Fluffy Berry Pie Recipes

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.

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.

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.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.

Steps:

• In a heavy saucepan, combine marshmallows and milk. Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth. Cool for 8-10 minutes, stirring several times. , Stir in 3-1/2 cups blueberries. Set aside 1/2 cup whipped topping; fold remaining topping into blueberry mixture. Pour into crust. Refrigerate for at least 2 hours. Garnish with remaining blueberries and reserved topping.

Steps:

• In a heavy saucepan, combine marshmallows and milk.
• Cook and stir over medium-low heat until marshmallows are melted and mixture is smooth.
• Cool for 8-10 minutes, stirring several times.
• Stir in 3 1/2 cups of blueberries. fold topping into blueberry mixture.
• Pour into crust. Refrigerate for at least 2 hours.
• Garnish with remaining blueberries and reserved topping.

Steps:

• In a large saucepan, combine marshmallows and butter. Cook and stir over medium heat until marshmallows are melted. Stir in cereal. With greased hands, press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large bowl, dissolve gelatin in boiling water; stir in cold water. Refrigerate until partially set, about 1 hour. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Fold berries and 3 cups whipped cream into gelatin mixture. Pour into crust. Refrigerate pie and remaining whipped cream for up to 4 hours. Garnish with reserved cream and additional blueberries.

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.