MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE
This mixed berry pie is topped with a delicious, creamy white chocolate topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h15m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Place cookie sheet on oven rack.
- In medium bowl, toss Filling ingredients until well mixed. Spoon evenly into frozen pie crust.
- Bake on cookie sheet 40 to 45 minutes or until filling is bubbly and crust edges are golden brown. Cover crust edges with strips of foil last 20 minutes to prevent overbrowning. Cool completely, about 1 1/2 hours.
- In small bowl, add cold water; sprinkle with gelatin. Let stand 10 minutes or until gelatin softens.
- In 1-quart saucepan, heat 1/4 cup of the whipping cream over medium heat until hot. Reduce heat to medium-low; add gelatin and baking chips. Cook 5 to 7 minutes, stirring constantly, until smooth and chips are melted. Remove from heat. Cool 25 minutes.
- In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Carefully fold cooled gelatin mixture into whipped cream until well blended. Spoon and spread evenly onto cooled pie. Refrigerate about 1 hour or until topping is set.
Nutrition Facts : Calories 370, Carbohydrate 48 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 31 g, TransFat 0 g
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
MIXED BERRY PIE WITH HOMEMADE SHORTCRUST PASTRY
Steps:
- To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.
- Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.
- Remove from the food processor then form into a disc before wrapping in cling wrap.
- Place in the fridge and allow to chill for 30-45 minutes.
- Pre-heat the oven to 180°c.
- When the pastry has chilled, remove from the fridge.
- Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.
- Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.
- To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.
- Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.
- Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.
- Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case
- Slice and serve.
RASPBERRY MOUSSE PIE
Creamy, airy mousse is pretty in pink and perfect for Mother's Day, but you can rely on it all season long. The dessert takes just 30 minutes to put together (and 2 hours to chill), and is absolutely foolproof.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20h30m
Number Of Ingredients 7
Steps:
- Lightly coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides. Arrange graham crackers in an even layer in pan, breaking them to fit as necessary. Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes. In a blender, puree 2 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
- In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium. Cook until bubbles form at edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, 20 minutes. In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over graham crackers. Smooth top with an offset spatula and arrange 3 cups raspberries on top. Refrigerate until set, about 2 hours (or up to overnight).
- Using parchment, gently lift pie out of pan and place on a serving plate. Peel away parchment from sides of pie; trim excess paper with scissors or a sharp knife. Cut into 12 pieces to serve.
Nutrition Facts : Calories 243 g, Fat 16 g, Fiber 3 g, Protein 3 g
NO-BAKE MIXED BERRY TART
Take advantage of the confluence of berry season with light-and-healthy no-bake-dessert season. This easy, pretty tart is versatile enough to go to a weeknight potluck or a weekend dinner party.
Provided by Jackie Alpers
Categories dessert
Time 9h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand.
- Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
- For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
- Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
- For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
- To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 12 grams, Cholesterol 35 milligrams, Sodium 220 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 9 grams, Sugar 17 grams
ICED BERRY MOUSSE CAKE
A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 40m
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
- Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
- To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn't need any extra liquid as they release juice. Sweeten to taste with icing sugar - you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
- Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.
Nutrition Facts : Calories 333 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
TRIPLE BERRY PIE
It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 12
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.
MIXED BERRY MOUSSE PIE
Steps:
- In small bowl, stir together boiling water and raspberry gelatin until dissolved.
- Place frozen strawberries in blender, pour gelatin mix over strawberries. Let stand for about 5 min. Add cream cheese to blender, puree until smooth.
- Transfer mix to large bowl. Fold in 1 cup whipped topping and zest. Spoon into pie crust.
- Refrigerate until filling is set, at least 2 hours. Before serving, spread the remaining whipped topping over pie.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MIXED BERRY MOUSSE
A Light summer dessert
Provided by padwan88
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- In a pan of simmering water, add the mixture of frozen berries and half the amount of sugar. Cook the berries until they feel soft.
- When the berries are soft, turn off the heat. Drain, keeping the juice. With the drained berries, using a processor, pulse the berries into a thick mixture, pour into a bowl and leave to cool
- Separate the eggs. Using the egg whites only and the 1/2 - 1 tbsp of fresh lemon juice (depending on your own taste), in a clean food processor whisk until soft peaks form. At this stage add the last of the sugar. Whisk until firm peaks form - when the whisk leaves deep markings in the white mixture.
