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
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:
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Streusel for Pies:
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LOOKING FOR A SPECIFIC MOMENT?
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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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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 CLASSIC CHERRY PIE with the BEST CRUST
There's nothing like fresh homemade Cherry Pie bubbling through a rich, flaky lattice pie crust. How to make the best cherry pie with fresh or frozen cherries.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
PIE CRUST RECIPE:
Metric Measurements are available in the link above ☝????
????PIE MAKING TOOLS (Amazon affiliate):
I used this Cherry Pitter:
Deep Pie Pan:
French Rolling Pin (my favorite!):
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Cherry Pie Ingredients:
6 cups cherries, pitted (2 1/4 lbs)
1 Tbsp lemon juice
3/4 cups sugar (use 1 cup for sour cherry pie)
5 Tbsp corn starch
1/2 tsp cinnamon
1 Tbsp butter, diced, to dot the top
????1 Recipe for Pie Crust:
Egg Wash:
1 egg
1 Tbsp milk (or water)
1 Tbsp coarse sugar
????MORE FRUIT DESSERTS:
Blueberry Pie:
No-Bake Strawberry Cheesecake:
Strawberry Pretzel Jell:
Strawberry Shortcake:
Moist Banana Bread:
Blueberry Muffins:
Apple Cake (Sharlotka):
German Fruit Cake:
Easy Strawberry Cake:
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PO Box 161
Meridian, ID 83680
USA
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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9 x 5 glass loaf pan:
9 x 7 sheet pan:
Off Set Spatula:
8 x 8 glass pan:
8.5 x 6 ceramic bakeware:
Mini Pie Tins:
Check out my THANKSGIVING FOR TWO E Book with all the recipes you need for a delicious Thanksgiving Dinner for 2-3. -
Check out my Easter for Two Ebook! All your favorite Easter recipes in small batch form - perfect for 2-4 people! Find it here:
FACEBOOK: Your Homebased Mom
IG: Your Homebased Mom
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CONTACT ME: yourhomebasedmom@gmail.com
Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
On this channel, I invite you into my kitchen each week where we learn how to make small batch recipes with big taste. You can still enjoy all those family favorite recipes, just less of it!I look forward to meeting you in the kitchen each week with a new recipe and video.
You can find all my recipes on my website at yourhomebasedmom.com.#smallbatchrecipes #cookingfortwo #smallbatchcooking
Cream Cheese Blackberry Pie Recipe - DELICIOUS Berry Pie!!
FULL RECIPE HERE:
A tasty and fruity pie is the perfect summer time dessert! This blackberry and cream cheese pie will not be beat! It's packed full of sweet blackberries and filled with a lemon-y cream cheese! And nothing beats a homemade butter crust; this one is golden and perfect!
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Fast Summer Berry Pie
Get the recipe: