Mixedberrystreuselpie Recipes

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BERRY CRUMBLE PIE



Berry Crumble Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 22

1 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
4 tablespoons cold vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons apple cider vinegar
2 to 4 tablespoons ice water
3/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 tablespoons cold unsalted butter, cut into small pieces
6 cups mixed berries (blackberries, raspberries and blueberries)
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons fresh lemon juice
2 tablespoons instant tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
  • Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
  • Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
  • Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
  • Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.

BERRY STREUSEL PIE



Berry Streusel Pie image

Categories     Berry     Dessert     Bake     Fourth of July     Blackberry     Blueberry     Raspberry     Summer     Tapioca     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
  • For topping:
  • Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
  • For filling:
  • Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
  • Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

MIXED BERRY PIE



Mixed Berry Pie image

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

2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup cold butter, cubed
6 to 8 tablespoons ice water
FILLING:
1 cup sugar
1/4 cup cornstarch
Dash salt
1/3 cup water
1/2 teaspoon ground cinnamon, optional
1 cup fresh blueberries
1 cup fresh raspberries
1 cup halved fresh strawberries
3/4 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons butter

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.

STRIPED BERRY PIE



Striped Berry Pie image

You can use three jammy berry fillings - strawberry, raspberry and blackberry - to create a beautiful, naturally colored ombré effect in a pie. Pre-cooking the fillings helps ensure that they're thick enough to easily slice once they're baked. You need to keep a close eye on the fruit here, so don't be tempted to make more than one filling at a time. Berries can vary in juiciness, so it's very important to make sure you have the right amount of each filling before assembling the pie (see the Note at the bottom of the recipe for how to adjust your filling if it's too thin or too thick). The pie is best the day it's baked, but the fillings can be made up to 2 days ahead; stir well before using.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 17

Perfect Pie Crust, prepared for a fruit pie and chilled
Egg wash (1 large egg mixed with 1 tablespoon water)
14 ounces/400 grams blackberries (about 3 cups)
5 tablespoons/65 grams granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
3 tablespoons heavy cream
14 ounces/400 grams raspberries (about 3 cups)
5 tablespoons/65 grams granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract
3 tablespoons heavy cream
14 ounces/400 grams stemmed and quartered strawberries (about 3 cups)
5 tablespoons/65 grams granulated sugar
2 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
4 tablespoons heavy cream

Steps:

  • On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
  • Trim so that there's about ½ inch of excess dough hanging over the edge of the pie plate. (If the dough feels warm, refrigerate it for 15 minutes.) Tuck the excess dough under itself so it is flush with the edge of the pie plate; leave the pie like this for a straight-edge finish, or crimp as desired. Dock the base and sides all over with a fork and refrigerate at least 30 minutes, and up to 2 hours.
  • Place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Use a small brush to evenly paint egg wash on the edge of the crust. Cut a square of parchment paper and use it to line the crust. Fill with pie weights (or dried beans) up to the top edge. Place the plate on a baking sheet lined with parchment or foil.
  • Transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake crust until the outer edge is just starting to turn golden brown, 12 to 15 minutes. Remove the parchment and pie weights, and continue to bake until the base appears set, 2 to 4 minutes more. If the dough puffs up anywhere, you can puncture it with a fork. Cool the crust completely. Reduce the oven temperature to 400 degrees.
  • Make the blackberry filling: Mix the blackberries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to break down, 8 to 10 minutes. Mash with a potato masher or large fork until the mixture resembles a coarse purée. You should have 1 ¾ cup (if you have more or less, see Note below). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. (The filling should be thick, like jam from a jar at room temperature; it will thicken slightly more when cooled, as will the two other berry fillings below.) Cool completely, then whisk in vanilla and cream. Set filling aside and rinse out the pot.
  • Make the raspberry filling: Mix the raspberries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to soften and break down, about 3 to 5 minutes. Mash until the mixture resembles a coarse purée. You should have 2 cups of purée (if you have more or less, see Note). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. Cool completely, then whisk in vanilla and cream. Set filling aside and rinse out the pot.
  • Make the strawberry filling: Mix the berries and 2 tablespoons sugar in a medium pot over medium heat. Cook, stirring occasionally, until the berries begin to soften and break down, 4 to 5 minutes. Mash until the mixture resembles a very coarse purée. You should have 1 ¾ cups of purée (if you have more or less, see Note). In a small bowl, whisk the remaining sugar and cornstarch to combine. Add to the pot and cook, stirring constantly, until the mixture thickens, 1 to 2 minutes. Cool completely, then whisk in vanilla and cream.
  • Working with one filling at a time, spoon each filling into the crust in thick stripes: Put the blackberry and strawberry fillings (the two sides) in first, using a little more than half of each. Then spoon the full amount of the raspberry filling into the center. After the raspberry is in, spoon the remaining blackberry and strawberry fillings on top on their respective sides. Take care to fill just to the inner edge of the crust (you may have leftover filling). The fillings should be thick enough that they stay where you put them, but a small amount of spreading is normal. Use the tip of a knife to swirl the fillings wherever they meet, then use a small offset spatula or a silicone spatula to spread them evenly flat.
  • Place the pie plate on a parchment- or foil-lined baking sheet and transfer it to the 400-degree oven, placing directly on top of the baking stone if using. Bake until the crust is golden brown and the filling appears evenly set on the surface, 35 to 40 minutes; start checking the pie after 30 minutes of baking to be sure it doesn't bubble over. When ready, the surface will form a skin and look set, but it will move slightly when the pie is wiggled. If the crust or the surface of the berries begin to look too dark, tent the pie with foil in the last 5 to 10 minutes of baking.
  • Let pie cool completely on a rack, at least 5 hours, before serving. The pie is best the day it is baked; store leftovers at room temperature, wrapped tightly in plastic wrap.

