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.
BLUEBERRY PIE SHAKE
What can I say -- This is something I used to make many, many years ago, then sort of grew out of it! Still it's an interesting shake! Works well with regular ice cream & with cherry pie filling, too! For a thinner shake, use an additional 1/2 cup of milk.
Provided by Sydney Mike
Categories Shakes
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine pie filling, frozen yogurt, milk & lemon juice & blend well with electric mixer or in a blender.
- Pour into 4 tall chilled glasses & drink up!
Nutrition Facts : Calories 458, Fat 10.4, SaturatedFat 6.5, Cholesterol 40.1, Sodium 159.6, Carbohydrate 80.7, Fiber 3.9, Sugar 67.6, Protein 11.1
BLUEBERRY PIE MILKSHAKE
Steps:
- Combine the ice cream, milk, lemon zest and blueberry pie in a blender and blend until smooth. Top the milkshake with whipped cream and blueberries.
BERRY PIE SHAKES
Love pie and ice cream? Put it all together in a blender with a little milk and it's dessert shake love.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In blender, place ice cream and milk. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
- Pour into 2 glasses; top with sweetened whipped cream and garnish with berries. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 120 mg, Sugar 25 g, TransFat 1/2 g
BLUEBERRY SHAKE
Make and share this Blueberry Shake recipe from Food.com.
Provided by Dancer
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine nutmeg, half-and-half or milk, ice cream, blueberries, sugar and vanilla in blender.
- Blend until frothy, scraping down sides of blender occasionally.
- Pour into 2 chilled glasses.
- Serve immediately.
Nutrition Facts : Calories 356.5, Fat 18.6, SaturatedFat 11.4, Cholesterol 65.3, Sodium 95.7, Carbohydrate 44.2, Fiber 2.3, Sugar 35.4, Protein 5.8
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 :
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