Ok, this Pie was voted "MOST DELISH" out of the Pie Varieties that I made for the Wedding Reception last weekend. Because it looked so absolutely amazing after it baked and it smelled so insanely good, I had to make one for us this week. YUMMY!This recipe is one of my own creations, and it always makes me happy when something I create actually tastes yummy (believe me, some of my creations have not won the "yummy" distinction :)). I encourage you to give this pie a try-you won't be disappointed. It tastes good room temperature or hot from the oven. But, I must warn you, you may want another piece ;).
Have a truly BLESSED weekend! You are Prayed for and Loved Dearly! Thanks for stopping by!
Psalm 33:20-22
"We're depending on God;
he's everything we need.
What's more, our hearts brim with joy
since we've taken for our own his holy name.
Love us, God, with all you've got—
that's what we're depending on."
he's everything we need.
What's more, our hearts brim with joy
since we've taken for our own his holy name.
Love us, God, with all you've got—
that's what we're depending on."
~~~~~
Triple Berry Bliss Pie
Ingredients:
1 double crust pie recipe(see below)
(or use two deep dish pie crusts from the store-I won't tell ;-))
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 cups blueberries
2 cup strawberries
1 1/2 cup blackberries
2 tablespoons lemon juice
2 tablespoons unsalted butter, cut in small pieces
1 tablespoon heavy whipping cream (for brushing over the top lattice crust)
1 tablespoon granulated sugar (for dusting the top of the crust)
Directions:
Mix sugar, 1/3 cup flour, and cinnamon together in a large bowl. Stir in all three varieties of berries to coat. Sprinkle lemon juice over mixture in the bowl and toss to coat. Turn the berry filling into the prepared pie crust. Take the remaining pie crust and cut into one inch strips. Weave the strips across the top of the pie to create a lattice pattern. Brush the top lattice-weaved crust with a tablespoon of heavy whipping cream and dust with granulated sugar. Place the Pie crust on a foil lined cookie sheet to prevent spillovers from making a mess of your oven. Bake at 425 degrees for 35-45 minutes. Cover the edges with foil to prevent burning if necessary but remove the foil for the last 10 minutes of baking. Allow pie to cool slightly before serving. Enjoy!
~~~~
Pie Crust for Triple Berry Pie:
Makes 1 double crust
Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Directions:
1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
3/4 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2 cups blueberries
2 cup strawberries
1 1/2 cup blackberries
2 tablespoons lemon juice
2 tablespoons unsalted butter, cut in small pieces
1 tablespoon heavy whipping cream (for brushing over the top lattice crust)
1 tablespoon granulated sugar (for dusting the top of the crust)
Directions:
Mix sugar, 1/3 cup flour, and cinnamon together in a large bowl. Stir in all three varieties of berries to coat. Sprinkle lemon juice over mixture in the bowl and toss to coat. Turn the berry filling into the prepared pie crust. Take the remaining pie crust and cut into one inch strips. Weave the strips across the top of the pie to create a lattice pattern. Brush the top lattice-weaved crust with a tablespoon of heavy whipping cream and dust with granulated sugar. Place the Pie crust on a foil lined cookie sheet to prevent spillovers from making a mess of your oven. Bake at 425 degrees for 35-45 minutes. Cover the edges with foil to prevent burning if necessary but remove the foil for the last 10 minutes of baking. Allow pie to cool slightly before serving. Enjoy!
~~~~
Pie Crust for Triple Berry Pie:
Makes 1 double crust
Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
Directions:
1.In a food processor, combine flour, salt, and sugar; pulse briefly. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup water, 1 tablespoon at a time). Do not overmix.
2.Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour (and up to 3 days); dough can also be frozen up to 3 months (thaw before using).
3.On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhang all around; refrigerate until ready to use. Reserve and refrigerate remaining disk of dough for top crust.
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