Berryliciouscreamcheesetartpie Recipes

BERRY CREAM CHEESE PIE RECIPE

Steps:

• In a medium-sized bowl, combine the flour, cornmeal, sugar, and salt, stirring to mix.
• Using a pastry blender or a fork, cut the butter into the dry ingredients until it resembles coarse crumbs. It's okay to see small bits of butter in the mixture.
• Using a fork, stir in the egg, mixing thoroughly. Add the water a little at a time, stirring gently after each addition.
• The mixture will begin to start to slightly stick together.
• Go slowly, and stop adding water once the mixture becomes the texture of playdough.
• Place the bowl in the refrigerator for about 20 minutes to chill.
• Once the dough is chilled, dump it out into an ungreased 9-inch pie pan.
• Press the dough into the bottom and up the sides of the pan to create the crust. Set the crust aside as you mix the filling.
• Heat your oven to 325 degrees.
• In a medium bowl using an electric mixer on medium speed, beat the cream cheese until it is completely smooth and there are no chunky blobs.
• Add the sugar and mix again for about a minute or until the sugar is dissolved and the mixture is completely smooth.
• Add the vanilla and mix until incorporated.
• Add the eggs, one at a time, mixing thoroughly after each egg is added. The mixture should be the texture of sour cream.
• Using a rubber spatula, scrape the filling mixture into the unbaked cornmeal crust, smoothing the top.
• Place the pie in the center of the preheated oven and bake for 35-45 minutes.
• When the pie is baked, it should be slightly brown around the edges and a little jiggly in the middle.
• Remove the pie from the oven and allow it to cool at room temperature for about an hour.
• Then, cover it with plastic wrap and place it in the fridge to chill for 2-3 hours before serving.
• As the pie is baking, you can start on the berry sauce topping.
• In a small saucepan, gently stir together the berries, sugar, cornstarch, and water.
• Place the saucepan on the stove over medium heat, and heat to boiling, stirring occasionally.
• Once the mixture begins bubbling, allow it to boil for about 30 seconds, or until the sauce begins to thicken slightly.
• Remove the topping from the heat and allow it to cool completely. Place it in a bowl or jar, tightly covered, in the refrigerator until you're ready to serve the pie.
• To serve the pie, cut it into wedges and top each piece with a spoonful of berry topping.
• Alternately, you can spread the entire top of the pie with the berry topping before cutting. Return the pie and berries to the refrigerator for storage, and eat within three days.

CAFE HON'S MIXED BERRY PIE

Steps:

• For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
• Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
• Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
• For the filling: If using frozen fruit, measure first, then thaw and drain fruit.
• Preheat the oven to 350 degrees F.
• Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

BERRY CHEESECAKE CREPES RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
• Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
• Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
• In a pan over medium heat, pour ⅓ cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
• To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
• Cook until the edges are starting to slightly crisp.
• Remove from heat and cover with a paper towel to make sure the crepes stay moist.
• In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
• Cook for about 2 minutes, then remove from heat and cool completely.
• Mix the cream cheese with the powdered sugar until smooth.
• Spread half of the cream cheese mixture on one side of the crepe.
• Spread half of the berries on top of the cream cheese.
• Fold the crepe over the berries, then fold in half.
• Repeat with the other crepe.
• Serve with powdered sugar.
• Enjoy!

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.

TRIPLE BERRY CREAM CHEESE SHORTCAKE

Steps:

• For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
• For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
• Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
• Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
• Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
• Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

BERRY PIE

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.

BERRY GOOD CREAMY CHEESE PIE

Steps:

• Crust:.
• In a food processor crush wafers till fine add chocolate and butter process till mixed. Press into a deep pie dish, place in freezer while making filling.
• Filling:.
• In a blender blend cream cheese and milk add the pudding. Remove to a large bowl and fold in marshmallows and whipped cream.
• Gentle fold in berries saving some for garnish.
• Spread into prepared pie shell and garnish with berries.
• Chill for 1 hour.

BERRY-LICIOUS CREAM CHEESE TART / PIE

Steps:

• Crust:
• Prepare pie crust in a tart or pie pan.
• Preheat oven to 450 degrees.
• Prick pie crust and cover with foil or wax paper topping with weights. Baking for 10 minutes.
• Chocolate layer:.
• Melt chocolate and butter together to blend. Spread melted chocolate over bottom of baked pie shell. Chill.
• Creamy cheese filling:
• Beat cream cheese with whipping cream, sugar, brandy, and vanilla.
• Spread over chocolate. Chill 2-4 hours.
• Glaze:.
• Combine honey and preserves bring to a boil then reduce and simmer 5-10 minutes to reduce. Chill.
• Arrange strawberries cut side down on cream.
• Arrange pecans along the sides around the strawberries.
• Brush berries and pecans with glaze.
• Refrigerate until ready to serve. When slicing be sure to go through the chocolate and crust layers.