Double Berry Slab Pie
This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert!
Print recipe:
Ingredients
-2 boxes Pillsbury™ refrigerated pie crust, softened as directed on boxes
-5 cups sliced fresh strawberries
-3 cups fresh raspberries
-1 cup plus 1 tablespoon sugar
-1/4 cup cornstarch
-1 tablespoon lemon juice
-1 tablespoon milk
-Vanilla ice cream, if desired
Steps
1. Heat oven to 400°F.
2. Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
3. In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
4. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
5. Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.
OLD SCHOOL BLACKBERRY PIE/FRIDAY NIGHT PIE OF THE WEEK (DEDICATED TO CHEF DADDY JACK)
This is an easy simple recipe for a great old school dessert
You can use any fruit you like in this recipe
Filling:
30 oz. Fresh or frozen Blackberries
1 Cup Sugar
1/2Cup Flour
1 Tablespoon Lemon Juice
1 tsp vanilla
1/4 cup melted butter
1/2 tsp nutmeg
1 tsp cinnamon
combine the blackberries, sugar, flour,vanilla,butter,lemon juice and spices in a bowl; stir together until well combined. Set aside.
Press the dough into a 10 inch pie pan. Cut off any extra dough that hangs over the edges of the pan. Spoon in berry mixture. Roll out the second piece of dough into another 12 inch circle. Place the dough on top of the filling. Cut off any extra dough. To seal the edges together, dampen the bottom edge with a little bit of water. Press the two edges together. To make a detailed edge. pinch the dough with one hand and push the dough in with one finger. Or crimp the edges using a fork.
4. Bake in a preheated oven at 425F for 25 minutes, then lower the heat to 375F and bake for another 20 to 30 minutes or until the filling is bubbly and the crust is golden brown. Let cool before serving.
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Carla Makes Blueberry-Ginger Pie | From the Test Kitchen | Bon Appétit
The filling for this blueberry pie with ginger will be loose when it comes out of the oven, but as long as you let it rest for the full 4 hours, it will firm beautifully.
Get the recipe:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
The Fabulous Blueberry Pie – Bruno Albouze
Here is the blueberry pie you've been dreaming of. Buttery crust baked with almond cream and blueberries. The pie is finished with a deep purple glaze made up of rendered wild blueberry juice and more fresh myrtilles. Divine!
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EASY BLUEBERRY PIE - with a CHEAT!
Blueberry pie is one of the easiest pies to make! You don't have to peel or slice the fruit! If you're new to baking, start off trying this pie recipe. I also give you a cheat here to save time in the kitchen. For the steps in making a pie that are more difficult for new bakers, I slowed down a bit in the video to demonstrate what I'm doing so that the video is a good pie tutorial.
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Ingredient List:
* 5 cups fresh blueberries (see NOTE below!)
* 1 cup sugar
* 1/4 cup flour
* 1/2 t. lemon zest
* 1 t. cinnamon
* Dash of salt
* Pastry for a double-crust pie
* 1 t. lemon juice
* 1 T. cold butter
* 1 egg
NOTE:
If you use frozen blueberries instead of fresh, use a 20 ounce bag. Thaw the berries first. And increase the amount of flour to 1/3 cup.)
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Raw Blueberry Pie:
Best Way to Freeze Blueberries:
Blueberry Cheesecake FroYo Pops:
Apple Pie:
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No Bake Decadent Dessert | Blueberry Cream Cheese Pie
This heavenly blueberry cream cheese pie is one for the books. Between the luscious crumbly graham cracker crust, creamy cheesecake filling, and fresh blueberry topping, this pie will definitely tantalize your taste buds.
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Grab the full, printable recipe on my blog:
INGREDIENTS
Blueberry Topping
3 cups fresh blueberries, approximately 1 pound container
2 tablespoons cold water
3 tablespoons granulated sugar
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
Cream Cheese Filling
9 ounces graham cracker crust (10-inch)
½ cup cold water
2¼ teaspoons unflavored gelatin, 1 packet from a 1-ounce box (I used the Knox brand)
1 cup heavy whipping cream, very cold
12 ounces cream cheese, softened to room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Garnish
8 ounces extra creamy Cool Whip whipped topping, thawed
INSTRUCTIONS
NOTE: You will want to make your blueberry topping about an hour before preparing the rest of your blueberry cream cheese pie to allow the topping to cool enough before topping your cream cheese filling layer.
Blueberry Topping
In a medium saucepan over medium-high heat, add the blueberries, water, granulated sugar, and lemon zest. Stir and allow the berries to heat up and the sugar to melt for about 2 to 3 minutes.
In a small bowl, stir together the lemon juice and cornstarch until no lumps remain. After the blueberries have heated up, you will stir the cornstarch slurry mixture into the berries and cook for another 2 to 3 minutes to thicken the liquids. You do not want your blueberries to break down too much. You want as many whole berries as possible for the topping.
Transfer the blueberries to a bowl and lightly cover them with a piece of plastic wrap. Allow the berries to cool on the counter for about an hour before adding them to your pie.
Cream Cheese Filling
Remove the plastic covering to the pre-made graham cracker crust and place the crust onto a rimmed baking tray. This will make transporting your pie to and from the refrigerator easier.
To make the filling, add the cold water and unflavored gelatin in a small bowl. Stir the gelatin to make sure that you do not have any big dry lumps.
Set aside for 2 to 3 minutes to thicken.
In a large mixing bowl, beat the very cold heavy whipping cream with an electric mixer for 3 to 4 minutes or until stiff peaks form. You will want to start on low and work your way to high speed. If you start on high, then
you run the risk of splattering the loose heavy cream everywhere. Set aside.
In a separate large mixing bowl, beat the softened cream cheese on medium speed until no lumps remain.
Add the vanilla extract and half the powdered sugar to the beaten cream cheese. Mix until all the powdered sugar is incorporated. Add the remaining half of the powdered sugar and continue beating until the mixture is light and fluffy. Set aside.
Heat your reserved, thickened gelatin in the microwave for 20 seconds. Stir to make sure no lumps remain, and the mixture is pourable.
With your mixer on low speed, slowly pour the warm gelatin into the cream cheese mixture. Be sure that you fully incorporate the gelatin into the cream cheese mixture.
Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture. You do not want any streaks of whipped cream. Do not overmix.
Spread the cream cheese mixture evenly in the pre-made graham cracker crust. Smooth the top.
Spoon the cooled blueberries onto the cream cheese layer. Be sure to leave about ½ to 1 inch around the border for the whipped topping garnish.
Place the blueberry cream cheese pie into the refrigerator to chill for at least 6 hours or up to overnight.
Once your blueberry cream cheese pie has fully chilled and set up, you can transfer the thawed extra creamy Cool Whip whipped topping to a large piping bag fitted with a decorative tip, and pipe swirls along the edges of your pie.
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