Recipes and Cooking Freezer Berry Pie Filling 4.3 (3) 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Total Time: 20 mins Servings: 8 Yield: 3 cups filling Jump to Nutrition Facts Ingredients 1 cup sugar 2 tablespoon quick-cooking tapioca 1 tablespoon cornstarch 4 cup fresh raspberries, blueberries, blackberries, and/or chopped strawberries 2 tablespoon lemon juice Directions 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 Rate it Print Nutrition Facts (per serving) 144 Calories 36g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 144 % Daily Value * Sodium 1mg 0% Total Carbohydrate 36g 13% Total Sugars 29g Protein 1g Vitamin C 21.6mg 108% Calcium 14mg 1% Iron 0.4mg 2% Potassium 98mg 2% Folate, total 13.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.