Summer Lemon Berry Pie Food

LEMON-BERRY SUMMER PIE

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.

LEMON BLUEBERRY PIE

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.

SUMMER KISSED LEMON-BERRY PIE

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.

SUMMER BERRY PIE

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.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

MILE-HIGH SUMMER BERRY PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
• On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
• Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
• Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
• Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.

SUMMER LEMON-BERRY PIE

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.

SUMMER BERRY PIE

Steps:

• Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
• Split the pastry in half, wrap in cling film, then chill for 30 mins.
• Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
• Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots - discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
• Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.

SUMMER BERRY PIE

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.