Berry Pie Tips
What is the best thickener for fruit pies?
What you use to thicken your fruit pie largely depends on your filling. Common pie thickeners
include flour, cornstarch and tapioca flour. Berries release a lot of liquid when combined with sugar. So in this recipe, cornstarch is best because it does a great job of absorbing and thickening the excess juices.
How do you keep a pie crust bottom from getting soggy?
There are various solutions for preventing a soggy pie crust
, all of which depend upon the pie you are baking. For this recipe, place a foil-lined aluminum sheet pan on the bottom rack of your oven while it preheats. When you are ready to bake, place the pie directly onto the heated sheet pan and bake for 10 minutes. Remove the pie from the sheet pan and place on a higher rack and continue baking as instructed.
Can you bake pie with frozen berries?
Yes, you can bake pie with frozen berries
! When fresh berries are not available or in season, frozen berries will do the trick and sometimes provide even better depth of flavor. You do not need to thaw the berries; simply let them sit for a few minutes on your counter before using.
Cherry Berry Pie
Omit raspberries and blackberries. Fold strawberries, 2 cups pitted fresh tart cherries and lemon juice into blueberry mixture. Proceed as recipe directs.
1 piece: 510 calories, 26g fat (16g saturated fat), 68mg cholesterol, 275mg sodium, 66g carbohydrate (30g sugars, 4g fiber), 5g protein.