Glazed Fresh Berry Pie Recipes

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GLAZED BLACKBERRY PIE



Glazed Blackberry Pie image

I use the first ripe berries of the season to make this fruity pie.-Monica Gross, Downey, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 7

5 cups fresh blackberries, divided
1 pastry shell (9 inches), baked
1 cup water, divided
3/4 cup sugar
3 tablespoons cornstarch
Red food coloring, optional
Whipped topping

Steps:

  • Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp., In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling., Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 5g fiber), Protein 2g protein.

GLAZED FRESH BERRY PIE



Glazed Fresh Berry Pie image

This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.

Provided by JacquelynLee

Categories     Tarts

Time 50m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 8

2 cups fresh strawberries
1 1/2 cups granulated sugar
5 tablespoons cornstarch
1 pinch salt
18 inches deep dish pie shells, baked
4 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
2 cups whipping cream, to serve (whipped and sweetened with icing sugar and vanilla)

Steps:

  • First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
  • To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
  • In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
  • Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
  • Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.

Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4

GLAZED FRESH STRAWBERRY PIE



Glazed Fresh Strawberry Pie image

Make and share this Glazed Fresh Strawberry Pie recipe from Food.com.

Provided by CoffeeMom

Categories     Pie

Time 2h2m

Yield 6 serving(s)

Number Of Ingredients 7

3 pints strawberries, Fresh, Hulled
3 drops red food coloring
1 cup sugar
1 9-inch baked pie crust
3 1/2 tablespoons cornstarch
sweetened whipped cream
1/2 cup water

Steps:

  • Mash 1 pt of the strawberries, using a fork, and set aside.
  • Combine the sugar and cornstarch in a 3 quart sauce pan.
  • Stir in the water and mashed berries.
  • Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer.
  • Remove from the heat and stir in the food coloring.
  • Cool to room temperature.
  • Fold in the remaining 2 pts of strawberries and turn into the baked pie shell.
  • Chill in the refrigerator at least 2 hours.
  • To serve, top with puffs of
  • sweetened whipped cream

Nutrition Facts : Calories 362, Fat 10.9, SaturatedFat 2.6, Sodium 165.7, Carbohydrate 65.5, Fiber 4.1, Sugar 42, Protein 3.1

JAN'S FRESH BLUEBERRY PIE



Jan's Fresh Blueberry Pie image

This is a superb, easy dessert made with all-fresh blueberries during the peak of their season. You're gonna love it! At serving time, garnish with whipped topping.

Provided by MOM71

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 6

1 cup white sugar
2 tablespoons cornstarch
1 cup water
4 tablespoons lemon flavored Jell-O® mix
4 cups fresh blueberries
1 (9 inch) prepared graham cracker crust

Steps:

  • In a medium saucepan, mix together the sugar and cornstarch. Pour in water and bring to a full boil. Turn off heat and add in gelatin; stir until completely dissolved. Let cool.
  • When mixture is cooled fold in blueberries. Gently pour into the graham cracker crust. Cover and refrigerate for about an hour or until ready to serve.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 57.3 g, Fat 6.8 g, Fiber 2.2 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 168.6 mg, Sugar 45.1 g

GLAZED RASPBERRY PIE



Glazed Raspberry Pie image

This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 9

5 cups fresh raspberries, divided
1 cup water, divided
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 tablespoon 2% milk
1 pastry shell (9 inches), baked

Steps:

  • In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside. , In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool. , In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving.

Nutrition Facts :

FRESH BERRY PIE



Fresh Berry Pie image

A favorite at our house. This is also fantastic made with blackberries.

Provided by SCHLETTE

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 6

4 (3 ounce) packages strawberry flavored Jell-O®
4 tablespoons cornstarch
1 cup white sugar
1 cup boiling water
1 quart fresh strawberries, hulled
1 (9 inch) prepared graham cracker crust

Steps:

  • In a large saucepan combine gelatin power, cornstarch, sugar and boiling water. Cook over medium-high heat, stirring frequently, until mixture boils and thickens. Let cool to room temperature while you prepare the berries.
  • Add berries to the cooled gelatin mixture. Stir gently to coat, then pour all into crust. Chill uncovered for 1 hour, then cover and store in refrigerator.

Nutrition Facts : Calories 419 calories, Carbohydrate 87.9 g, Fat 6.8 g, Fiber 2 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 322.8 mg, Sugar 75.1 g

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Top Asked Questions

What is the best way to make easy berry pie?
Easy Berry Pie is full of plump, juicy blackberries, blueberries, and raspberries and tastes delicious with vanilla ice cream. An easy pie recipe for any occasion! Preheat oven to 375 degrees. Measure out berries into a large bowl to thaw. This usually takes about 20 minutes or so.
What is the best glaze for fruit pies?
This glaze works well for fruit in a tart, pie, fruit pizza, cheesecake or regular cake to give it that glossy, professional look. *For thin glaze, 1 Tbsp cornstarch or 2 Tbsp Ultra Gel. For medium glaze, 1 1/2 Tbsp cornstarch or 3 Tbsp Ultra Gel (my favorite consistency).
What is a summer berry pie?
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top.
How to make a blueberry pie with fresh berries?
Instructions Preheat oven to 375 degrees. Place pie dough in the bottom of two 9 - 9 1/2 inch pie dish. Thaw all of the berries in the bag they were purchased in. Pour the berries into a large bowl - all of the juice included. In a separate bowl, mix sugar, cornstarch, and salt. Pour on top of berries and mix well.

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