Very Berry Pie Recipes

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VERY BERRY PIE



Very Berry Pie image

This makes a very delicious and very pretty pair of pies. This dessert is especially good when the weather heats up. Very cooling. Recipe was given to me by my sister in law.

Provided by MizzNezz

Categories     Pie

Time 22m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
6 tablespoons cornstarch
3 cups water
1 (6 ounce) package raspberry gelatin powder
2 cups blueberries
2 cups strawberries, sliced
2 cups raspberries
2 prepared graham cracker crusts
whipped topping

Steps:

  • Mix sugar, cornstarch, and water in saucepan until smooth.
  • Bring to a boil; cook and stir for 2 minutes.
  • Remove from heat; stir in gelatin until dissolved.
  • Chill for 20 minutes.
  • Stir in berries.
  • Pour into the crusts.
  • Chill until set.
  • Serve with whipped cream.

BERRY PIE



Berry Pie image

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

1-1/2 cups sugar
4 tablespoons plus 1-1/2 teaspoons cornstarch
3/4 cup cold water
3 tablespoons lemon juice
3 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
Pastry for double-crust pie (9 inches)

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 :

VERY BERRY PIE



Very Berry Pie image

Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1-3/4 cups reduced-fat whipped topping, divided
1 reduced-fat graham cracker crust (9 inches)
1 cup fresh raspberries
1 cup fresh blueberries
Sugar substitute equivalent to 1 tablespoon sugar
1 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix

Steps:

  • Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.

Nutrition Facts : Calories 214 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.

EASY BERRY PIE



Easy Berry Pie image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

1 pint raspberries
1 pint blueberries
3 peaches
1/4-cup plus 1 Tbs. sugar
2 8-inch commercial piecrusts, refrigerated or defrosted frozen
2 Tbs. unsalted butter
1 egg yolk
1 Tbs. water

Steps:

  • Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet.
  • Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around.
  • Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown.

THREE BERRY PIE



Three Berry Pie image

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

2 cups all-purpose flour
½ teaspoon salt
⅔ cup shortening, chilled
6 tablespoons cold water
1 cup fresh strawberries, halved
2 cups fresh raspberries
1 ½ cups fresh blueberries
½ cup white sugar
3 tablespoons cornstarch

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

EASY BERRY PIE WITH FROZEN BERRIES



Easy Berry Pie with Frozen Berries image

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

1 (15 ounce) package pastry for a 9-inch double-crust pie
8 cups frozen mixed berries
½ cup white sugar
¼ cup cornstarch
¼ cup berry-flavored liqueur (such as Whidbey)
1 tablespoon lemon juice
1 tablespoon half-and-half
1 large egg yolk

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

FRESH BERRY PIE



Fresh Berry Pie image

Provided by Robert Farrar Capon

Categories     dessert

Time 4h25m

Yield Makes 6 portions

Number Of Ingredients 6

1 quart fresh strawberries, raspberries, blackberries or blueberries, washed and hulled if necessary
1 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1 fully baked 9-inch pie shell

Steps:

  • Put 1 cup of the berries into a blender and puree them.
  • Combine the sugar, cornstarch and salt, mix well, add to the water and cook over low heat until thickened (about 10 minutes). Add the pureed berries and stir well. Cool.
  • Add the whole berries to the glaze, mix to coat them thoroughly and pour into the pie shell, distributing the berries evenly. Chill the pie for four hours and garnish with whipped cream.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 10 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 256 milligrams, Sugar 39 grams

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