br>Roll out the Perfect Pie Dough on a well-floured
Prepare recipe for double crust pie. Divide in half. Roll out
ver the entire cake. Pour berry mixture over cake and spread
rust. Using a 9 inch pie plate, arrange your crust and
Mix berries, sugar and tapioca in large bowl. Let stand 15 minutes.
Preheat oven to 400 degrees.
Prepare pie crust as directed on package for 2-crust pie, using 9-inch pie plate.
Fill with fruit mixture and dot with butter.
Cover with second pie crust. Seal and flute edge.
Cut several slits in top crust to vent steam.
Bake 45-50 minutes or until juices form bubbles that burst slowly.
Cool.
Preheat an oven to 350 degrees F (175 degrees C).
Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
Bake in the preheated oven until golden brown, about 35 minutes.
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.
Into a 9-inch pie plate, sift together the flour
). Line a 9 inch pie plate with half of the
In a small stockpot melt butter and sugar on medium heat and stir until well blended.
Add triple berry blend and stir occasionally for 5 minutes.
Mix cornstarch with 1 tablespoon of water and add to the berry mixture. Stir.
Simmer for another 5 minutes, then remove from heat.
Transfer syrup to bowl and serve warm, or cool in refrigerator to serve cold.
Note: Syrup can be made 1 day ahead. Cover and refrigerate.
HEAT oven to 325\u00b0F Spray an 8 x 8-inch baking pan with no-stick cooking spray.
BEAT butter until soft and creamy. Gradually add sugar, beating until mixture is light and fluffy. Add egg yolks, beating until well blended. Gradually add flour, mixing thoroughly. Fold in nuts.
SPREAD half of batter evenly into prepared pan. Spread with preserves. Top with remaining batter dropped by spoonfuls.
BAKE 50 to 60 minutes or until lightly browned. Cool. Cut into 2 x 1-inch bars.
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.
about 3 minutes.
Transfer pie filling to medium bowl and
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
o make 4 cups of berry pulp (or just use your
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