TRIPLE BERRY HAND PIES
Triple Berry Hand Pies are the perfect way to put an abundant berry harvest to good use. Flaky, buttery pastry crusts are filled with juicy, sweet berries bursting with flavor.
Provided by Robin Donovan
Categories Dessert Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. Beat the egg with 1 teaspoon of water.
- On a well-floured surface, roll the pie dough out to 1/8-inch thick. Using a 2 ½-inch round cutter, cut out 24 rounds.
- Place 12 of the rounds on the baking sheets, leaving about 1 inch in between.
- In a medium bowl, toss together the berries, sugar, lemon zest, and cornstarch.
- Use a spoon to place about a heaping tablespoon of the berry mixture in the center of each of the 12 pie dough rounds on the baking sheets. Brush the edges with the egg wash.
- Top the filled rounds with the remaining 12 rounds, pressing the edges to seal. Use the tines of a fork to crimp the edges and make a decorative border.
- Using a pastry brush, brush the tops with egg wash and use the tip of a very sharp knife to make an x in the top of each one for a steam vent.
- Bake the hand pies for about 12 to 15 minutes, until golden brown.
- Transfer to a wire rack and allow to cool for at least 15 minutes before serving.
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
TRIPLE-BERRY POT PIES
A mouth-watering delicacy made with three types of berries, hints of citrus and spices bubbles underneath golden pastry rounds toppings in this 45 minute pot pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Adjust oven rack to lower position. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside.
- On lightly floured surface, carefully unfold 1 sheet of puff pastry. Use fork to prick dough about every 2 inches. Use sharp knife or pizza cutter to cut out 4 circles, about 4 1/2 inches each. Place circles on cookie sheet. Repeat with remaining sheet of puff pastry.
- In small bowl, beat egg and milk together. Lightly brush pastry rounds with egg mixture and sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden and puffed. Remove from cookie sheet and place on wire rack.
- In 3-quart saucepan, mix blackberries, 1 cup of the raspberries, 1 cup of the blueberries and 3/4 cup water. Cover and heat to boiling over medium heat. When berries are boiling, remove lid and heat 3 minutes, stirring constantly, until a few berries burst.
- In small bowl, mix cornstarch and cold water. Stir cornstarch mixture, 3/4 cup granulated sugar, the brown sugar, lemon peel, lemon juice, salt and nutmeg into saucepan. Heat to boiling, stirring constantly. Cook 2 minutes or until mixture thickens. Remove from heat and stir in remaining berries.
- Divide berry mixture evenly among eight 8- or 9-ounce ramekins or eight 10-ounce custard cups. Top each with warm puff pastry round and serve immediately. (To serve later, spoon berry mixture into ramekins or custard cups. Cover and refrigerate up to 3 days. Before serving, bake pastry rounds as directed above. Reduce oven temperature to 350°F. Uncover ramekins and place on cookie sheet. Bake 15 minutes or until hot. Top each with warm puff pastry round.)
Nutrition Facts : Calories 520, Carbohydrate 76 g, Cholesterol 90 mg, Fat 4, Fiber 8 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 43 g, TransFat 2 g
TRIPLE-BERRY CRUMB PIE
Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. -Katherine Barrett, Bellevue, Washington
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 26g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.
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
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