Berry Pie For April Fools Day Recipes

THREE BERRY PIE

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.

BERRY PIE (FOR APRIL FOOLS' DAY )

Steps:

• Place bottom crust in pie pan.
• Fill tightly with cotton balls.
• Cut a few slashes in top crust & place over cotton.
• Crimp edges as you would for pie.
• Drizzle a small amount of jelly on top crust where filling "would run over".
• Bake in 350 oven on bottom rack, watching very carefully till pie looks done. (I am not sure this would work in an electric oven).

BERRY BERRY COOL PIE

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.

FOURTH OF JULY SUMMER BERRY PIES

Steps:

• Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
• Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
• Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
• Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
• Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

BLUEBERRY PIE

Steps:

• Prepare pie crust as needed. Make sure it's baked but empty. In a saucepan combine 2 cups blueberries, sugar, flour & water. Bring to a boil and stir continually until thickened. Remove from heat and add lemon juice, stir well. Fold in 2 cups of fresh blueberries and pour into prepared crust. Allow to cool to room temperature. Serve with whipped cream or ice cream.

NO-BAKE SPRING BERRY PIE RECIPE BY TASTY

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!

APRIL FOOLS' DAY MEXICAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and top with wire racks.
• Make the cinnamon sugar tortillas: Brush both sides of each tortilla with the melted butter and sprinkle both sides liberally with the cinnamon and sugar. Arrange 2 tortillas on each of the prepared baking sheets.
• Bake the tortillas, flipping halfway, until slightly crisp, 10-15 minutes.
• Make the ground "beef": Add the walnuts, sugar, and cinnamon to a food processor. Pulse several times until the walnuts are broken down to the consistency of ground beef. Transfer to a large bowl, add the melted chocolate, and fold with a rubber spatula until the walnut mixture is fully coated in the chocolate. Set aside until ready to assemble the pizza.
• Make the shredded "cheese": In a medium bowl, mix the shredded coconut with the yellow and orange food colorings until the coconut is evenly colored. Set aside until ready to use.
• Make the fruit "salsa": Add the kiwi, strawberries, apple, and mint to a medium bowl and stir to combine. Set aside until ready to use.
• Make the blueberry "olives": Carefully slice each blueberry in half. Punch out the center of each half with a small round pastry tip to resemble a sliced olive. Set aside until ready to use.
• To assemble, place a cinnamon sugar tortilla on a work surface. Top with half of the ground "beef" mixture and spread evenly to cover the tortilla. Sprinkle with a generous handful of shredded "cheese". Top with another tortilla and spread ½ cup of strawberry jam all over the tortilla. Top with another generous sprinkle of shredded "cheese", a large spoonful of fruit "salsa", a dollop of whipped cream, a sprinkling of chopped fresh mint, and blueberry "olives". Repeat with the remaining ingredients.
• Enjoy!