Jumbleberry Pie Summer Berry Pie Recipes

SUMMER BERRY PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken., Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.

SUMMER BERRY PIE

Steps:

• Mix sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Cool.
• Add fruit to gelatin mixture; pour into crust.
• Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.

SUMMER BERRY PIE

Steps:

• Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
• Split the pastry in half, wrap in cling film, then chill for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
• Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots - discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
• Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

BUMBLEBERRY PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir sugar and flour together in large bowl. Add apples, raspberries, blackberries, and rhubarb. Toss together, and turn into pie shell. Cover with pastry top. Trim and seal edges. Cut vents in top.
• Bake at 350 degree F (175 degrees C) for approximately 45 minutes, until crust is brown and apple is cooked.

BUMBLEBERRY PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Whisk together 3/4 cup water, egg, and vinegar. Stir into flour until mixture forms a ball. Divide dough into 4 balls. Wrap in plastic and refrigerate for 4 hours, or overnight. Roll out dough portions to fit a 9 inch pie pan. Place bottom crusts in 2 pie pans. Set aside top crusts.
• In a large bowl, combine apples, rhubarb, strawberries, blueberries, raspberries, and lemon juice. Mix together 2 cups sugar, 2/3 cup flour, and tapioca; gently toss with fruit mixture. Divide into 2 pastry lined pie pans. Cover with top crusts; trim and crimp edges. Brush tops with egg wash (1 egg yolk beaten with 2 tablespoons water). Cut a few slits in the top to allow steam to vent.
• Bake in preheated oven for 50 to 60 minutes, or until filling is bubbly in center and top is golden brown.

JUMBLEBERRY PIE (SUMMER BERRY PIE)

Steps:

• To make pâte brisée:
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
• Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.

FOURTH OF JULY SUMMER BERRY PIES

Steps:

• Roll out 1 disk pate brisee to about 1/8-inch thickness on a lightly floured surface. Cut out six 6-inch circles. Press dough into bottoms and up sides of six 5-inch (1 1/4 inches deep) pie plates. Trim excess dough flush with edges of pie plates using a knife, or crimp edges.
• Stir together berries, sugar, cornstarch, lemon juice, and a pinch of salt. Fill pie shells with berry filling.
• Whisk together yolks and cream. Roll out remaining disk of dough to about 1/8-inch thickness on a lightly floured surface; cut out stars and stripes using cookie cutters, a knife, or a pastry wheel. Decorate tops of pies with cutouts, brushing bottoms with egg wash to help them adhere. Freeze for 1 hour.
• Preheat oven to 375 degrees. Brush tops of pies with egg wash, and sprinkle with sanding sugar. Transfer to a parchment-lined rimmed baking sheet.
• Bake until juices are bubbling and tops are golden brown, 45 to 50 minutes. (Tent with foil if crusts are getting too dark.) Let cool.

SUMMER BERRY PIE

Steps:

• For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
• In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
• Add the sugar and pulse to combine.
• Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
• Transfer the crumbs to a 9-inch glass pie plate.
• Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
• Use your thumb to square off the top of the crust.
• Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
• For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
• In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
• Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
• Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
• Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
• While the puree is cooling, place the remaining berries in a medium bowl.
• Heat the jelly in a second small saucepan over low heat until fully melted.
• Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
• Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
• Distribute the glazed berries evenly over the puree and gently press them into the puree.
• Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
• For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
• Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
• Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
• Cut the pie into wedges and serve with whipped cream.

JUMBLEBERRY PIE

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
• Spray pie pan bottom and sides with non-stick spray.
• Line a 9" pie pan with one pie crust.
• Fill crust with berry mixture.
• Place second pie crust over top, trim and flute edges.
• In a small bowl, whip egg whites until fluffy.
• With basting brush, brush egg whites over top pie crust, including edges.
• In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
• After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
• Place pie on top rack in the oven. Bake for 10 minutes.
• Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
• Remove from oven, set on cooling tray for 30 minutes.
• Serve warm with whipped topping or vanilla ice cream.
• ENJOY!