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
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
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 :
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
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