Tested till perfect Winterberry Pie
Winterberry Pie
Photography by Matthew Kimura

Winterberry Pie

This pie has a traditional bumbleberry-type filling using winter-available frozen fruit. Mix the juice from the fruit with morning juice or into smoothies.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 8


  • Flaky Pastry Recipe
  • 1-1/2 cups 1-1/2cupsfrozen blueberries, thawed
  • 1 cup 1cupfrozen chopped rhubarb, thawed
  • 1/2 cup 1/2cupfrozen cranberries, thawed
  • 2 cups 2cupschopped peeled appleapples
  • 3/4 cup 3/4cupgranulated sugar
  • 2 tbsp 2tbspall-purpose flour
  • 4 tsp 4tspcornstarch
  • 1 tbsp 1tbspbutter


  • 1 1egg yolkegg yolks
  • 2 tsp 2tspgranulated sugar
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On lightly floured surface, roll out half of the pastry into 12-inch (30 cm) circle. Fit into 9-inch (23 cm) pie plate; trim overhang. Set aside.

In sieve, drain blueberries, rhubarb and cranberries; gently press out excess juice and reserve for another use. In large bowl, combine apples, sugar, flour and cornstarch; add fruit mixture and toss to coat. Scrape into pie shell; dot with butter.

Roll out remaining pastry into 13-inch (33 cm) circle; brush rim of pie shell with water and fit pastry over filling. Trim edge, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Press to seal and flute edge.

Glaze: In small bowl, whisk egg yolk with 2 tsp (10 mL) water; brush lightly over pastry. Sprinkle with sugar; cut steam vents in top.

Bake pie in bottom third of 350°F (180°C) convection oven until pastry is golden and filling is bubbly, about 1 hour. Let cool on rack. (Make-ahead: Cover loosely and store at room temperature for up to 6 hours.)

Conventional oven: Bottom third at 425°F (220°C) for 15 minutes; 350°F (180°C) for about 40 minutes.

Nutritional Information Per serving: about

cal 547 pro 7g total fat 28g sat. fat 14g
carb 68g fibre 4g chol 102mg sodium 430mg

% RDI:

calcium 5 iron 19 vit A 15 vit C 5
folate 31
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