FREEZER BERRY PIE FILLING
Use all of one kind of berry—whether that’s your favorite or what you have in most abundance—or use a blend of berries.
Use all of one kind of berry—whether that’s your favorite or what you have in most abundance—or use a blend of berries.
PREP: 20 MINUTES MAKES: 3 CUPS
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.
3. Store in the freezer for up to 3 months. To use, thaw in the refrigerator overnight.
PER ⅓ CUP FILLING: 144 cal., 0 g fat, 0 mg chol., 1 mg sodium, 36 g carb., 3 g fiber, 1 g pro.
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 ½ 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.
PER SERVING: 381 cal., 14 g fat (5 g sat. fat), 0 mg chol., 218 mg sodium, 63 g carb., 4 g fiber,2 g pro.