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
MOM'S BABY BERRY PIES
These little pies are easy to make and everybody loves them! Serve them with a berry sauce and ice cream or whipped topping, if desired.
Provided by ToddandFawn
Categories Desserts Pies Fruit Pie Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
- Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
- Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
- Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
- Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
- Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.
Nutrition Facts : Calories 990.8 calories, Carbohydrate 157.8 g, Cholesterol 15.3 mg, Fat 38.4 g, Fiber 7.4 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 698.5 mg, Sugar 62.8 g
YOUNGBERRY PIE
Youngberries look very much like boysenberries, but are actually a cross between a blackberry and a dewberry. Any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Wash and drain berries.
- Combine with sugar, cornstarch and salt.
- Line a pie plate with pastry, fill with fruit and dot with butter.
- Adjust top crust, crimp edges attractively and slash in several places to allow steam to vent (or make a lattice-top pie).
- Bake pie for ten minutes; reduce heat to 350F and bake for an additional 20 to 30 minutes.
Nutrition Facts : Calories 264.1, Fat 8.8, SaturatedFat 3.4, Cholesterol 5.1, Sodium 246.6, Carbohydrate 46.2, Fiber 0.2, Sugar 34.2, Protein 0.9
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; 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 crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
CLASSIC BLUEBERRY PIE
This Classic Blueberry Pie is amazingly delicious without the fuss of peeling and pitting needed for other fruit pie recipes. Plus, our blueberry pie recipe from scratch is easier than you think and a great way to celebrate summer. When selecting your blueberries, look for ones that are uniform in size with a smooth exterior. No stress if you don't have fresh blueberries, frozen blueberries work just as well in this homemade blueberry pie. Eliminate some elbow grease and cut down on time, pick up Betty Crocker™ pie crust mix. Enjoy a slice, or two!
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 440, Carbohydrate 65 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 30 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
More about "youngberry pie recipes"
HOW TO MAKE AN OLALLIEBERRY PIE AND A PERFECT BUTTER …
From afeastfortheeyes.net
Reviews 41Category DessertServings 10Total Time 8 hrs 30 mins
MINI BERRY PIES WITH CRUMBLE TOPPING - CRAZY FOR CRUST
From crazyforcrust.com
4.8/5 (6)Calories 244 per servingCategory Dessert
MIXED BERRY PIE (WITH FROZEN BERRIES) - FAVORITE FAMILY …
From favfamilyrecipes.com
41 PIE RECIPES FOR ANY AND EVERY OCCASION | BON APPéTIT
From bonappetit.com
CRANBERRY PIE RECIPE WITH FRESH CRANBERRIES - BAKED …
From bakedbyanintrovert.com
17 BEST FRUIT PIES - EASY FRUIT PIE RECIPES - THE PIONEER WOMAN
From thepioneerwoman.com
YOUNGBERRY PIE - RECIPECIRCUS.COM
From recipecircus.com
33 BERRY PIE RECIPES | EPICURIOUS
From epicurious.com
BERRY PIE RECIPE WITH FOUR BERRIES! | SUGAR AND SOUL CO
From sugarandsoul.co
VERY BERRY PIE - CRISCO®
From criscocanada.com
YOUNGBERRY PIE RECIPE - DETAILS, CALORIES, NUTRITION INFORMATION ...
From recipeofhealth.com
MIXED BERRY PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OUR 20 BEST CHRISTMAS PIE RECIPES OF ALL TIME
From allrecipes.com
YOUR OFFICIAL OLALLIEBERRY GUIDE: FRUIT, PIES, & RECIPES - VISIT ... - CA
From visitcambriaca.com
FAST SUMMER BERRY PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
GROWING AND MAKING OLALLIEBERRY PIE - MYMOTHERLODE.COM
From mymotherlode.com
YOUNGBERRIES, NUTRIENT FACTS, YOUNGBERRY USES, RECIPES
From fruitsinfo.com
OUR MOST POPULAR RECIPES OF 2023 - THE NEW YORK TIMES
From nytimes.com
THE BEST MIXED BERRY PIE RECIPE - FOODIECRUSH
From foodiecrush.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love