TRIPLE BERRY PIE
You just can't beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.
Provided by Lauren Allen
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
- Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
- Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
- Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Nutrition Facts : Calories 268 kcal, Carbohydrate 43 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 138 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
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
TRIPLE BERRY MINI PIES
I came up with these berry hand pies one summer day when I had an abundance of fresh blueberries, gooseberries and strawberries. The blend of flavors makes for a mouthwatering treat for breakfast, dessert or anytime in between! I typically make my crust from scratch, and I recommend gooseberries instead of raspberries for this recipe. -Brigette Kutschma, Lake Geneva
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 211 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 2g fiber), Protein 1g protein.
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
TRIPLE FRUIT PIE
My goal is to create pies as good as my mother's. I came up with this recipe to use up fruit in my freezer. The first time I made it, my family begged for seconds. If I continue making pies this good, maybe someday our two daughters will be striving to imitate mine! -Jeanne Freybler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine fruits and extract; toss to coat. In another bowl, combine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 400° for 20 minutes. Reduce heat to 350°; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Nutrition Facts : Calories 410 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 69g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
SENSATIONAL TRIPLE BERRY PIE
Really, I just made this up a few days ago, and it resulted in one of the most amazing pies I've ever eaten. I usually am very critical and not completely happy with recipes I come up with on my own, but this one is truly a sensation!
Provided by JungleLove
Categories Pie
Time 2h
Yield 1 double crust pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
- You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
- Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.
TRIPLE BERRY PIE - DELICIOUS!!
This is from www.kraftfoods.com. A delicious, easy recipe to enjoy those fresh summer berries. Enjoy!
Provided by Amy020
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
- Preheat oven to 400 degrees.
- Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
- Fill with fruit mixture and dot with butter.
- Cover with second pie crust. Seal and flute edge.
- Cut several slits in top crust to vent steam.
- Bake 45-50 minutes or until juices form bubbles that burst slowly.
- Cool.
Nutrition Facts : Calories 426.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 261.9, Carbohydrate 66.3, Fiber 4, Sugar 31.6, Protein 4
EASY TRIPLE BERRY PIE
I made this pie for Easter this year! We had a cookout instead of the traditional Easter sit down dinner and so I decided I wanted something refreshing and summery since it is florida and well almost always summer anyway. WOW this pie was a huge success and everyone loved it! Thank heavens I made not one but three pies lol...
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Preheat your oven to 425 degrees.
- 2. Using a wire whisk combine sugar and cornstarch.
- 3. Add berries to the sugar mixture and toss to coat all berries
- 4. Place the berries into the bottom pie crust and sprinkle with lemon juice.
- 5. Cover with top crust and pinch edges. Cut a few slits into top.
- 6. Cool pie in frig for about 20 minutes or so
- 7. Bake pie in oven for 20 minutes. After 10 minutes Brush top and edges of pie with melted butter and sprinkle all over and out to edges of crust with cinnamon sugar and then turn pie in oven. Contine at 425 for another 10 minutes.
- 8. Turn your oven down to 375 degrees and continue baking pie until the pie starts to brown up and the filling is bubbly through the slits in the pie. (cover areas that look like they are getting to dark with tin foil)
- 9. Remove pie from oven and cool 30 minutes before serving. If you are like my family we like it chilled for several hours : ) ENJOY with some cool whip on top! YUM
VERY BERRY TRIPLE FRUIT PIE RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 16
Steps:
- FILLING: In a large bowl, stir together 1 cup sugar, the tapioca and ground nutmeg. Stir in blueberries, strawberries, raspberries, lemon juice and almond extract. Gently toss berries until coated. Let mixture stand about 15 minutes or until a syrup forms, gently stirring occasionally. (If using frozen fruit, let mixture stand about 45 minutes or until fruit is partially thawed but still icy.) Meanwhile, prepare pastry for Double-Crust Pie. Divide pastry in half. On a lightly floured surface, roll one dough portion from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Transfer fruit mixture to the pastry-lined pie plate. Trim pastry even with edge of pie plate. Roll the remaining pastry portion into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. (Or top pie with lattice strips.) If you like, brush top pastry with milk and sprinkle with additional sugar. Bake in a 400°F oven for 25 minutes (or 50 minutes for frozen fruit, cover pie with foil for the first 25 minutes). Reduce heat to 350°F. Bake pie for 25 to 30 minutes more or until filling is bubbly and pastry is golden. Cool on a wire rack. DOUBLE-CRUST PIE: Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
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