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.
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 :
BERRY VALENTINE PIE
This pie is filled with healthy berries, whipped cream and graham crackers! Use fat-free whipped cream to lower the calories, if desired.
Provided by Rage Olschwanger
Categories Blueberry Pie
Yield 7
Number Of Ingredients 6
Steps:
- On bottom of pie crust, spread strawberries evenly; cover with whipped cream.
- Spread cherries on whipped cream and cover cherries with whipped cream layer.
- Spread blueberries on top of whipped cream and cover with last layer of whipped cream.
- Sprinkle crumbled crackers on top of pie and place in the refrigerator for 45 minutes; serve.
Nutrition Facts : Calories 519.4 calories, Carbohydrate 68.9 g, Cholesterol 63.8 mg, Fat 26.8 g, Fiber 3.7 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 309.1 mg, Sugar 51.8 g
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