Bake the Ultimate Frozen Cherry Berry Pie: A Foolproof Recipe with a Flaky Vodka Pie Crust
The pursuit of a perfect pie is often a culinary journey, and sometimes, the most delightful discoveries happen when plans take an unexpected turn. Much like the year 2020 presented its own set of surprises, the cherry season that year proved a little elusive for stocking up on fresh fruit. To be honest, even in the best of seasons, I rarely manage to freeze an abundance of fresh cherries for future baking. If we have fresh, perfectly ripe cherries, they are usually devoured on the spot, cherished for their fleeting availability. Yet, the craving for a warm, comforting cherry pie doesn’t adhere to seasonal calendars. When the desire strikes outside of peak cherry season—which, for dedicated pie lovers, is quite often—we typically reach for the dependable goodness of Morello cherries, renowned for their tartness and deep flavor, or simply opt for readily available frozen dark sweet cherries. These frozen alternatives are culinary superheroes, allowing us to indulge in our favorite fruit pies year-round.
Just recently, I embarked on a mission to bake a classic Morello cherry pie, picturing its rich, tangy filling and vibrant color. However, my usual go-to stores, Trader Joe’s and Aldi, were surprisingly out of the beloved Morello cherries. This unexpected shortage was a minor setback, one I hope is merely temporary as these flavorful cherries are a pantry staple for many bakers. Undeterred, I quickly shifted my focus towards frozen fruit, a reliable backup plan. Even this proved to be a small challenge; it seemed there had been a sudden rush on frozen cherries, as two out of three stores I visited had completely sold out. Fortunately, the third store yielded a single 12 oz bag of frozen dark sweet cherries. This scarcity sparked a creative idea: why not combine them with something else? This fortunate turn of events led me to incorporate an equal amount of mixed berries, resulting in the creation of this delightful Frozen Cherry Berry Pie. It was an unplanned fusion that turned out to be an incredibly rewarding culinary experiment, proving that sometimes, the best recipes are born out of improvisation.
The magic of this particular pie lies not just in the combination of fruits, but in the harmonious blend of carefully selected spices and enhancers. The mixed berry medley, consisting of sweet strawberries, tangy blueberries, and earthy blackberries, provided a complex flavor base that perfectly complemented the robust cherries. But it was the intricate balance of other simple yet essential ingredients that truly elevated this pie. A hint of warm cinnamon added a comforting depth, while fresh lemon juice brightened the fruit flavors, preventing them from becoming overly sweet. A pinch of salt was crucial, enhancing all the other tastes and providing a subtle contrast. The star among these subtle additions, however, was a touch of almond extract, which beautifully amplifies the cherry flavor and adds a sophisticated note that makes the pie truly special. Finally, a generous amount of unsalted butter melted into the filling contributed a luscious richness and a smooth texture. While none of these ingredients are particularly unique on their own, their collective synergy created a truly exceptional pie with an unforgettable flavor profile and, importantly, a perfectly firm and appealing consistency.
Achieving a Perfectly Thick Filling for Your Frozen Cherry Berry Pie
One of the most common challenges when baking with frozen fruit is preventing a watery, runny pie filling. Many recipes simply instruct you to toss the frozen fruit directly with a thickening agent like cornstarch and sugar. However, for a truly magnificent pie that holds its shape beautifully and slices cleanly, a more deliberate approach is key. For this Frozen Cherry Berry Pie, cornstarch serves as the primary thickener, but its application is what truly makes the difference. Instead of a simple toss, you begin by thawing the frozen fruit in a saucepan over medium heat, allowing it to release its natural juices. This step is crucial because it gives you control over the liquid content. Once the fruit is fully thawed and simmering in its juices, you introduce a pre-mixed blend of cornstarch and sugar. Continuously stirring this mixture over the stove transforms it into a thick, glossy, and translucent filling right before your eyes. This stovetop method ensures that the cornstarch is fully hydrated and activated, creating a stable, perfectly thick filling that sets beautifully, eliminating any risk of a soggy bottom crust. Your pie will emerge from the oven with a luscious, robust filling that stays put, delivering a satisfying bite with every forkful.
The crust is undoubtedly the foundation of any great pie, and for this Frozen Cherry Berry Pie, we turn to a celebrated secret weapon: the vodka pie crust. This famous technique yields an exceptionally flaky, tender, and easy-to-handle dough that is truly a game-changer for homemade pies. The magic behind using vodka lies in its unique properties; while water helps activate gluten development in flour, leading to a tougher crust, vodka evaporates more quickly and inhibits excessive gluten formation. This results in a crust that is unbelievably tender and wonderfully flaky, often described as melting in your mouth. My daughter, a skilled baker in her own right, is a huge proponent of this method and used her latest rendition of this very vodka pie crust recipe for the pie pictured here. Her passion for baking, combined with this foolproof crust technique, consistently produces pies that are not only delicious but also visually stunning. If you’ve never tried a vodka pie crust, I wholeheartedly encourage you to give it a go; it will elevate your pie-making to an entirely new level.
Once baked to golden perfection, this Frozen Cherry Berry Pie becomes the ultimate dessert, perfect for any occasion. Its vibrant flavors and comforting warmth make it an ideal choice for holiday gatherings, Sunday dinners, or simply a treat to brighten an ordinary day. Serve it slightly warm with a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or simply on its own to appreciate the full spectrum of its delightful taste. This recipe is not just about baking a pie; it’s about creating a memorable experience, a testament to how simple ingredients, combined with thoughtful techniques, can result in something truly extraordinary. Whether you’re a seasoned baker or new to pie-making, this foolproof recipe for a Frozen Cherry Berry Pie with its perfect crust and robust filling is sure to become a beloved favorite in your home. Don’t hesitate to give it a try, and perhaps share your own baking adventures with us!
