3/4 cup sugar 1/4 cup flour -- all-purpose 3 cups blueberries
fresh 1 1/2 cups raspberries :
fresh 1 1/2 cups blackberries -- fresh Preheat oven to 425 degrees. Combine 3/4 cup sugar and the flour in bowl. Add berries and toss. Spoon berries into pie shell; dot with butter. Bake on cookie sheet 15 minutes. Reduce oven temperature to 375 degrees, and bake 50 to 60 minutes more, until center is bubbly.
How To make Jumble Berry Pie's Videos
Camilla makes Higgidy Jumbleberry Tart for a picnic
This recipe features lots of berries jumbled up in a lovely fruity tart, perfect for any picnic, especially those with bad dancing. Starring Camilla Stephens (founder and chief pie maker at Higgidy).
Triple Crust Berry Pie with Irvin Lin | Sunset
Irvin Lin from San Francisco’s Eat the Love makes Triple Berry, Triple Crust Pie! Watch along and create your own delicious pie! Are you someone who loves pie crust more than pie filling? Well, this pie crust hack might just be your next go-to!
For more recipes check out Eat the Love: Find the book Marbled, Swirled, and Layered:
This broadcast originally aired on Facebook Live July 11, 2017:
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blueberry pie
This is an instructional video for a super-delicious raw blueberry pie recipe. This recipe was taken from Nathalie Lussier's book, 28 Desserts You Can Eat Every Day.
Plum & Strawberry Pie
Bubbling fruit poking from underneath a brown sugar and butter crumble is irresistible. Plums and strawberries are the stars here but don't forget the importance of a really good crust. It takes patience to chill the dough for a couple of hours but juicy fresh fruit deserves a great crust.
Professional Baker Teaches You How To Make COBBLER!
Bumbleberry Cobbler is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
Fruit 4 cups (1 L) mixed fresh berries (raspberries, blueberries, blackberries) 1 fresh pear or apple, peeled and diced ½ cup (125 mL) berry jam (of your choosing), stirred to soften 1 tsp (5 mL) vanilla extract
Cobbler Topping 1 ½ cups (225 g) all-purpose flour (plain flour) 3 Tbsp (40 g) granulated sugar, plus extra for sprinkling (or caster sugar) 1 ½ tsp (7 mL) baking powder ¼ tsp (1 mL) salt 6 Tbsp (90 g) cool unsalted butter, cut into pieces 6 Tbsp (90 mL) milk 2 Tbsp (30 mL) maple syrup 1 large egg yolk 1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 375 F (190 C).
2. Toss the berries and diced pear (or apple) gently with the stirred jam and vanilla. Spoon the fruit into four 1-cup baking dishes. Place the dishes onto a parchment-lined baking tray.
3. For the cobbler topping, stir the flour, sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingers, work in the butter until the mixture is crumbly. In a separate dish whisk the milk, maple syrup, egg yolk and vanilla. Add this all at once to the flour mixture and stir until blended (the topping will feel like a soft scone dough). Drop this in pieces on top of the fruit, leaving space between the pieces, as the dough will expand as it bakes. Sprinkle the cobblers with a little sugar and bake for about 30 minutes. To check the doneness, gently spread apart a little of the cobbler topping in the centre to see that it is fully cooked near the fruit (not wet-looking). Allow the cobblers to cool for 15 minutes before serving.
The cobblers can be served with a scoop of ice cream.
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