BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
BERRY HAND PIES
These hand-held pies are sold at breakfast time at Back in the Day Bakery in Savannah, Ga., but they are also a perfect summery dessert. Cheryl Day, an owner, said that she uses less sugar than many Southern bakers do, and likes to round out the flavor of sweet summer fruit with salt and lemon. The difference between a hand pie and a turnover is in the shape. (Hand pies are half moons, and turnovers are triangles.) You can make this recipe either way.
Provided by Julia Moskin
Categories snack, finger foods, pastries, pies and tarts
Time 2h15m
Yield 8 hand pies
Number Of Ingredients 8
Steps:
- Prepare the dough: On a floured surface, roll out each disk of dough into a 10-inch square, each about 1/8-inch thick. Using a 5-inch round cookie cutter, cut out 4 disks from each piece of dough. Transfer disks to a baking sheet (it's OK if they overlap slightly), cover and refrigerate until firm, at least 10 minutes.
- Prepare the berry filling: In a medium bowl, combine the berries, sugar, cornstarch, lemon zest and juice, and sea salt. Stir gently until evenly coated, then set aside.
- Remove the disks from the refrigerator and lightly brush the edges of each disk with the egg wash. Spoon about 1/4 cup berry filling onto each disk, leaving a 1-inch border around the rim. (You might have some extra filling.)
- Working with one disk at a time, leaving one half of the dough on the baking sheet, gently fold the other half of each round of dough over the filling to make a half circle and press the edges together with your fingers to seal. If any of the filling is oozing out of the sides, remove a few berries at a time until the hand pie seals easily. Using a fork, crimp the rounded edge of each hand pie. Repeat with remaining disks.
- Cover the hand pies with plastic wrap and refrigerate for 1 hour to set the crusts. Refrigerate the remaining egg wash.
- When you are ready to bake, position a rack in the middle of the oven and heat the oven to 425 degrees. Line another baking sheet with parchment paper.
- Remove the hand pies from the refrigerator and brush the tops with the remaining egg wash. Using a paring knife, cut 3 small slits in the top of each hand pie to create steam vents. Transfer the hand pies to the lined baking sheet. Bake for 20 to 25 minutes, until the hand pies are golden and the filling is bubbly. Let cool for 10 minutes, then serve warm.
- The hand pies can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days.
BUMBLEBERRY PIE
This pie has long been a hit here. It is so popular it would be impossible to take it off the menu.-Buffalo Mountain Lodge, Bannff, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings (2 pies).
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in shortening until crumbly. Whisk egg, vinegar and water; sprinkle over dry ingredients and toss. If needed, add more water, 1 tablespoon at a time, until dough can be formed into a ball. Divide into four balls. Cover and chill for 30 minutes. , On a lightly floured surface, roll out two balls to fit two 9-in. pie pans. Combine filling ingredients (partially thaw fruit if necessary); spoon into crust. Roll remaining pastry to fit pies; place over filling. Seal and flute edges. , Beat yolk and water; brush over pies. Cut slits in top crust. Bake at 350° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 544 calories, Fat 25g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 43mg sodium, Carbohydrate 73g carbohydrate (32g sugars, Fiber 4g fiber), Protein 6g protein.
BERRY SPECIAL PIE
To round out the meal, Eve serves Berry Special Pie. She developed the refreshing dessert after tasting something similar at a restaurant. "It's light and not too sweet," she says. "Thanks to a prepared crumb crust, it goes together quickly. We love it with raspberries, but you can substitute any fresh berries.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottom of pie crust. Top with raspberries and whipped topping. Refrigerate until serving.
Nutrition Facts : Calories 254 calories, Fat 13g fat (8g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
SASKATOON BERRY (SERVICEBERRY) PIE
This is one of the best Saskatoon berry pie recipes!
Provided by shortcutie
Categories Desserts Pies Fruit Pie Recipes
Time 3h5m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk 2 cups flour and salt together in a large bowl; cut in lard with a knife or pastry blender until the mixture resembles peas. Add 1/4 cup cold water, 1 tablespoon at a time, tossing with a fork, until mixture is moistened just enough to form a ball when squeezed. Divide dough into two pieces, form each into a ball, and refrigerate until cold, about 1 hour.
- Place berries and 1/2 cup water in a saucepan; bring to a boil. Reduce heat and simmer berries until tender, about 10 minutes.
- Whisk sugar, 1 1/2 tablespoons flour, and cornstarch together in a small bowl. Stir sugar mixture into berries, return to a boil, and cook, stirring constantly, until filling is clear, about 2 minutes; stir in lemon juice. Cool filling to room temperature, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Roll one ball of pastry out on a lightly floured surface to fit an 8-inch pie plate; line pie plate with crust. Pour berry mixture into pie crust; dot with butter. Roll remaining pastry out for top crust, place over filled pie, and crimp edges tightly together.
- Bake in the preheated oven for 15 minutes; reduce oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is bubbly, about 35 minutes.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 55.7 g, Cholesterol 16 mg, Fat 14.8 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 303.1 mg, Sugar 26.1 g
MOUNTAIN BERRY PIE
I always have a supply of frozen berries and love to make this pie. Thaw just enough to separate- could use fresh if available. Feel free to use more or less of a certain berry, as long as the total amount is around 4 cups.
Provided by Jan in Lanark
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine sugar, cornstarch, salt and cinnamon in a large saucepan.
