Jeans Special Berry Pie Recipes

BERRY SPECIAL PIE

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving.

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.

JEAN'S SPECIAL BERRY PIE

Steps:

• Preheat oven to 425 degrees fahrenheit.
• Pour berries into unbaked pie shell.
• Mix following 4 ingredients until smooth and then pour over the berries.
• Mix the topping ingredients and sprinkle over the berries.
• Bake at 425 degrees fahrenheit for 15 minutes and then turn oven to 350 degrees fahrenheit for 30 minutes.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

SASKATOON BERRY (SERVICEBERRY) PIE

Steps:

• Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
• Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
• Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
• Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.

VERY BERRY PIE

Steps:

• Mix sugar, cornstarch, and water in saucepan until smooth.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat; stir in gelatin until dissolved.
• Chill for 20 minutes.
• Stir in berries.
• Pour into the crusts.
• Chill until set.
• Serve with whipped cream.

BERRY HAND PIES

Steps:

• Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
• Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
• Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
• Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
• Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
• When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
• Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
• The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.

4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
• Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
• Using your finger, lightly wet the edges of the cut rounds with water.
• Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
• In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
• Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
• Arrange the pies on a parchment paper-lined baking sheet.
• Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
• Enjoy!