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.
CITRUS SCENTED BLUEBERRY PIE WITH OATMEAL LATTICE CRUST
This is my youngest son's favorite birthday treat - he doesn't really like cake. The oatmeal crust is quite a challenge, to say the least! This is one dough that needs to warm up a little bit after chilling in order to roll it without cracking all over the place. The final result is so worth it, though. It's beautiful and delicious!
Provided by cathyfood
Categories Dessert
Time 3h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust:.
- Whisk 4 ½ TB ice water and egg yolk in a small bowl to blend.
- Combine flour, oats, brown sugar, lemon peel and salt in food processor; blend for 30 seconds.
- Add butter and shortening pieces and process until mixture looks like coarse meal.
- Add water/egg yolk mixture and pulse until moist clumps form. Remove dough from processor.
- Gather dough together with hands; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks, wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
- Preheat oven to 375 degrees F.
- Roll out larger dough disk on floured surface to 12" or 13" round. Transfer dough to 9" or 10" glass pie pan.
- Fold overhanging dough under, forming double-thick rim. Crimp, forming a high-standing rim. Brush inside of crust (below rim) lightly with beaten egg glaze. Freeze crust for 15 minutes.
- Roll out remaining dough disk on floured surface to 12" round. Cut into ½ inch wide strips with pastry wheel; set aside.
- Make Filling:.
- Mix 1 cup sugar, cornstarch, orange or lemon peel, and nutmeg in a large bowl. Add berries and preserves, and toss to blend. Avoid crushing berries if possible.
- Remove pie shell from freezer. Mound berry filling into crust. Place dough strips atop pie, forming lattice. Trim excess. Gently press strip ends to crust rim. Brush lattice with beaten egg glaze. Sprinkle with remaining tablespoon of sugar.
- Place pie on baking sheet lined with foil. Bake in preheated oven until crust is golden brown and filling bubbles thickly in center, about 1 hour 15 minutes.
- Cover edges with a foil collar if it appears to be browning too quickly. Cool on rack.
- Serve lukewarm or at room temperature, with vanilla ice cream.
- Happy Birthday!
Nutrition Facts : Calories 524.7, Fat 19.9, SaturatedFat 9.7, Cholesterol 76.8, Sodium 264.1, Carbohydrate 82.8, Fiber 3.4, Sugar 45.6, Protein 5.9
CITRUS CRANBERRY PIE
To showcase abundant fall cranberries, make this beautiful lattice-topped cranberry pie. A dollop of orange cream complements the slightly tart flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Toss together first 8 ingredients., On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice with egg; sprinkle with additional sugar. , Bake 10 minutes. Reduce oven setting to 350°; bake until golden brown, 40-45 minutes, covering edge with foil if crust is getting too dark. Cool completely on a wire rack; refrigerate until serving., Meanwhile, beat whipping cream until it begins to thicken. Add remaining ingredients; beat until soft peaks form. Refrigerate until serving. Serve with pie.
Nutrition Facts : Calories 515 calories, Fat 29g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 62g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.
CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST
Categories Food Processor Dairy Dessert Bake Freeze/Chill Blackberry Blueberry Raspberry Lemon Orange Oat Summer Chill Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 20
Steps:
- Make crust:
- Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
- Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
- Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
- Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
- Make filling:
- Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
- Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
- Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.
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