<span style='font-family: Courier New'> <span style="color: #FF6666">I finally mastered making a decent pie crust :smile: Over the years, somehow, that was something I was never successful at before.
A couple of nights ago I turned some leftover beef stew into a really nice pot pie with a savory crust. Now I am going to try my hand at a fruit pie.
I know the basics, I mean I have been cooking and baking for about 35 years, but pies have never been my forte. My plan is to make a fruit mixture creation, something like Marie Callender's "Razzleberry Pie" - but with frozen strawberries, fresh blackberries(they were on sale) and frozen cherries
The fruit and a little sugar will make a nice pie filling. Do I need to add some sort of thickening agent?
My thought is that I should thaw and drain the frozen fruits I am using, to avoid a runny filling.
Any thoughts on this from pie bakers?</span></span>
A couple of nights ago I turned some leftover beef stew into a really nice pot pie with a savory crust. Now I am going to try my hand at a fruit pie.
I know the basics, I mean I have been cooking and baking for about 35 years, but pies have never been my forte. My plan is to make a fruit mixture creation, something like Marie Callender's "Razzleberry Pie" - but with frozen strawberries, fresh blackberries(they were on sale) and frozen cherries
The fruit and a little sugar will make a nice pie filling. Do I need to add some sort of thickening agent?
My thought is that I should thaw and drain the frozen fruits I am using, to avoid a runny filling.
Any thoughts on this from pie bakers?</span></span>