The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Very Berry; three berry pie

will slick's picture
will slick

Very Berry; three berry pie

Very Berry Pie

By, Will Falzon



  1. 2 pie crust 9” (My recipe to follow)

  2. 32 oz. Frozen mixed berries

  3. 1 Pink Lady apple, grated and squeezed dry

  4. ½ Cup Brown sugar (Not Packed)

  5. 1 Tsp. Lemon juice

  6. ¼ Cup Balsamic Glaze

  7. ½ tsp. Salt

  8. 1/3 Cup Tapioca Flour




Preheat oven to 350F. 15Min. Before the pie is ready for the oven

  1. Rinse berries in cold water, place in a large colander/strainer, over a large bowl. Let the berries defrost and release there juices. Ether, over night in the fridge, or on the counter. Reserve all of the berry juice.

  2. Add the salt and Lemon juice to the defrosted berries, allow to macerate

    for another 20min. At room temp.

  3. Reduce the collected berry juice to ¼ the original volume. You should have about two cups worth. Reduce to ¼ cup. Place the juices in a microwave safe glass, 4 cup measure. Microwave on high, 2min. at a time, stirring to release trapped air bubbles; at the 2min. Intervals.

  4. Combine the reduced berry juice, Berries, Apple, Brown sugar, Balsamic glaze and Tapioca flour. Mix well

  5. Place one pie crust in a 9” pie pan.

  6. Place the berry mixture into the pie shell

  7. Cover with the second pie pastry. Fold the top pastry under the bottom pastry and press to seal.

  8. Flute the edge of the pie all the way around

  9. Slice 6 vent holes in the center of the pie

  10. Bake in the 350F preheated oven for 1:15min. Or until the filling is bubbling at the vent holes.


Optionally, you can paint the pie top with some egg white and sprinkle with a little white sugar before baking.





will slick's picture
will slick

 Pie Pastry, dough Ingredients

    • 5 cups all-purpose flour

    • 1 tablespoon salt

    • ½ tsp. Baking Powder

    • 3 sticks cold unsalted butter, cut into 1/2-inch cubes

    • 1 large egg

    • 1 tablespoon Apple cider vinegar

    • About 3/4 cup ice water

      Makes 4 -  9 to 11 inch pie crusts. Enough for 2, two crust Pies.

      1. Sift flour with salt and baking powder into a large bowl. Blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

      2. Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated.

      3. Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Divide dough into 4 equal sized disks. I weigh the dough. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6. Alternatively, you could freeze at this point, for use later.

    Danni3ll3's picture

    I love Berry pies. One type here is called Bumble Berry Pie and it is similar to yours with berries, apples and sometimes rhubarb. 

    will slick's picture
    will slick

    Hi, Danni.

     Thanks for your comment. In this formula, the apple is for liquid control, not flavor. I incorporated a few different techniques, to counter the berry juices being released during the bake. The grated squeezed out apple, is added for its pectin content, a natural thickener. The use of frozen berries, which under go a change, that causes them to release more liquid.Once defrosted the maceration, reduction and tapioca. I was very happy with the out come, very tasty not overly liquid filling. I like to let the natural flavors shine, so not to much sugar in my formula.