- Add 1 spoonful of the egg white to the mixed berries. stir the egg white in quickly until all combined.
- Now gradually fold the rest of the whites into the berry mixture. Do this slowly and carefully. Doing this too quickly will knock out all the air from the whites. Do not combine all the mixture, leave some of the whites still showing.
- To serve, spoon the mixture into 4 tall glasses. Leave to set for 2-3 hours in the fridge. You can leave them to set over night. Once set drizzle the kept berry juice over the mousse, and top with fresh berries. The berry juice is also ideal for making smoothies, Jelly, and ice cream with :) enjoy.
SKINNY MIXED BERRY PIE
This Keto mixed berry pie has all the comfort of a proper berry pie, but my version is skinny because it doesn't have a base! Basically, it's a mix between a berry crumble and a pie. You'll love the crispy fathead lattice top!
Provided by Katrin Nürnberger
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Add the frozen berries, sweetener, lemon juice, zest and cinnamon to a pan. Cook on a medium heat for about 7 minutes, stirring occasionally.
- Stir through the ground chia. Heat for 2 minutes then remove from the heat and allow to cool to thicken for about 30 minutes. Taste and adjust the sweetness to taste and add more chia if you like it thicker.
- Meanwhile make the dough. Melt the mozzarella in the microwave on high for 60 seconds, stir with a rubber spatula and heat for another 30 seconds. Add the almond flour and egg. Mix. You may need to get your hands involved here!
- Roll out the dough between 2 sheets of parchment paper and place in fridge for 20 - 30 minutes to chill. Then cut into strips on a diagonal using a pizza cutter or sharp knife about 1 cm in thickness.
- To make the lattice, lay the bottom strips on top of the berries then starting at one side add a strip perpendicular and just lift the bottom ones up and under. Trim at the edges, then brush with a little egg white and sprinkle with low carb sweetener.
- Preheat the oven to 400F / 200C conventional / 180 fan.
- Bake for 15 - 25 minutes until golden on top.
Nutrition Facts : Calories 131 kcal, Carbohydrate 9.2 g, Protein 6.9 g, Fat 8.5 g, SaturatedFat 2.3 g, Sodium 118 mg, Fiber 3.2 g, Sugar 4.9 g, ServingSize 1 serving
More about "mixed berry mousse pie food"
MINI MIXED BERRY PIE - BAKERS ROYALE
From bakersroyale.com
4.4/5 (5)Estimated Reading Time 2 minsCategory Crisps, Cobblers, Crosatas, Pies, Tarts
- Place flour, sugar and salt in a bowl and whisk to combine. Add butter, using a pastry blender or two forks, cut into the flour until mixture resembles coarse meal (or place in a food processor bowl and pulse). Add 5 tablespoons ice water and stir (or pulse until dough comes together). Dough should hold together when squeezed and released. If not, add remaining water, 1 tablespoon at time, until dough does hold when squeezed and released.
- Turn dough out onto a lightly floured work surface. Using the heel of your hand and working in small portions smear each part out in one forward motion. Gather portions and form into one ball, divide dough in half and chill for at least 2 hours.
- Remove dough from refrigerator. Lightly cover work surface with flour and turn out dough on to it. Roll out dough to an 1/8 inch in thickness and use a 4-inch round cutter to stamp out rounds. Place rounds in muffin wells. Fill wells ¾ of the way up with filling.
TRIPLE BERRY PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
5/5
MIXED BERRY MOUSSE FOR INSTANT POT ACE BLENDER | AMERICA'S ...
