TRIPLE BERRY PIE
It only seems fitting to make a pie for Pi Day, right? Celebrate with a mixed berry treat that's decorated with the Pi symbol. It's nicely tart but still sweet as pie, and once cooled it slices perfectly every time.
Provided by Lasheeda Perry
Categories dessert
Time 2h20m
Yield One 9-inch pie
Number Of Ingredients 12
Steps:
- Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
- Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
- To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
- Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
- Add the lemon juice to the bowl of berries and gently toss until incorporated.
- Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
- Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
- Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
- Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.
TRIPLE BERRY PIE
You just can't beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.
Provided by Lauren Allen
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
- Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
- Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
- Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
- Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
- Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
- Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Nutrition Facts : Calories 268 kcal, Carbohydrate 43 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 138 mg, Fiber 3 g, Sugar 24 g, ServingSize 1 serving
EASY TRIPLE BERRY PIE
I made this pie for Easter this year! We had a cookout instead of the traditional Easter sit down dinner and so I decided I wanted something refreshing and summery since it is florida and well almost always summer anyway. WOW this pie was a huge success and everyone loved it! Thank heavens I made not one but three pies lol...
Provided by Deneece Gursky
Categories Other Snacks
Number Of Ingredients 6
Steps:
- 1. Preheat your oven to 425 degrees.
- 2. Using a wire whisk combine sugar and cornstarch.
- 3. Add berries to the sugar mixture and toss to coat all berries
- 4. Place the berries into the bottom pie crust and sprinkle with lemon juice.
- 5. Cover with top crust and pinch edges. Cut a few slits into top.
- 6. Cool pie in frig for about 20 minutes or so
- 7. Bake pie in oven for 20 minutes. After 10 minutes Brush top and edges of pie with melted butter and sprinkle all over and out to edges of crust with cinnamon sugar and then turn pie in oven. Contine at 425 for another 10 minutes.
- 8. Turn your oven down to 375 degrees and continue baking pie until the pie starts to brown up and the filling is bubbly through the slits in the pie. (cover areas that look like they are getting to dark with tin foil)
- 9. Remove pie from oven and cool 30 minutes before serving. If you are like my family we like it chilled for several hours : ) ENJOY with some cool whip on top! YUM
TRIPLE BERRY PIE - DELICIOUS!!
This is from www.kraftfoods.com. A delicious, easy recipe to enjoy those fresh summer berries. Enjoy!
Provided by Amy020
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 426.2, Fat 16.9, SaturatedFat 5.9, Cholesterol 3.8, Sodium 261.9, Carbohydrate 66.3, Fiber 4, Sugar 31.6, Protein 4
TRIPLE BERRY PIE
Triple Berry Pie has never been so good. This mixed berry pie comes together with Pillsbury™ Pie Crust and your favorite fruit flavors for an easy dessert. Make your berry pie filling with blueberries, raspberries, and blackberries for a triple berry pie that's three times the fun. Have this ready to bake in just 20 minutes, and wow your family with the final result. It's the perfect dessert for a holiday gathering or a summertime cookout!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
- In large bowl, stir together 1 1/2 cups sugar, the cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes. Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar.
- Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover. Bake pie 15 minutes. Reduce oven temperature to 375°F. cover edge of crust with strips of foil to prevent excessive browning. Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.
Nutrition Facts : Calories 460, Carbohydrate 84 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 6 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 46 g, TransFat 0 g
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
EASY THREE-BERRY CRUMBLE SLAB PIE
This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.
Provided by Bibi
Categories Desserts Pies Slab Pie Recipes
Time 1h30m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
- Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
- Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
- Pour berry mixture evenly onto the crust and add crumble mixture on top.
- Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes
Nutrition Facts : Calories 282.9 calories, Carbohydrate 44.7 g, Cholesterol 11.9 mg, Fat 11.3 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 257 mg, Sugar 22.4 g
TRIPLE BERRY PIE
A wonderful fruity pie with a banana surprise that really knocks my guests out!!
Provided by bakerdunn
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
- Bake in the preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 87.5 g, Fat 15.7 g, Fiber 5.5 g, Protein 9.5 g, SaturatedFat 4 g, Sodium 235.4 mg, Sugar 49.5 g
TRIPLE BERRY PIE
Triple berry pie is bursting with juicy berries layered on a zesty lemon cream cheese layer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Make 1 crust as directed on box for One-Crust Pie, Baked Shell. Cool completely, about 35 minutes.
- Meanwhile, unroll second pie crust on work surface. With 4 1/2-inch star-shaped cookie cutter, cut 1 large star. With 2-inch star-shaped cookie cutter, cut 12 small stars. Place stars on ungreased cookie sheet; sprinkle 1 tablespoon sparkling sugar on tops of stars. Bake 5 to 8 minutes or until golden brown; cool. Set aside.
- In 2-quart saucepan, beat 3/4 cup granulated sugar, the cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups sliced strawberries with fork to make 1 cup mashed strawberries; stir into pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes.
- Remove 1/3 cup cooked strawberry mixture to small bowl, and stir in 1 cup blueberries. To remaining cooked strawberry mixture, fold in remaining 2 1/2 cups sliced strawberries and the raspberries.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked pie shell. Spoon strawberry-raspberry mixture into pie shell, pushing berries toward outside edges to leave 3-inch circle in center. Scoop blueberry mixture to fill center circle.
- Refrigerate 3 hours. To decorate, place 1 large star in center and smaller stars around edge of pie.
Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 27 g, TransFat 0 g
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
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