DOUBLE BERRY-MANGO ICE CREAM PIE
Layers of mango sorbet and strawberry ice cream make a cool combination inside a crunchy cookie crust.
Provided by Carol Houghtlen
Time 7h
Yield 8
Number Of Ingredients 9
Steps:
- Scoop 1 pint mango sorbet into cookie crust and let soften a little more while you prepare the berry filling.
- Cut frozen berries in syrup into thin slices. Place 1/2 in a bowl and mix with a handheld mixer until well broken up. Add remaining frozen berries and mix briefly until combined but still chunky. Mix with strawberry ice cream.
- Spread softened sorbet over the bottom of the crust. Top with berry-strawberry ice cream mixture. Scoop on remaining pint of mango sorbet; spread to the edges of the pie and swirl the top decoratively. Cover and freeze for 6 hours (or up to 1 week).
- Cut long strips of orange peel with a citrus peel stripper, pressing firmly against the orange and turning the fruit slowly. Use a straight pin to pin one end of each strip to a drinking straw; wind tightly around the straw, then fasten the other end to the straw with another pin. Put straws in a shallow container, cover with water and ice cubes, and refrigerate for at least 4 hours (or up to 3 days).
- Remove pie from the freezer 30 minutes before serving. Remove orange peels from the refrigerator; drain and pat dry. Unpin curls and dispose of pins, then slide off the straws.
- To serve, arrange orange curls on pie, snipping to make them shorter if you wish, with raspberries, strawberries, sprinkles, and mint.
Nutrition Facts : Calories 315 calories, Carbohydrate 55 g, Cholesterol 4.5 mg, Fat 10.3 g, Fiber 3.8 g, Protein 2.2 g, SaturatedFat 2.6 g, Sodium 196.9 mg, Sugar 38.6 g
DOUBLE BERRY CUSTARD PIE
Fresh berries mix with quick custard for a super-easy, no-bake pie. This is good with any kind of berry--try blueberries and halved strawberries, too.
Provided by RuthE
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes. Spoon mixture evenly into pie crust and smooth. Chill, covered, about 30 minutes.
- Heat jam in a small saucepan over low heat, stirring occasionally, 2 to 3 minutes.
- Mix blackberries and raspberries together. Mound berries over pudding mixture and drizzle warm jam over top. Chill, loosely covered, at least 30 minutes and up to 1 day.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 49.8 g, Cholesterol 50.9 mg, Fat 21.5 g, Fiber 3 g, Protein 2.5 g, SaturatedFat 10.1 g, Sodium 356.4 mg, Sugar 35.1 g
DOUBLE BERRY SLAB PIE
This fruity slab pie, filled with strawberries and raspberries, is an irresistible summer dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Remove 2 of the pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Do not trim pie crust edges.
- In large bowl, mix strawberries, raspberries, 1 cup sugar, the cornstarch and lemon juice with spoon until well blended. Spoon into crust-lined pan.
- Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. Place on top of strawberry mixture. Pinch edges of crusts together to seal, tucking under extra crust, if necessary. Flute or crimp edges. Cut several slits in top crust; brush with milk, and sprinkle with 1 tablespoon sugar.
- Bake 40 to 45 minutes or until deep golden brown. Cool 2 hours. Cut into 6 rows by 4 rows. Serve with ice cream. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g
DOUBLE-CRUST BERRY FREE-FORM PIE
"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- On a lightly floured piece of parchment, roll out one disk of dough to an 18-inch round. Transfer parchment and dough to a baking sheet and refrigerate until just firm, about 10 minutes. Meanwhile, on another lightly floured piece of parchment, roll out remaining disk of dough to a 15-inch round. Leaving a 1-inch border, punch out squares with a 1-inch square cutter in rows, spaced about 3/4 inch apart, to form a grid. Transfer parchment and dough to another baking sheet and refrigerate 10 minutes.
- In a bowl, toss berries with cornstarch, granulated sugar, and lemon juice. Spread mixture evenly over center of 18-inch dough round, leaving a 3 1/2-inch border. Center second dough round on top of berries; brush with egg wash. Fold bottom dough over top, pressing to seal and forming pleats as you go. Brush folded edges with egg wash and sprinkle entire surface with sanding sugar. Freeze until firm, about 30 minutes.
- Meanwhile, preheat oven to 375 degrees. Bake pie, rotating once, until golden brown and juices are bubbling in center, about 1 hour, 10 minutes. Let cool on a wire rack at least 1 hour before serving.
PATE BRISEE FOR DOUBLE-CRUST BERRY FREE-FORM PIE
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes one 15- or 18-inch round
Number Of Ingredients 5
Steps:
- Pulse together flour, sugar, and salt in a food processor. Add butter; pulse until mixture resembles coarse crumbs with some small pea-size pieces remaining. Add 1/3 cup ice water; pulse until mixture holds together when pinched. If too dry, add more water, 1 tablespoon at a time.
