Makes enough for 2 pies or one crumble recipe
Easy to make with berries available in season or frozen berries.
Agnes
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| Berry Pie Filling on Turnover |
Ingredients
8 cups or 4 pints fresh or frozen berries such as blueberries, raspberries, strawberries, divided
¼ cup white sugar
1/2 to 1 tsp cinnamon
¼ cup water, for fresh berries only
1 ½ tablespoons cornstarch
2 tablespoons butter
Fresh berries Instructions
In a large pot, add 6 cups berries, set 2 cups of berries aside. Add sugar and cinnamon to pot. In small dish add cornstarch and stir in water, then add cornstarch to berries. Stir. Cook over medium-low heat until mixture is slightly thickened, about 10 to 15 minutes for fresh berries. Use potato masher if required to break large berries. Remove pot from heat and gently stir in butter and remaining berries. Allow to cool. Use in pies, turnovers, cheesecakes or crumbles.
Frozen berries Instructions
In a large pot, add 6 cups berries, set 2 cups of berries aside. Add sugar and cinnamon to pot. In small dish stir in just enough water to cornstarch to make a paste, then add to berries. Stir. Cook over medium-low heat until mixture is slightly thickened, about 25 minutes for frozen berries. Sugar will be disolved and berries will be mushy. Use potato masher if required to break large berries. Remove pot from heat and gently stir in butter and remaining berries. Allow to cool. Use in pies, turnovers, cheesecakes or crumbles.
Hint: For strawberries it is best to slice 2 cups of berries to set aside.