Page 104 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

little fruity sunshine into some dark winter days. However, I would
like to impart some berry wisdom.

First, remember that in freezing a berry you are incorporating an
extra dose of moisture that comes from the damp of your freezer
and gets into the mix when you ultimately warm the berries
duringbaking. Keep this added moisture in mind and adjust
thickening ratios accordingly. Don’t go overboard with adding
cornstarch, flour, tapioca, or Clearjel, though. A scant tablespoon
extra should do it.

Second, when making clafoutis, custards, or brown-butter-based
pies that require the berry to be suspended in a wet batter,
use frozen berries. The added moisture will seep into the
custard and tamper with its consistency. In the case of frozen

berries like blueberries, the skin color will bleed as well, tinting the
batter an unsightly azure.
Third, don’t expect the filling to be as plump and the berries to
maintain their shape the way they would if they were fresh. The
process of freezing and thawing compromises the integrity of the

berry, so it breaks down considerably more when heated. It’ll still
be delicious, just not as upstanding as the fresh version.