Mixed Berry Pie Recipe | Perfect for Summer! | with Homemade Pie Crust
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One of my favorite summertime desserts! This incredible mixed berry pie recipe is easy to make and perfect for a special occasion or a simple backyard dinner! I make it with my Homemade Pie Crust recipe and fill the inside with blueberries, blackberries and raspberries! The berry filling has just the right amount of sweetness and hint of orange flavor from orange zest. I love to enjoy this pie a la mode with a scoop of vanilla ice cream on top!
Homemade Pie Crust Video:
INGREDIENTS:
For Pie Crust:
2 2/3 cup (334 g) all-purpose flour
1/3 tsp salt
1 cup plus 2 tbsp (255 g) unsalted butter
¼ cup, plus 2 tbsp (90 ml) ice cold water
For Berry Pie:
3 cups (570 g) blueberries
3 cups (375 g) raspberries
2 cups (288 g) blackberries
¾ cup (150 g) white granulated sugar
¼ cup (30 g) cornstarch
¼ cup (31 g) all-purpose flour
1 tsp vanilla extract
1 tbsp (15 ml) lemon juice
Zest from 1 large orange
1 beaten egg, for egg wash
Sugar sprinkles
Get the full recipe here:
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Contents of this video:
00:00 Introductions
00:39 Homemade Pie Crust
01:15 Mixed Berry Filling
02:38 Rolling out the Dough
04:05 How to Make Lattice Top
07:43 Baking the Pie
09:51 Taste Test
#berrypie #baking #dessert #tatyanaseverydayfood
How to Make Berry Pie | Pie Recipe | Allrecipes.com
Get the top-rated recipe for Three Berry Pie at
Strawberries, raspberries, and blueberries transform into sweet, delicious, diner-style fruit pie! In this video, you'll see how to make a simple mixed-berry pie from scratch. Swap out blackberries for raspberries if you prefer. It's also amazing with frozen berries.
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Paula's Kitchen S3 Ep5: Triple Berry Pie
Welcome back to Studio K (the new edition), and Season Three, Episode Five of Paula's Las Vegas Kitchen! Today we are taking advantage of the bounty of fresh summer berries at the supermarket, and making a five-star rated berry pie from the Tastes Better from Scratch website.
And...did somebody say PIE? Looks like Durango Dale found his way to our new place, and smelled pie in the oven... :)
Recipe and links to the website, as always, appear below - enjoy!
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PERFECT PIE CRUST
Ingredients:
2 1/2 cups all-purpose flour, measured with a light hand via the scoop and level method
1 tsp salt
6 Tbsp unsalted butter, chilled and cut into chunks
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Instructions:
1. Add flour, salt to a large mixing bowl.
2. Add chilled shortening and butter. Use a pastry blender or fork to cut them into the flour until mixture resembles coarse crumbs.
3. Add 1 Tbsp of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
4. Gently mold the dough into a ball, then divide it into 2 pieces. Press each piece gently with your hands into a flat disk.
5. Cover each disk with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
6. Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it. Lightly flour both sides of the pie dough disc and set it on the parchment paper.
7. Use your rolling pin to gently press the pie dough out into a large circle. Always start at the center of the crust, and work outwards. You want your dough to be thin, and about 1/2 inch larger then the diameter of your pie dish.
8. Gently turn the dough into your pie dish and remove the parchment paper. Settle it smoothly into the bottom and sides of the pan.
9. Trim and crimp the edges or the crust.
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TRIPLE BERRY PIE
Ingredients:
Homemade two-crust pie crust for a 9'' deep dish pan (as above)
7 cups fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each)
1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 large egg white, beaten with a fork
Instructions:
1. Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat.
2. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
3. Thicken filling: Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth.
4. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
5. Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
6. Add lattice top, or a whole top with holes pricked on top for steam to escape. (Directions for making the lattice crust are on the website - link above).
7. Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar.
8. Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
9. Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
Paula's note: When we cut the pie while it was still warm, the filling ran just a little bit, as you saw. After chilling, the pie slices were absolutely perfect wedges!
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Songs from the YouTube Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Cherokee Shuffle
- Home for the Holidays
Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; DJI Osmo Pocket for close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO
Pies | Basics with Babish
Thank you to Target for sponsoring this video. Shop Good & Gather at your local Target or online here: Watch more from @Target #goodandgather here:
I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.
Recipe:
Music by Chillhop:
Blue Wednesday - Apple Pies & Butterflies:
Listen on Spotify:
Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 6-8 servings
Pastry Dough
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
Berry Filling
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
Glaze
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
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Triple Berry Pie Homemade
I make my homemade completely from scratch triple berry pie. I show how to make a pie crust and rolly poly cookies!