- Dark Morello Cherries In Pie Filling
- Trader Joe’s Dark Morello Cherries Cherry Crumb Pie
- Canned Cherry-Berry Pie
- Minute Tapioca Cherry Pie
- Egg Free Pecan Pie
Recipe
Frozen Cherry Berry Pie
Cookie Madness
Pin Recipe
Ingredients
Crust:
- 15 oz pie dough or a pack of two roll and bake crusts Or use our homemade vodka pie crust recipe provided in the notes below for exceptional flakiness.
Filling:
- 12 oz dark sweet frozen pitted cherries
- 12 oz mixed berries (A delightful blend of strawberries, blackberries, and blueberries works perfectly)
- ¾ cup plus 2 T. granulated sugar (See note) (Approximately 180 grams, adjust to your preference for sweetness)
- ¼ cup cornstarch (32 grams, essential for a thick, non-runny filling)
- ⅛ teaspoon salt
- ⅛ teaspoon cinnamon (Adds a warm, comforting note)
- 1 ½ tablespoons fresh lemon juice (Brightens the fruit flavors)
- ¼ teaspoon almond extract (Enhances the cherry flavor beautifully)
- 1 ½ tablespoons unsalted butter (22 grams, for richness and smooth texture)
- 2 tablespoons heavy cream (For brushing the top crust)
- 1 tablespoon sparkling sugar (For a beautiful, crunchy topping)
Instructions
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Preheat your oven to 425 degrees F (220°C). This initial high heat helps crisp the crust.
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In a 3 ½ quart saucepan, combine the frozen cherries and mixed berries. Heat over medium heat, stirring frequently, until the fruit has completely thawed and released a good amount of its juice. While the fruit is thawing, in a separate small bowl, thoroughly mix together the granulated sugar, cornstarch, salt, and cinnamon.
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Once the fruit is thawed and simmering, slowly pour the sugar and cornstarch mixture into the saucepan. Stir continuously over medium heat until the mixture thickens considerably and becomes translucent, about 5-7 minutes. Remove the pan from the heat and stir in the fresh lemon juice, almond extract, and unsalted butter until the butter is fully melted and incorporated. Set the filling aside to cool slightly while you prepare your pie crust.
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Carefully line a shallow 9-inch round pie pan with one circle of your chosen pie dough. Trim any excess dough from the edges, leaving about a ½-inch overhang.
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Pour the cooled berry filling evenly into the pie crust-lined pan, spreading it gently to ensure it’s level.
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Unroll the second pie crust (or carefully place your second homemade dough round) over the top of the pie. Pinch the bottom and top crusts together along the edges to create a tight seal, crimping decoratively if desired. Use a sharp knife to make two or three small cuts (or a decorative vent design) in the top crust to allow steam to escape during baking. Finally, brush the entire top crust generously with heavy cream and sprinkle sparkling sugar over it for a beautiful, golden, and crunchy finish.
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Place the pie on a rimmed baking sheet (to catch any potential drips) and bake in the preheated 425°F (220°C) oven for 20 minutes.
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After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue baking the pie until the filling is visibly bubbling thickly through the vents and the crust is a rich golden brown. If the edges of the crust start browning too quickly, loosely cover them with a foil collar to prevent burning. This step usually takes an additional 25 to 30 minutes, but ovens vary, so keep an eye on it. Once baked, transfer the pie to a wire rack and allow it to cool completely before slicing and serving. This cooling time is crucial for the filling to set properly.
Notes
Homemade Vodka Pie Dough for the Flakiest Crust: For an unparalleled flaky crust, consider making your own dough using this highly recommended vodka pie crust recipe.
- 2 ½ cups all-purpose flour (12.5 ounces)
- 1 teaspoon salt
- 2 tablespoons sugar
- 12 tablespoons cold unsalted butter, cut into chunks (6 ounces)
- 8 tablespoons cold shortening, cut into chunks (3.4 ounces)
- ¼ cup cold water
- ¼ cup cold vodka (essential for flakiness!)
- In a food processor, combine 1 ½ cups of the all-purpose flour, salt, and sugar. Pulse a few times until these ingredients are well mixed.
- Add the cold butter and shortening chunks to the processor. Pulse the mixture in short bursts until it resembles coarse meal with some pea-sized clumps of butter remaining. Scrape down the sides of the processor bowl, then add the remaining 1 cup of flour and pulse a few more times until just combined and coarse.
- Transfer the mixture to a large bowl. Sprinkle the cold vodka and cold water over the flour mixture. Stir gently with a fork or spatula until the dough just comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface or a silicone mat. Gently press the dough into a cohesive slab.
- Fold the dough over on itself into thirds (like folding a letter). Repeat this folding process twice more. This creates layers that contribute to flakiness. Shape the dough into two equal rounds; wrap each tightly in plastic wrap and refrigerate for at least several hours, or ideally, overnight.
- When you are ready to make your pie, remove the dough from the refrigerator and let it come to room temperature for about 15-20 minutes, making it easier to roll.
- Roll one half of the dough into a 12-inch circle and use it to line your pie dish. Use the other half to create a top crust, whether a full top, a lattice design, or any other decorative finish you prefer.