BERRY AND NUT PIE?
Would it be possible to pour some Costco frozen/thawed berries into a graham cracker crust, possibly mixed with some walnuts, and bake it at X degrees for Y minutes to produce something edible, or would, you know, stuff have to be added e. g. sugar? If yes, how much of what stuff per cup of berries and nuts, and what should X and Y equal? TIA for any and all help.
Applauding your creativity, but if you make a pie like your post suggested it would end up a soggy unappetizing mess, it would not taste like a pie as most would recognize it. Fruit pies need sugar and thickeners, especially frozen fruits which tend to be watery. And graham cracker crusts are just not suitable for a fruit pie - but they're great for custard and cream pies.
I wouldn't add nuts to the pie filling either - they will get soggy. If you want a easy way to make a pie, purchase a frozen pie crust (I'm particularly fond of Marie Callendar's) and follow the basic directions for this pie, but don't do a top crust:
Instead of a top crust make a streusel topping using some of the sugar called for in the recipe, adding nuts as you wish (like an apple crisp or fruit crumble recipe). Scatter the streusel over the top after the pie has cooked a bit.
Here are three links using streusel; I see that two of the three include the streusel from the start of cooking and one adds later. You may need to experiment:
As for just a basic formula, I guess I'd start with a half cup of sugar for three to four cups of fruit, and maybe two tablespoons of cornstarch or tapioca for thickening. Good luck.
Fruit pies don't have to have sugar; you can make sugarless pie but you do need something to thicken the pie in the form of beaten eggs, sugar and or corn syrup mixed with some flour or cornstarch, etc.
If you want to use that graham cracker crust & frozen berries, the way to go would be to seal the inside of the crust prior to adding the filling so that it won't leak. You can do this by beating an egg yolk and brushing the inside of the crust, then bake it for five minutes. Cool completely before filling.
You can use the thawed berries by draining the liquid into a saucepan with sugar, if desired; bring to a simmer over low heat. Whisk a teaspoon or two of cornstarch or flour with a double amount of water until dissolved; drizzle into the simmering juice. Cook for one minute then cool; add mixture to a couple beaten eggs, mixing well. Stir in the fruit and nuts well then spoon into pie crust. Bake 30-40 minutes or until set.
You can make the pie filling pretty much just like the filling for a pecan pie. If a cheesecake can be baked in graham cracker crust which is essentially a cheese custard, you can bake a thickened fruit pie