Freezer Berry Pie Filling

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  • Makes: 8 servings
  • Makes: 3 cups filling
  • Prep: 20 mins
  • Freeze: Up to 3 months

Freezer Berry Pie Filling

Directions

  1. In a large bowl stir together sugar, tapioca, and cornstarch. Gently stir in berries and lemon juice.
  2. 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.

From the Test Kitchen

Double-Crust Berry Pie:

Preheat oven to 375 degrees 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

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Nutrition Facts (Freezer Berry Pie Filling )

  • Per serving:
  • 144 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 36 g carb. ,
  • 3 g fiber ,
  • 29 g sugar ,
  • 1 g pro.

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