Mixed Berry Pie Recipe | Perfect for Summer! | with Homemade Pie Crust
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One of my favorite summertime desserts! This incredible mixed berry pie recipe is easy to make and perfect for a special occasion or a simple backyard dinner! I make it with my Homemade Pie Crust recipe and fill the inside with blueberries, blackberries and raspberries! The berry filling has just the right amount of sweetness and hint of orange flavor from orange zest. I love to enjoy this pie a la mode with a scoop of vanilla ice cream on top!
Homemade Pie Crust Video:
INGREDIENTS:
For Pie Crust:
2 2/3 cup (334 g) all-purpose flour
1/3 tsp salt
1 cup plus 2 tbsp (255 g) unsalted butter
¼ cup, plus 2 tbsp (90 ml) ice cold water
For Berry Pie:
3 cups (570 g) blueberries
3 cups (375 g) raspberries
2 cups (288 g) blackberries
¾ cup (150 g) white granulated sugar
¼ cup (30 g) cornstarch
¼ cup (31 g) all-purpose flour
1 tsp vanilla extract
1 tbsp (15 ml) lemon juice
Zest from 1 large orange
1 beaten egg, for egg wash
Sugar sprinkles
Get the full recipe here:
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Contents of this video:
00:00 Introductions
00:39 Homemade Pie Crust
01:15 Mixed Berry Filling
02:38 Rolling out the Dough
04:05 How to Make Lattice Top
07:43 Baking the Pie
09:51 Taste Test
#berrypie #baking #dessert #tatyanaseverydayfood
How To Make Geometric Pies by lokokitchen
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Here is what you'll need!
Blueberry Curd Tart
Servings: 8
INGREDIENTS
Tart Shell
1 cup walnuts
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd
1½ cups blueberries
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons cornstarch
3 tablespoons unsalted butter, cubed
3 tablespoons extra-virgin olive oil
8 kiwis, skins removed
PREPARATION
In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
Add the butter and pulse until the mixture comes together and holds when compressed.
Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
Preheat the oven to 350˚F (180˚F).
Bake for 20-25 minutes.
Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
Continue whisking until the curd begins to thicken, 5-8 minutes.
Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
Chill the tart in the refrigerator overnight.
Slice the kiwis into desired shapes and arrange on top of the chilled tart.
Slice and enjoy!
All recipes from Loko Kitchen
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Two-Colored Woven Pie
Servings: 8
INGREDIENTS
Beet Compound Butter
1 beet, stem and leaves removed
18 tablespoons (2¼ sticks) unsalted butter, softened
Beet-Colored Dough
2 cups flour
2 tablespoons sugar
½ teaspoon salt
6-8 tablespoons beet juice, ice cold
Plain Dough
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cubed, cold
3-4 tablespoons water, ice cold
Filling
3½ cups blueberries
2 teaspoons lemon juice
¾ cup sugar
½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar
PREPARATION
Preheat the oven to 400˚F (200˚C).
Wrap the beet in tin foil and place on a baking sheet.
Roast for 1 hour, until fork-tender.
Wearing gloves, peel the beet skin.
Add the beet to the bowl of a food processor and pulse until smooth.
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
Remove one beet dough disc fr
The Best Cherry Pie Recipe
Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own. This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.
RECIPE:
PRE-ORDER MY BOOK!
Making Pie Dough: 0:06
Making Cherry Pie Filling: 3:33
Assembling the Pie: 8:13
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Martha Stewart's Fresh Blueberry Lattice Pie | Martha Bakes Recipes | Martha Stewart
This recipe is, well, easy as pie! Martha Stewart shows you how to make her fresh blueberry lattice pie. The ornate lattice isn’t just a vent for steam to escape, it’s also visually stunning—like a gorgeous woven basket made from pastry dough—made even more beautiful with the glisten from a sprinkle of sanding sugar. Let the aroma from this perfectly baked pie fill every room in your home!
#Blueberry #Lattice #Pie #Baking #Dessert
0:00 Introduction
0:15 How to make lattice crust from scratch
2:04 Homemade blueberry pie filling recipe
3:18 How to make blueberry pie with lattice crust top
6:44 Finished Blueberry Lattice Pie
Blueberry Lattice Pie (Full Recipe):
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart
This originally aired on PBS, as part of Martha Bakes Season 10 Episode 11.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Fresh Blueberry Lattice Pie | Martha Bakes Recipes | Martha Stewart
Apple Pie Recipe | Emojoie ASMR cooking
Apples are in season so I made an apple pie this time!
I made three apple pies through trial and error.
We tried three different times to boil the apples for 10, 20, and 30 minutes.
The video footage shows an example of cooking apples for 30 minutes. This makes it look like apple jam, so I recommend simmering for 10-20 minutes.
A freshly baked apple pie with crème fraîche épaisse from France, clotted cream from England, and vanilla ice cream is very delicious.
I will show you how to make a simple apple tart with leftover pie dough at the end of the video.
Please watch the video until the end.
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Pie dish 21cm
◼Pie dough (brisée)
200g flour
3g (½ tsp) salt
30g sugar
130g cold unsalted butter
35g cold water
*Make two doughs with the ingredients above for the bottom dough and the top dough.
◼Filling
8-9 apples (1.35 kg apple slices)
75g unsalted butter
180g sugar
20-25g Lemon juice (Half a lemon)
◼Eggwash
1 egg yolk
15 g milk
➢Method
Put flour, sugar, salt and butter in a food processor and blend.
When it becomes sandy, add water and bring the dough together.
Fold the dough and chill in the refrigerator.
Melt butter in a pot, add apple slices, lemon juice and sugar, cover and cook for 20 minutes.
Take the lid off and boil down while stirring until the apples are completely dry, then let them cool.
Roll out the pie dough, place it in the mold, and add the apples.
Cut the pie dough into strips and place them on top of the pie.
Fold the outside of the pie dough into the mold.
Mix the egg yolk and milk, brush the pie and bake in a preheated oven at 200°C for 60-65 minutes. Bake in the bottom rack of the oven and cover with aluminum foil if the top burns.
#emojoie #asmrcooking #applepie