LEMON-BERRY SUMMER PIE
Impress your guests and family with our tasty Lemon-Berry Summer Pie recipe. Nothing says summertime quite like fresh berries and bright citrus flavor. Plus, frozen Lemon-Berry Summer Pie is super easy to make. No oven, no sweat.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Measure drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
- Add sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
LEMON BLUEBERRY CUSTARD PIE
Tart and refreshing with a smooth, creamy, meringue-like consistency. Blueberries can be omitted if necessary, but it won't be nearly as good!
Provided by M. Parker
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, cream butter. Mix in sugar, flour, lemon juice and lemon zest. Beat in egg yolks, then milk.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Gently fold into the lemon mixture. Pour filling into pie crust. Scatter blueberries evenly over the top.
- Bake in the preheated oven for approximately 50 minutes, or until filling is set. Cover the pie with foil after about 30 minutes to avoid browning. Allow to cool slightly before serving.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 35.3 g, Cholesterol 57.5 mg, Fat 10.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 155.9 mg, Sugar 21.5 g
SUMMER BERRY CROSTATA WITH LEMON CURD
If the classic fruit tart is a well-heeled matron, a crostata is a lusty peasant girl. Pressed into a fluted mold for form and discipline? Not likely. Roll out the dough, fill it up, crimp it over and slide it into a blazing oven. A crostata is light and unencumbered, the perfect showcase for late summer fruit.
Provided by Kay Rentschler
Time 1h
Yield 6 tarts
Number Of Ingredients 18
Steps:
- Place oven rack in lowest position, and heat oven to 450 degrees. Place large pizza stone on rack, and heat 1 hour while preparing other ingredients. Cut 6 sheets of aluminum foil, each one 8 inches square, and set aside.
- Make the crust: Combine flours, sugar and salt in food processor, and pulse to combine. Remove lid, scatter butter over surface of flour and pulse until butter pieces are no longer visible, 10 pulses of 10 seconds or so each. Turn mixture into mixing bowl, and sprinkle with 4 tablespoons ice water. Toss lightly with fingertips. Gather dough together, and squeeze a small portion with fingers. If dough feels dry, add another tablespoon water, and toss to combine. Turn dough onto work surface, press together firmly and pat into round disk. Cut into 6 wedges. Roll each wedge into a ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 30 minutes, and up to 24 hours.
- Make the curd: Place small, conical stainless-steel strainer over 2-cup glass measuring cup, and set aside. In small, heavy nonreactive saucepan, whisk egg, yolks and sugar together. Add lemon juice, and whisk to combine. Add zest, butter and salt. Place pan over medium heat, and cook, stirring constantly with wooden spoon, until mixture is shiny, opaque and thick enough to coat back of spoon, about 5 minutes. Do not boil. Remove from heat, and stir in cream. Strain immediately into glass measuring cup, cover and refrigerate until ready to use.
- Make the blueberry filling: Place half the blueberries in medium saucepan. Add cornstarch and sugar, and stir well. Add lemon juice and salt. Cook over medium heat, stirring constantly, until blueberries give up juices, thicken and simmer a bit. Compote will be very thick. Remove from heat, and stir in remaining blueberries. Cool.
- Assemble the crostata: Working 1 piece of dough at a time, flour top and bottom lightly, and roll into thin 8-inch round. Transfer round to a square of foil. Spoon 1 1/2 to 2 tablespoons of desired filling in center, leaving 2-inch periphery free. Mound fruit in a circle. (Be sure to use all the filling in the 6 crostatas.) Fold dough over to support filling. Place crostata on sheet pan in refrigerator, and continue forming tarts with remaining dough pieces and fruit filling. Refrigerate all 6 crostatas at least 20 minutes.
- Slide 2 or 3 crostatas onto baking stone. Bake until dough is dark golden brown, 15 to 20 minutes. Remove, and cool 10 minutes on rack. Repeat with remaining crostatas. Sprinkle with confectioners' sugar, or add a dollop of whipped cream or a few tablespoons of chilled heavy cream. Serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 234 milligrams, Sugar 36 grams, TransFat 0 grams
LEMON BLUEBERRY PIE
"When blueberries are ripe, I find every way possible to enjoy them," notes Patricia Kile of Elizabethtown, Pennsylvania. Her tart delicious pie proves the point!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.
Nutrition Facts : Calories 446 calories, Fat 22g fat (11g saturated fat), Cholesterol 195mg cholesterol, Sodium 264mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
NO BAKE LEMON PIE
This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 12
Steps:
- Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
- In a medium bowl, beat cream cheese until smooth.
- Add pudding mix and beat well until creamy and combined.
- Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
- Beat in lemon zest. Pour mixture into prepared pie shell.
- Chill for at least 3 hours. The pie will set up firmly during this time.
- In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
- Spread whipped cream on top of chilled pie.
- Top with additional lemon zest.
- Garnish with lemons, mint, and raspberries before serving, if desired
Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
LEMON TART WITH SUMMER BERRIES
A zingy lemon tart from Mr Ramsay. Gordon's version of the classic French Tarte au citron is well worth the effort
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h45m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Finely grate the zest of 3 of the lemons into a bowl. Halve all the lemons, then use a fork to squeeze out all the juice and pulp into the bowl with the zest - don't worry about the seeds. Crack the eggs into a separate bowl, then whisk in the caster sugar until completely combined. Whisk in the cream and lemon juice mix, then set aside.
- Place a 23cm tart ring or loose-bottom flan tin on a baking sheet lined with greaseproof paper. On a surface dusted with icing sugar, roll out the pastry to the thickness of a £1 coin. Lift onto a rolling pin, then drape over the tart ring or flan tin, leaving the excess hanging over the edge. Carefully press the pastry into the sides with a small ball of pastry. Put in fridge or freezer for 20 mins to allow pastry to chill.
- While the pastry is chilling, heat oven to 200C/fan 180C/gas 6. Prick the base of the pastry case, line with greaseproof paper and baking beans, then bake for 15 mins. Remove the paper and beans, then bake the case for 5-10 mins more until it is biscuity brown and crisp. Lower oven to 150C/fan 130C/gas 2.
- Use a ladle to push the lemon custard through a sieve into a bowl, pressing down on the pulp to extract as much juice as possible. Skim the bubbles from the surface of the custard, then pour the custard into a jug. Pull the tart out of the oven slightly, then pour in the custard so it comes to the top. You may have some left over. Push tart back in, then bake for 35-40 mins until the top forms a light crust and the custard is just set. Leave to cool, then chill.
- While the tart is cooling, make the berry salad. Place a large non-stick frying pan over a medium heat and scatter the icing sugar over the base. Heat until the sugar dissolves and caramelises. Throw in the berries, toss with the sugar, then splash in the sherry vinegar. Bubble for a min until everything is just starting to soften, then tip onto a plate and leave to cool slightly.
- Use a serrated knife to trim away the pastry and make a neat edge. Dust the tart lightly with icing sugar, then use a blowtorch to caramelise the top. Leave the top to set, then repeat the process so that you get an extra-thick layer of caramel. Stir the mint through the berries. Serve the tart in slices with a bowl of the berry salad on the side.
Nutrition Facts : Calories 490 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.35 milligram of sodium
SUMMER BERRY PIE
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
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.
BLUEBERRY LEMON BLONDIES
Blueberry Lemon Blondies is a quick and easy recipe for a moist, sweet, and tangy, refreshing dessert. Made from scratch with a few simple ingredients and fresh blueberries, lemon juice, and zest, these blondies are crowd-pleasers.
Provided by Vera Z.
Categories dessert
Time 35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F, line 8×8 inch baking dish with parchment paper, leaving a large overhang the sides so you can easily lift the blondes from the pan.
- In a separate bowl, stir together flour, baking powder and salt, set aside.
- Beat softened butter, sugar and lemon zest for 2 minutes. Add egg and mix to combine.
- Next, add lemon juice and mix to combine. It won't come together completely, but that's OK.
- Add flour mixture and mix until all combined well.
- Finally, using a rubber spatula, gently fold in blueberries.
- Spread the mixture in the prepared dish and bake 25-30 minutes, or until it's lightly golden brown on the edges and the center has set completely.
- Cool to a room temperature
- To make the glaze, in a food processor, pulse lemon juice and frozen blueberries (use frozen blueberries to get intense purple color). Strain the juice. Stir powdered sugar and 1 Tablespoon of the juice. Add more juice if needed. The glaze should be spreadable but not too runny. If it's too thin add more powdered sugar, and if it's too thick add more juice until reach desired consistency.
- Spread over blondies and let harden, about 10 minutes, before serving.
SUMMER LEMON-BERRY PIE
Make and share this Summer Lemon-Berry Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix graham crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
- Beat sorbet and drink in medium freezer-safe bowl with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 minutes or until mixture is thick enough to mound. Spoon into crust.
- Freeze at least 4 hours or overnight until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Serve topped with the berries. Store any leftover pie in freezer.
