BLUEBERRY RASPBERRY PIE
This delicious pie is a ribbon winner from the Wisconsin State Fair.
Provided by Sharona
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
- Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
- Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
- Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 57.9 g, Fat 17.7 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 4.3 g, Sodium 227.1 mg, Sugar 26.7 g
BLUEBERRY RASPBERRY PIE
Field editor Earlene Ertelt of Woodburn, Oregon shared this lovely fruity dessert that tastes like summer. She notes, "This is one of the very best pies I have ever made."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 512 calories, Fat 24g fat (15g saturated fat), Cholesterol 83mg cholesterol, Sodium 320mg sodium, Carbohydrate 70g carbohydrate (34g sugars, Fiber 3g fiber), Protein 6g protein.
RASPBERRY PIE RECIPE FOR VALENTINE'S DAY
What a pretty pie! The custard-like filling is wonderful in this pie. If raspberries aren't your thing you can always change out the fruit and preserves to your liking. But, we really loved the raspberries!
Provided by Mary Wright
Categories Fruit Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. PIE CRUST
- 2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
- 3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
- 4. Set aside. Allow perserves to gel. They will be tacky to the touch.
- 5. CREAM PIE FILLING
- 6. Line up premeasured ingredients next to the stove.
- 7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
- 8. Add milk, whisking to make sure all dry ingredients are dissolved.
- 9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
- 10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
- 11. Once mixed, add back to the the milk mixture. Return to flame.
- 12. Boil for one minute, stirring constantly. Remove from flame.
- 13. Add butter and vanilla extract. Stir until mixed.
- 14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
- 15. TOPPING:
- 16. Cover the top of the pie filling with raspberries pointed side up in rows.
- 17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
- 18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
- 19. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.
BLUE RIBBON RASPBERRY PIE
I can see why this won a Blue Ribbon ... the sweet and tart flavors were perfectly balanced. All that's missing is a scoop of vanilla ice cream!
Provided by James Baum
Categories Pies
Time 3h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 400° degrees.
- 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
- 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
- 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
- 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
- 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
- 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy
RASPBERRY RIBBON PIE
While he was growing up, this was my husband's favorite Christmas dessert. When we married, his mother passed it on to me. I take it to family gatherings during the holidays and have yet had any to bring home! It's a cool recipe for summer as well. -Victoria Newman, Antelope, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large bowl, beat cream cheese, sugar and salt until smooth. Fold in cream. Spread half into crust. Refrigerate 30 minutes., Meanwhile, dissolve gelatin in boiling water; add lemon juice and raspberries. Carefully spoon half over cream cheese layer. Set aside the remaining gelatin mixture at room temperature. Refrigerate pie until set, about 30 minutes. , Carefully spread remaining cream cheese mixture over top of pie. Refrigerate 30 minutes. Top with remaining gelatin. Refrigerate until set.
Nutrition Facts : Calories 514 calories, Fat 35g fat (22g saturated fat), Cholesterol 98mg cholesterol, Sodium 325mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
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