I used fresh blackberries (and frozen blueberries) and still had a bit of soupiness. Admittedly, the next day it had congealed a great deal. There must be an easy solution to this we are not thinking of... That last picture ala mode looks great!

It sounds like Sophie's Choice - to save the filling or the crust! What drama in your kitchen and the heroics of your husband! At least you had some willing eaters.

oh my! i can't believe you made two pies! and like everyone else, the thought of your husband sucking out the juice with a straw is priceless. it's moments like that that i think, "well, this will be a good story for the blog." a picture would have been awesome :) speaking of pictures, the one pie slice you did choose to shoot came out so pretty.

Kim, your husband is so supportive and creative to take out the straw. I bet the juice taste yummy! You are so good to make this twice. It must be something to do with the frozen berries since almost everyone has this issue (except Marie). The piece that was photographed looks delicious.

Bonjour Kim, The pie looks very good! And the same comment as Glori, the holes in the top crust are perfect for a straw. Ne lache pas!

What a great post. Crust, filling, what to save? The holes in the top crust are perfect for a straw. Really impressed you tried another pie though.

In all honesty, i have not made this pie with frozen berries though i have made 100% blackberry pie with frozen berries and found no difference. and i use frozen cherries all the time. my reasoning is that even though it's true that frozen berries give off more of their liquid when thawed, baking is equivalent to thawing, i.e. my experience indicates that once baked frozen and fresh berries release the same amount of liquid. i think the greater problem is the thickening of the cornstarch. i do thaw the cherries first. i'm wondering if it wouldn't be safer to thaw the berries and thicken the juices with the cornstarch and THEN fold it into the berries. otherwise it's surely necessary to bake the pie much longer. the only way the juices would get under the crust is if there were gaps in the crust--at least i think that's the case. it almost sounds like it escaped through the sides and worked its way down. maybe all this goes to prove that fruit is not always the same, either in sweetness or in water content and not 100% controllable like cakes. and just maybe that's part of the charm. i'll be making peach pie with frozen peaches this week and yes i plan to thaw them. i have done this before but stay tuned!

I had the same issue too! I had soupy pie too..but after overnight, the pie dried up. I think the frozen berries...maybe has more liquid.. I added 10g more of cornflour but still soupy. I laughed when you said your husband used a straw drink the extra juices! :D BTW, your crust is the most perfect I've ever seen! Like you rolled your crust to perfection! SOO SMOOTH!

Oppss I meant to say that your pie looks nice.

I think we almost all of us had the same problem too much juice what I think is that we should have just drained out the juice out of the fruits before we put it in the pie and closed it up but your hair looks nice Kim and you're right.

Your husband is a gem! Have a look at Raymond's pie. He thawed the berries and drained them first but looks like they were still juicy when added to the pie shell in the photo. His pie turned out perfectly.

Seems that a lot of us had the same problem with the "too much juice in the filling" dilemma. I certainly did :/ I used mostly frozen berries too, and didn't defrost, thinking that defrosting would lead to more juice. I ended up pouring my excess juice out and making a cocktail with it...yum! Your straw method sounds hilarious though...hope hubby didn't get a tummy ache! http://bakedtoorder.blogspot.com/2015/01/roses-alpha-bakers-black-blueberry-pie.html

Kim.. we seem to had the same issue (and as I read the other's post, we were not the only ones with soupy pies)... Rose mention I should have cooked it more as well, but frankly by the time I took it out of the oven, all sign were there that my liquid was just fine - sadly it was not. And like you I had the same convo - save the crust? save the filling? Obviously, I saved the crust. :) However, I do have to give you high fives for your creativity of having your husband suck the juice out of the pie with a straw - that is PRICELESS! You should have taken that picture. LOL Like you I'm going to do this again, not so soon, my ego is still bruise up and I have to make sure its all nice and comfy going into the Panettone round - because THAT one has all types of places that could totally go wrong on me.

Oh no... I'm making my frozen fruit pie tonight and now I'm having second thoughts. I really appreciate your post - time for me to start thinking about how to proceed. Oh boy. PS - had to laugh at your thoughts of whether to save the filling, or the crust, or the filling, or the crust. LOL. I've had that conversation with myself.