4 IN 1 PIE RECIPES

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4-INCH PIE PASTRIES RECIPE | MYRECIPES



4-Inch Pie Pastries Recipe | MyRecipes image

Provided by MyRecipes

Yield enough pastry for 2 dozen 4-inch pies

Number Of Ingredients 5

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup butter or margarine
¾ to 1 cup cold water

Steps:

  • Combine first 3 ingredients; cut in butter until mixture resembles coarse meal. Sprinkle water over flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball, and wrap in waxed paper; chill at least 1 hour or until ready to use.

FOUR-FRUIT PIE RECIPE: HOW TO MAKE IT



Four-Fruit Pie Recipe: How to Make It image

"My husband likes this fruity combination almost as much as traditional apple pie - and that's saying something!" notes field editor Joan Rose of Langley, British Columbia. "I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert."

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6-8 servings.

Number Of Ingredients 10

1 cup sliced rhubarb (1-inch pieces)
1 cup chopped peeled apple
1 cup blueberries
1 cup raspberries
1 teaspoon lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
Pastry for double-crust pie (9 inches)
2 tablespoons butter
Additional sugar, optional

Steps:

  • In a large bowl, gently toss rhubarb, apple, berries and lemon juice. Combine sugar and flour; stir into the fruit and let stand for 30 minutes. , Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400° for 50-60 minutes or until crust is golden brown. Sprinkle with sugar if desired. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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