Winterberry Pie

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. 


Flaky Pastry Recipe
1-1/2 cups (375 mL) frozen blueberries, thawed
1 cup (250 mL) frozen chopped rhubarb, thawed
1/2 cup (125 mL) frozen cranberries, thawed
2 cups (500 mL) chopped peeled apples
3/4 cup (175 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
4 tsp (18 mL) cornstarch
1 tbsp (15 mL) butter

1 egg yolk
2 tsp (10 mL) granulated sugar


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.

Servings: 8

Tags: apples, blueberries, butter, cornstarch, cranberries, egg, flaky pastry, rhubarb, sugar

Nutritional Info

approx. per serving


pro7 g

total fat28 g

sat. fat14 g

carb68 g

fibre4 g

chol102 m

sodium430 m




vit A15%

vit C5%


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