THREE BERRY PIE RECIPE | ALLRECIPES
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Raspberry Pie
Total Time 3 hours 0 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, CarbohydrateContent 48 g, FatContent 17.7 g, FiberContent 4 g, ProteinContent 3.8 g, SaturatedFatContent 4.3 g, SodiumContent 147 mg, SugarContent 17.7 g
HOMEMADE BLUEBERRY PIE FILLING RECIPE | ALLRECIPES
This recipe makes a tasty, not overly sweet or starchy, blueberry pie filling.
Provided by David Hodgdon
Categories Fruit Filling Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes. Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole. Allow to cool.n
Nutrition Facts : Calories 150.1 calories, CarbohydrateContent 31.8 g, CholesterolContent 7.6 mg, FatContent 3.4 g, FiberContent 4.1 g, ProteinContent 1.3 g, SaturatedFatContent 1.9 g, SodiumContent 22.5 mg, SugarContent 22.7 g
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BLUEBERRY PIE WITH GRAHAM CRACKER CRUST - TASTE OF HOME
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Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 230 calories per serving
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
BLUEBERRY PIE WITH GRAHAM CRACKER CRUST - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 230 calories per serving
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
BLUEBERRY PIE WITH GRAHAM CRACKER CRUST - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 20 minutes
Category Desserts
Calories 230 calories per serving
- In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool to room temperature., Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1-2 hours. Serve with whipped cream.
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