Best Berry Patch Pie Recipes
BERRY PATCH PIE
Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.- Taste of Home Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.
Nutrition Facts : Calories 250 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 4g fiber), Protein 2g protein.
BERRY PATCH PIE
Provided by Food Network
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Line 1 pie pan with 1 of the pie doughs, and place in the refrigerator. In a large bowl, stir together the sugar, orange zest, salt, lemon juice, and butter until combined. Gently add the berries to the bowl, and toss a few times until most are coated with the sugar mixture. Pour the berry mixture into the unbaked pie shell. Top with the second pie dough, folding the edges under and crimping together by pinching with the thumb and forefinger of one hand. With a sharp knife, cut a few slits in the center of the top crust. Refrigerate for 20 minutes, or until the dough is firm. Place pie in the oven and bake for 15 to 20 minutes, or until crust is golden all over. Reduce the oven temperature to 350 degrees F, and bake for an additional 40 to 50 minutes, or until berry juices bubble at center slits. If crust darkens too quickly, cover it with foil. Let pie cool on a wire rack before serving.
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