CAFE HON'S MIXED BERRY PIE
Provided by Food Network
Categories dessert
Time 1h15m
Yield One 9-inch pie
Number Of Ingredients 12
Steps:
- For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
- Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
- Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
- For the filling: If using frozen fruit, measure first, then thaw and drain fruit.
- Preheat the oven to 350 degrees F.
- Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.
SUMMER BERRY PIE
Use summer's bounty of gorgeous berries to make this family favourite, just add cream!
Provided by Sarah Cook
Categories Dessert, Dinner, Lunch
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 800 calories, Fat 46 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 43 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.57 milligram of sodium
FRESH BLUEBERRY PIE
Capture the fresh taste of blueberries in a pie. This pie will disappear fast--you won't have to worry about what to do with the leftovers
Provided by Steve_G
Categories Pie
Time 1h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 425 degrees f. for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 minutes.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 minutes.
- Brush entire crust with egg white.
- Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil.
- Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside.
- when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemon juice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat, gently stir in remaining blueberries.
- Spoon into prepared pie crust.
- Let sit at room temperature for at least 2 hours before serving with whipped cream.
- Store at room temperature for 2 days.
Nutrition Facts : Calories 285.6, Fat 10.3, SaturatedFat 2.5, Sodium 192.8, Carbohydrate 47.2, Fiber 3.5, Sugar 26.6, Protein 3.2
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
RED, WHITE, AND BLUEBERRY PIE
Make this patriotic dessert for the 4th of July, Memorial day, or anytime you want to show your national pride.
Provided by Rhoda Boone
Categories Dessert Fourth of July Blueberry Strawberry Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust:
- Preheat oven to 350°F. Split the vanilla bean and scrape out the seeds. In a small skillet over medium heat, melt the butter. Remove from heat and stir in the vanilla bean seeds and salt. Let cool slightly.
- In a food processor, blend graham crackers until finely ground. Add butter mixture and pulse until well combined. Press mixture into bottom and sides of pie pan. Bake until lightly browned, 12 to 14 minutes. Cool on a wire rack at least 30 minutes.
- Make the filling:
- Reserve 1/2 cup blueberries for garnish, set aside. In a medium saucepan over medium-high heat, heat the orange juice, 2/3 cup of sugar, 1/2 teaspoon lemon zest, and salt, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the remaining 5 1/2 cups blueberries. Stir in the cornstarch and bring to a low boil. Stir constantly, gently mashing the berries with the back of a spoon until broken down and thickened, 1 minute. Remove from heat and spoon into pie crust. If you have extra filling, save to enjoy over yogurt or ice cream. Let the filled pie cool for 15 minutes. Refrigerate until set, at least 4 hours or up to 1 day.
- Finish the pie:
- In a large bowl, beat the cream to very soft peaks. Sprinkle remaining 1 tablespoon sugar, 1/2 teaspoon lemon zest, and vanilla extract into the cream and beat until soft peaks return. Do not over beat. Spread whipped cream in center of pie, leaving a 1 inch border of visible blueberry filling. Top with reserved blueberries, raspberries, and strawberries in center of pie.
WHITE CHOCOLATE BERRY PIE
When strawberries are in season, I love to make this pretty pie. -Connie Laux, Englewood, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 299 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
BERRY PIE
The recipe for this pie was sent to us by a women who dined with us and said her aunt had a recipe that we should use. It's one of our most popular desserts!-Dawn Mangan, Bismarck, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice until smooth. Add berries; stir gently. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; cool. , Line a 9-in. pie plate with bottom crust. Add filling. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 400° for 10 minutes Reduce heat to 350°. Remove foil; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool completely.
Nutrition Facts :
VERY BERRY PIE
This makes a very delicious and very pretty pair of pies. This dessert is especially good when the weather heats up. Very cooling. Recipe was given to me by my sister in law.
Provided by MizzNezz
Categories Pie
Time 22m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, cornstarch, and water in saucepan until smooth.
