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.
CRUMBLE BERRY PIE
Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco.
Provided by Marla Swoffer
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Mix topping ingredients together, stirring in the melted butter last, and set aside.
- Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
- Remove filling from heat and stir in berries.
- Pour filling into pie crust (don't poke the crust with a fork).
- Crumble topping over filling, completely covering it (no berries showing through).
- Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
- Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2604.8, Fat 96.1, SaturatedFat 44.5, Cholesterol 122, Sodium 1317.9, Carbohydrate 411.1, Fiber 15.9, Sugar 214.2, Protein 30.4
IMPOSSIBLY EASY MIXED-BERRY CRUMBLE PIE
Easy pie? With no crust to roll, this buttery streusel topped berry dessert is a winner.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
- In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
- In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
- Bake 50 to 60 minutes or until top is evenly deep golden brown.
Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 1 g
MINI BERRY PIES
These single-serving desserts are small, but the flavors inside --blueberry and raspberry -- are big. The heart cutout (made with a cookie cutter) provides a peek at the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 7
Number Of Ingredients 7
Steps:
- Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
- Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
- Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
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
FOURTH OF JULY SUMMER BERRY PIES
These mini pies are deliciously patriotic when topped with stars and stripes. You can also make one 9-inch pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes six 5-inch pies
Number Of Ingredients 10
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.
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 :
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