Berry Shortcake Pudding Pie Recipes

BERRY SHORTCAKE STARS

Steps:

• Heat oven to 450°F. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk just until blended.
• Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Make pudding mix as directed on package for pudding, using 4 cups milk. Split warm shortcakes. Fill and top shortcakes with pudding, raspberries and blueberries.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

BLUEBERRY SHORTBREAD BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
• Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
• Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
• Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
• Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

BERRY SHORTCAKE PUDDING PIE

Steps:

• Make the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once it begins to simmer, whisk until the mixture is just thicker than heavy cream, 3 to 4 minutes.
• Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until the mixture is very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.)
• Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water, and whisk frequently to help the pudding cool faster.
• Build the pie: Spread 1/2 the cooled pudding into an even layer over the pie crust. Scatter the blueberries over the pudding, then the cookies. Finish with an even layer of the remaining pudding. Refrigerate for 1 hour.
• Stir the jam with a splash of water in a small bowl to loosen and smooth out. Spread the mixture over the pudding and refrigerate again until the pudding is completely set, about 2 hours. Slice and serve.

STRAWBERRY SHORTCAKE PIE

Steps:

• Wash , hull and slice the strawberries to your liking, then set aside. In a large bowl mix pudding and milk. Once pudding is dissolved fold in 1 cup of Cool whip. Pour half the pudding mixture into the pie crust, then top with half the strawberries. Cover strawberries with rest of pudding mixture, top with remaining strawberries. Refrigerate for 4 hours. Serve with cool whip topping.