- Bring to a boil; cook and stir for 2 minutes.
- Remove from heat; stir in gelatin until dissolved.
- Chill for 20 minutes.
- Stir in berries.
- Pour into the crusts.
- Chill until set.
- Serve with whipped cream.
VERY BERRY PIE
Becky Thompson of Maryville, Tennessee came up with this quick pie with she needed a low-fat dessert for a get together. "My husband picked this pie over apple pie, which he generally prefers," she recalls. "He raves about how good it is."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Spread 1/4 cup whipped topping into the crust. Combine berries and sugar substitute; spoon 1 cup over topping. , In a bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick. Carefully spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate for 45 minutes or until set.
Nutrition Facts : Calories 214 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
WHITE CHOCOLATE BERRY PIE
Make and share this White Chocolate Berry Pie recipe from Food.com.
Provided by bamamom3
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 4 squares of white chocolate with milk. Cool to room temperature.
- Meanwhile beat cream cheese and sugar until smooth.
- Beat orange peel and melted chocolate into cream cheese mixture and fold in whip cream.
- Spread into crust and arrange strawberries on top.
- Melt remaining chocolate and drizzle ovaer berries.
- Cool at least 1 hour.
Nutrition Facts : Calories 333.1, Fat 18.8, SaturatedFat 8.5, Cholesterol 20.4, Sodium 230.2, Carbohydrate 39.2, Fiber 1.2, Sugar 29.1, Protein 3.7
MALIBU BERRY HAND PIES
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
- Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
- For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.
EASY BERRY PIE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet.
- Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around.
- Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown.
BERRY BERRY COOL PIE
Provided by Food Network
Time 15m
Yield 8-10 servings
Number Of Ingredients 5
Steps:
- MIX together sweetened condensed milk and lemon juice in large bowl until blended. Stir in berries. Fold in whipped topping. Spoon into crust.
- FREEZE 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired.
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
WHITE FISH PIE
This is my grandfather's recipe, and we grew up eating white fish and potato pie. It is simple and delicious. Good comfort food. Serve with a crisp green salad and a good bottle of Pinot Grigio.
Provided by Mary P.
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add milk and lay fish in the milk to poach. Sprinkle with thyme, sea salt, and pepper. Cover the pan and bring milk to very low boil. Cook until fish flakes easily with a fork, about 7 minutes.
- Remove fish to plate and use a fork to break up into bite-sized chunks. Pour milk into a bowl and set aside.
- Melt 1 tablespoon butter in the skillet over medium heat. Add onion, celery, and carrot and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Turn heat to low and scrape the veggies to the side of the skillet. Add the remaining 2 tablespoons of butter and lemon juice to the empty spot. Sprinkle flour over the melted butter; whisk and cook until it forms a thick, golden paste, 10 to 15 minutes.
- Combine the veggies back in with the roux. Add the milk and fish back to the skillet. Gently toss together. Remove from heat.
- Add 1/2 of the fish mixture to the prepared casserole dish, then top with 2 cups of the mashed potatoes. Repeat the layers once more. Sprinkle the top of the casserole with Cheddar cheese.
- Bake in the preheated oven until cheese is golden brown, about 35 minutes.
Nutrition Facts : Calories 441.9 calories, Carbohydrate 36 g, Cholesterol 117.7 mg, Fat 18.3 g, Fiber 3.5 g, Protein 33 g, SaturatedFat 11 g, Sodium 887.7 mg, Sugar 6.6 g
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
RED, WHITE AND BLUEBERRY PIE
This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE-BERRY PIE
We used fresh raspberries to make this creamy White Chocolate-Berry Pie. But feel free to swap in fresh strawberries if that's what you've got.
Provided by My Food and Family
Categories Recipes
Time 2h3m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Prepare and bake crust in 9-inch pie plate as directed on package for 1-crust baked shell. Cool.
