MISSION, KS--(Marketwire - May 17, 2010) - (Family Features) 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.
Make Crusts Extra Special
When making a top crust for pies, these tips can help you make them look extra special.
Glossy Upper Crust: Brush the dough with slightly beaten egg white (if desired, sprinkle with sugar, too) before baking.
Sweet Glazed Top: Brush the top pastry with a small amount of water, and sprinkle with granulated or coarse sugar before baking.
Pretty Cutouts: Cut shapes from the top crust with a canapé cutter or a knife before placing the top crust over the filling. With water or beaten egg, moisten the back of each cutout and set the design, moistened side down, on the crust.
| 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.
| 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 9 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.
| 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 9 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 2 hours before serving. Store in refrigerator.
