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A mixed berry pie will be a lot closer to your plate with this freezer pie filling on hand. The berry pie filling will be all ready to bake—all you need is a crust!

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
20 mins
3 cups filling


Ingredient Checklist


Instructions Checklist
  • In a large bowl stir together sugar, tapioca, and cornstarch. Gently stir in berries and lemon juice.

  • Transfer berry mixture to a 1-gallon freezer bag. Squeeze air from bag; seal and label. Freeze for up to 3 months. To use, thaw in the refrigerator overnight.

Double-Crust Berry Pie:

Preheat oven to 375°F. Let one 14.1-ounce package (2 crusts) rolled refrigerated unbaked piecrust stand according to package directions. Unroll one piecrust and fit into a 9-inch pie plate. Transfer thawed Freezer Berry Pie Filling to pastry-lined pie plate. Trim pastry even with pie plate rim. Place the remaining piecrust on filling; trim pastry to 1/2-inch beyond edge of plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. If desired, brush top pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. Place a foil-lined baking sheet on the rack below pie in the oven. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until filling is bubbly. Cool completely on a wire rack. Makes 8 servings. Nutrition analysis per serving: 381 calories, 2 g protein, 63 g carbohydrate, 14 g total fat (5 g sat. fat), 0 mg cholesterol, 4 g fiber, 29 g total sugar, 1% Vitamin A, 36% Vitamin C, 218 mg sodium, 2% calcium, 5% iron

Nutrition Facts

144 calories; carbohydrates 36g; insoluble fiber 3g; sugars 29g; protein 1g; vitamin a 55.8IU; vitamin c 21.6mg; niacin equivalents 0.4mg; folate 13.9mcg; sodium 1mg; potassium 98mg; calcium 14mg; iron 0.4mg.