- Microwave 5 oz. chocolate and milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until completely melted. Cool to room temperature.
- Beat cream cheese, sugar and zest with mixer until well blended. Add to chocolate mixture; beat with whisk until well blended. Stir in COOL WHIP; spoon into crust. Top with berries.
- Melt remaining chocolate as directed on package; drizzle over berries. Refrigerate 1 hour.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 22 g, Protein 4 g
RED, WHITE & BLUE PIE
A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.
Provided by HeatherFeather
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
- Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
- Add blueberries and lemon juice to one portion, stirring gently to coat.
- Spread blueberry mixture into the pie pastry, cover, and chill until set.
- Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
- Beat cream cheese and powdered sugar together until smooth.
- Fold in Cool Whip; spread over the blueberry layer.
- Chill until set, about 2 hours.
- Carefully spread raspberry mixture over the cream cheese layer.
- Cover and chill at least 4 hours.
Nutrition Facts : Calories 403.7, Fat 13.2, SaturatedFat 5.6, Cholesterol 11.1, Sodium 185.8, Carbohydrate 70, Fiber 4.5, Sugar 50.8, Protein 3.9
BUTTERY BERRY PIE
Provided by Molly O'Neill
Categories weekday, dessert
Time 2h30m
Yield One 9-inch pie
Number Of Ingredients 15
Steps:
- To make the pie dough, put 2 cups of the flour in the freezer for 15 minutes. Add the butter, toss well and put back in the freezer for another 15 minutes.
- Dump the flour and butter mixture onto a work surface and, using a rolling pin, mush them together quickly. Sweep in the stray piles of flour and bits of butter and continue rolling. This is a messy procedure as the mixture sticks to everything. Use your hands to remove pieces stuck to the work surface and gently roll them back into the flour and butter.
- Combine the sour cream and the salt in a large bowl. Add the dough and, using a rubber spatula, mix to combine as well as possible. Use your hands to bring it together to form 2 rounds.
- Sprinkle the work surface with the remaining flour and roll out 1 piece of dough. Fold it onto itself and roll again. Do this 3 times to each piece of dough, then pat each into a flat round and refrigerate for 30 minutes.
- To make the filling, preheat the oven to 425 degrees. Combine the sugar and tapioca and toss them with the berries, lemon juice and salt.
- Dust the work surface with the graham-cracker crumbs and roll out 1 round of dough on top of the crumbs, turning once to dust each side. Line a 9-inch pan with the dough. Pour in the berries. Roll out the other round on the remaining crumbs, cut decorative steam vents near the center and lay it loosely over the mounded fruit. Crimp the edges together firmly and flute.
- Combine the egg and cream. Brush the crust with the mixture, sprinkle with sugar and bake for 20 minutes. Lower the temperature to 350 degrees and bake for 30 to 40 more minutes, or until the fruit is bubbling.
GLAZED FRESH BERRY PIE
This is an absolutely scrumptious pie, based on one originally published in The Vancouver Sun. With its fresh summer berries piled high in a baked pie shell and a glaze poured over top, it makes a nice change from traditional pies, where the fruit is cooked. It makes a wonderful summer dessert with a dollop of sweetened whipped cream on top. (I am from Canada, but for you Americans, it would make a wonderful 4th of July dessert (strawberries, blueberries AND whipped cream) (smiles). The original recipe in The Sun called for fresh raspberries (2 cups for the glaze and 6 cups for the filling), and it's wonderful with that too, but raspberry season is very short, and this strawberry/blueberry filling is wonderful too. I have yet to try it with blackberries, but might do that this summer too .... NEW NOTE from Jacquelyn: I have had some questions about the 18-inch pie crust called for .... this was not what I wrote! I wrote two 9-inch pie crusts (as the recipe makes two pies), and the site must have done that automatically. So people .... it's not one 18-inch pie, but two 9-inch ones. Hope that clarifies things.
