Double Berry Custard Pie Food

BERRY CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla.
• Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving.

DOUBLE BERRY SLAB PIE

Steps:

• Heat oven to 400°F.
• Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
• In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
• Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
• Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 425 degrees.
• Place blueberries in pie crust; set aside.
• In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
• Whisk in eggs and vanilla until blended; pour mixture over blueberries.
• If desired, sprinkle with a dash each of cinnamon and nutmeg.
• Bake 15 minutes; reduce heat to 350 degrees.
• Bake 35 minutes longer.
• Cool completely before slicing.

FRESH DOUBLE BERRY PIE

Steps:

• preheat oven to 425 degrees f.
• for at-least 20 minutes.
• Line crust with parchment, fill with dried beans or rice.
• Bake for 20 mins.
• Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
• Remove from oven let cool on rack for 2 mins.
• Brush entire crust with egg white while still hot.
• Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
• When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
• While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
• Simmer for a minute or so until the mixture becomes translucent.
• Remove from heat Spoon about 1/2 the mixture into the pie crust.
• Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
• Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
• Store at room temperature for 2 days.

BLUEBERRY CUSTARD PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,

BERRY CUSTARD PIE

Steps:

• Combine baking mix, 1 1/2 tablespoons sugar, milk, and lemon zest. Press with floured fingers into the bottom and up the sides of a pie dish that has been sprayed with a nonstick cooking spray. Sprinkle berries onto crust.
• Combine sour cream, egg whites, 1/2 cup white sugar, flour, spices, and vanilla extract. Pour over fruit. Cover edges of crust with foil.
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Turn heat down to 350 degrees F (175 degrees C), and bake for 30 minutes, or until center is set.

DOUBLE BERRY CUSTARD PIE

Steps:

• Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.
• Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.
• Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.

DOUBLE BERRY CUSTARD PIE

Steps:

• Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.
• Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.
• Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.