4 BERRY PIE RECIPES
FOUR-BERRY PIE RECIPE - FOOD.COM
This pie was the hit at Thanksgiving dinner yesterday. I planned to make a berry pie but, due to the grocery strike here in SD I had to go to 3 stores to find any berries at all. The third store only carried Springfield brand and my only choice was a four-berry mixture. I bought it and adapted a couple of recipes and died a million times while the pies were being served since I had no idea what it would taste like. It beat out the pumpkin, the pecan and the apple! My husband kept asking me why I never made it before!
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
- Meanwhile prepare pie dough.
- Mix flour and salt in large bowl.
- Add Crisco and cut in with 2 knives.
- Add about 1/8 C ice water and mix.
- Add more water 1 T at a time until dough holds together.
- Divide in half and form into two balls.
- To roll out- put about 1/4 C flour in the middle of your cutting board.
- Place the first ball on the flour, then turn over.
- This is to be sure that the ball is evenly coated with flour.
- Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
- Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
- When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
- Pour sugar/cornstarch mixture over berries and gently mix.
- Pour into 9" pie pan lined with prepared crust.
- It will seem like there are too many berries but they will cook down while baking.
- Heap them up in the middle for a great looking pie.
- Cover with top crust and cut vents.
- Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.
Nutrition Facts : Calories 653.9, FatContent 34.7, SaturatedFatContent 10.5, CholesterolContent 0, SodiumContent 390.8, CarbohydrateContent 82.6, FiberContent 2.2, SugarContent 33.4, ProteinContent 5.1
LONGHORN RESTAURANT FOUR-BERRY PIE RECIPE | MYRECIPES
Notes: Prepare Sunset's Favorite Pie Pastry or the Sunglow Pie Pastry, or use 1 package (15-oz.) refrigerated pastry and follow steps 5 and 6 of the Sunset recipe to line pan, position top crust, and flute edges.
Provided by MyRecipes
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- In a bowl, mix sugar, cornstarch, and butter. Gently stir in berries.
- Scrape berry mixture into unbaked bottom crust in pan. Cover with top crust and flute edges. Line a 12-inch pizza pan or a 10- by 15-inch baking pan with foil (to catch drips) and set pie on foil.
- Bake on bottom rack of a 375° regular oven or 350° convection oven until filling bubbles in center (check through cutout or slits), 45 to 55 minutes in regular oven, about 1 1/2 hours in convection. If crust browns too quickly (check after 40 minutes), cover pie loosely with foil.
- Let pie cool on a rack at least 3 hours. Cut into wedges and serve, or chill airtight up to 1 day.
Nutrition Facts : Calories 453 calories, CarbohydrateContent 62 g, CholesterolContent 31 mg, FatContent 22 g, FiberContent 3.9 g, ProteinContent 4 g, SaturatedFatContent 9.6 g, SodiumContent 263 mg
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