Pie with frozen berries - 5 cooking recipes

Frozen berry pie is a baked good that always comes in handy. It is all the more good because it is such a “lifesaver” for the unexpected arrival of guests. The most important thing is to have these same berries in stock)) Choose a recipe you like and let’s cook together!

Pie with frozen berries

Frozen berries are an ideal ingredient for preparing any sweet desserts, as they say, on the fly. They are also very useful in pies and can be of any type and size: currants, raspberries, cranberries, blueberries, assorted berries, and so on. And it doesn’t matter whether we froze them ourselves for the winter or bought them ready-made in the store.

The most important thing to remember when using this product specifically in baking: when defrosting, the berries release a lot of liquid (with rare exceptions). This must be taken into account. Usually, good pie recipes with frozen berries do just that) In short, before you start preparing the dough, you need to defrost the berries and get rid of the excess liquid that will certainly come from them.

The second rule: to prevent the berries from sticking to each other, forming such berry “colonies” inside the pie (which rarely looks beautiful), it is better to sprinkle them with powdered sugar, flour, and starch. This is in cases where the berries are sent scattered into the pie, that is, they are simply poured into the dough, on top of it, or in some other way.

There are filling options for which frozen berries are stewed over fire with sugar, turning into the so-called. jam. For this type of baking, it is better to lay the filling on top of a thick layer of dough, making the pie open completely or partially. To thicken it, you can add the same flour, starch or gelatin.

If the pie is partially baked and looks damp when cut, this could happen for one reason: the composition contains excess moisture - juice from the berries. A well-made pie should be airy, soft, and well baked when finished. Unfortunately, many beginners make similar mistakes. And to avoid them, for the first recipe it is better to stick to shortcrust pastry: it is baked in a thin layer, and the filling fills almost the entire mold - this is how French tarts or American cheesecakes are prepared.