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Spring Bouquet Berry Pie

1 pkg Tenderflake® Regular Pie Shell
4 cups (946 mL) frozen mixed berries (any combination will work)
3/4 (177 mL) cup sugar
1/4 (60 mL) cup tapioca starch
1 tbsp (10 mL) lemon zest and juice
1 tsp (5 mL) vanilla extract
1 egg
1 tbsp (15 mL) milk
2 tbsp coarse sugar mixed with 1 tsp cinnamon
2 tbsp (30 mL) coarse sugar mixed with 1 tsp cinnamon

Our fruit-filled Spring Bouquet Berry Pie is more than delicious, it’s also a lot of fun to make! Invite your little one to join in the baking today!


  • Flatten a thawed pastry shell and use flower shaped cookie cutters to make cut-outs. Reroll any scraps and use to make remaining shapes.
  • In large bowl, combine fruit, sugar, tapioca, lemon zest, lemon juice and vanilla and let stand 15 minutes.
  • In small bowl, whisk together egg and milk
  • Fill bottom crust with fruit mixture and top decoratively with pastry flowers and leaves, overlapping slightly. Brush with egg mixture and sprinkle with cinnamon sugar. Bake in a 400°F (205°C) oven for 25 min. Reduce heat to 350°F (176°C) and bake just until curst is golden and juices are bubbling, about 30 minutes. Allow pie to cool for at least one hour before slicing.
Prep Time: 
30 minutes
Cook Time: 
55 minutes
Total Time: 
85 minutes

Spring Bouquet Berry Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato