berry pie

You just can&#x27;t beat this easy and delicious homemade Triple Berry Pie! It holds together perfectly every single time, and you can use fresh or frozen blueberries, raspberries and blackberries.

Triple Berry Pie

sugar

lemon juice

cornstarch

Tablespoons butter

egg white (beaten

Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 

Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)

Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 

Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.

Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).

Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).

Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 

Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 

Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.

Roll out crust. Roll our your crust on a lightly floured counter or on a piece of parchment paper. (I like to place a piece of parchment paper on top of a damp kitchen towel to keep it from moving around).  Roll the pie crust into a large circle that&#x27;s about 1-2 inches larger than then top edge of your pie dish. 

Cut strips. Use a pizza cutter to strips.  cut them as wide as you&#x27;d like them to be (there&#x27;s really no right or wrong way).  

Lay first layer of strips.  Lay your longest strip across the middle of the pie then lay a few shorter strips on either side, parallel to each other and spaced evenly.  

Fold pack even numbered strips.  Fold back the second and 4th strip and lay a shorter strip of dough perpendicular to other dough strips. Unfold those dough strips over the new strip.

Fold back odd numbered strips: Fold back the first, third and fifth strips in the same direction and lay another dough strip across the pie. Unfold the first, third and fifth strips over the new strip.

Repeat steps 4 and 5 until pie is covered with a lattice crust.

Trim dough strips.  If you dough strips hang over the edge of the pie, trim them to the edge.

Pinch crusts together.  Pinch the lattice top with the bottom crust to form one unified outer edge.  Crimp edges. 

For the lattice crust:

https://content.jwplatform.com/videos/Tqz8DWdS.mp4

Easy to make raspberry pie can be made with either fresh or frozen raspberries. This is the perfect dessert - tart, sweet, perfect raspberry pie!

Raspberry Pie

recipe Perfect Pastry (or enough pastry

raspberries (fresh

all-purpose flour

nutmeg

water

Preheat the oven to 425 degrees F.

In a large bowl, gently toss together the...

In a large bowl, gently toss together the raspberries, sugar, flour, lemon juice and nutmeg. Set aside.

Roll out half of the pastry and fit...

Roll out half of the pastry and fit it inside a 9 inch pie plate, trimming off the excess pastry.

Place the raspberry mixture inside the pie crust.

Lightly wet the edge of the crust with...

Lightly wet the edge of the crust with a bit of water.

Roll out the other half of the pastry...

Roll out the other half of the pastry and set it over top of the berries, or cut it into one inch strips and weave the strips into a lattice top over the berries.

Crimp the edges to seal them. If you...

Crimp the edges to seal them. If you are using a full crust, cut slits in the top to vent the pie.

Whisk together the egg and water and brush...

Whisk together the egg and water and brush it lightly over top of the pastry.

Sprinkle with a bit of extra sugar.

Place the pie on a baking sheet in...

Place the pie on a baking sheet in case it bubbles over, and bake for 15 minutes.

Reduce the heat to 375 degrees F and...

Reduce the heat to 375 degrees F and continue baking for another 30-40 minutes or until the crust is lightly browned and the filling is bubbling.

If the pastry is getting too brown and...

If the pastry is getting too brown and the filling isn’t bubbling yet, tent some foil over top to prevent more browning.

Allow the pie to cool completely before slicing...

Allow the pie to cool completely before slicing so that the filling will firm up.

This lightened up, &quot;topless&quot; Mixed Berry Pie is fresh, juicy, and perfectly sweet - the best summer dessert!

Mixed Berry Pie

strawberries

blueberries

raspberries

blackberries

vanilla extract

cinnamon

egg white (beaten until foamy)

Pre-heat the oven to 400 degrees. Line a heavy baking sheet with aluminum foil and set aside.

Combine the strawberries, blueberries, raspberries, and blackberries in a large mixing bowl. Add the lemon juice and vanilla extract and stir to combine. In a separate small bowl, stir together the sugar, cornstarch, and cinnamon. Add this mixture to the berries and stir until the berries are coated. Let sit for 15-20 minutes.

Remove the pie crust (in tin plate) from the freezer and use a pastry brush to brush the entire surface of the frozen pie crust with beaten egg white. You won’t use all the egg white, just discard the rest. Place in the refrigerator for 15 minutes.

After the waiting period, place the pie crust (in tin plate) on the foil-lined baking sheet. Spoon the berry mixture evenly into the pie crust.

Place the baking sheet with the pie on it into the oven and bake for 30 minutes. Tent a piece of aluminum foil over the top to prevent the edges from getting too dark and return it to the oven for another 25 minutes until the berries are bubbly. Remove from the oven and allow to cool for at least 2-3 hours before slicing. Cut into 8 slices and serve.

Sing a song of spring with a bounty of beautiful blueberries baked in a pie. Lemon enhances the berries' natural sweetness in these individual desserts.

Blueberry lattice pies

(2 1/3 cups) plain flour

salt

tbsp caster sugar

unsalted butter, chilled, chopped

(1/3 cup) iced water

tbsp cornflour

tsp lemon rind

tbsp raw sugar

Ice-cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5606452838001&=domain=taste

5348771529001-5606452838001

Mixed Berry Sour Cream Pie

flour

tsp sugar

unsalted butter

apple cider vinegar

tsp cornmeal

mixed berries (do not defrost)

sour cream (use full-fat)

lemon

milk

extra sugar

In a medium bowl, stir together the flour,...

In a medium bowl, stir together the flour, salt and sugar. Cube the butter, then add it to the mixture. Cut it into the flour until coarse crumbs form and the butter is evenly distributed. Add the vinegar and 3 tablespoons of the water. Stir until a dough forms that sticks together when pressed in your hand. If it's not coming together, add the extra tablespoon of water. Chill the dough for 20 minutes before proceeding.

Preheat the oven to 425.

Next, divide the dough in half, making one...

Next, divide the dough in half, making one half slightly larger. Roll out the slightly larger piece of dough on a floured cutting board. Fit it into the pie plate. Sprinkle the bottom with the cornmeal.

Roll out the other half of the dough...

Roll out the other half of the dough and set aside.

In a medium bowl, combine all of the...

In a medium bowl, combine all of the filling ingredients in a bowl. Stir until well combined (some loose crumbs may remain). Pour the filling into the pie crust, top with the other pie circle and crimp the edges closed. Cut a slit in the top of the crust to allow steam to escape. Brush the pie with milk and sprinkle with extra sugar.

Bake the pie on a baking sheet for...

Bake the pie on a baking sheet for 20 minutes. After 20 minutes, lower the heat to 350 and continue to bake until the crust browns and the filling starts to bubble, about 25-28 minutes.

Let cool pie completely before attempting to slice.

This Apple and Fresh Berry Pie is perfect for summer! Cooked apple filling with fresh berries in a home made pastry. Baked to perfection at 425 for 45 minutes!

Apple and Fresh Berry Pie

1- double crust pie pastry

apples

dark brown sugar (light works too, see recipe notes)

butter

berries (blackberries, raspberries, blueberries, marionberries, or tart cherries)

Early in the day, or 1-2  hours before baking, Prepare pastry in a 9 inch standard pie plate, (not deep dish)  cover and chill for one hour or up to one day before.

30 minutes before baking, preheat oven to 425 and place rack on lowest level in the oven.

In a saucepan, place prepared apples, sugars, salt, cinnamon, and ¼ cup  water  on medium high heat, uncovered for 8-10 minutes stirring every few minutes to avoid burning or sticking to bottom of pan. The apples should be soft, but not mushy.

Pour 3 tablespoons cold water and  3 tablespoons cornstarch into a cup. Whisk until smooth.

Slowly pour into the pan with apples, cook for one minute until bubbly. Fold apples until sauce thickens and coats fruit. Remove from heat, stir in one tablespoon of butter while hot.

Scrape the fruit mixture into a shallow bowl  to cool, stir and refrigerate  for 15 minutes.

Gently fold 2 cups fresh berries into the apple mixture.

Pour the fruit filling into the bottom prepared crust. Top with pastry, seal sides of pie, crimp, and cut slits for steam to escape. Sprinkle lightly with sugar.

Bake at 425 degrees for 45 minutes on the bottom rack. the pie should be golden brown on top and the filling should visibly bubbly on top.

Cool for 2-3 hours before slicing.

This pie sounds absolutely delicious! It’s been a long while since I’ve made my own pie/crust, but the photos of this apple and berries pie is making me want to, lol. And it sounds pretty simple to make, which helps.

This Strawberry Cream Pie is one of my all-time favorite summer fruit pies.

Rich vanilla pastry cream and fresh strawberry pie filling are layered inside flaky pastry and baked until the crust is golden and the filling is silky smooth and bursting with strawberry flavor.

Strawberries and Cream Pie

gelatin

(15 milliliters) cold water

egg yolks (*See note below for ideas about what to do with the egg whites.)

(30 grams) cornstarch

(474 milliliters) whole milk

(100 grams) granulated sugar

¼ teaspoon (1.5 grams) salt

(9 grams) pure vanilla extract

(200 grams) granulated sugar

lemon extract

(4.6 grams) pure vanilla extract

(13 grams) granulated sugar (for sprinkling over the top of the pie)

In a small dish, stir the gelatin and...

In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a rubbery paste. Set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk.)

Set a heat proof measuring cup next to...

Set a heat proof measuring cup next to the stovetop, preferably one with a pourable spout.

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour approximately 1 ½ cups (360ml) of the...

Pour approximately 1 ½ cups (360ml) of the hot milk into the measuring cup. Slowly pour the hot milk from the measuring cup into the egg yolks, pouring slowly, and whisking constantly.

Pour everything back into the saucepan and set...

Pour everything back into the saucepan and set it over low heat. (You want to continue to heat the eggs slowly so they won’t scramble.) Cook, stirring constantly, until the custard has thickened to the consistency of pudding.

As soon as the pastry cream is thick,...

As soon as the pastry cream is thick, remove from the heat and whisk for about 20 seconds longer. Pour the pastry cream into a bowl.

Break the gelatin into small pieces, dropping them...

Break the gelatin into small pieces, dropping them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin to melt, then stir until the gelatin is completely incorporated. Stir in the vanilla.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours.

Hull and quarter the strawberries and put them...

Hull and quarter the strawberries and put them into a medium size heavy bottom saucepan. Add the sugar, cornstarch and salt and stir to combine. Cook over medium heat until the strawberries release some of their juice, the sugar melts, and the resulting syrup is thickened, about 5-8 minutes.

Remove from the heat and stir in the...

Remove from the heat and stir in the lemon extract or lemon oil and vanilla extract. Pour into a bowl and let cool to room temperature.

Using a 9-inch pie plate, partially pre-bake a...

Using a 9-inch pie plate, partially pre-bake a bottom pie crust according to these instructions. Let cool for at least 10 minutes before filling.

Heat the oven to 350 degrees (F).

Spread the pastry cream into the partially baked...

Spread the pastry cream into the partially baked bottom crust and smooth into an even layer. Spoon the strawberry pie filling over the pastry cream.

Remove the remaining pie dough from the refrigerator...

Remove the remaining pie dough from the refrigerator and roll it out to 1/4-inch thickness. Use any shaped cookie cutter to cut pieces from the dough and place on the top of the pie.

Set the pie on a baking sheet covered...

Set the pie on a baking sheet covered with parchment paper or aluminum foil (to catch any drips) and place in the oven. Sprinkle the top of the pie with 2 tablespoons of granulated sugar.

Bake for 70 - 90 minutes, until the...

Bake for 70 - 90 minutes, until the top crust is golden brown and the strawberry pie filling is bubbling.

Remove from the oven and let cool completely...

Remove from the oven and let cool completely before cutting and serving, at least 3 hours. The pie can be served chilled or at room temperature. Store any uneaten pie in the refrigerator for up to 2 days.

Top 7 berry pie recipes from across the web

The most viewed berry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Triple Berry Pie

Raspberry Pie

Mixed Berry Pie

Blueberry lattice pies

Mixed Berry Sour Cream Pie

Apple and Fresh Berry Pie

Strawberries and Cream Pie

Top 7 berry pie recipes from across the web

The most viewed berry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Triple Berry Pie

Raspberry Pie

Mixed Berry Pie

Blueberry lattice pies

Mixed Berry Sour Cream Pie

Apple and Fresh Berry Pie

Strawberries and Cream Pie

The most viewed berry pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine