STAR BERRY RECIPES

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STAR BERRY COBBLERS RECIPE | MYRECIPES



Star Berry Cobblers Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 cobblers

Number Of Ingredients 14

Biscuits:
1?½ cups all-purpose flour
? cup sugar
1?¼ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter,chilled, cut into small pieces
½ cup milk
Filling:
8 cups (2 lb.) mixed berries
¾ cup plus 2 Tbsp. sugar
3 tablespoons all-purpose flour
1?½ tablespoons lemon juice
½ teaspoon cinnamon, optional
3 tablespoons unsalted butter, melted

Steps:

  • Make biscuits: Pulse dry ingredients in a food processor. Pulse in butter until mixture resembles coarse crumbs. Add milk; process for 30 seconds until dough forms a ball. Wrap dough in plastic wrap; refrigerate for 1 hour.
  • Preheat oven to 425°F; butter 8 1-cup ramekins. Make filling: Bring berries, 3/4 cup sugar, flour, lemon juice and cinnamon, if desired, to a boil over high heat. Lower heat; simmer for 5 minutes.
  • Roll dough into a 1/2-inchthick circle. Cut out 8 stars with a 3-inch cookie cutter. Divide filling among ramekins; place biscuits on top. Brush stars lightly with butter; sprinkle with 2 Tbsp. sugar.
  • Place ramekins on a foillined baking sheet and bake for 25 minutes. Cool for 15 minutes before serving.

Nutrition Facts : Calories 404 calories, CarbohydrateContent 67 g, CholesterolContent 37 mg, FatContent 14 g, FiberContent 7 g, ProteinContent 4 g, SaturatedFatContent 9 g, SodiumContent 342 mg

BEST MINI STARS BERRY PIES RECIPE - HOW TO MAKE MINI STARS ...



Best Mini Stars Berry Pies Recipe - How to Make Mini Stars ... image

Celebrate the Fourth of July with these easy, patriotic mini stars berry pies.

Provided by Kate Merker

Categories     Fourth of July    Summer    dessert

Total Time 2 hours

Prep Time 0S

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

1

(15-ounce) package refrigerated rolled piecrusts

Flour, for work surface

1

large egg, beaten

1/4 c.

plus 1 tablespoon sugar, divided

1 1/2 c.

fresh blueberries

1 1/2 c.

fresh chopped strawberries

1 1/4 c.

fresh raspberries

1 1/2 tbsp.

cornstarch

Pinch kosher salt

Vanilla ice cream, for serving

Steps:

  • Working with one piecrust at a time, roll dough on a lightly floured work surface to 1/8-inch thickness. Using the stencil cut out 4 circles; reserve scraps. Repeat with remaining piecrust.  Shape scraps into a 1/2-inch-thick disk. Roll disk on a lightly floured work surface to 1/8-inch thickness. Cut out stars with cookie cutters, rerolling scraps as necessary. Transfer dough rounds to pie tins; fold edges under to align with the rim of the tin; crimp. Place pie tins and stars on a baking sheet. Brush edges of dough and stars with egg and sprinkle with 1 tablespoon sugar. Chill 30 minutes.  Heat oven to 375°F. Toss blueberries, strawberries, raspberries, cornstarch, salt, and remaining 1/4 cup sugar in a bowl. Let sit, tossing occasionally, until juicy, 8 to 10 minutes. Fill piecrusts with the fruit mixture (about a heaping 1/2 cup each). Place stars on pies as desired. Bake until fruit is bubbling and crust is golden brown, 30 to 35 minutes. Serve warm with ice cream.

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