BERRY CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
- Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.
MIXED-BERRY SMOOTHIES
Yogurt and berries are the star ingredients in this luscious and nutritious beverage.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 10m
Yield 3
Number Of Ingredients 5
Steps:
- In blender or food processor, place yogurt, milk and powdered sugar. Cover; blend on high speed about 30 seconds or until smooth.
- Add half of the berries. Cover; blend on high speed 1 minute. Add remaining berries. Cover and blend on high speed about 1 minute longer, adding a small amount of additional milk if necessary, until smooth. Garnish with fresh fruit. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 20 g, TransFat 0 g
THREE BERRY PIE
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
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
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
BERRY SMOOTHIE
With two busy teenage boys in our house, getting everyone to eat well before school is a challenge. This thick berry smoothie recipe is quick to fix and delicious, too. -Patricia Mahoney, Presque Isle, Maine
Provided by Taste of Home
Time 5m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Place the milk, berries and sugar in a blender; cover and process until smooth. Add ice cubes; cover and process until smooth.
Nutrition Facts : Calories 119 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 40mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.
BERRY SMOOTHIE PIE
This refreshing dessert is so beautiful and tastes sensational. Your family will love it, just like mine! -Jill Bonanno, Prineville, Oregon
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. , In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended. Pour into crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired.
Nutrition Facts : Calories 194 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 174mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
VERY BERRY STRAWBERRY SMOOTHIE PIE
Number Of Ingredients 5
Steps:
- 1. In small saucepan sprinkle gelatin over cranberry juice. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves.2. In blender container combine gelatin mixture, strawberries and yogurt. Cover and blend until smooth. Pour into crust. Refrigerate at least 4 hours or until set.3. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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