How To make Fresh Double Berry Pie
1 1/4 cups Plus 1 T sugar
1 tablespoon Cornstarch
3 teaspoons Quick-cooking tapioca
5 cups Assorted fresh or frozen
Thawed raspberries and Blackberries-can use canned -- drain well; 2 times 2 tablespoons Raspberry liqueur
1 package (15-oz) PILLSBURY All Ready
Pie Crust 1/8 teaspoon Ground cinnamon
Combine 1-1/4 cups sugar, cornstarch, and tapioca in a large bowl; stir well. Add berries and liqueur; toss gently. Set aside. Prepare piecrust sheet according to package directions for a filled one-crust pie using a 9-inch pieplate. Flute edges and bake at 450~ for 9 to 11 minutes. (If crust puffs up, gently press back to bottom and sides of dish with back of a wooden spoon.) Unfold remaining piecrust sheet; sprinkle with flour. Using a 3-inch heart shaped cookie cutter, cut out enough hearts to overlap around edge of pie; reserve extra piecrust. Set aside. Spoon filing into prepared pastry shell; arrange hearts, overlapping slightly, around edge of pie with tips pointing to center. Using a heart-shaped canape cutter, cut remaining piecrust sheet into heart shapes. Place small hearts over filling (turn opposite direction from larger hearts). Place pie on baking sheet; bake at 375~ for 1 hour. Combine remaining 1 tablespoon sugar and cinnamon; sprinkle over pies. Cool completely. Yield one 9-inch pie. Kitchen Ease: Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
How To make Fresh Double Berry Pie's Videos
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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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.
BLUEBERRY PIE RECIPE - make it with a lattice or crumb topping!
BLUEBERRY PIE RECIPE // CRAZYFORCRUST.COM
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This classic Blueberry Pie recipe can be made with a lattice, a double crust, or a crumble topping. Use fresh or frozen blueberries to have this easy classic pie recipe all year long.
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Professional Baker Teaches You How To Make BLUEBERRY PIE!
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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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Fast Summer Berry Pie
Get the recipe: