This pie really is “easy as pie” since you are starting with frozen fruit. Using frozen fruit insures freshness and flavor, since most frozen is picked at its peak, prepped and sealed. Plus, it’s already washed, sliced and prepared for you. Just remember to “thaw halfway” before baking; never prepare when fruit is completely frozen because the outcome will be a pie cooked on outer edges and sub arctic in the middle. Also, any fruit can be used in place of berries, but you would want to alter spices in the filling. Simply follow the recipe below, it will take you to perfect results every time. Break out the ice cream because you are about to experience summer time freshness any time of year. Simply Heaven!
2 1/4 cups all-purpose flour, plus more for bench and cutters
2 tablespoons sugar
1 teaspoon fine salt
1 teaspoon baking soda
2 sticks chilled unsalted butter, cut into 1/2-inch cubes
4 tablespoons ice water mixed with 2 teaspoons apple cider vinegar, plus more as needed
2 or 3 pound bag of frozen mixed berries: strawberries, blueberries, raspberries & blackberries
1 lemon, juiced
2/3 cup all-purpose flour
1 3/4 – 2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
3 tablespoons butter, cut into small pieces
1 tablespoon instant tapioca
1 tablespoon course sugar
Chef’s Note: You can increase the amount of sugar to 2 cups, depending upon the sweetness of the berries. Peak summer berries will only need 1 3/4 cups. However, since we are using frozen you’ll want to use the most recommended. Frozen or refrigerated crusts may be used, but I don’t recommend compromising the flavors since a lot of flavor comes from the crust itself.
For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
Pulse the processor until the mixture resembles fine sand. Remove lid and add ice water vinegar to mixture. Run processor just until mixture rolls itself into a little ball. If mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. Dough will keep in the refrigerator for a few days or you may freeze for later use.
Preheat the oven to 450*
Flour a rolling pin and roll out 1 pie crust over a piece of floured waxed paper roll to about a 12-inch round and drape over a 9 1/2-inch pie plate—remember curbs not driveways. Roll out the other pie crust to about a 10-inch round. Scatter tapioca on the bottom—this will prevent a soggy bottom
Filling: Thaw berries in large bowl until about half thawed add lemon juice and stir gently. Whisk flour, sugar, cinnamon and salt in another bowl, making sure there are no lumps. Stir flour mixture into berries and mix well. Pour into pie crust. Scatter with pieces of butter. Top with 2nd 10 inch round. Crimp edges to seal. Cut a hole in the center and make several slits in between. Sprinkle top with course sugar.
Place in preheated oven and bake for 10 minutes, lower heat to 350 degrees and bake until crust is golden; about 55-65 minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool for at least 30 minutes before serving.