The Magic of Frozen Berries
I love using frozen berries for pie. They are picked at their ripest moment. Then they are frozen to capture all that summer sweetness.
You do not even need to thaw them. Just pour them right from the bag. This little trick gives you a perfect pie filling every single time. It makes the pie so juicy and delicious.
A Story from My Kitchen
My grandson once tried to skip the cooling step. He poured the hot filling right into the crust. I still laugh at that.
The buttery crust started to melt! We had a soupy, but still tasty, mess. So please, let your filling cool a bit. This matters because a warm filling keeps your crust flaky and strong.
Weaving a Lattice Top
Making a lattice crust looks hard. But it is like a simple fold and tuck game. Just take your time with it.
It makes your pie look so special. Doesn’t that smell amazing? The best part is showing off your beautiful work. Have you ever tried making a lattice top before?
Why We Crimp the Edges
Pinching the pie edges is my favorite part. It is like giving your pie a little hug. This seals all the goodness inside.
This matters because it makes the pie truly yours. No two crimps are ever the same. It is your signature on the dessert. Fun fact: This is called “crimping,” and bakers have done it for hundreds of years!
The Final Golden Touch
The egg wash is the secret to a golden, shiny crust. Just whisk an egg with some water. Then brush it all over the top.
It makes the pie look like it came from a fancy bakery. I always put a baking sheet underneath. This catches any bubbly spills. What is your favorite pie to bake with your family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| premade pie crust | 2 | either from the store or using our homemade pie crust recipe |
| frozen blueberries | 5 cups | do not thaw the berries |
| cornstarch | 6 tablespoons | |
| granulated sugar | 1½ cups | |
| lemon zest | 1 lemon | |
| lemon juice | 1 tablespoon | from the zested lemon |
| vanilla extract | 1 teaspoon | |
| large whole egg | 1 | |
| cold water | 1 tablespoon |
My Summer Berry Delight
Oh, this pie brings back such happy memories. My Abuela taught me to make it when I was your age. The kitchen would fill with the sweetest smell. I still laugh at that time I used fresh berries instead of frozen. The filling was so runny! That’s my first tip for you. Always use frozen berries straight from the bag. They hold their shape so much better in the pie.
Now, let’s get our hands busy. Making the filling is like a little science experiment. You get to watch the berries slowly melt and thicken. It’s my favorite part. Doesn’t that smell amazing? The lemon and vanilla make it sing. Just remember to let it cool before you pour it in. (This is a hard-learned tip: hot filling will make your beautiful crust soggy!).
Step 1: First, get your oven warming up to 350°F. Then, take your pie plate and give it a light spray. This little step makes cleanup so much easier later. Gently press your first pie crust into the plate. Make sure it’s nice and cozy in there.
Step 2: Now for the magic. Dump all those frozen blueberries into a big pot. Do not thaw them! Add the cornstarch, sugar, lemon zest, juice, and vanilla. Stir it all up until the berries look like little snowballs. Now turn on the heat.
Step 3: Keep stirring as it cooks. You will see it slowly turn into a thick, glossy jam. This takes about 20 minutes. Be patient! Once it’s thick, take it off the heat. Let it sit for a bit while you work on the top crust. What’s your favorite berry to bake with? Share below!
Step 4: The lattice top looks fancy, but it’s just like weaving. Roll out your second crust. Then, cut it into long, one-inch strips. Lay half of them going one way across the pie. Then, fold every other one back and lay a new strip across. Unfold them. It’s like a puzzle!
Step 5: Once your lattice is woven, trim the edges. Then, roll them up and pinch to seal. This makes such a pretty, flaky edge. Whisk one egg with a tablespoon of cold water. Brush this egg wash all over the top. It will make your pie a gorgeous golden brown.
Step 6: Finally, place your pie on a foil-lined baking sheet. This catches any bubbly spills. Bake it for about an hour. You will know it’s done when the crust is golden and the filling is bubbly. Let it cool completely before you slice it. The wait is the hardest part!
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings
Category: Dessert, Pie
Three Fun Twists to Try
This recipe is like a best friend. It’s wonderful as it is, but it also loves to play dress-up. You can change it up so easily. Here are a few of my family’s favorite ways to mix things up. They are all so simple and delicious.
Triple Berry Bash: Use a mix of frozen blueberries, raspberries, and blackberries. The different colors and tastes are a party in your mouth.
Lemon Coconut Dream: Stir a half cup of shredded coconut into the filling. It adds a lovely, tropical chewiness.
Crunchy Crumble Top: Skip the lattice! Instead, mix flour, oats, brown sugar, and butter for a crumbly, crunchy topping.
Which one would you try first? Comment below!
Serving Your Masterpiece
A warm slice of this pie is a treat all on its own. But I love making it feel extra special. A little scoop of vanilla ice cream on top is classic. The way it melts into the pie is pure joy. For a lighter touch, a dollop of freshly whipped cream is perfect.
What to drink with it? For the grown-ups, a small glass of sweet Moscato wine pairs beautifully. It tastes like grapes and sunshine. For everyone, a tall, cold glass of milk or a fizzy lemonade is just right. They both cut through the sweetness so nicely.