- Stir in berries and add water and lemon juice.
- Cook over medium heat just to the boiling point- it should be thickened. If berries are frozen this takes a little while.
- Pour into pie shell and dot with butter.
- Top with a lattice crust or full crust with slits cut.
- Brush top with milk and sprinkle with sugar.
- Bake at 350 for 45 minutes.
OZARK MOUNTAIN BERRY PIE
I think the best berries in the world are grown in the Ozarks. We own a small berry farm, and this is one of my favorite recipes. It's delicious served warm. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine sugar, cornstarch, salt and if desired, cinnamon. And water and stir until smooth; add blueberries. Bring to a boil; cook and stir until thickened, 2-3 minutes. Set aside to cool slightly. Gently fold strawberries, raspberries, blackberries and lemon juice into the blueberry mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add berry mixture; 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 pastry; flute edge. , Bake for 10 minutes. Reduce oven setting to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 406 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 248mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 3g protein.
MALIBU BERRY HAND PIES
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- For the dough: Add the flour, granulated sugar and salt to a food processor and pulse to combine. Add the butter and pulse until mealy. Combine the water and vinegar in a liquid measuring cup; slowly drizzle into the flour mixture with the food processor running until the dough begins to become homogeneous-do not overmix. Turn the dough out onto a clean surface and press into a disc. Wrap tightly with plastic wrap and refrigerate for 30 minutes.
- For the filling: Meanwhile, combine the berries, 1/3 cup sugar, lemon juice and salt in a medium heatproof bowl. Cover with plastic wrap and set aside to let the berries macerate, about 30 minutes.
- Transfer the macerated berries along with the juices to a medium saucepan over medium heat. Meanwhile, combine the Zinfandel and cornstarch in a small bowl and whisk together, breaking up any clumps. Add to the berries and cook until thickened, another 5 minutes or so. Transfer the filling to the medium heatproof bowl; add the lemon zest, butter, almond extract and remaining 2 tablespoons granulated sugar and toss to combine. Cover with plastic wrap and let cool in the fridge.
- For the assembly: Divide the dough into 10 even pieces. Roll each piece into a round 5 inches in diameter and 1/4 inch thick. Keep the dough covered with plastic wrap as you work with 1 round at a time. Whisk the egg, salt and 1 tablespoon water. Brush around the edge of a dough round and add about 1 1/2 tablespoons of the filling to one side of the round, leaving 1/2 inch of the dough empty at the edge. Fold the round in half over the filling to create a half-moon shape, crimp the edges with a fork to seal then trim off any excess dough.
- Place all the pies on the prepared baking sheet and brush with more of the egg wash. Sprinkle with sanding sugar if using. Bake pies until golden brown, 20 to 25 minutes, rotating the pan 180 degrees halfway through baking. Transfer the pies to a wire rack to cool.
OZARK MOUNTAIN BERRY PIE RECIPE
Provided by Maudie30
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees In a saucepan, combine sugar and cornstarch. Stir in water and lemon juice stir 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 heat, cool. In a prepared pie dish with bottom crust, add filling. For the top, make a lattice crust. Seal and flute the edges. Cover the edges loosley with foil to prevent over browning. Bake at 400 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake for 40 - 50 minutes or until the crust is golden brown and the filling is bubbley.
DELICIOUS PIE BAR: BERRY MOUNTAIN RECIPE BY TASTY
Here's what you need: graham crackers, unsalted butter, blueberry, strawberry, raspberry, granulated sugar, cornstarch, water, cinnamon, salt, fresh mixed berries, vanilla
Provided by Codii Lopez
Categories Desserts
Yield 12 bars
Number Of Ingredients 12
Steps:
- Line a baking sheet with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
- Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
- In a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
- In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
- Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
- Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
- Slice into 12 bars and serve with a scoop of ice cream.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, Sugar 16 grams
SUMMER BERRY PIE
Mom puts luscious fresh blueberries, strawberries and raspberries to great use in this cool, refreshing pie. A super dessert on a hot day, it provides a nice light ending to a hearty meal. -Judi Messina, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until mixture begins to thicken., Stir in the berries. Pour into crusts and chill until set. Garnish with whipped topping, mint and strawberries.
Nutrition Facts : Calories 282 calories, Fat 9g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 2g protein.
BLUE MOUNTAIN BLUEBERRY PIE
Make and share this Blue Mountain Blueberry Pie recipe from Food.com.
Provided by Nancy Van Ess
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Have an 8-inch double crust pie shell ready.
- Sort, rinse and drain blueberries.
- Sprinkle lemon juice over berries.
- Combine sugar, flour, lemon peel, cinnamon, nutmeg and salt. Toss this mixture gently with the blueberries to coat well.
- Put berry mixture into pie shell; dot with margarine. Place second crust on top of pie, seal edges and cut 3 slashes in top to allow steam to escape. Bake in preheated 450°F oven for 10 minutes.
- Lower heat to 350°F and continue baking 30-35 minutes more. Cool pie before slicing.
- NOTES : This is an old fashioned pie recipe that is juicy, fragrant and delicious. It is important to use the freshest blueberries you can find.
Nutrition Facts : Calories 155.8, Fat 3.2, SaturatedFat 0.6, Sodium 70.7, Carbohydrate 32.9, Fiber 2, Sugar 26.2, Protein 1
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 :
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
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