br>Roll out the Perfect Pie Dough on a well-floured
Boil water, sugar & lemon juice together for 10 minutes.
Add berries and cook for an additional 10-15 minutes.
Dissolve corn starch in cold water and add to berries.
Cook for another 5-10 mins until thickened.
Remove from heat, add almond extract and stir.
Pour into baked pie shells then let cool.
Top with whipped cream, if desired.
Enjoy!
Mix
crushed graham crackers, butter and 1/4 cup sugar. Spread in
9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture.
Bake at 350\u00b0 for 20 minutes; cool.
Pour can of pie filling over cooked mixture and chill. Serve with whipped cream.
Serves nine.
nch pie plate; line pie plate with crust. Pour berry mixture into pie crust
Place Saskatoon berries in a saucepan with water and bring to a boil.
Add boullion cube, garlic, peppercorns, thyme and rosemary.
Simmer five minutes.
Blend cornstarch and sugar together, add gradually to Saskatoon mixture.
Boil until clear and thick, add lemon juice.
Serve on top of roast or barbequed pork tenderloin or chicken breast.
ixture into batter; fold in saskatoon berries. Divide batter evenly into
Preheat oven to 425 degrees fahrenheit.
Pour berries into unbaked pie shell.
Mix following 4 ingredients until smooth and then pour over the berries.
Mix the topping ingredients and sprinkle over the berries.
Bake at 425 degrees fahrenheit for 15 minutes and then turn oven to 350 degrees fahrenheit for 30 minutes.
Soak rolled oats in orange juice.
Stir the dry ingredients together. Make a well in the centre of the dry ingredients.
Pour in the rolled oats mixture and the saskatoon berries.
Fold together being careful not to overmix.
Spoon the mixture into 12 large muffin cups. Mix the last measurement of sugar and the cinnamon together and spoon on top.
Bake at 375F for 18 to 20 minutes.
t least 5 minutes. Pack pie filling into hot, sterilized jars
Into a 9-inch pie plate, sift together the flour
or a few minutes; pour berry filling over crumb crust.
Mix sugar and cornstarch. Add berries and gently toss.
Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
Bake at 375\u00b0for 25 minutes. Remove foil from edges and bake 20-30 minutes more.
t onto a 9-inch pie plate. Ease the crust into
Bake and cool pie shells according to directions on the pie shell packaging.
Bring soda and cornstarch to a boil, stirring constantly.
Remove from heat.
Add Jello and stir to dissolve.
Add berries to mixture and stir until all the berries are coated.
Fill pie shell and pour remaining juice over pie.
Refrigerate until pie is set, about 2 - 1/2 hours.
Top with conservative amount of Cool Whip if you like.
ven to 375 degrees.
Pie crusts always have 2 in
the mixture into the pie crust.
Dip each strawberry
First, bake the deep dish pie shells according to the instructions
erries.
Pour filling into pie crust (don't poke the
9 inch oven-proof pie dish by spraying with some
Heat milk, marshmallows and berry's in 3-quart saucepan