Splenda Berry Pie Recipes

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.

FRESH BERRY PIE

Steps:

• Combine berries in a large bowl.
• In a small bowl, combine ⅓ cup water and Splenda Sweetener; stir until dissolved. Sprinkle gelatin over the top and let stand for 1 minute.
• Bring the remaining ⅓ cup of water to a boil and pour over the top of the gelatin mixture. Stir until dissolved.
• Whisk raspberry jam into gelatin mixture until blended. Place bowl into a larger bowl filled with ice water bath and stir constantly until mixture begins to thicken.
• Pour over berries, gently tossing to coat.
• Transfer filling to prepared crust and refrigerate until set, about 1 hour.

BLUEBERRY-HASKAP BERRY PIE RECIPE - (4.6/5)

Steps:

• Line greased 9 inch pie plate with pastry. Combine sugar and corn starch in small bowl and set aside. Pick over, rinse and drain berries and place in large bowl. Gently fold in sugar mixture til berries are covered. Pile into pie shell. Sprinkle lemon juice over top and dot filling with the butter or margarine. Put top crust on, seal and flute. Make steam vents in centre of top crust. Cover edges of pastry with foil til last 10 minutes of baking if desired to prevent excessive browning. Bake in preheated 425 degree oven for 35 to 45 minutes, or til juice begins to bubble out of slits in top crust. Cool. Delicious served alone or with vanilla ice cream.

BLACKBERRY AND BLUEBERRY PIE

Steps:

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

HOMEMADE BLUEBERRY PIE

Steps:

• Prepare either pie crust recipe through step 5.
• Stir the blueberries, sugar, flour, cornstarch, cinnamon, lemon juice, and lemon zest together in a large bowl. Mix together until it's no longer dry and powdery; burst a few blueberries if necessary to moisten. Set filling aside as the oven preheats. Filling can be covered and refrigerated for up to 24 hours if needed.
• Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Place baking sheet on the bottom oven rack to catch any blueberry juices.
• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2-inch round pie dish. Tuck it in with your fingers, making sure it is smooth. Pour and spread filling evenly into pie dish. Dot the pieces of butter on top of the filling. Set aside at room temperature or in the refrigerator as you assemble the top pie crust.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough; in the pictured pie, I cut 10 1.5-inch-wide strips. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. (Here's a lattice pie crust tutorial if you need visuals.) Press the edges of the strips into the bottom pie crust edges to seal. Use a small paring knife to trim off excess dough. Flute or crimp the edges with a fork.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using.
• Bake the pie at 425°F for 25 minutes; then, keeping the pie in the oven, reduce the oven temperature down to 375° (190°C). Place a pie crust shield (see Note for homemade shield) on the edges to prevent them from over-browning. Continue baking the pie until the filling's juices are bubbling everywhere, including in the center, 40-50 more minutes. This sounds like a long time, but under-baking the pie means a soupy filling with paste-like flour and cornstarch chunks. If you want to be precise, the internal temperature of the filling taken with an instant read thermometer should be around 200°F (93°C) when done. Tip: If needed towards the end of bake time, remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like it's getting too brown.
• Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
• Cover leftovers tightly and store in the refrigerator for up to 5 days.

SPLENDA-BERRY PIE

Steps:

• Allow all your frozen berries to dethaw in a sieve placed over a bowl. As they thaw, juice should drain into the bowl- save it! You need it for the a later step. (Thawing not included in prep time).
• Preheat you oven to 375 degrees.
• Pie crusts always have 2 in a package. Unroll one and place it flat in the freezer, unroll the other and set it in your 9 inch pie plate.
• In a tiny bowl beat together the egg yolk and water with a fork. This is called egg wash, and will make your crusts pretty and will work as "pie crust glue." Brush the egg wash around the rim of the pie crust in the pie plate.
• In another small bowl, add your cornstarch, then slowly pour one cup of the drained berry juice to the cornstarch while whisking briskly. It should not be lumpy by the time you're done.
• In a medium saucepan, add Splenda, then slowly add cornstarch, whisking the whole time. Stir constantly until mixture comes to a boil. Boil one minute.
• Stir in butter and fruit from sieve.Cool slightly and pour mixture into your pie shell.
• Take your remaining pie crust out of the freezer. (It should now be firm enough to work with- but work quickly!) Cut into 1 1/2 inch wide strips. Arrange strips in a lattice design over the filling. Trim strips even with lower pie crust, fold edges over and crimp to seal.
• Brush all visible pie crust with your egg wash that you made earlier.
• Bake for 40-45 minutes or until browned. You may want to cover the edges of your pie with foil so they don't burn.
• Allow to cool on a wire rack.

CHERRY PIE - SWEETENED WITH SPLENDA

Steps:

• Pre-heat the oven to 425 degrees Fahrenheit. To prepare the crust: Mix the flour and salt. Fold in the butter until the mixture resembles a coarse meal, then add small amounts of ice water until the dough sticks together and pulls away from the mixing bowl or pastry board. Divide the dough in half - Roll out the first half and press into your 9" diameter pie plate. Hold on to the rest - you'll use it for the lattice crust on top. For the Pie Filling: Combine the cherries, Splenda, flour and salt in a bowl and mix thoroughly. Pour the cherry mixture into the pie shell. Roll out the remaining pie dough and cut your lattice strips. Arrange on top of the cherries witht he edges handing over the side of the pie plate. Fold the ends of the bottom crust over the lattice edges and seal/crinkle. Bake the pie for 10 minutes at 425 degrees, then reduce the heat to 350 degrees Fahrenheit and bake for an additional 30-40 minutes, or until crust is nice and golden. About ten minutes before you pull the pie out of the oven, beat the egg in a small bowl and use a pastry brush to brush the beaten egg onto the crust to give it a shine. Let it cool before serving. Serving suggestion: This pie would be good with creme fraiche as a garnish, or old-fashioned vanilla or butter pecan ice cream. that kind of defeats the purpose of making it with Splenda, but my family enjoyed it that way.

SUGAR FREE BLUEBERRY PIE

Steps:

• Prepare your pie crust as dictated on the instructions.
• Preheat your oven to 400. Next, in a large mixing bowl, whisk together the sugar alternative and flour. Then toss your blueberries in this bowl until they are covered with the dry ingredients. Top this mixture with the lemon juice and then transfer it to the prepared pie crust. Do not force extra blueberry mixture into the crust if the crust seems to be full before baking.
• Add any pie crust strips or crumbles to the top of the pie at this time. Bake for 40-50 minutes or until it begins to bubble.