Which would you choose tonight?
Keeping Your Summer Berry Delight Perfect
Let’s talk about keeping your pie delicious. Once it’s cool, cover it loosely with foil. You can leave it on the counter for two days.
For longer storage, the freezer is your friend. Wrap the whole pie tightly in plastic wrap. Then wrap it again in foil. It will keep for up to three months.
I once left a fresh pie on the windowsill. The sun made the crust soft. I learned to always find a cool, dark spot.
To reheat a slice, warm it in a 300°F oven for 15 minutes. This brings back that fresh-from-the-oven feeling. A warm pie makes any day feel special.
This matters because a good pie is a treasure. Storing it right means no waste. You can enjoy your hard work for days.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pie Problems
Is your filling too runny? Make sure you cook it for the full 20 minutes. It needs time to get thick and bubbly.
I remember when my first lattice top fell apart. My strips were too warm. Keeping the dough cold makes it easier to handle.
Is the bottom crust soggy? Using frozen berries helps a lot. They release their juice slowly as they bake. This keeps the crust crisp.
Fixing these small issues builds your confidence. You learn that mistakes are just lessons. A beautiful, tasty pie is within your reach.
Getting the filling right matters most. A perfect slice holds together on your fork. That first bite is pure joy.
Which of these problems have you run into before?
Your Pie Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pie crust from the store.
Q: Can I make the pie ahead of time? A: You can make the filling a day early. Keep it in the fridge until you are ready to bake.
Q: What if I don’t have a lemon? A: A tablespoon of orange juice works nicely. It still gives a little zing.
Q: Can I make a smaller pie? A: You can cut the recipe in half. Use a smaller pie plate for a deep-dish feel.
Q: Is the egg wash necessary? A: It gives the crust a beautiful golden color. But your pie will still taste great without it.
Fun fact: Blueberries are one of the only foods that are naturally blue!
Which tip will you try first?
Share Your Kitchen Creations
I hope this recipe brings you as much happiness as it brings me. Baking is a way to share love with family and friends.
I would love to see your beautiful Summer Berry Delight. Your kitchen adventures inspire me to keep sharing my recipes.
Have you tried this recipe? Tag us on Pinterest! Let’s fill the world with homemade pie.
Happy cooking!
—Lena Morales.
Summer Berry Delight: Juicy, sun-ripened perfection.:
Description
Savor the taste of summer with our Summer Berry Delight! Bursting with juicy, sun-ripened perfection, this treat is pure bliss.
Ingredients
=== Pie Crust ===
=== Frozen Blueberry Filling ===
=== Egg Wash ===
Instructions
- Preheat the oven to 350°F.
- Lightly spray a 9-inch deep dish pie plate with nonstick spray and set it aside.
- If you are using a premade pie crust, center the pie crust in the pie plate.
- Add the frozen berries to a heavy bottom 4 to 5 quart saucepan.
- Stir in the cornstarch, sugar, lemon zest, lemon juice, and vanilla extract. Stir well to coat the frozen berries.
- Cook the berry mixture on medium to medium-high heat, stirring well until the berries start to “melt” and the sugar starts to dissolve. Cook for 20 minutes or until the filling becomes thick.
- You need to let the filling cool a bit before pouring it into the pie crust and doing the lattice. The hot filling will melt the buttery pie crust.
- Pour the pie filling into the pie crust.
- Lightly flour the surface you will be using. Roll out the pie crust with a rolling pin to a 10 to 12-inch circle.
- Using a pizza or a pastry cutter, cut 1-inch wide strips. You will need 10 of the strips, 5 each for the vertical and horizontal strips.
- Starting at the center of the pie, lay down one of the longest strips and place the shorter strips closer to the edges.
- Fold the second and fourth strips halfway back. Lay 1 of the longer strips in the center. Unfold the 2 strips.
- Fold back the first, third, and fifth strips back in the same direction as the second and fourth strips. Lay another strip and unfold strips like the previous strips.
- Fold the second and fourth strips for the final strip of dough on this side. Unfold the second and fourth strips. Turn the pie around and repeat the previous weave of pie strips.
- Once the lattice is woven, trim the overhanging dough about a ½ inch all the way around.
- Roll the edges of the overhang, slightly pinching the dough together as you roll to help seal the lattice and bottom crust.
- Using your index finger and thumb on one hand and the thumb or index finger of the other hand, begin to crimp the edges for a nice finishing touch.
- In a small mixing bowl, whisk together the large egg and cold water until completely combined.
- Brush the egg wash onto the edges and all over the lattice top with a pastry brush.
- Place the pie on a cookie sheet lined with foil for easy cleanup in case the pie bubbles over while baking.
- Bake for 1 hour to 1 hour 15 minutes, or until the top and bottom crust are golden.
=== Frozen Blueberry Filling ===
=== Lattice Top ===
Notes
- Nutrition: Calories: 424kcal | Carbohydrates: 77g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 184mg | Potassium: 125mg | Fiber: 3g | Sugar: 47g | Vitamin A: 81IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 2mg
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