BERRY PIE
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!
Provided by Rebecca Hubbell
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Prepare and prebake the pie crust according to packaging or your favorite recipe instructions for a single crust pie.
- Meanwhile, in a large saucepan combine the sugar and cornstarch. Stir in the butter, berries, lemon juice, and cinnamon and stir occasionally over medium heat until the mixture comes to a boil.
- Remove the filling from heat and pour into the prepared pie crust. cool completely on a wire rack. Usually, 6 to 8 hours to ensure the pie has fully set.
- Serve with ice cream or whipped cream, garnish with mint leaves, if desired.
Nutrition Facts : Calories 239 kcal, Carbohydrate 42 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 100 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving
4-INGREDIENT BLUEBERRY PIE
Standing at attention, the decorative stars on this patriotic pie look like they're pledging allegiance to the flag.
Provided by Food Network Kitchen
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Adjust 2 racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put a baking sheet or pizza stone on the bottom rack.
- Combine the sugar with 4 cups of the blueberries in a medium saucepan. Bring to a simmer over medium heat, crushing up the berries with a wooden spoon to release their juices, and cook, stirring occasionally, until thick and reduced by half, 15 to 20 minutes. Remove from the heat and stir in the flour and the remaining 2 cups blueberries. Transfer to a bowl and cool completely, about 45 minutes.
- Meanwhile, fit one of the pie crusts into a 9-inch pie plate and fold and crimp the edges as desired. Refrigerate while you wait for the filling to cool.
- Line a baking sheet with parchment. Cut out as many stars as you can from the second pie crust. Arrange on the baking sheet. Bake on the upper rack until golden, about 10 minutes. Set aside to cool.
- Stir the cooled filling once and pour into the dough-lined pie plate; spread it out into an even layer. Place the pie on the preheated baking sheet, turn the oven down to 375 degrees F and bake until the crust in golden and the edge of the filling is bubbly, 55 to 60 minutes. Remove to a rack to cool. Press the stars into the filling, standing them up slightly. Let cool at least 2 hours before serving.
BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
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
MIXED BERRY PIE
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
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.
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
FOUR-BERRY PIE
This pie was the hit at Thanksgiving dinner yesterday. I planned to make a berry pie but, due to the grocery strike here in SD I had to go to 3 stores to find any berries at all. The third store only carried Springfield brand and my only choice was a four-berry mixture. I bought it and adapted a couple of recipes and died a million times while the pies were being served since I had no idea what it would taste like. It beat out the pumpkin, the pecan and the apple! My husband kept asking me why I never made it before!
Provided by Karen in San Diego
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
- Meanwhile prepare pie dough.
- Mix flour and salt in large bowl.
- Add Crisco and cut in with 2 knives.
- Add about 1/8 C ice water and mix.
- Add more water 1 T at a time until dough holds together.
- Divide in half and form into two balls.
- To roll out- put about 1/4 C flour in the middle of your cutting board.
- Place the first ball on the flour, then turn over.
- This is to be sure that the ball is evenly coated with flour.
- Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
- Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
- When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
- Pour sugar/cornstarch mixture over berries and gently mix.
- Pour into 9" pie pan lined with prepared crust.
- It will seem like there are too many berries but they will cook down while baking.
- Heap them up in the middle for a great looking pie.
- Cover with top crust and cut vents.
- Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.
Nutrition Facts : Calories 653.9, Fat 34.7, SaturatedFat 10.5, Sodium 390.8, Carbohydrate 82.6, Fiber 2.2, Sugar 33.4, Protein 5.1
LONGHORN RESTAURANT FOUR-BERRY PIE
Make and share this Longhorn Restaurant Four-Berry Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
- Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
- Bake on bottom rack of a 375°F regular oven or 350°F convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.
- Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.
Nutrition Facts : Calories 386.8, Fat 19.2, SaturatedFat 5.9, Cholesterol 7.6, Sodium 277, Carbohydrate 51.1, Fiber 1.8, Sugar 25.1, Protein 3.1
BERRY PIE
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
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 :
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