Recipe: Balsamic Black Pepper Mixed Berry Pie Filling

Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest


Last month I talked about making pie fillings ahead of time for my upcoming wedding.  This method is a great way to preserve whatever is in season, when you are unable to eat it all up right away. I’m so glad I picked and preserved the strawberries for my strawberry basil pie when I did because when I went back out to the same farm over the weekend, only a very few itty bitty strawberries remained.  It’s all raspberries, boysenberries, blueberries and marionberries now!  I picked a great mixture and was able to make filling for 5 more pies! I am now up to 10 pies for my wedding!  Here is the recipe I used for this round of pies… I absolutely can’t wait to taste them!


Balsamic Black Pepper Mixed Berry Pie Filling
6 cups mixed fresh berries
1/4 cup cornstarch
2 tablespoons balsamic vinegar
1/3 cup sugar
1/3 cup honey
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon finely ground black pepper
Prepare Filling: Place 1 cup berries in a large bowl; crush with a wooden spoon. Stir cornstarch and vinegar into crushed berries until cornstarch dissolves. Stir remaining ingredients, and the rest of the berries into mixture.
Either pour into your favorite pie crust, cover with a second crust and follow baking instructions below, or pour into a foil and plastic lined pie dish and freeze for 8 hours.  Once fulling frozen, removed from pie dish and into a plastic bag until ready to use.  For more detailed freezing and baking instructions, click here.
Preheat oven to 425°. Bake pie on an aluminum foil-lined baking sheet 20 minutes. Reduce oven temperature to 375°, and bake 20 more minutes. Cover pie with aluminum foil to prevent excessive browning, and bake 25 to 30 more minutes (65 to 70 minutes total) or until crust is golden and filling bubbles in center. Remove from baking sheet to a wire rack; cool 1 hour before serving.

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