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.
MIXED BERRY MOUSSE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dessert
Time 2h
Yield SERVES 6
Number Of Ingredients 5
Steps:
- 1. Put the berries and sugar in a saucepan. Stir over low heat for 5 minutes, or until the sugar has dissolved. Push the berries through a sieve into a bowl and allow to cool. Discard the seeds and pulp. 2. Put 80 ml (2½ fl oz/⅓ cup) hot water in a small heatproof bowl, sprinkle the gelatine in an even layer over the surface and leave to sponge. Pour it into the berry liquid, stirring well to combine. 3. Whip the cream until soft peaks form. In a separate clean dry bowl, beat the egg whites until soft peaks form. Gently fold the cream and egg whites through the berry mixture. 4. Spoon into six 185 ml (6 fl oz/¾ cup) ramekins, cover and refrigerate overnight, or until set.
MIXED BERRY MOUSSE
Make and share this Mixed Berry Mousse recipe from Food.com.
Provided by Elaniemay
Categories Dessert
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Puree berries.
- With a mixer blend cream cheese, sugar and berry puree.
- In a separate bowl whip the cream.
- Fold into berry mixture.
Nutrition Facts : Calories 400.7, Fat 28.2, SaturatedFat 17, Cholesterol 97.6, Sodium 111.8, Carbohydrate 36.3, Sugar 34.3, Protein 3
MIXED BERRY MOUSSE PIE
Steps:
- In small bowl, stir together boiling water and raspberry gelatin until dissolved.
- Place frozen strawberries in blender, pour gelatin mix over strawberries. Let stand for about 5 min. Add cream cheese to blender, puree until smooth.
- Transfer mix to large bowl. Fold in 1 cup whipped topping and zest. Spoon into pie crust.
- Refrigerate until filling is set, at least 2 hours. Before serving, spread the remaining whipped topping over pie.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE
This mixed berry pie is topped with a delicious, creamy white chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place cookie sheet on oven rack.
- In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
- Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
- In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
- In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
- In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g
MIXED BERRY MOUSSE
A Light summer dessert
Provided by padwan88
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
- When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
- Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
- Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
- Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
- To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.
MARSHMALLOW MIXED BERRY PIE
i created this after my oldest son watch a show (Little Bear) on tv and they were making this after he begged me enogh i did this its not perfect yet i will update when i play around with it more
Provided by Jennifer1
Categories Pie
Time 8h40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk, marshmallows and berry's in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and blended.
- Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until soft peaks form.
- Fold berry mixture into whipped cream.
- Pour into pie shell.
- Refrigerate uncovered about 8 hours or until set.
- Garnish with berries and whipped cream if desired.
- Immediately refrigerate any remaining pie after serving.
GINGERY MIXED BERRY PIE
Mixed berry pie is the ultimate summertime treat: Handfuls of the season's finest blueberries, blackberries and raspberries are tucked into a crisp, buttery crust that's just begging to be served with a scoop of ice cream. Fresh ginger lends unexpected warmth and spice to this well-loved classic, but for a little punch, add up to 1 tablespoon of very finely minced candied ginger. If you find yourself short on one type of berry, make up the difference with another - just make sure the berries are the best you can find. For a crisp bottom crust, bake the pie in the lower third of your oven until it is deeply golden and the fruit juices are bubbling, and don't skip the lattice top. It's not just for looks: The vents help steam escape and the berry juices to concentrate.
Provided by Yossy Arefi
Categories pies and tarts, dessert
Time 1h50m
Yield One 9-inch pie
Number Of Ingredients 14
Steps:
- In a large bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until well combined and fragrant. Stir in the cornstarch, fresh ginger and candied ginger (if using). Add the blueberries, blackberries and raspberries to the bowl. Sprinkle the lemon juice over the top, but don't stir quite yet. Let sit while you make the dough.
- Place one disk of the pie dough on a lightly floured surface. With a lightly floured rolling pin, roll the dough into a 12-inch-wide circle 1/8 to 1/4 inch thick. Fit it into a 9-inch pie dish, trim any rough edges, leaving a 1-inch overhang, and set it in the fridge while you roll the other crust and cut the lattice.
- Roll the second disk of pie dough into a circle roughly 12 inches wide and 1/8 to 1/4 inch thick. Use a pastry wheel or knife to cut the dough into strips about 1 1/2 inches wide.
- Gently stir the filling together until well mixed and pour it into the pie dish. Press gently to pack down the berries into the dish.
- Weave the dough strips into a lattice. Trim off any excess dough and fold the edges of the bottom crust up and over the lattice strips. Crimp together the edges. Slide the whole pie into the freezer until the crust is very firm, about 15 minutes. While the pie is chilling, heat the oven to 400 degrees and set a rack in the bottom third of the oven.
- After the pie has chilled, place it on a baking sheet to catch any drips. Beat the egg, then brush the top of the pie with the egg wash and sprinkle with turbinado sugar and flaky salt.
- Bake the pie until it is deep golden brown and the juices are bubbling, 45 to 55 minutes. If the crust begins to burn before the filling bubbles, tent it with aluminum foil. Cool before serving.
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NO-BAKE BERRY MOUSSE PIE | THE DOMESTIC REBEL
From thedomesticrebel.com
Cuisine American, DessertTotal Time 4 hrsCategory Dessert, No-Bake, No-Bake Treats, Pie
- Add the gelatin and cold water to a small saucepan off the heat. Let stand until solid, about 5 minutes. Turn the heat to low and cook, stirring constantly, until gelatin dissolves. Remove from the heat and let cool for just a few minutes - gelatin should still be liquidy.
- Meanwhile, in the bowl of a stand mixer, whip the heavy cream, sour cream, confectioners' sugar and vanilla extract on high speed until soft peaks form. Stream in the melted gelatin liquid and beat until low speed until combined. Fold in the berries and lemon zest.
- Spread the filling into the pie crust and smooth out the top. Cover loosely and refrigerate until set, about 3-4 hours or overnight. Just before serving, garnish with more fresh whipped cream and berries, if desired.
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