Easy Berries And Cream Pie Recipes

BERRY CREAM PIE

Steps:

• In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. , Remove from the heat and stir a small amount of hot filling into egg; return all to the saucepan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla and almond extract if desired. Cool to room temperature. , In a small bowl, beat cream until stiff peaks form; fold into filling. Pour into pastry shell. Chill for at least 2 hours., About 2 hours before serving, prepare glaze. In a large saucepan, combine crushed strawberries and water; cook for 2 minutes. Combine sugar and cornstarch; gradually add to the pan. Cook and stir until thickened and clear; strain. Cool for 20 minutes. , Meanwhile, arrange quartered strawberries and raspberries over filling; pour glaze evenly over berries. Refrigerate for 1 hour.

EASY STRAWBERRY CREAM PIE

Steps:

• Heat oven to 350ºF.
• Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
• Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
• Using your finger, lightly wet the edges of the cut rounds with water.
• Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
• In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
• Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
• Arrange the pies on a parchment paper-lined baking sheet.
• Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
• Enjoy!

EASY BERRY PIE WITH FROZEN BERRIES

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.

BERRY CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• Place berries in unbaked pie crust; set aside.
• Combine sugar, flour and salt.
• In a separate bowl, beat eggs and sour cream together; add to flour mixture. Spoon over berries.
• Combine all of the topping ingredients until crumbly.
• Sprinkle topping over pie and bake for 50 to 55 minutes.