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Impressive fruit pies and tarts made easy

Posted: June 15, 2010 7:21 p.m.
Updated: June 16, 2010 4:55 a.m.

Three-berry pie

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Berry season means colors, tastes and aromas that are sure to please. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous fruit pie or tart to surprise family or share with friends? From family dinners to spur-of-the-moment picnics, pies are easy to make and easy for family and friends to appreciate.

To save time in the kitchen, start with Pillsbury Refrigerated Pie Crusts for a flaky, tender base. Just unroll it into your favorite pie plate or tart pan, spoon in a delicious fruit filling, bake and enjoy. Pillsbury has updated the packaging with a fresh, contemporary look and features a new recipe for three-berry pie. For more delicious recipes, visit www.pillsbury.com/pie, or become a fan and share your pie-making stories, photos or tips at www.facebook.com/lovethepie.

Three-berry pie
8 servings
Prep time: 20 minutes
Start to finish: 2 hours 30 minutes
1 package (14.1 ounces) Pillsbury refrigerated pie crusts, softened as directed on package
1 1/2 cups sugar
5 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh or frozen (thawed and drained) blackberries
2 cups fresh or frozen (thawed and drained) raspberries
2 cups fresh or frozen (thawed and drained) blueberries
1 tablespoon milk
2 teaspoons sugar

Heat oven to 450°F. Make pie crusts as directed on package for two-crust pie using glass 9-inch pie pan.
In large bowl, stir together 1 1/2 cups sugar, cornstarch, tapioca and salt; gently toss with berries. Let stand 15 minutes.

Spoon into crust-lined pan. To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over filling. Trim and seal edges. Brush crust with milk; sprinkle with 2 teaspoons sugar. Place pie on middle oven rack; place large cookie sheet on rack below pie pan in case of spillover.

Bake pie 15 minutes. Reduce oven temperature to 375°F. Cover edge of crust with strips of foil to prevent excessive browning.

Bake about 40 to 45 minutes longer or until crust is golden brown and filling is bubbly. Let stand 2 hours before serving.

Fresh berry cream tart
8 servings
Prep time: 15 minutes
Start to finish: 2 hours 55 minutes

Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box

Filling
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 tablespoon orange- flavored liqueur or orange juice
4 cups assorted fresh whole berries (small strawberries, blueberries, raspberries, and/or blackberries)
1/3 cup red currant jelly, melted

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom.

Bake for nine to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended.

Spread cream cheese mixture evenly in cooled baked shell.

Top with berries; brush berries with melted jelly to glaze. Refrigerate at least two hours before serving.

Store in refrigerator.

Lemon raspberry pie
8 servings
Prep time: 45 minutes

Start to finish: 3 hours 45 minutes

Crust
1 Pillsbury refrigerated pie crust (from 14.1-ounce box), softened as directed on box
1 teaspoon flour
2 tablespoons finely chopped pecans

Filling
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 tablespoons margarine or butter
1 egg yolk, beaten
1/4 to 1/3 cup lemon juice

Topping
2 3-ounce packages cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon lemon extract
1 8-ounce carton frozen whipped topping, thawed 1 tablespoon milk
3 cups fresh raspberries or frozen raspberries without syrup, thawed, dried on paper towels
Mint sprigs, if desired

Heat oven to 450°F. Prepare crust according to package directions for unfilled one-crust pie using 9-inch pie pan. Press pecans into bottom of pie crust-lined pan. Generously prick crust with fork. Bake for nine to 11 minutes or until light golden brown. Cool completely.

In small saucepan, combine sugar and cornstarch; blend well. Stir in water, margarine and egg yolk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice. Pour into cooled crust. Refrigerate 1 hour In small bowl, beat cream cheese, powdered sugar and lemon extract until smooth. Beat in whipped topping at low speed until well blended. Add milk; mix until smooth and of spreading consis­tency. Spread thin layer of topping mixture around edge of crust. Reserve 4 raspberries for garnish. Arrange remaining rasp­berries over top of filling. Spread remain­ing topping over raspberries. Garnish with mint sprigs and reserved raspberries. Refrigerate
2 hours before serving. Store in refrigerator.

 

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