Lots Of Berries Pie Recipes

Steps:

• To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
• Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
• Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
• Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

Steps:

• In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a bowl, combine water, egg and vinegar; stir into flour mixture just until moistened. Form into a roll. Cover and refrigerate for 1 hour. , On a floured surface, roll two-thirds of the dough into a 18x14-in. rectangle. Carefully place onto the bottom and up the sides of a 13x9-in. baking dish. Combine berries, sugar and flour; pour into crust. Use the remaining dough to make lattice strips; place over the filling. Brush pastry with cream. , Bake at 400° for 15 minutes; reduce heat to 350°. Bake about 1 hour longer or until bubbly. Cool completely. Store in the refrigerator.

Steps:

• For the crust: Process the flour, salt, shortening and butter in a food processor until you get the visual consistency of fine meal.
• Place the fine meal into a bowl. With a fork make a hole in the meal. Pour the ice water in the hole and gently mix the water into the fine meal. Continue this process until the fine meal has the consistency of play dough.
• Flour your board and rolling pin, and then roll out the dough. Divide the dough in half and roll out dough for a 2 crust 9-inch pie.
• For the filling: If using frozen fruit, measure first, then thaw and drain fruit.
• Preheat the oven to 350 degrees F.
• Combine the flour, sugar and cinnamon, stir with fork. Place 1 crust into the pie pan. Spread 1/3 of the sugar mixture on the bottom and add fruit. Top the mixed berries with the rest of the sugar mixture. Wet the edges of the bottom crust by dipping your finger in the ice water and rubbing it around the edge of the crust. Place the top crust on the pie and gently press the top crust to the bottom. Trim with a knife and roll under. Press together with the thumb and forefinger to make a scalloped edge. With the knife, place 8 1/2-inch slits on the top of the pie. Bake for 45 minutes. When checking the doneness of the filling, insert a knife into the center of the pie. If there is little or no resistance, the pie is done.

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:

• In a heavy saucepan mix together blueberries, sugar and lemon juice.
• Over medium heat bring to boil, stirring frequently.
• Mix cornstarch with water to make a paste.
• Pour into berry mixture, stirring constantly until thick.
• Remove from heat and let cool.
• You can now freeze it or use for pie.
• Bake at 400*F for about 35 minutes.

Steps:

• Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
• Preheat oven to 400 degrees.
• Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
• Fill with fruit mixture and dot with butter.
• Cover with second pie crust. Seal and flute edge.
• Cut several slits in top crust to vent steam.
• Bake 45-50 minutes or until juices form bubbles that burst slowly.
• Cool.