Longhorn Restaurant Four Berry Pie Recipes

MIXED BERRY PIE

Steps:

• In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

FOUR-BERRY PIE

Steps:

• Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
• Meanwhile prepare pie dough.
• Mix flour and salt in large bowl.
• Add Crisco and cut in with 2 knives.
• Add about 1/8 C ice water and mix.
• Add more water 1 T at a time until dough holds together.
• Divide in half and form into two balls.
• To roll out- put about 1/4 C flour in the middle of your cutting board.
• Place the first ball on the flour, then turn over.
• This is to be sure that the ball is evenly coated with flour.
• Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
• Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
• When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
• Pour sugar/cornstarch mixture over berries and gently mix.
• Pour into 9" pie pan lined with prepared crust.
• It will seem like there are too many berries but they will cook down while baking.
• Heap them up in the middle for a great looking pie.
• Cover with top crust and cut vents.
• Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.