Mixed Berry Pie
Mixed Berry Pie
Mixed Berry Pie
Yield: 8 servings
Pastry for a 9-inch double-crust pie
4 cups mixed berries (such as blueberries, blackberries and raspberries)
3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
2 tablespoons butter, cut into small bits
1. Preheat the oven to 350 degrees. Roll out half of the dough and fit into a pie plate.
2. Mix berries, sugar, flour, cinnamon and lemon juice gently in a large bowl. Pour into the pie plate. Dot the top of the berry mixture with butter.
3. Roll out top crust, make a few slits and place on top of the berries.
4. Trim both crusts, leaving about a 3/4-inch overhang. Press both crusts together and tuck under, then press gently against the rim of the pan. Crimp the crust.
5. Bake for 45 minutes or until crust is brown and juice begins to bubble through the slits.
Per serving: 345 calories; 15g fat; 5g saturated fat; 10mg cholesterol; 4g protein; 50g carbohydrate; 23g sugar; 4g fiber; 280mg sodium; 40mg calcium.
Mixed Berry Pie - News
In a small bowl mix together the corn starch and remaining water. Whisk that into the simmering fruit and allow it to gel up a bit. Remove from heat. Fold in the remaining 3 ½ cups of berries to the compote and gently pour it into the baked pie shell.
Roll out half of the dough and fit into a pie plate. 2. Mix berries, sugar, flour, cinnamon and lemon juice gently in a large bowl. Pour into the pie plate. Dot the top of the berry mixture with butter. 3. Roll out top crust, make a few slits and place
Janie Bailey pulls one of her signature apple pies from the oven at Janie's Pie Factory, which specializes in fruit pies, cobblers and casseroles. Fresh berries often are combined in pies, such as this mixed berry pie with
mushroom flan with “berry sauce” (by Chef Jesus Gonzalez from Michelle Lerach's Cups Culinary, La Jolla), artichoke tamales with “mixed berry salsa fresca” (by Chef Isabel Cruz, Barrio Star), smoked beef tongue, “boysenberries” and olive pie (by
“We have all the popular flavors of pie, including cherry, apple and pecan,” Landhuis said. Landhuis said that in the last few years, different types of berry pies, including mixed berry and raspberry, have been popular choices among participants.
Mini Mixed Berry Pie | Bakers Royale
Okay, so the lattice is not perfect, but who cares because the pies are awesome! It’s not often that I scarf down my baked goods straight from the oven, but this one was an exception. I couldn’t resist the sweet smelling berries and the flaky pie crust.
A few notes:
You can make this as one large 9inch pie or you can it as minis. If you make it as mini pies you will need to make two batches of the pie crust. Do not double the recipe. The pie crust is from Alton Brown. It’s hands down the best crust! The recipe calls for lard, so if lard is not your thing you can trade it out for some Crisco. Your palate your preference-use any berry combination you prefer or whatever is in season for your area. The pies are not baked in the cupcake liners. They were placed in the liners afterwards for portability.Crust adapted from Alton Brown | Makes 8 mini pies or one 9 inch pie
Preparation: Heat oven to 375 degrees F. Lightly butter muffin pan wells and then dust with flour.
Alton Brown’s Pie Crust
3 ounces (6 tablespoons) butter, chilled 1 ounce (2 tablespoons) lard, chilled 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough 1/2 teaspoon table salt 1/4 cup ice water, in spritz bottlePie Filling
1 cups blueberries 1 cups raspberries 1 cup blackberries 1/4 teaspoon orange zest 4 tablespoons all-purpose flour 1/2 cup sugar 1/2 teaspoon ground cinnamon Pinch of gingerCut butter and lard into small pieces and freeze for at least 15 minutes or overnight. Place flour and salt in a food processor bowl and pulse 2-3 second burst for 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse for another 3 to 4 times. Remove food processor lid and spritz surface with water. Replace lid and pulse 5 times. Spritz more water and pulse 3 to 4 times or until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze and form dough into a ball and then flatten out ball into round disk pulse on and refrigerate for 30 minutes. Preheat oven to 375 degrees F. Lightly butter and flour muffin wells. Place prepared muffin pan in the refrigerator to chill.
Remove dough from refrigerator. Lightly cover work surface with flour and turn out dough on to it. Roll out dough to an 1/8 inch in thickness and use a 3 inch round cutter and stamp out rounds. Place rounds in muffin wells.
Tomorrows cupcake flavors are: Red Velvet, 24 Carrot, Mixed Berry Pie and the Firecracker!
Just got another delivery of Mixed Berry Crumb Pie! Come on by for dinner and have a slice for dessert!
We have Narnias & mixed berry pie today!
Yummy mixed berry pie coming up!!
apple pie was normal and the last was my fav apple- mixed berry custard & chocolate pastry .. But now I feel sick lolMixed Berry Pie - Bookshelf
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