I have a bag of frozen mixed berries. Any pie or strudel/turnover recipes for that?

Question

its a 2 pound bag of strawberries, raspberries, blueberries and blackberries.

Any ideas?

Blessings,
David T

MMMMM a cobbler would be great too.

I have some pie shells also. But can follow any recipe, simple or tough.

Thanks!

Answer 1

hope this help!!! these are pie recipes and one cobbler.

Answer 2

You can use mixed berries in a pie like you would use any single kind of berry, it's usually called a Bumbleberry pie. Or, if you would like to fall in love with me forever, follow this recipe:

8 small nectarines, sliced thin
2 C. mixed berries
1/2 C. water
1/2 C. (or more to taste) sugar
1 Tb + 1 tsp cornstarch
1 Tb lemon juice

In a large saucepan mix nectarines, berries, water. Heat covered, stirring occaisionally until fruit is soft. Add sugar, lemon juice and cornstarch. Stir CONSTANTLY until thickened. Pour into large casserole (the big rectangle pyrex one is fine).
Make biscuits:
1 3/4 C. flour
3 Tb. sugar
1 Tb. baking powder
pinch salt
1 C. cream

Mix dry ingredients together. Make a well in the center. Beat crem until firm peaks form. Spoon cream into the well and combine with fork to form dough. Lightly knead dough and pat to a 3/4 in thickness and cut into shapes with cookie cutter. Place circles on top of berry mixture. Bake for 20 min. at 350.

This is wonderful, good luck.

Answer 3

Mix your berries with some flour, sugar, lemon juice and stir. Defrost your pie crusts and put them together to form a large rectangle. Put your berries in a baking dish, dot with butter, sprinkle with a little cinnamon and top with the crust. ***** several places with a fork, brush with egg wash, and sprinkle with sugar and cinnamon. Bake until golden brown!

Answer 4

Try mixed berry dumplings!!!! Get you some bisquick and follow instructions on box for dumplings. drop the dumplings in hot boiling sugar water w/ berries untill done. YUM!!!! you can serve it with ice cream or eat alone it's up to you.

My mom used to make it for us as kids, she mostly used blackberries soley though. But the mixed berries sound it would taste even better.

Answer 5

You could mix the berries in this recipe; and if you don't want to make the pie dough from scratch, you could use ready made pie dough & cut it into circles to cover the ramekins (or puff pastry)..

Blueberry Pot Pie with Sour Cream Ice Cream
6 individual pot pies

1 1/2 cups all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar (or to taste)
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Sour Cream Ice Cream

1. Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.

2. Preheat oven to 400°.

3. Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.

4. Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).

5. Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.

6. Place ramekins on a baking sheet, and place in oven. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.

NOTE:You can also make this in a deep-dish pie pan instead of individual ramekins. Baking time may be longer; start with 20 minutes and check every 5 minutes after that.

Sour Cream Ice Cream
For the smoothest texture, allow mixture to chill in refrigerator overnight before freezing.
MAKES: 4 cups

1 1/4 cups half-and-half
3/4 cup plus 2 tablespoons sugar
3 pasteurized eggs
8 ounces sour cream
1 1/2 teaspoons vanilla extract
Dash of salt

Combine all ingredients, stirring until smooth. Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer’s directions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Answer 6

i dont know any pie or strudel ideas but i've been making smoothies all week and its simple all you need is some ice, your mixed berries, and some sort of fruit juice.

Answer 7

Try the following

Berry baked Alaska

For the baked Alaska
50g/1¾oz cornflakes
100g/3½oz vanilla ice cream, cut into a disc shape with a pastry cutter
5 free-range egg whites
200g/7oz caster sugar
1 tbsp frozen mixed berries, defrosted
icing sugar, for dusting
For the berry coulis
100g/3½oz mixed berries, defrosted
1 lime, juice only
1 tbsp icing sugar

Method
1. Place the cornflakes into a small circle in the centre of a large plate and top with the ice cream.
2. Whisk the egg whites until stiff peaks are formed, then whisk in the sugar until stiff glossy peaks are formed again.
3. Spoon the egg white mixture into a piping bag and pipe over the ice cream.
4. Using a mini-blowtorch, heat the meringue until golden brown.
5. Spoon the mixed berries round the bottom of the baked Alaska and dust with icing sugar.
6. To make the coulis, place the mixed berries, lime juice and icing sugar into a small food processor and blend until smooth.
7. Pass the berry mixture through a fine sieve.
8. To serve, spoon two tablespoons of the coulis around the baked Alaska

or Sponge pudding with berry sauce
For the sponge
75g/2¾oz caster sugar
75g/2¾oz unsalted butter, softened, plus extra for greasing
50g/1¾oz almonds
75g/2¾oz self-raising flour, plus extra for dusting
2 tbsp milk
For the berry sauce
200g/7oz frozen mixed berries, defrosted
1 tbsp icing sugar
1 tbsp Kirsch liqueur

Method
1. To make the sponge, place the sugar, butter and almonds into a food processor and blend together.
2. Add the flour and enough milk to bind and blend again to create a dough.
3. Prepare a pudding bowl by greasing with butter then dusting with flour. Pour in the sponge mixture and cover with cling film. Place into a microwave and cook on full power for five minutes.
4. To make the berry sauce, place the berries, icing sugar and Kirsch in a medium frying pan over a medium heat. Bring to the boil and cook for five minutes.
5. To serve, turn the sponge pudding out onto a plate and pour over the warm berry sauce.

or Summer Fruit Compote : Any mixture of fruit can be used for this
3 peaches
6 apricots
6 large plums
8 oz (225 g) blueberries
6 oz (175 g) raspberries
2 oz (50 g) sugar, plus extra if needed
Pre-heat the oven to gas mark 4, 350°F (180°C).

First prepare the fruit. Halve each peach by making a slit all round through the natural crease, then simply twist in half and remove the stone. Cut the halves into three pieces each and place them in the baking dish. After that, do the same with the apricots and, if they're large, slice the halves into two; if they're small, leave the halves whole. Repeat this with the plums, but if they're clinging too tightly to their stones you may find it easier to slice them into quarters on the stone and pull each quarter off.

Add the apricots and plums to the peaches in the dish, followed by the blueberries. Now sprinkle the sugar over them, place the dish in the centre of the oven and let the fruits bake (without covering) for 25-30 minutes or until they are tender when tested with a skewer and the juices have run. Then remove them from the oven and gently stir in the raspberries, tipping the dish and basting them with the hot juices. Taste to check the sugar and add more if you think it needs it, then cool the compote and chill in the fridge. Serve with crème fraîche, or this is wonderful with Blackcurrant Ice Cream or Gooseberry and Elderflower Ice Cream.

or Summer berry crush

200g/7oz frozen mixed summer berries, defrosted
200g/7oz carton virtually fat free fromage frais
1 tbsp caster sugar
25g/1oz amaretti biscuits, lightly crushed

Note: artificial/intense sweetener can be used to replace sugar, to taste

Method
Gently fold together all the ingredients, and spoon into serving glasses.

or Berry gratin
400g/14oz mixed berries, stemmed, stoned and washed
2 egg, yolks only
30g/1oz butter
55g/2oz caster sugar
1 lemon, zest only
3 tbsp white wine
6 tbsp double cream

Method
1. Put all the fruit in a sauce pan with half the sugar, all the butter and all the lemon zest. Cover and simmer for 3 minutes, then set aside.
2. For the sabayon, mix the egg yolks, white wine and remaining sugar in a bowl. Place the bowl in pan of simmering water (double boiler or bain marie).
3. Whisk the warming mixture until it becomes three to four times its original volume, then take off the heat and set aside.
4. Whip the double cream and fold into the sabayon.
5. To serve, fill the base of the serving dish with the lightly cooked fruit. Spoon the sabayon generously over the fruit and brown with a blow torch or under a hot grill.

or Pancakes with berries
For the pancakes
55g/2oz plain flour
pinch of salt
1 egg yolk
150ml/5fl oz milk
3-4 tbsp vegetable oil
For the filling
½ lemon, juice only
1 tbsp brown sugar
30g/1oz butter
miniature bottle crème de cassis
punnet blackberries, strawberries, raspberries, blueberris

Method
1. To make the pancakes, put the flour and salt in a bowl and add the egg yolk.
2. Slowly add the milk, beating all the time until a batter is formed.
3. Heat a frying pan and add a little of the oil.
4. Add two tablespoons of the batter to the pan to make a pancake and fry for 1-2 minutes on both sides until golden.
5. Repeat until all the batter has been used up; keep the pancakes warm.
6. Place the filling ingredients in a pan and heat.
7. Sauté for 2-3 minutes until the sugar has dissolved and the berries are tender.
8. Fill each pancake with the berries, fold into quarters and dust with icing sugar.
9. Serve immediately.