Triple Berry Cream Pie Recipes

TRIPLE BERRY PIE WITH GRANOLA CRUNCHY CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Place a rack in the bottom third of the oven. Put the pie shell on a baking sheet lined with parchment paper.
• In a large bowl, combine the berries with the lemon zest and juice, the sugar and instant tapioca. Stir together to completely combine and set aside.
• In a medium bowl, mix together the flour and brown sugar. Using a fork or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Mix in the granola.
• Pour the berry mixture into the pie crust and top with the granola crumb topping. Bake until the inside of the pie is bubbling and the top is golden brown, 45 to 50 minutes. (If the top browns too quickly, cover loosely with aluminum foil.) Remove from the oven and cool at least 1 hour on a wire cooling rack before serving.
• Combine the whipped topping and maple syrup and mix until well blended. Serve with the pie.

TRIPLE BERRY CREAM PIE

Steps:

• Preheat oven to 400°.
• In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11" round. Fit into a 9" pie pan and crimp edge. Refrigerate for 10 minutes.
• Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
• In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
• Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.

THREE BERRY PIE

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.

TRIPLE BERRY CREAM CAKE PIE

Steps:

• Pre-bake pie shell according to package directions for a single-crust pudding pie. Remove from oven.
• Put juice and sugar in saucepan and heat on medium stirring frequently. While this mixture is heating, make a slurry with the cornstarch, red glaze mix, and cold water. ONLY use as much water as you need to make the slurry pourable and not thick. When the juice and sugar is simmering and the sugar has dissolved completely, slowly stir in corn starch mixture and stir continually. When mixture is fully thickened it will be not quite pudding consistency, but not really pourable either. Mix fresh berries gently into thickened liquids. Scoop gently into pie crust and chill at least 3 hours, or until cooled completely.
• Put softened cream cheese in medium sized mixer bowl. Beat cream cheese and powdered sugar until smooth. SLOWLY add in milk and mix well so that it fully incorporates into the cream cheese. When all of the milk is mixed in well and the mixture is smooth, add in pudding mix and mix according to package directions.
• Place pudding mixture into large gallon sized baggie and chill one hour. When fully chilled, snip a corner of the tip and pipe onto the pie in a lattice pattern, if you are feeling creative, or however you'd like if you are not! Garnish with little dollops of raspberry jam if you want to, then cut into and enjoy!

TRIPLE BERRY MINI PIES

Steps:

• In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

NO-BAKE TRIPLE BERRY PIE

Steps:

• Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring occasionally, until mixture thickens.
• Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours or until set. Serve with whipped cream. Store covered in refrigerator.

THREE-BERRY PIE WITH VANILLA CREAM

Steps:

• Put a large baking sheet in middle of oven and preheat oven to 450°F.
• Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
• Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
• Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
• Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively. Brush top of pie with egg and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.
• Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
• Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).

TRIPLE-BERRY CRUMB PIE

Steps:

• Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

TRIPLE BERRY PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
• Bake in the preheated oven until golden brown, about 35 minutes.

TRIPLE BERRY PIE

Steps:

• Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
• Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
• In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
• Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
• In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
• Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

NEPENTHE'S TRIPLE-BERRY PIE

Steps:

• On a lightly floured board, roll out the dough (it may need to soften for 5 or 10 minutes first) into a 12-inch circle. Fit into a 9-inch pie pan, trim any ends hanging over the side, and flute the edge with your thumb. Chill until ready to use.
• Preheat the oven to 350°F.
• For the filling, wash and hull the strawberries. Cut them in half and place in a large bowl. Add the blackberries and raspberries and toss with the Grand Marnier. In a separate bowl, combine the brown sugar, cornstarch, and cinnamon. Add to the berries and gently toss.
• For the topping, combine the flour, oats, brown sugar, walnuts, and butter in the bowl of a food processor. Pulse until the mixture resembles small peas. To make by hand, cut the butter into the flour and sugar, using a pastry cutter. Finely chop the walnuts and add in along with the oats.
• Fill the chilled pie shell with the filling and cover thoroughly with the topping. Bake for 1 hour, until bubbling and golden brown on top.