Berry Berry Cool Pie Recipes

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MIXED BERRY PIE



Mixed Berry Pie image

Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

NO-BAKE TRIPLE BERRY PIE



No-Bake Triple Berry Pie image

Your oven stays off for this easy two-step pie. The result is a cool kitchen and a pie that explodes with fresh fruit!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h56m

Yield 8

Number Of Ingredients 9

1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) Jell-O™ raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired

Steps:

  • Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
  • Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

Nutrition Facts : Cholesterol 0 mg, Fat 1 1/2, ServingSize 1 Serving

THREE BERRY PIE



Three Berry Pie image

In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.

Provided by Jenn Hall

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
  • Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
  • In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
  • Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
  • Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
  • Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

Provided by Food Network

Time 15m

Yield 8-10 servings

Number Of Ingredients 5

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 (8 oz.) container frozen whipped topping, thawed
1 (6 oz.) Keebler Ready Crust Graham Pie Crust

Steps:

  • MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
  • FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

I did not create this one, I wish I could take the credit for it though! I found this recipe on a coupon for Eagle Brand Sweetened Condensed Milk. It's quick to make and so yummy! And obviously any Sweetened Condensed Milk works! It's tart from the lemon juice and sweet from the berries. I really enjoyed making this, it's a set it and forget it kind of dessert you can make at least a day before it's needed!

Provided by CookinginCT84

Categories     Pie

Time 15m

Yield 1 Pie

Number Of Ingredients 5

1 (14 ounce) can sweetened condensed milk
1/2 cup lemon juice
1 1/2-2 cups fresh berries (blueberries, raspberries, blackberries, etc.)
1 (8 ounce) container Cool Whip, thawed
1 (6 ounce) keebler ready crust pie crusts

Steps:

  • In large bowl mix together sweetened condensed milk and lemon juice until well combined.
  • Mix in berries.
  • Fold in whipped topping.
  • Spoon into pie crust.
  • Freeze for 5 hours or until set.
  • Let Stand 30 minutes before serving.
  • Garnish as desired and freeze leftovers.

MILE-HIGH SUMMER BERRY PIE



Mile-High Summer Berry Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into small pieces
1 tablespoon vodka or white vinegar
1/3 cup ice water, plus more if needed
2 1/2 pounds mixed fresh blueberries, raspberries and blackberries
3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 1/3 cups water
2 tablespoons fresh lemon juice
1 1/2 cups heavy cream
1/3 cup confectioners' sugar
1/2 cup sour cream

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
  • On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
  • Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
  • Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
  • Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

BERRY PIE



Berry Pie image

The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!-Dawn Mangan, Bismarck, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 8

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

Steps:

  • In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. , Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.

Nutrition Facts :

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

Number Of Ingredients 5

1 (14-ounce) can sweetened condensed milk
1/2 cup lemon juice
2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 (8-ounce) container non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® graham cracker pie crust

Steps:

  • 1. In large bowl combine sweetened condensed milk and lemon juice.2. Stir in berries. Fold in whipped topping. Spread in crust.3. Freeze at least 5 hours or until firm. Let stand at room temperature for 30 to 40 minutes before cutting. Garnish as desired.

Nutrition Facts : Nutritional Facts Serves

LEMON BERRY COOL 'N EASY® PIE



Lemon Berry COOL 'N EASY® Pie image

Looking for a refreshing no-bake pie? Our Lemon Berry Cool & Easy Pie fits the bill nicely, with its mixed berry and lemon JELL-O filling.

Provided by My Food and Family

Categories     Recipes

Time 6h45m

Yield Makes 10 servings.

Number Of Ingredients 9

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
ice cubes
1/2 cup cold water
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups mixed strawberry slices, blueberries and raspberries, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
  • Add lemon zest, juice and whipped topping; stir with wire whisk until well blended. Add 1 cup of the fruit; stir gently until well blended. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
  • Refrigerate 6 hours or overnight until firm. Top with remaining fruit just before serving. Store leftover pie in refrigerator.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 130 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 17 g, Protein 2 g

BERRY BERRY COOL PIE



Berry Berry Cool Pie image

Make and share this Berry Berry Cool Pie recipe from Food.com.

Provided by scarley

Categories     Easy

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (14 ounce) can eagle brand sweetened condensed milk
2 tablespoons lemon juice
1 1/2-2 cups assorted fresh berries (raspberries, blueberries or blackberries)
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) keebler ready crust graham cracker pie crust

Steps:

  • MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
  • FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.

Nutrition Facts : Calories 354.8, Fat 16.8, SaturatedFat 10, Cholesterol 16.9, Sodium 190.2, Carbohydrate 47.6, Fiber 0.3, Sugar 41.7, Protein 5.2

EASY BERRY PIE WITH FROZEN BERRIES



Easy Berry Pie with Frozen Berries image

Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."

Provided by amberlynn

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (15 ounce) package pastry for a 9-inch double-crust pie
8 cups frozen mixed berries
½ cup white sugar
¼ cup cornstarch
¼ cup berry-flavored liqueur (such as Whidbey)
1 tablespoon lemon juice
1 tablespoon half-and-half
1 large egg yolk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
  • Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
  • Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
  • Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
  • Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY



No-Bake Spring Berry Pie Recipe by Tasty image

Here's what you need: graham crackers, melted butter, cream cheese, maple syrup, blueberry, strawberry, water, lemon juice, sugar, cornstarch

Provided by Jordan Kenna

Categories     Desserts

Yield 8 slices

Number Of Ingredients 10

10 graham crackers
½ cup melted butter, melted
8 oz cream cheese, softened
¼ cup maple syrup
1 cup blueberry
1 cup strawberry
4 tablespoons water
2 tablespoons lemon juice, about half a lemon
¼ cup sugar
2 tablespoons cornstarch

Steps:

  • Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
  • Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
  • Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
  • In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
  • Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
  • Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
  • Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
  • Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
  • Enjoy!

Nutrition Facts : Calories 283 calories, Carbohydrate 21 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, Sugar 14 grams

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From webetutorial.com


KETO BERRY CRISP RECIPE | THAT LOW CARB LIFE
2022-06-23 Instructions. Preheat oven to 375 degrees. Add the blackberries, raspberries, blueberries, xanthan gum, sweetener, and lemon juice to a bowl and stir well to coat the berries. Stir gently so as not to break down the berries too much. Transfer to a 12 inch cast iron skillet or 9x9 baking dish.
From thatlowcarblife.com


EASY BERRY PIE RECIPES - COOK.ME RECIPES
These Easy Berry Pie Recipes are all you need for making a Delicious Meal. Find the best Berry Pie Recipes for sharing with family and friends. Browse our Berry Pie Recipes collection to find the comfort foods and the classic dishes you love to make.
From cook.me


TRIPLE BERRY ICE CREAM CAKE - HOWSWEETEATS.COM
2022-06-22 They should cover the cake completely. Spread the rest of the ice cream over the sandwiches. Top with half the blueberry sauce (or strawberry, if you used the blueberry first.) Cover the dish in plastic wrap tightly. Place in the freezer …
From howsweeteats.com


TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
2019-11-11 Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a …
From tastesbetterfromscratch.com


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Top Asked Questions

What is a berry pie recipe?
This Berry Pie recipe combines the delicious sweet and tart flavors of four different berries! A single layer crust pie requiring minimal baking made with strawberries, blueberries, raspberries, and blackberries make this the perfect spring and summer pie! When it comes to pie, I’ve always been a sucker.
How do I make a strawberry pie?
Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil.
How do you make blueberry pie filling?
In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust.
How to bake a cherry pie in the oven?
Directions. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat. Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang.

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