Best 2 Moms Baby Berry Pies Recipes
Indulge in the nostalgic charm of Mom's Baby Berry Pies, a collection of delectable recipes that capture the essence of home-baked goodness. These mini pies are a delightful treat, perfect for any occasion.
From the classic Blueberry Baby Pies bursting with juicy blueberry filling to the tangy Raspberry Baby Pies and the sweet-tart Strawberry Baby Pies, each recipe is a symphony of flavors. For a unique twist, try the luscious Blackberry Baby Pies or the tropical delight of Pineapple Berry Baby Pies.
For those with a sweet tooth, the Chocolate Berry Baby Pies offer a decadent combination of chocolate and berries, while the Caramel Berry Baby Pies provide a rich and indulgent experience. And for a gluten-free option, the Gluten-Free Berry Baby Pies ensure that everyone can enjoy these delightful treats.
With step-by-step instructions and helpful tips, these recipes are easy to follow, even for novice bakers. Whether you're looking for a fun baking project with your family or simply want to enjoy a taste of homemade goodness, Mom's Baby Berry Pies are sure to satisfy your cravings.
MY GRANDMOTHER'S BEST BERRY PIE
This is definitely the best Pie Recipe I've ever tried. It is the Crumb Pie kind. It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.
Provided by Fabian Karrholm
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- To Make Crust: Blend the flour and the butter or margarine thoroughly. Add baking powder, vanilla, sugar, and egg; mix thoroughly. Let the dough rest for about 25 minutes.
- Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan. There will be dough left over for the top of the pie. Take a fork, and make holes with it here and there along the bottom of the pie dough. Let the pie dough rest again for another 25 minutes.
- Put the berries inside the pie dish, and then spread the remaining crumb dough over it.
- Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 37.4 g, Cholesterol 46.1 mg, Fat 9.7 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 5.7 g, Sodium 253.9 mg, Sugar 14.1 g
THREE BERRY PIE
In this recipe you can use blackberries instead of raspberries. Frozen fruit may be used instead of fresh.
Provided by Jenn Hall
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 9
Steps:
- Combine the flour and salt. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture, then gently toss with a fork. Push moistened portion to the side of the bowl. Repeat, using 1 tablespoon of water at a time, until all is moistened. Divide the dough in half. Form each half into a ball and flatten slightly. Wrap in plastic and refrigerate for at least 30 minutes.
- Transfer one piece of dough to a lightly floured surface. Roll the dough from the center to the edges to form a 12-inch circle. Wrap the crust around the rolling pin. Unroll it onto a 9-inch pie plate. Ease the crust into the pie plate, being careful not to stretch it. Trim the bottom crust evenly with the rim of the pie plate, and return the pastry-lined pie plate to the refrigerator.
- In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet in the oven to preheat.
- Roll out the remaining pastry for the top crust. Stir the berry mixture and pour the filling into the pastry-lined pie plate. Place the top crust over the pie and trim the edges, leaving a 1/2-inch overhang. Fold the top crust under the bottom crust, pressing lightly to seal. Crimp the edges of the crust and cut vents in the top to allow steam to escape. To prevent over-browning, cover the edge of the pie with foil.
- Bake in the preheated oven on the baking tray for 25 minutes. Remove the foil.
- Bake for an additional 20 to 30 minutes, or until the filling is bubbling and the crust is golden. Cool on a wire rack.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 48 g, Fat 17.7 g, Fiber 4 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 147 mg, Sugar 17.7 g
Tips:
- Choose the right berries: Use fresh, ripe berries for the best flavor. If you're using frozen berries, thaw them before using.
- Don't overfill the pie crusts: The filling will expand as it bakes, so don't fill the crusts too full. Leave about 1/2 inch of space at the top of the crust.
- Use a sharp knife to cut the pie crusts: This will help to prevent the crusts from tearing.
- Bake the pies until the crusts are golden brown and the filling is bubbling: This usually takes about 30-35 minutes.
- Let the pies cool before serving: This will help the filling to set.
Conclusion:
These baby berry pies are the perfect summer dessert. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these pies a try. You won't be disappointed!
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