From americastestkitchen.com
Servings 4Category Desserts or Baked Goods, Fruit Desserts
BLUEBERRY MOUSSE PIE - GLUTEN FREE ON A SHOESTRING
From glutenfreeonashoestring.com
Estimated Reading Time 4 mins
RASPBERRY & BLACKBERRY MOUSSE - RECIPE - FINECOOKING
From finecooking.com
Cuisine BritishCalories 250 per servingCategory Dessert
KETO CRUNCHY BERRY MOUSSE - RECIPE - DIET DOCTOR
From dietdoctor.com
4.6/5 (56)Calories 256 per servingCategory Dessert
MIXED BERRY MOUSSE - PURATOS
From puratos.ca
DELICIOUS KETO BERRY MOUSSE - KISSES FOR BREAKFAST
From kisses-for-breakfast.com
Cuisine AmericanCategory DessertServings 1Total Time 10 mins
- Muddle the 2oz of mixed berries, if you prefer you can cook them on low heat in a non-stick pan, this will bring out the sweetness in the berries without you having to add sugar. **Do this only if you prefer to not add Erythritol or any low arb sweeteners.
- Add heavy cream and all the other ingredients in a bowl and mix with a mixer or by hand. A mixture makes it fluffier and creamier, by hang takes longer. *** Mix until the mixture becomes fluffy, don't overmix.
- Pour contents in a mason jar or container of choice and chill for 20 minutes. I prefer the freezer for 20 minutes.
KETO STRAWBERRY CREAM PIE (NO BAKE, ICEBOX) - LOW CARB YUM
From lowcarbyum.com
5/5 (1)Total Time 10 minsCategory DessertCalories 360 per serving
- In small bowl, sprinkle gelatin over 3 tablespoons cold water to allow gelatin to soften. Add 3 tablespoons boiling water and stir until the gelatin is completely dissolved and mixture is clear. Set aside.
LIGHT BERRY MOUSSE | DESSERT RECIPES | GOODTOKNOW
From goodto.com
2.9/5 (310)Total Time 2 hrs 10 minsCategory DessertCalories 215 per serving
20 BEST SUGAR-FREE PIES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Category Desserts, Recipe Roundup
AMERICAN MIXED BERRIES PIE - KISS MY KETO BLOG
From blog.kissmyketo.com
Cuisine AmericanCategory Keto DessertsServings 10Estimated Reading Time 3 mins
CREAM CHEESE MOUSSE WITH BERRIES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 2Category DessertCuisine Low CarbTotal Time 10 mins
DOUBLE CHOCOLATE MOUSSE TARTLETS WITH RASPBERRIES - DRISCOLL'S
From driscolls.com
4/5 (1)Calories 615.70Servings 8-10Cholesterol 75.27 mg
40 BERRY PIE RECIPES TO MAKE THIS SUMMER | TASTE OF HOME
From tasteofhome.com
Author Lisa KaminskiEstimated Reading Time 4 mins
RECIPES - CRAVE CHEESE
From cravecheese.com
INDIVIDUAL BERRY MOUSSE DESSERTS RECIPE - FOOD NEWS
From foodnewsnews.com
MIXED BERRY MOUSSE PIE RECIPES
From tfrecipes.com
MIXED BERRY MOUSSE RECIPE
From crecipe.com
RECIPES - MIXED BERRY MOUSSE
From chefpickle.com
MIXED BERRY MOUSSE - CRECIPE.COM
From crecipe.com
MIXED BERRY MOUSSE RECIPES
From tfrecipes.com
MIXED BERRY MOUSSE - COOKEATSHARE
From cookeatshare.com
[HOMEMADE] MIXED BERRY PIE : FOOD
From reddit.com
ROBINHOOD | MIXED BERRY STREUSEL PIE
From robinhood.ca
MIXED BERRY MOUSSE JARS - ACELINE
MOUSSE MIXES - COOKEATSHARE
From cookeatshare.com
MIXED BERRY DARK CHOCOLATE MOUSSE PIE
From bethanyshealth.com
19 DREAMY BERRY DESSERTS TO MAKE ALL SEASON | FOOD & WINE
From foodandwine.com
MIXED BERRY AND WHITE CHOCOLATE MOUSSE PIE | JUST A PINCH ...
From justapinch.com
PIES - MICHAEL ANGELO'S
From michaelangelosbakery.com
KETO MIXED BERRY MOUSSE RECIPE
From ketodietsmeal.com
FROZEN MIXED BERRY PIE - EAGLE BRAND
From eaglebrand.ca
INA GARTEN MIXED BERRY PIE - ALL INFORMATION ABOUT HEALTHY ...
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