MIXED-BERRY STREUSEL PIE



Mixed-Berry Streusel Pie image

Make and share this Mixed-Berry Streusel Pie recipe from Food.com.

Provided by Brookelynne26

Categories     Pie

Time P1D

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
9 graham crackers, broken into rough pieces
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
2 ounces cream cheese, cut into 1/2-inch pieces
1 teaspoon vanilla extract
1/2 cup old fashioned oats
1/2 cup packed light brown sugar
6 cups mixed fresh berries (see note)
3/4 cup granulated sugar
1/2 teaspoon grated lemon zest
3 tablespoons minute tapioca

Steps:

  • For the crust and streusel: Grease 9-inch pie plate. Process flour, graham crackers, and salt in food processor until finely ground. Add butter, cream cheese, and vanilla and pulse until dough forms. Remove 2 cups dough from food processor (leaving remaining dough in bowl of food processor) and turn out onto lightly floured surface. Flatten dough into 6-inch disk and transfer to prepared pie plate. Press dough evenly into pie plate and flute edges. Cover dough with plastic and refrigerate until firm, at least 1 hour or up to 24 hours.
  • Add oats and brown sugar to food processor with remaining dough and pulse until mixture resembles coarse meal. Transfer to bowl and use fingers to pinch topping into peanut-sized clumps; cover and refrigerate streusel.
  • For the filling: Adjust oven rack to lowest position and heat oven to 350 degrees. Cook 2 cups berries in saucepan over medium-high heat until juicy, about 3 minutes. Stir in sugar and lemon zest and simmer until thickened, about 5 minutes. Let cool 5 minutes, then gently toss cooked berry mixture, remaining berries, and tapioca in large bowl until combined.
  • Transfer berry mixture to chilled crust. Scatter oat mixture evenly over pie. Bake pie on rimmed baking sheet until fruit is bubbling around edges and streusel is browned and crisp, 45 to 55 minutes. Cool on rack 30 minutes, then refrigerate until set, at least 2 hours or up to 24 hours. Serve.

Nutrition Facts : Calories 459, Fat 21.1, SaturatedFat 12.5, Cholesterol 53.6, Sodium 235.9, Carbohydrate 64.5, Fiber 1.4, Sugar 38.1, Protein 4.3

MIXED BERRY CREPES



Mixed Berry Crepes image

You will love these crepes!

Provided by Seema

Categories     Crepes and Blintzes

Time 30m

Yield 12

Number Of Ingredients 9

3 cups mixed frozen berries
½ cup maple syrup
4 large eggs
1 ½ cups milk
1 cup all-purpose flour
1 ¼ tablespoons white sugar
¾ teaspoon salt
1 tablespoon unsalted butter, or as needed
¼ cup whipped cream, or to taste

Steps:

  • Cook frozen berries and maple sauce for sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until fruit has defrosted and mixture is gently boiling, about 10 minutes. Reduce heat to medium and mash berries with a potato masher until sauce reaches desired consistency.
  • While the sauce is cooking, beat eggs in a bowl with an electric mixer until lemon colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt into the bowl and mix until batter is smooth.
  • Grease a skillet with butter and heat over medium heat. Drop several tablespoons batter into the hot skillet and cook until light brown on the bottom, 1 to 2 minutes. Flip and cook another 1 to 2 minutes. Remove to a plate and repeat to cook remaining crepes.
  • To serve, fold crepe and place on a plate. Add a big spoonful of berry sauce and top with whipped cream.

Nutrition Facts : Calories 143 calories, Carbohydrate 24 g, Cholesterol 67.9 mg, Fat 3.7 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 1.7 g, Sodium 184.3 mg, Sugar 13.5 g

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MIXED BERRY SYRUP (QUICK & EASY!) - HEAVENLY HOME COOKING
2020-09-28 This mixed berry syrup recipe uses only five simple ingredients. It doesn't get any easier than that. Blueberries, fresh or frozen (thaw first if using frozen). Blackberries, fresh or frozen (thaw first if using frozen). Raspberries, fresh or frozen (thaw first if using frozen). Agave syrup. Butter. Instructions. Step 1. In a medium saucepan over low heat, heat syrup and butter …
From heavenlyhomecooking.com


MIXED BERRY HAND PIES | CARRIE’S EXPERIMENTAL KITCHEN
2021-05-15 Bake the hand pies for about 12-15 minutes or until golden brown; then allow to cool for at least 10 minutes before serving. These Mixed Berry Hand Pies serve 12 and are ready from start to finish in under 30 minutes. They’re sweet, warm and melt in your mouth delicious! ~Enjoy!
From carriesexperimentalkitchen.com


MIXED BERRY PIE RECIPE [VIDEO] - DINNER, THEN DESSERT
2022-06-30 2 cups flour flour. ½ teaspoon salt. 2/3 cup butter, frozen and cubed. 6 tablespoons ice water. Add the ingredients to a food processor and pulse until the ingredients just come together in pea sized crumbles. Form into two even balls, knead into a ball quickly and wrap in saran wrap and place in fridge until needed.
From dinnerthendessert.com


MIXED BERRY STREUSEL BARS - RUN LIFT EAT REPEAT
Preheat the oven to 350°F. Line a 9x9 baking pan with aluminum foil or parchment paper with enough overhang on the sides to easy removal. Set aside. Make the oatmeal base and topping: In a large bowl, combine the oats, cinnamon, nut butter, …
From runlifteatrepeat.com


MIXED BERRY ALMOND STREUSEL PIE BY KATIE_CLOVA | QUICK & EASY …
Yummy Recipe for Mixed Berry Almond Streusel Pie by katie_clova. Mixed Berry Almond Streusel Pie ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (0) "Guys, guess what?! Since new moms don't have bustling social calendars on Friday nights (because sleep, duh), there's a killer recipe for berry almond streusel pie on the blog for you today! The link for the recipe is in my profile. …
From thefeedfeed.com


MIXED BERRY PIES | MUFFIN TIN RECIPE - BAKE PLAY SMILE
2018-06-25 Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 6 holes in a standard muffin tin and set aside. Place the frozen mixed berries, caster sugar cornflour and vanilla extract into a bowl and mix together until the sugar and cornflour have coated the berries). If using a Thermomix, mix on Reverse, Speed 3, 6 seconds or until combined.
From bakeplaysmile.com


HOMEMADE MIXED BERRY PIE (FRUIT PIE RECIPE) | A FARMGIRL'S KITCHEN
2020-07-01 Place the fruit, sugar, tapioca and lemon juice into a large bowl. Gently toss with a spoon and set aside. Divide the dough into two equal pieces. Roll out one half on a floured surface. Fold it into quarters to safely lift and place into a 9-inch pie dish. Trim any excess of pie dough with kitchen shears.
From afarmgirlskitchen.com


TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
2019-11-11 Cook berries: Simmer berries, sugar and lemon juice in a large saucepan over medium heat until warm and juicy, about 5-10 minutes, gently stirring occasionally. Thicken filling: Spoon out about ½ cup of the juice from the pan into a …
From tastesbetterfromscratch.com


MIXED BERRY PIE | KING ARTHUR BAKING
Instructions. To make the crust: whisk together the flour and salt. Add the shortening, mixing until thoroughly combined. Dice the butter into cubes or cut into small pats, and work it into the dry ingredients to make an unevenly crumbly mixture. Mix in 4 tablespoons of the ice water.
From kingarthurbaking.com


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