Easy Berry Pie (With Frozen Berries) | A Favorite!
This simple berry cake is baked and tastes great with vanilla ice cream, but one of the things I love most about this recipe is that it uses frozen berries. This makes a delicious berry cake that can be enjoyed in any season, even in the middle of winter or even in the summer months. The natural juices, which come from the berries themselves, provide the moisture needed for the glaze and filling. I decided to change the recipe to make it easier to thaw berries in advance and drain the juices. It seems that many of you who have stumbled upon this recipe have requested it one way or another. The fruit is so sweet and delicious that it is the perfect recipe for the pie crust. As for the crust, I prefer to use this recipe for butter cake crust, but I have a tutorial on how to make this beautiful cake from scratch. Just like with the cake recipe, I share a short recipe video that shows how to make flake cake crust. You can see it here, and I will share it with you here. The juice in the filling makes this cake look perfectly modest and homemade and is a perfect accompaniment to the cake and cake crust. If you've never made a cake from scratch, you're in the right place, but if you've never added a lattice crust, it may seem a little scary. Don't worry, frozen blueberries need to be thawed and drained of any extra juice before they can be used to make this cake. Sugar, lemon zest, cinnamon, and allspice give the cake sweetness and flavor, but the filling makes it as tasty and easy to prepare as the crust. Mix all the ingredients for the blueberries, cream cheese, vanilla, butter, maple syrup, salt and lemon juice in a large bowl. Roll out one of the slices of the chilled dough on a floured work surface and keep the other in the fridge. Turn the dough into a quarter turn until you have a circle of 12 inches in diameter. Roll out the cooled dough to about 1 1 / 2 inches thick and place on a baking sheet or baking paper. Remove the other slice of cooled cake dough from the fridge and arrange in a grid on the top of the baking tray or baking paper, about 2 cm apart. Premade cake crusts can certainly be used for this cake recipe, just use a premade bottom crust with a sprinkling topping for ease. If you bake the cake with fresh fruit, place it in the fridge for at least 30 minutes to bake it for firmness and integrity. Depending on the mood, making your own crust is as easy as putting together all the ingredients for the crust. In my opinion, homemade cake is as tasty as eating a homemade butter crust, but with a slightly different flavour and consistency. Trader Joe's has frozen mixed berries that would make a perfect addition to this cake, as well as a variety of other berries such as cherries, peaches and strawberries. If you use store-bought berries, you might want to add a little more lemon juice to the filling to balance the pungency, or use wild blackberries that work just as well, if not better, than store-bought. Purchased blackberries are usually sweeter and have more moisture than wild berries, but I prefer to use only corn starch to keep the blueberry cake from becoming too liquid. Once thawed, this could alter the moisture content and possibly soften the cake. Roll out a second cake crust to 12 inches and cut into 1-inch strips to form a lattice crust. Bake at 350 degrees for 30-35 minutes, or until the crust is golden brown and the fruit bubbles. If you feel that your cake tin is about to overflow, you can line a baking tray with a piece of parchment paper and bake the cake in the paper-lined tin. Make sure the top crust stays refrigerated until you are ready to top the pies. Keep the cake dough in the fridge while it is being rolled out and baked, so that the butter crust does not warm. Brush the top crust with egg water and sprinkle with the sugar-cinnamon mixture (coarse sugar or turbinado crumbs are a good substitute for the normal sugar in the store-bought). Runniness, of course, is baked into the homemade flavor, which, though homemade, tastes better to me than purchased. I have used frozen raspberries and strawberries, but you can use fresh or frozen blueberries, rabbit or blackberries; just drain them before draining them for the fresh blueberry. It holds together perfectly every time and I am really glad I used them because they are so delicious! I wanted almost every single cake, which meant 15 to 20 different varieties grew up. I learned that I'm a cake fanatic by trying some of my other favorite recipes, so I asked them all.