. Make a pie! Don’t be afraid if you don’t have a specific recipe in mind, just thaw those berries out and mix them with some corn starch, some lemon rind and juice, and some sugar, and sit back and enjoy the…wait for it…fruits of your labor.
Our pie consisted of the rest of a 5lb bag of blueberries from Costco, about 7 frozen raspberries, and the rest of an almost-moldy bunch of fresh strawberries. Since it was mostly blueberries, I was heavy on the lemon juice and rind to give it some tartness.
The good thing about this sort of recipe is you really can’t screw it up. It’s berries and sugar and lemon and pie dough. Even if you underestimate the cornstarch and it’s soupy, or you overestimate the sugar and it’s too sweet, it’s still a delicious berry pie. For me, it is a comforting thought to know that there are some things in life that are mostly immune to my foibles.
Any Berry Pie
5ish cups of any berries (or more! whatever!)
1 cup sugar (my preference is a tad under 1 cup)
Up to 1/3 cup corn starch (depending on how juicy your fruit is…i used the entire 1/3 cup and it worked fine. if you’re working with fresh fruit, this will be considerably less…like a few tbsps)
Zest of 1 lemon
Juice of half a lemon (about 2ish tbsps…or more!)
2 9″ pie dough (here’s a recipe…you can even do this one. remember to double the recipe!)
Defrost the berries if frozen. Once thawed, mix with the sugar and corn starch and let sit for a while. Like half an hour or so. Add the lemon zest and juice and mix well. Scoop berries into the pie crust and add as much of the berry liquid as you’d like…I went up to the rim and it didn’t explode. Lay the top crust on and pinch to seal. Slash a few vents in the top of the crust.
Preheat the oven to 375 and set a rack in the middle. Bake the pie for about an hour, until the crust is golden.