Summer Berry Pie Recipes

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FOURTH OF JULY SUMMER BERRY PIES



Fourth of July Summer Berry Pies image

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

2 disks Pate Brisee for Summer Berry Pies
All-purpose flour, for surface
7 1/2 cups mixed raspberries and sliced strawberries, or blueberries and blackberries
1 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice (from 2 lemons)
Salt
2 large egg yolks
2 tablespoons heavy cream
Sanding sugar, for sprinkling

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.

SUMMER BERRY PIE



Summer Berry Pie image

Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 pies (8 servings each).

Number Of Ingredients 10

1-1/2 cups sugar
6 tablespoons cornstarch
3 cups cold water
2 packages (3 ounces each) raspberry or strawberry gelatin
2 cups fresh blueberries
2 cups sliced fresh strawberries
2 cups fresh raspberries
2 graham cracker crust (9 inches)
4 cups whipped topping
Fresh mint and additional sliced strawberries

Steps:

  • In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken., Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.

Nutrition Facts : Calories 282 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.

SUMMER BERRY PIE



Summer berry pie image

Use summer's bounty of gorgeous berries to make this family favourite, just add cream!

Provided by Sarah Cook

Categories     Dessert, Dinner, Lunch

Time 1h10m

Number Of Ingredients 9

350g plain flour
250g butter , diced
140g icing sugar , plus 2 tbsp extra
100g ground almonds
zest 1 orange , plus a squeeze of juice
1 large egg , separated
750g mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries
2 tbsp cornflour
granulated sugar , for sprinkling

Steps:

  • Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
  • Split the pastry in half, wrap in cling film, then chill for 30 mins.
  • Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
  • Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots - discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
  • Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

Nutrition Facts : Calories 800 calories, Fat 46 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.57 milligram of sodium

SUMMER BERRY PIE



Summer Berry Pie image

Blueberries, raspberries and strawberries are mixed with fruity red gelatin, then spooned into a graham cracker crust to make this easy no-bake pie.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings

Number Of Ingredients 7

3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1 cup each blueberries, raspberries and sliced strawberries
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Mix sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Bring to boil on medium heat, stirring constantly; boil 1 min. Remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Cool.
  • Add fruit to gelatin mixture; pour into crust.
  • Refrigerate 3 hours or until firm. Serve topped with COOL WHIP.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SUMMER BERRY PIE



Summer Berry Pie image

Beautiful pie, you'll love it!! If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. If you have a salad spinner, line the basket with paper towels, add the berries, and spin until dry.

Provided by icetea

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

9 graham crackers, broken into rough pieces
2 tablespoons sugar
5 tablespoons unsalted butter, melted and warm
2 cups raspberries (about 9 ounces)
2 cups blackberries (about 11 ounces)
2 cups blueberries (about 10 ounces)
1/2 cup granulated sugar (3 ½ ounces)
3 tablespoons cornstarch
1/8 teaspoon salt
1 tablespoon lemon juice (from 1 lemon)
2 tablespoons red currant jelly
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

Steps:

  • For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
  • In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs).
  • Add the sugar and pulse to combine.
  • Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
  • Transfer the crumbs to a 9-inch glass pie plate.
  • Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
  • Use your thumb to square off the top of the crust.
  • Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
  • For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them); spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
  • In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
  • Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups).
  • Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
  • Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
  • While the puree is cooling, place the remaining berries in a medium bowl.
  • Heat the jelly in a second small saucepan over low heat until fully melted.
  • Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
  • Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
  • Distribute the glazed berries evenly over the puree and gently press them into the puree.
  • Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
  • For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
  • Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
  • Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
  • Cut the pie into wedges and serve with whipped cream.

Nutrition Facts : Calories 345.8, Fat 19.5, SaturatedFat 11.6, Cholesterol 59.8, Sodium 99.2, Carbohydrate 43.1, Fiber 5.1, Sugar 29.2, Protein 2.4

MILE-HIGH SUMMER BERRY PIE



Mile-High Summer Berry Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into small pieces
1 tablespoon vodka or white vinegar
1/3 cup ice water, plus more if needed
2 1/2 pounds mixed fresh blueberries, raspberries and blackberries
3/4 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 1/3 cups water
2 tablespoons fresh lemon juice
1 1/2 cups heavy cream
1/3 cup confectioners' sugar
1/2 cup sour cream

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
  • On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
  • Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
  • Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
  • Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

JUMBLEBERRY PIE (SUMMER BERRY PIE)



Jumbleberry Pie (Summer Berry Pie) image

Categories     Berry     Dairy     Dessert     Bake     Kid-Friendly     Summer     Gourmet     Small Plates

Number Of Ingredients 16

For 2 recipes pâte brisée:
1 1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 cups blackberries, picked over and rinsed
3 cups blueberries, picked over and rinsed
2-1/2 cups raspberries or other summer berries such as red currants or boysenberries picked and rinsed
1/3 cup cornstarch
1-1/2 cups sugar plus additional for sprinkling the pie
1/4 cup fresh lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cut into bits
1/4 cup half-and-half
peach and brown sugar ice cream as an accompaniment if desired

Steps:

  • To make pâte brisée:
  • In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
  • Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
  • Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.

SUMMER IS HERE TRIPLE BERRY PEACH PIE



Summer is Here Triple Berry Peach Pie image

The best part of summer is the fresh, juicy fruit available in grocery stores or farmers' markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams 'summer is here!'

Provided by krista v.

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 15

1 pastry for a 9 inch double crust pie
1 egg white, lightly beaten
3 fresh peaches - peeled, pitted, and sliced
1 pint fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries
2 (6 ounce) containers fresh raspberries
⅓ cup all-purpose flour
3 tablespoons cornstarch
½ cup brown sugar
½ cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces
1 teaspoon ground cinnamon
1 tablespoon white sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
  • Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
  • Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
  • Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 72.1 g, Cholesterol 7.6 mg, Fat 18.4 g, Fiber 7.1 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 267.8 mg, Sugar 38.1 g

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25 BEST SUMMER PIE RECIPES - EASY FRUIT PIES FOR SUMMER
2021-06-01 It is a truth universally acknowledged that summer pies are some of the best kinds of pies. We know, we know: You probably don't want to turn on the oven in the middle of …
From thepioneerwoman.com


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Top Asked Questions

What is Berry Berry summer pie?
Berry Berry Summer Pie – strawberries, blueberries and raspberries all in one delicious pie with your own homemade pie crust. Totally delicious! One of the main reason I love summer, besides the heat, is the abundance of berries and fruits. Not only do I love eating them fresh but I also love to cook and bake with them.
How do you make a summer pie?
This summer pie recipe is adapted from Rustic Inn Café in Two Harbors. Whisk all-purpose flour, pastry flour, 1 tablespoon sugar and 3/4 teaspoon salt in a medium bowl. Crumble lard (or shortening) into the bowl and toss to coat. Add 3 tablespoons oil, 2 tablespoons water and vinegar; stir to evenly moisten the dough.
How do you make a berry pie crust?
Directions In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the berries. Pour into crusts and chill until set.
What is a classic blueberry pie?
This Classic Blueberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh juicy blueberries. It’s a simple pie recipe that’s easy enough for anyone to make – even beginners! Be sure to follow my pro tips below for the perfect old fashioned blueberry pie! NEVER MISS A POST! FOLLOW ME ON:

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