- Transfer dough to a piece of plastic wrap and knead once. Pat into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw overnight in refrigerator before using.
FRESH DOUBLE BERRY PIE
I came up with this as a way to 'get rid of' a bunch of strawberries that I had purchaced for another purpose. I had some blueberries around, but not enough to do anything meaningful with -- so, I decided to use my Fresh Blueberry Pie recipe method with a twist. Everyone was raving about it. Most like it better than the plain blueberry version.
Provided by Steve_G
Categories Pie
Time 1h30m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425 degrees f.
- for at-least 20 minutes.
- Line crust with parchment, fill with dried beans or rice.
- Bake for 20 mins.
- Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown.
- Remove from oven let cool on rack for 2 mins.
- Brush entire crust with egg white while still hot.
- Place blueberries in a medium saucepan with 3/4 cup water, cover and bring to a boil.
- When water and blueberries come to a boil, lower the heat to simmer and stir constatly for 3-4 minutes until the berries start to burst and the juices start to thicken.
- While still stirring slowly add the cornstarch, sugar, lemonjuice and salt.
- Simmer for a minute or so until the mixture becomes translucent.
- Remove from heat Spoon about 1/2 the mixture into the pie crust.
- Dip each strawberry into the remaining mixture and arrange neatly in pie large side down.
- Any remaining blueberry mixture over strawberry's Let sit at room temperature for atleast 2 hrs before serving with whipped cream.
- Store at room temperature for 2 days.
Nutrition Facts : Calories 297.7, Fat 10.2, SaturatedFat 2.5, Sodium 192.6, Carbohydrate 50.2, Fiber 2.6, Sugar 30.2, Protein 2.9
DOUBLE BERRY PIE SQUARES
How to make Double Berry Pie Squares
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- For filling::
- In a large saucepan, combine the 1/3 cup sugar and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.
- Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.
- For crust::
- Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar, and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.
- Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.
- Cut into squares to serve. Top with whipped dessert topping. Makes 9 servings (1 square and 1/2 tablespoon dessert topping per serving)
DOUBLE BERRY PIE SQUARES, DIABETIC
Fresh berries up the flavor and color in this chilled dessert with a graham cracker crust.
Provided by Annacia * @Annacia
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- For Filling: In a large saucepan, combine the 1/3 cup sugar and the gelatin; add strawberries and raspberries. Cook and stir over medium-high heat until gelatin is dissolved and mixture is simmering.
- Transfer berry mixture to a shallow bowl. Chill about 45 minutes or until mixture begins to set up around the edges, stirring occasionally.
- For Crust: Lightly coat a 2-quart square baking dish with cooking spray. In a medium bowl, stir together finely crushed graham crackers, the 2 tablespoons sugar, and the melted butter. Press graham cracker mixture evenly over the bottom of the prepared baking dish. Place in freezer while chilling filling.
- Carefully pour filling over the crust. Chill about 3 hours or until filling is completely set.
- Cut into squares to serve. Top with whipped dessert topping.
DOUBLE BERRY PEACH PIE
This is all about the fruit: The sweeter and fresher the fruit, the tastier the pie. With a dollop of whipped cream, this dessert is pretty as a picture and perfect summer fare.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle., Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust., Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.
Nutrition Facts : Calories 418 calories, Fat 13g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 73g carbohydrate (43g sugars, Fiber 3g fiber), Protein 4g protein.
DOUBLE BERRY PEACH PIE
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust. Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.
DOUBLE BERRY PIE
Number Of Ingredients 7
Steps:
- 1. Heat oven to 450°F.2. Follow package directions for bringing pie crust to room temperature in the microwave. 3. Place pie crust on a nonstick baking sheet. Using a fork, pierce the pie crust in several places to prevent puffing and bake 7-8 minutes or until lightly golden.4. In a small bowl, combine 1/4 tsp cinnamon with 1 tablespoon sugar and set aside.5. Meanwhile, place cherries and liquid, blueberries, 1/2 cup sugar, cornstarch, and 1/4 teaspoon cinnamon in a 12-inch nonstick skillet over high heat. Gently stir with a rubber spatula until cornstarch completely dissolves. Bring to a boil, stirring frequently. Continue to boil 1-2 minutes or until thickened, scraping bottom and sides of skillet. Remove from heat and stir in extract. 6. Remove pie crust, coat with cooking spray, and sprinkle with cinnamon sugar. Place crust on top of fruit in skillet to serve.EXCHANGES2 Carbohydrate1 FatNUTRITION FACTSCalories 177 Calories from Fat 52Total Fat 6g Saturated Fat 2gCholesterol 4mgSodium 83mgTotal Carbohydrate 31g Dietary Fiber 1g Sugars 16gProtein 1g
Nutrition Facts : Nutritional Facts Serves
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