Triple Berry Plum Pie Food

TRIPLE BERRY PIE

Steps:

• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
• Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

TRIPLE-BERRY CRUMB PIE

Steps:

• Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

TRIPLE BERRY CREAM PIE

Steps:

• Preheat oven to 400°.
• In a bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until crumbly. Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed). Form into a disk, wrap in plastic and chill for 30 minutes. On a floured surface roll out the dough into an 11" round. Fit into a 9" pie pan and crimp edge. Refrigerate for 10 minutes.
• Line crust with foil and fill with pie weights. Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes. Let cool.
• In a bowl, beat cream cheese and sugar with a mixer on high speed. Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed. In another bowl, gently mix berries.
• Spoon two-thirds of cream mixture into crust; smooth top. Spoon two-thirds of berries over cream. Mound remaining cream in center and top with remaining berries. Chill overnight.

TRIPLE BERRY PIE

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.

SENSATIONAL TRIPLE BERRY PIE

Steps:

• Preheat oven to 400. Combine the berries with a 1/4 cup of sugar and let stand over a sieve for a half hour to drain some of the liquid. Combine the rest of the ingredients minus the crust. Using a 9 inch pie plate, arrange your crust and spoon the filling inches Place the second crust over and crimp edges. Make sure to cut a vent into the dough or use a pie bird. You can also do a lattice top pie which is just gorgeous and is what I did.
• You can brush the top of the pie with a mix of one egg yolk and a teaspoon of water (which makes for a lovely golden brown crust).
• Bake for 20 minutes at 400 and then bake at 350 for another 40-50 minutes. Remove when crust is golden brown.