Mixed Berry Pie
There is something about pies and the warm weather and longer days that just go hand in hand. Whether you're looking for a sweet treat to cap off a beautiful meal or the perfect dessert to serve at your next barbecue, Gluten and Dairy Free Mixed Berry Rhubarb Pie is sure to become a favorite
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How to Make Blueberry Pie #shorts
Easy to make blueberry pie recipe from scratch using ripe, juicy berries bursting with flavor nestled inside a flaky buttery crust.
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#blueberrypie #homemade #baking #dessert #recipe #foodie #piecrust
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
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MIXED BERRY PIE : SEPTEMBER PIES DAY 8
Mixed berry pie! We all loved it!
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Single Serve Berry Galette for One
This easy, single serve, Berry Galette is a rustic version of a berry pie and means “flat pie” in French. It’s the perfect way to enjoy all those summer berries, with a scoop of ice cream of course.
Note: You can use a store bought pie crust but making your own is so easy and you make exactly how much you need - no waste.
Ingredients Needed:
1/2 cup flour
1 tsp sugar
1/8 tsp salt
2 1/2 Tbsp cold, salted butter
2-3 tsp cold water
1/2 cup berries. I used raspberries and blackberries.
2 Tbsp sugar
1 tsp cornstarch
pinch of salt
1 tsp milk (for garnish)
raw sugar (for garnish)
Directions:
In a small bowl combine flour, sugar and salt.
Cut butter into small pieces and add in.
Cut the butter into the mixture using a fork or pastry blender.
Add water and mix just until the dough comes together.
Use your. hands but don't over handle the dough
Form dough into a ball and flatten into a disc. Wrap in plastic wrap and then refrigerate for 30 minutes.
While it's chilling, mix up the berry mixture.
In a bowl combine berries, sugar, cornstarch and salt. Stir to coat berries.
Roll out pie crust on a lightly floured surface into about a 6-8 inch circle.
Add berry mixture in the middle.
Fold and pleat the edges of the crust up around the berry mixture.
Brush edges of dough with milk and sprinkle with raw sugar.
Bake at 400 degrees F for 22-24 minutes or until crust is golden brown.
Serve warm with ice cream
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Welcome to my Kitchen! I'm Leigh Anne, the mother of four adult children and my husband and I are now empty nesters. I know the challenges of learning to cook for just the 2 of you, it feels like learning to cook all over again! After the kids left home, I found that I stopped making a lot of our family's favorite dishes and treats because those recipes just made too much food and I was tempted to eat too much!
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Baking: Mini Very Berry Pies (Mixed-Berry) - A How-to Series
Hi guys! Today we are baking some mini mixed berry pies. I call these my very berry pies! Top these delectable mini pies with some ice cream for a delicious dessert. I hope you enjoy!
Directions:
1 cup sugar
1/4 cup cornstarch
Pinch of salt
1/3 cup water
1/2 teaspoon ground cinnamon
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh strawberries
1 cup fresh blackberries
1 tablespoon lemon juice
2 tablespoons cubed butter
Parchment strips
Preheat oven to 350°.
In a large saucepan, whisk sugar, cornstarch, salt, cinnamon and water well combined.
Add in the blueberries. Bring the mixture to a boil; cook and stir 2 minutes or until thickened, like a jam consistency. Cool slightly.
Gently fold raspberries, strawberries, blackberries and lemon juice into the mixture. Stir until all chunks of fruit have reduced in size and mixture begins to resemble a jam. Since these are small pies, we want the berries to be as well combined as possible.
On a lightly floured surface, roll out pie dough to a 1/8-in.-thick circle. Using a circular cookie cutter or a cup with a sharp rim, cut out 4” pie circles. Grease your cupcake tins and place a parchment strip in each slot (for easy release of the baked pie). Place the pie circles in the tin and press down.
Begin to add filling, crumble top and dot with butter. Bake for about 30-40 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Crumble Top:
In a bowl, mix 1.5 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar and 1/4 teaspoon of cinnamon.
Cut 1.5 sticks of chilled unsalted butter into pieces. Combine all ingredients (with your hands) until large clumps form.
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Mini Blueberry Pies #serendipityskitchen
Mini pies are great party favors. These are blueberry mini pies but you could use strawberries too.