BERRY PIE
This Berry Pie recipe combines the delicious sweet and tart flavors of four different berries! A single layer crust pie requiring minimal baking made with strawberries, blueberries, raspberries, and blackberries make this the perfect spring and summer pie!
Provided by Rebecca Hubbell
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Prepare and prebake the pie crust according to packaging or your favorite recipe instructions for a single crust pie.
- Meanwhile, in a large saucepan combine the sugar and cornstarch. Stir in the butter, berries, lemon juice, and cinnamon and stir occasionally over medium heat until the mixture comes to a boil.
- Remove the filling from heat and pour into the prepared pie crust. cool completely on a wire rack. Usually, 6 to 8 hours to ensure the pie has fully set.
- Serve with ice cream or whipped cream, garnish with mint leaves, if desired.
Nutrition Facts : Calories 239 kcal, Carbohydrate 42 g, Protein 2 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 100 mg, Fiber 4 g, Sugar 24 g, ServingSize 1 serving
OPEN-FACED FRESH BLUEBERRY PIE
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.
Provided by Rose Levy Beranbaum
Categories Dessert Bake Picnic Blueberry Summer Family Reunion Chill Potluck Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make the crust:
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- Make the filling:
- Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- Store:
- Room temperature, up to 2 days (without the whipped cream).
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
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 :
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
PEAR & BERRY PIE
Combine two classic sweets - poached pears and a fruit pie - to make this stunning dessert with a decorative top to impress your dinner guests
Provided by Cassie Best
Categories Dessert, Treat
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the poached pears, put the sugar in a big saucepan with the lemon peel, cardamom pods, nutmeg, cinnamon and 1 litre water. Bring to a gentle simmer. Lower the pear halves into the liquid and place a circle of baking parchment on top, so they cook through properly. Leave over a medium heat, so that a few bubbles break the surface every now and then, and cook for 15 mins. Allow to cool in the liquid. Can be chilled overnight if making ahead.
- Heat oven to 180C/160C fan/gas 4. Dust the work surface with a little plain flour. Roll out the pastry so it's big enough to line a 20-23cm frying pan, pie dish or shallow baking tin. Grate a little nutmeg over the surface, then gently roll again to help it stick. Lift over your dish, press into the corners, then trim the edges. You can give it a pretty crimped edge, if you like, then wrap the off-cuts in cling film and keep in the fridge until needed. Scrunch up a sheet of baking parchment, unfold, and lay it over the pastry. Fill with baking beans and bake for 15 mins. Remove the beans and parchment, brush with some of the beaten egg and return to the oven for another 5 mins.
- Meanwhile, make the filling. Cook the remaining pears and sugar in a small pan until the pears are soft enough to squash with the back of a spoon. Drain off 3 tbsp of the poaching liquid and mix this with the cornflour, then pour back into the pears and continue cooking and squashing for another minute or so, until the filling has thickened.
- Sprinkle the ground almonds over the pastry case, then add the squashed pear mixture and scatter over the berries. Remove the poached pears from their liquid and blot them on some kitchen paper. Arrange them face-up among the pear mixture and berries. Using a mini pastry cutter, cut little shapes from the leftover pastry, then arrange them on top. Brush the pastry pieces with beaten egg and sprinkle with the demerara sugar. Bake for 45-50 mins until the pastry is golden and berry juice is bubbling. Cool for 10-15 mins before serving with custard, cream or ice cream, if you like.
Nutrition Facts : Calories 547 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 59 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
OPEN FACE BLUEBERRY PIE
I got this recipe from a newspaper cookbook. A very easy way to get your fix when you are craving blueberry pie.
Provided by CookingONTheSide
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir together over medium high heat the water, sugar and cornstarch.
- Add 1 cup blueberries.
- Cook until thick.
- Add 2 more cups of blueberries.
- Cool and put in baked pie shell.
- Top with Cool Whip, if desired, when serving.
Nutrition Facts : Calories 252.9, Fat 7.7, SaturatedFat 1.9, Sodium 118.3, Carbohydrate 45.9, Fiber 2.2, Sugar 30.4, Protein 1.8
CONTEST-WINNING FRESH BLUEBERRY PIE
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! -Linda Kernan, Mason, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
Nutrition Facts : Calories 269 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 150mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
OPEN BLUEBERRY PIE
This recipe for an open-faced blueberry pie came to The Times in 1961. "At the risk of offending those Americans who insist that tradition be strictly observed, a recipe for blueberry pie is suggested here that varies considerably from the two-crust baked affair that is customarily served on the Fourth of July. For one thing, this pie has only one crust and, for another, the blueberries are not cooked. After washing, the fruit is rubbed in a towel just enough to bruise the skins. When hot, melted currant jelly is poured over the berries, just a bit of their juice ekes out to blend with the liquid. The pie is served cold, topped with whipped cream." If you'd rather not use lard or shortening for the crust, butter will do just as well.
Provided by The New York Times
Categories snack, pies and tarts, dessert
Time 35m
Yield One nine-inch pie or about six servings
Number Of Ingredients 9
Steps:
- Wash the berries, pick them over, discarding damaged specimens. Dry berries gently on a terry cloth towel, rubbing just enough to bruise the fruit. Refrigerate the berries until they are well chilled.
- Sift together the flour and salt. Using a pastry blender or two knives, chop the shortening into the flour until the particles resemble a mixture of coarse cornmeal and peas.
- Sprinkle water slowly over the top of the flour while tossing the mixture up from the bottom of the bowl with a fork. After about three-quarters of the water has been added, press the dampened part of the dough into a ball and set aside. Add only enough water to dampen the remaining flour mixture. Press all the dough together.
- Place the ball of dough on a floured pastry cloth or board, pat in all directions with a floured rolling pin and then roll from the center out in all directions, loosening the pastry and reflouring the cloth or board and rolling pin, if necessary. Roll into a round about one-eighth of an inch thick and two inches wider than the circumference of the top of a nine-inch pie pan.
- Fold the pastry into quarters, fit loosely into the nine-inch pie pan and press dough against the pan without stretching it. Trim the edge with a sharp knife, allowing the dough to extend slightly beyond the rim of the pan. Prick the bottom of the pastry with a fork in several places to prevent it from buckling while baking.
- Bake the pie shell in a preheated, hot oven (450 degrees) until crisp and delicately browned, about eight to ten minutes. Cool, then refrigerate the pie shell.
- Melt the currant jelly in the top of a double boiler over boiling water. Add the lemon juice and stir.
- Rub the pastry shell with butter. Pour in the blueberries, distributing them evenly over the bottom of the pie crust. Pour the hot, melted currant jelly over the fruit and refrigerate the pie until chilled and set.
- Just before serving, whip the cream until it is stiff and spoon it over the blueberries. Serve at once.
Nutrition Facts : @context http, Calories 653, UnsaturatedFat 16 grams, Carbohydrate 78 grams, Fat 36 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 229 milligrams, Sugar 39 grams, TransFat 0 grams
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
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