Seedless Raspberryblackberry Pie Food

BLACKBERRY RASPBERRY PIE

Steps:

• Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
• To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
• Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
• Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
• Cool the pie to room temperature before serving.

BLACK RASPBERRY PIE

Steps:

• Heat oven to 425º F.
• Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
• Roll out the bottom crust and place in a 9" pie plate.
• Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
• Pour the sugar coated berries into the prepared, unbaked piecrust.
• Dot the berries with the butter.
• Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
• Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
• Fold top crust under bottom crust edge to seal.
• Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
• Place foil around the edges of the pie to prevent over baking.
• Bake at 425 for 45 minutes.
• Remove the foil from the edge of the pie and drop the temperature to 350.
• Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
• Cool to room temperature before serving and chill until firm for best slicing results.
• Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

DELUXE BLACKBERRY PIE

Steps:

• Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
• Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
• Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

SEEDLESS RASPBERRY/BLACKBERRY PIE

Steps:

• Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.
• Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.
• Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.

BLACKBERRY-RASPBERRY HAND PIES

Steps:

• Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
• Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
• Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
• Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
• Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

BLACKBERRY-RASPBERRY PIE

Steps:

• In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
• Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
• To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
• Remove from oven and cook on a wire rack.
• There will be lots of juice in this pie.

BLACKBERRY-RASPBERRY PIE

Steps:

• For crust: combine first 5 ingredients in food processor; blend 5 seconds.
• Add butter and blend, using on/off turns, until mixture resembles coarse meal.
• Add 5 tablespoons water and vinegar.
• Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• Gather dough into ball, divide in half.
• Shape each ball into a disk.
• Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling: Preheat oven to 400.
• pray 9-inch diameter glass baking dish with nonstick spray.
• Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
• Add berries and toss to coat.
• Let stand 10 minutes, tossing occasionally.
• Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
• Spoon filling into dough-lined dish.
• Roll out second dough disk to 13-inch round.
• Drape dough over filling, and trim overhang to 1/2 inch.
• Press edges together to seal; fold overhang under and crimp decoratively.
• Cut several small slashes in top crust to vent.
• Sprinkle with additional sugar, if desired.
• Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
• Serve warm or at room temperature.

BLACKBERRY-RASPBERRY PIE

Steps:

• For crust:
• Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 400°F. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
• Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.
• Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature.