MILE-HIGH SUMMER BERRY PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor. Add about one-third of the butter; process until incorporated. Pulse in the remaining butter until coarse crumbs form, 5 or 6 pulses. Add the vodka or vinegar, then pour in the ice water, pulsing quickly as you pour. Pinch the dough; it should just hold together. If it's too crumbly, quickly pulse in up to 2 more tablespoons ice water, 1 tablespoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate at least 1 hour or up to overnight.
- On a lightly floured surface, roll out the dough to a 12-inch round. Ease into a 9-inch pie plate. Trim the excess dough, leaving a 1/2-inch overhang. Fold in the edges and crimp. Refrigerate the crust at least 30 minutes.
- Preheat the oven to 425˚ F. Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake until the edges of the crust are just golden and beginning to pull away from the sides of the pan, about 20 minutes. Remove the parchment and weights and bake until the crust is a deep golden brown all over, about 20 more minutes. Transfer to a rack to cool completely.
- Make the filling: Mash 1 cup of the berries in a small bowl with a large fork. Place the remaining berries in a large bowl and set aside. Whisk together the granulated sugar, cornstarch and salt in a medium saucepan. Whisk in the water until smooth, then stir in the mashed berries. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thicken, the cornstarch becomes opaque and the sauce turns a deep berry color, 3 to 5 minutes. Remove from the heat and stir in the lemon juice. Strain the liquid through a fine-mesh sieve over the bowl of whole berries; fold the liquid and the berries together with a rubber spatula to evenly coat. Spoon the berry filling into the cooled pie crust in an even layer. Refrigerate until set, at least 1 hour.
- Make the topping: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Add the sour cream and beat until stiff again, about 2 more minutes. Mound the whipped cream on top of the pie; use the back of a spoon to make swoops and peaks. Slice and serve, or refrigerate for up to 1 day.
JUMBLEBERRY PIE (SUMMER BERRY PIE)
Categories Berry Dairy Dessert Bake Kid-Friendly Summer Gourmet Small Plates
Number Of Ingredients 16
Steps:
- To make pâte brisée:
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Roll out half the dough 1/8-inch thick on a lightly floured surface, fit it into a 9-inch deep-dish (1 quart) pie plate, and trim the edge, leaving a 1/2-inch overhang. Chill the shell while making the filling. In a large bowl toss together the berries, the cornstarch, 1-1/2 cups of the sugar, the lemon juice, the nutmeg, and the cinnamon until the mixture is combined well, mound the filling in the shell, and dot it with the butter bits.
- Roll out the remaining dough into a 13- to 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust with the half-and-half, make slits in the top crust, forming steam vents, and sprinkle the pie lightly with the additional sugar. Bake the pie on a large baking sheet in the middle of a preheated 425°F. oven for 20 minutes, reduce the heat to 375°F., and bake the pie for 35 to 40 minutes more, or until the crust is golden and filling is bubbling. Serve the pie with the ice cream.
JUMBLEBERRY CRUMBLE
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes., Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture. , Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.
JUMBLEBERRY PIE
Make and share this Jumbleberry Pie recipe from Food.com.
Provided by EmeraldAngel527
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- In a large bowl, mix the dethawed/drained berries with the cornstarch or tapioca. Mix in 1 1/4 cup sugar, 2 teaspoons cinnamon.
- Spray pie pan bottom and sides with non-stick spray.
- Line a 9" pie pan with one pie crust.
- Fill crust with berry mixture.
- Place second pie crust over top, trim and flute edges.
- In a small bowl, whip egg whites until fluffy.
- With basting brush, brush egg whites over top pie crust, including edges.
- In another small bowl mix the 1/4 cup sugar and 1 teaspoons cinnamon.
- After crust is brushed with egg whites, sprinkle cinnamon/sugar mixture generously over entire top crust, including edges.
- Place pie on top rack in the oven. Bake for 10 minutes.
- Reduce heat to 350 degrees, cover the crust edges with tin foil or pie crust shield. Continue to bake for 45 to 60 minutes, until top is golden brown.
- Remove from oven, set on cooling tray for 30 minutes.
- Serve warm with whipped topping or vanilla ice cream.
- ENJOY!
Nutrition Facts : Calories 406.6, Fat 15.1, SaturatedFat 3.7, Sodium 248.5, Carbohydrate 65.6, Fiber 2.9, Sugar 40.3, Protein 3.9
SUMMER MEMORIES: JUMBLEBERRY CRUMBLE WITH SHORTBREAD TOPPING
This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!
Provided by French Tart
Categories Pie
Time 50m
Yield 1 Jumbleberry Crumble, 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat the oven to gas mark 4, 350°F (180°C).
- You will also need a shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.
- First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs. If you don't have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest of the ingredients.
- Now arrange the mixed fruit in the dish and sprinkle over the sugar to taste, then the crumble mixture, spreading it out all over the fruit with a fork. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes until the top is golden and crisp. Serve with chilled pouring cream, custard, whipped cream, creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 357.8, Fat 15.2, SaturatedFat 9.4, Cholesterol 39.2, Sodium 131.2, Carbohydrate 50.4, Fiber 1.3, Sugar 14.7, Protein 5
People also searched
More about "jumbleberry pie summer berry pie recipes"
JUMBLEBERRY PIE - A WOMAN COOKS IN ASHEVILLE
From awomancooksinasheville.com
Estimated Reading Time 4 mins
- Place all the berries together in a bowl. If you are using strawberries cut them into pieces about the same size as the berries. Add the lemon juice, tapioca and sugar. The quantity of sugar depends on how tart the berries are. Toss the berries lightly together, coating them with the sugar and tapioca. If it looks dry add a little water.
- Line a deep-dish pie tin with pie dough and fill with the berries, spreading them out evenly. Cover with a top crust. Brush the pie liberally with the beaten egg.
- Place in the center of the preheated oven and cook for 30 minutes. Turn the oven down to 350 degrees and continue cooking until the crust is golden brown and the fruit juices are bubbling up around the edges.
JUMBLE BERRY PIE RECIPE | RECIPELAND
From recipeland.com
JUMBLEBERRY PIE RECIPE | RECIPELAND
From recipeland.com
JUMBLEBERRY PIE - DUNKANDCRUMBLE.COM
From dunkandcrumble.com
JUMBLEBERRY PIE (SUMMER BERRY PIE) RECIPE - BAKER RECIPES
From bakerrecipes.com
MIXED BERRY CRUMBLE PIE - I HEART NAPTIME
From iheartnaptime.net
32 OF OUR BEST SUMMER PIE AND TART RECIPES - CHATELAINE
From chatelaine.com
SUMMER BERRY PIE - COMPLETELY DELICIOUS
From completelydelicious.com
FAST SUMMER BERRY PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
JUMBLEBERRY PIE (SUMMER BERRY PIE) RECIPE FROM EPICURIOUS ON …
From foodpair.com
JUMBLEBERRY PIE SUMMER BERRY PIE RECIPES
From tfrecipes.com
JUMBLEBERRY PIE (SUMMER BERRY PIE) - BIGOVEN
From bigoven.com
BERRY PIE WITH CRUMBLE TOPPING - CRAZY FOR CRUST
From crazyforcrust.com
JUMBLEBERRY PIE - TOGETHER WOMEN RISE
From togetherwomenrise.org
BUMBLEBERRY PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
JUMBLEBERRY PIE (SUMMER BERRY PIE): 1990S RECIPES + MENUS : …
From gourmet.com.s3-website-us-east-1.amazonaws.com
HOW TO MAKE SUMMER BERRY PIES - ESCOFFIER ONLINE
From escoffieronline.com
STRAWBERRY ICE CREAM PIE IS THE PRETTIEST SUMMER DESSERT
From thepioneerwoman.com
SUMMER BERRY PIE RECIPE | GOOD FOOD
From bbcgoodfood.com
You'll also love