Learn How to Make Blueberry Pie Bars | Fresh Blueberry Bars Recipe | CA GROWN
Chock full of fresh, abundant California blueberries and a crust that is to die for, these Fresh Blueberry Pie Bars are sure to be a hit!
Get the printable recipe for Blueberry Pie Bars here:
Make your own Blueberry Pie Bars with this recipe:
Ingredients:
Bottom Crust
1.5 cups flour
3/4 cup sugar
1/2 tsp salt
12 T butter, cold
Filling
1 cup sugar
2 eggs
1/2 cup sour cream
1/3 cup flour
3 cups fresh blueberries
Instructions
Preheat oven to 375° and spray a 9x11 baking dish with cooking oil.
Combine the crust ingredients and mix with the paddle attachment of a mixer. Set aside about a cup of the crust for the topping.
Press the remaining crust mixture in to the bottom of the prepared dish. Bake for about 12 minutes.
Whisk the eggs and add the remaining filling ingredients in a bowl and combine until smooth and creamy. Fold in the blueberries. Pour over the prepared crust and top with the reserved crumble crust.
Bake for 40-45 minutes or until cooked through and golden. Allow to cool for about an hour before serving.
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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.
How To Make Easy HOMEMADE PIE CRUST Recipe
Learn how to make perfect homemade pie crust. This easy recipe yields a flaky tender crust with a rich, buttery flavor. This pie crust has simple, natural ingredients and uses only butter.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Butter Pie Crust Dough Recipe:
►2 1/2 cups all-purpose flour plus more to dust, *measured correctly
►1/2 Tbsp granulated sugar
►1/2 tsp sea salt
►1/2 lb COLD unsalted butter (2 sticks) diced into 1/4 pieces
►6 Tbsp ice water (6 to 7 Tbsp)
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Raspberry Pie - make it double crust or crumble top!
RASPBERRY PIE // CRAZYFORCRUST.COM
Raspberry Pie is an easy berry pie recipe! Make this pie with a double crust, lattice, or even a crumble topping! It’s such an easy pie recipe.
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Triple Berry Pie | Razzleberry Pie for Two |Small Batch Pie
Razzleberry pie or Triple Berry pie uses a combination of raspberries, blueberries and blackberries between two layers of flaky pie crust.
Find the printable recipe sheet here:
Ingredients:
2 Pie crusts. For homemade pie crust use this recipe:
1 cup raspberries
1 cup blueberries
1 cup blackberries
1/4 cup plus 2 Tbsp sugar
pinch of salt
1/2 tsp of lemon juice
2 Tbsp cornstarch
1/2 egg
Preheat oven to 400 degrees F.
On a lightly floured surface roll out pie crust.
Use a 5 inch pie tin and place face down and cut out pie crust about 3/4 of an inch from the edge of pie crust. Repeat 3 more times for a total of 4 pie crusts.
Place two of pie crust into pie tins and allow edges of pie crust to hang .
over.
In a bowl, combine berries, sugar, salt, lemon juice and cornstarch. Stir to combine.
Place in a saucepan and heat over medium heat until filling bubbles and thickens.
Place in refrigerator to cool or let sit at room temperature.
Place cooled berry mixture into the pie tins.
Put remaining pie crusts over the top of the berries and crimp the edges together,. Use your fingers to flute the edges (see video)
Place pies on a baking sheet.
Brush beaten egg over the top and edges of the pie for a nice golden pie crust.
Bake for 20-25 minutes or until golden brown and pie filling is bubbly.
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How to Master Fruit Pies | Bake It Up a Notch with Erin McDowell
It's time for part three of our four-part Bake It Up a Notch pie spectacular—celebrating the release of Erin’s new cookbook, The Book on Pie. This #bakingtutorial is all about one of Erin's favorite pies: Fruit pies! As usual we'll run through all the equipment, ingredients, techniques, and where things could go wrong. Share your beautiful fruit pies with #bakeitupanotch. And let us know what else you want to know about pie in the comments. Happy baking!
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RECIPES IN THIS EPISODE:
All Buttah Pie Dough:
Roasted Blueberry Pie:
Peach Butter Slab “Hydrangea” Pie:
Black Bottom Cherry Sunflower Pie:
Epic Single Crust Apple Pie:
Apple Dumplings:
Concord Grape Meringue Pie:
Apple Cranberry Swirl Pie:
Jammy Hand Pies:
Pineapple Tarte Tatin:
Streusel for Pies:
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0:00 - Intro
1:43 - Gather your tools
2:20 - Fruits done ripe
5:03 - Master the mix
6:32- Frozen is fine, too
10:34 - Tips for raw fruit
15:36 - Peeling PSA
17:48 - Pro tip: Opt for pre-cooking [your fruit]
23:20 - Partially pre-cooked meet raw [fruit]
24:43 - One filling, two ways
27:50 - Consider your crust
29:14 - Upside-down pies with Brimley
31:55 - Determining doneness
34:09 - Mistakes happen
41:45 - Save it for later
43:29 - The finishing touches
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