Nutrition Facts : Calories 163.1, Fat 10.8, SaturatedFat 6.9, Cholesterol 15.2, Sodium 124, Carbohydrate 16.2, Fiber 1.3, Sugar 9, Protein 1.4
SUMMER BERRY PIE
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
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
24 BEST BLUEBERRY DESSERT RECIPE COLLECTION
These delicious blueberry desserts can't be beat! From crumb cake, to cobbler, to whoopie pies, you'll make these 24 blueberry treats again and again.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert the whole family will love!
Nutrition Facts :
SUMMER BERRY CHEESECAKE PIE
This easy-to-make summer berry pie is part cheesecake, part JELL-O Gelatin, part fruit-and all scrumptious!
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in 1 cup COOL WHIP; spread onto bottom of crust.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Let stand 5 min. or until slightly thickened. Meanwhile, arrange blueberries in single layer in center of pie; surround with strawberries.
- Pour gelatin over fruit. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
LEMON AND BERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
- Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.
SUMMER KISSED LEMON-BERRY PIE
I just love Summer fresh fruits & berries, so many ways to use them! This pie went over so well that I barely was able to get a pic of just a slice!! Yummy!!
Provided by sherry monfils @smonfils
Categories Fruit Desserts
Number Of Ingredients 12
Steps:
- Heat oven to 350. bake pie shell about 10 mins or until a light golden brown. Let cool.
- In a large pan, mix berries w/ sugar and cornstarch. Stir in lemon juice & water. Heat over medium heat, stirring often, until thickened. Remove from heat & let cool.
- In large bowl, Beat cream cheese until smooth. Beat in powdered sugar, lemon extract & sour cream until smooth. Drizzle in the whipping cream( while beating on high) ingredients until fluffy. Spoon mix into pie crust & smooth the top. Refrigerate until firm, about 30 mins. Spoon berry mix onto top. I also place dollops of whipped cream on top and then place a slice of strawberry on the whipped cream to serve.
LEMON-BERRY SUMMER PIE
Impress your guests with our tasty Lemon-Berry Summer Pie recipe. Nothing says summertime quite like fresh berries and citrus flavor. Plus, frozen Lemon-Berry Summer Pie super simple to make. No oven, no sweat.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Measure drink mix into cap to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
- Add sorbet; beat with mixer on low speed until well blended. Whisk in COOL WHIP. Freeze 45 min. or until thick enough to mound; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Serve topped with berries.
More about "lemon berry summer pie food"
EASY LEMON BERRY PIE RECIPE - SUMMER DESSERT
From julieblanner.com
5/5 (4)Total Time 10 minsCategory DessertCalories 163 per serving
- Combine crushed crackers, sugar & butter. Spoon a tablespoon into each cupcake liners & press.
QUICK SUMMER PIE RECIPES | SOUTHERN LIVING
From southernliving.com
Estimated Reading Time 7 mins
BERRY LEMON PIE - MRFOOD.COM
From mrfood.com
4/5 (15)Estimated Reading Time 1 minCategory Pies
47 BLUEBERRY RECIPES TO MAKE SUMMER A LITTLE SWEETER ...
From epicurious.com
Estimated Reading Time 9 minsPublished 2020-06-04
- Blueberry and Corn Crisp. Two kinds of corn go into the topping for this summery blueberry dessert recipe: cornmeal or polenta for its crackle, fresh kernels for their sweet pop.
- Blueberry-Nectarine Lattice Pie. Locally grown fruit is often more flavorful than supermarket fruit because it’s frequently grown from heirloom seeds and because it’s been allowed to fully ripen before being picked.
- Blueberry Lemon Corn Muffins. Savory cornmeal meets bright-tasting lemon zest in a blueberry muffin recipe that comes together in a total time of 45 minutes.
- Fresh Fruit Tart With Almond Press-In Crust. Eating fruit tarts is great. Rolling out dough on a brutally hot day isn't. Good thing this stunner has a no-fuss press-in crust that you can make two days ahead.
- Blue Cornmeal Pancakes With Blueberry Butter. Blueberry butter? That's right. These pancakes, which are made from a mix of blue cornmeal and all-purpose flour, with buttermilk for tang, really shine with maple syrup and a smear of butter that's mixed with blueberry preserves, fresh blueberries, and a pinch of coriander.
- Blueberry-Buttermilk Chess Pie. With orange zest and real-deal vanilla seeds, the filling of this custardy pie tastes like the best blueberry pancake. Don't throw the vanilla bean away once you've scraped the seeds from it, though—that stuff is gold in the kitchen.
- Blueberry-Pecan Galette. It can take some practice to produce a beautifully crimped pie crust, but galettes? Not so much: They look good no matter what. This blueberry recipe is great for beginning bakers who are looking to make the most of blueberry season.
- Blueberry-Miso Crumb Cake. Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious. The perfectly crumbly crumb topping is just a simple mix that you use to top the batter, but it really makes this into the ultimate coffee cake for brunch or afternoon snacking.
- Blueberry-Lemon Icebox Cake. Layers of graham cracker, lemony mascarpone (or Greek yogurt), and blueberry–chia seed jam freeze in a loaf pan to become the easiest cake you’ve ever made.
- Blueberry-Ginger Slab Biscuits. These pillowy tray biscuits are perfumed with blueberry jam, citrus, and candied ginger, but you can use any combination of preserves, dried fruit, or nuts that you have on hand.
18 BEST SUMMER PIES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2017-06-20Estimated Reading Time 6 mins
- No Bake Key Lime Pie. On sweltering summer days, treat your family (or lucky friends) to the fresh, sweet-meets-tart goodness of a home style Key Lime Pie.
- Chocolate Mousse Pie. Chocolate lovers, we've found your new favorite summer pie. This simple, no-bake recipe combines velvety smooth chocolate mousse with a store-bought graham cracker crust, for a rich, decadent dessert that's perfect for pot-luck parties.
- Amazing Pineapple Meringue Pie. This crowd-pleasing pineapple meringue pie deserves to be called amazing. Summer's tropical take on the classic lemon meringue pie blends crushed pineapple with egg yolks and lemon juice, to create a creamy custard, topped with heavenly meringue.
- Sour Cream Blueberry Pie. Blueberries bursting with flavor mix with sour cream in this mouth-watering summer pie recipe. Topped with a decadent crumble made of pecans, brown sugar and butter, you'll look for excuses to eat this delicious dessert at breakfast, lunch and dinner this summer.
- Frozen Peanut Butter Cup Pie. What could be more divinely decadent - and welcome on a hot summer day - than this frozen cheesecake pie, that combines creamy peanut butter with chopped peanut butter cup candy, frozen whipped topping and cream cheese?
- Peaches and Cream Pie. This Southern-inspired peach pie is made with a delectable, sweet cream filling and fresh sliced peaches. Serve it to delight your guests at brunches and cook-outs this summer.
- Slab Pie. Slab pie is the recipe you need for a crowd-sized pie. It's a sheet pan version of a mixed berry pie with the same great crust and filling you're used to.
- Nutella Pie. Even though summer fruit is plentiful and delicious baked into pies, it can be hard to turn on the oven when the temperatures climb. Enter this no-bake, rich and creamy Nutella pie.
- Easy Cobbler Crust Cherry Pie. Cherry pies are an all-American dessert that are always popular at summer cook-outs and holiday gatherings. This delicious, easy recipe features a cake-like crust and a divine streusal topping that adds nutty, buttery flavor and crunch.
- Frozen Blueberry Lemonade Pie. Blueberries add extra flavor and sweetness to this tasty, refreshing frozen lemonade pie. Make it in the blender in just a few minutes, then freeze in a prepared crust for a few hours.
SOUTHERN LEMON BLUEBERRY PIE RECIPE | EASY, REFRESHING, SUMMER
From minetterushing.com
Estimated Reading Time 3 mins
BLUEBERRY PIE RECIPE (EASY, OLD-FASHIONED VERSION ...
From thekitchn.com
Estimated Reading Time 4 mins
- Roll out one of the pie crusts to a diameter of 12 to 13 inches and transfer it to a 9-inch pie plate. Snug it into the corners of the pan. Transfer the pie pan to the fridge and chill the crust for 30 minutes.
- Combine the blueberries, 3/4 cup to 1 cup of the granulated sugar, 3 tablespoons cornstarch, lemon zest, and lemon juice in a small bowl. Use more sugar if your berries are very tart and more cornstarch if your berries seem very juicy or if you prefer a more firm pie filling. Stir until the sugar dissolves into a gooey coating and let the berries macerate on the counter 15 to 30 minutes.
- Remove the pie crust from the fridge and pour the berries inside. Roll the second pie crust to a diameter of 11 to 12 inches and gently lay it over the top of your pie. Trim the edges to make them even, then tuck the edges under themselves and crimp. Cut a few vent holes in the top pie crust and brush all over with the egg yolk.
LEMON BLUEBERRY PIE RECIPE - THE EVERYDAY MOM LIFE
From theeverydaymomlife.com
4.8/5 (22)Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- While the pie is baking, make your blueberry topping by combining all your ingredients on the stove.
- Once the pie crust is completely cooled, add the pie filling to the crust. If your blueberry sauce isn't completely cooled yet, put it back in the refrigerator to keep it cold.
34 SUMMER BERRY PIE AND TART RECIPES WE LOVE - EPICURIOUS
From epicurious.com
Estimated Reading Time 5 minsPublished 2015-06-03
- Mixed Berry Pie Bars. A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible. Get This Recipe.
- Retro Strawberries-and-Cream Pretzel Tart. A pretzel crust and cream cheese filling make this retro Southern dessert irresistible. Get This Recipe.
- Blueberry Crumble Pie. A cinnamon-scented streusel allows the perfect, purple, lemon-enhanced blueberries to bubble up around the edges creating a rustic stunner of a pie.
- Blueberry Peach Slab Pie. A slab pie is a shallow pie baked in a rimmed baking sheet instead of a pie pan—that means more buttery, flaky crust and blueberry-peach filling to go around.
- Glazed Blueberry-Blackberry Turnovers. Bright ginger and lime give this fruity, sweet hand-pie filling a zippy finish. Get This Recipe.
- Strawberry-Rhubarb Galette with Buckwheat Crust. Galettes were invented to make amateur bakers feel like pros. The less perfect they are, the cooler they look.
- Easy Fruit Tart with Pecan Cookie Crust. A nutty cookie crust filled with lemon curd–spiked whipped cream makes a delectable base for your favorite summer berries.
- Blueberry Hand Pies. Because hand pies are the adorable, portable version of full-size pies that everyone loves. Get This Recipe.
- Peach-Blueberry Ice Cream Pie. The only trick to this fruit-flecked pie is making sure it gets at least six hours in the freezer to firm up. Get This Recipe.
- Cranberry-Lime Pie. Don't relegate cranberries to the Thanksgiving table. This dessert has the summery spirit of a Key lime pie, but the bright red pop of tart cranberry curd.
LEMON-BLUEBERRY CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Servings 1
- Beat cheese, milk, and powdered sugar at medium speed with an electric mixer until creamy. Add pudding mix, rind, and juice; beat until blended. Spread half of lemon mixture evenly into prepared crust.
- Stir together blueberries and preserves; spread evenly over lemon mixture. Spread remaining lemon mixture over blueberry mixture; cover and chill 2 hours or until set.
CLASSIC BLUEBERRY PIE {SUMMER DESSERT} - THE BUSY BAKER
From thebusybaker.ca
5/5 (11)Calories 379 per servingCategory Dessert
- Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
- Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
- Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
13 BEST LEMON BLUEBERRY DESSERTS-LEMON BLUEBERRY RECIPES ...
From delish.com
Occupation Commerce EditorEstimated Reading Time 2 minsAuthor Sienna Livermore
BLUEBERRY LEMONADE PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (32)Total Time 6 minsCategory Dessert, PieCalories 473 per serving
OUR BEST LEMON PIE RECIPES WILL MAKE YOUR CITRUS DREAMS ...
From southernliving.com
Author Jenna Sims
15 BEST SUMMER PIE RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley SuggEstimated Reading Time 5 mins
10-MINUTE SUMMER BERRY PIE - LEMON STRIPES
From lemonstripes.com
Estimated Reading Time 2 mins
EASY NO BAKE SUMMER PEACH BERRY PIE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON BLUEBERRY ROSEMARY PIE – CARDAMOM & SAFFRON
From cardamomandsaffron.com
SUMMER BERRY PIE- TFRECIPES
From tfrecipes.com
BLUEBERRY LEMON PIE BARS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEMON BERRY PIE | ETSY
From etsy.com
EASY LEMON BERRY PIE RECIPE - SUMMER DESSERT
From julieblanner.com
BLUEBERRY PIE WITH LEMON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SUMMER BERRY LEMON CAKE PIE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
IMPRESS YOUR GUESTS WITH OUR TASTY LEMON-BERRY SUMMER PIE ...
From pinterest.com
EASY SUMMER BERRY ICE CREAM PIE RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON AND SUMMER BERRY TART - NEW WORLD
From newworld.co.nz
SUMMER LEMON-BERRY PIE ON BAKESPACE.COM
From bakespace.com
9 BLUEBERRY LEMON PIE / TART - PERFECT FOR THE SUMMER ...
From pinterest.com
SUMMER LEMON-BERRY PIE RECIPE LIST - SALEWHALE.CA
From salewhale.ca
EASY SUMMER BERRY ICE CREAM PIE RECIPE | FOOD LION
From foodlion.com
BLUEBERRY PIE WITH LEMON ZEST - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love