Provided by JacquelynLee
Categories Tarts
Time 50m
Yield 2 pies, 12 serving(s)
Number Of Ingredients 8
Steps:
- First, bake the deep dish pie shells according to the instructions on the box, then let cool as you prepare the rest of the recipe.
- To make glaze, crush 2 cups strawberries; add cold water to make 2 cups juice mixture. Pour into small heavy saucepan and place over medium-high heat; bring to a boil. Reduce heat and simmer for 3 minutes; strain and add cold water to make 2 cups.
- In heavy saucepan, combine sugar, cornstarch and salt. Gradually whisk in strawberry juice mixture and bring to a boil over medium heat, stirring constantly. Cook for 1 minute or until mixture is thick, stirring constantly. Cool glaze slightly.
- Generously fill baked pie shells with the fresh strawberries and blueberries. Divide the glaze in half, then pour over the fruit in each pie. Put in refrigerator for 2 to 3 hours or until glaze is chilled and set.
- Just before serving, whip cream with some icing sugar and a splash of vanilla to sweeten. Enjoy this fantastic summer dessert! Everyone will ask for seconds.
Nutrition Facts : Calories 391.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 54.3, Sodium 165.1, Carbohydrate 48.6, Fiber 2.3, Sugar 31.7, Protein 2.4
RED, WHITE AND BLUE BERRY PIE
To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that's quite festive. I can't imagine a holiday party without this tasty treat! -Cindy Zarnstorff, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.
Nutrition Facts : Calories 460 calories, Fat 15g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 161mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 3g fiber), Protein 3g protein.
More about "white berry pie food"
THE BEST MIXED BERRY PIE RECIPE - FOODIECRUSH
From foodiecrush.com
WILD BERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
RED WHITE AND BLUEBERRY PIE - FEASTING ON FRUIT
From feastingonfruit.com
MIXED BERRY PIE — WITH FRESH OR FROZEN BERRIES!
From blessthismessplease.com
RED, WHITE & BERRY PIE SCENTSY BAR | JUNE 2022
From incandescentwaxmelts.com
TRADITIONAL SWEET PIE FROM SASKATOON, CANADA - TASTEATLAS
From tasteatlas.com
BLUEBERRY PIE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
MERRY BERRY WHITE CHOCOLATE PIE - FOOD NETWORK CANADA
From foodnetwork.ca
AMERICAN FLAG BERRY PIE RECIPE (RED, WHITE AND BLUE) - OLIVIA'S …
From oliviascuisine.com
HOMEMADE BERRY PIE RECIPE | DIETHOOD
From diethood.com
RECIPE WITH WHITE CAKE MIX AND BLUEBERRY PIE FILLING
From recipeschoice.com
RED WHITE AND BLUEBERRY PIE - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
RED WHITE AND BLUEBERRY PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
WHITE CHOCOLATE BERRY PIE RECIPE - LIVING ON A DIME
From livingonadime.com
TRIPLE BERRY PIE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RUSTIC FOUR BERRY PIE - RACHEL COOKS®
From rachelcooks.com
MERRY BERRY WHITE CHOCOLATE PIE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HOMEMADE BERRY PIE • LONGBOURN FARM
From longbournfarm.com
TRADITIONAL CANADIAN PRAIRIE WILD SASKATOON BERRY PIE
From acanadianfoodie.com
WHITE CHOCOLATE FROZEN MIXED BERRY PIE - OH SWEET BASIL
From ohsweetbasil.com
WHITECURRANT RECIPES - BBC FOOD
From bbc.co.uk
TRADITIONAL BILBERRY PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VERY BERRY PIE RECIPE | I CAN COOK THAT
From icancookthat.org
MIXED BERRY PIE – MESS IN THE KITCHEN
From messinthekitchen.com
WILD BERRY PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
FRINKFOOD - WHITE BERRY PIE
From frinkfood.com
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