New recipes

Berries and Cream Pie

Berries and Cream Pie


A stunning pie full of fresh summer berries, rich custard, and a crumb top. Doesn't get much easier or more delicious than this one!MORE+LESS-

Make with

Pillsbury Pie Crust

1

whole Pillsbury™ Refrigerated Pie Crust

3

cups fresh berries (I used blueberries, blackberries, strawberries, and raspberries)

2 1/2

tablespoons brown sugar

1/8

teaspoon freshly grated nutmeg

Hide Images

  • 1

    Preheat oven to 350°F. Unroll the pie crust and place in an 8 or 9-inch pie plate. Crimp the edges. Keep in the fridge while you get on with the filling.

  • 2

    Mix together sugar, flour, eggs, sour cream, and vanilla until completely smooth. Set aside.

  • 3

    In a small bowl, combine brown sugar, 2 tablespoons sugar, cinnamon, nutmeg, and flour. Mix with a fork, and pour in melted butter. Fork until the crumb comes together.

  • 4

    Add the berries to the bottom of the pie crust. Pour over the custard filling. Sprinkle the crumb mixture over the top of the pie.

  • 5

    Bake for 50 to 60 minutes, or until the pie is golden brown and set. Cool completely before slicing.

No nutrition information available for this recipe

More About This Recipe

  • I get why people are scared to make pie, I really do.

    They look scary, they require a crust of some sort, and there is usually crimping involved. “Crust” and “crimping” can be scary words. Almost like you have to be a certified grandma to make one. But guess what? Anyone can make a gorg pie. Even you, my friend. It is so totally simple, and how impressed will your peeps be when you show up with a Berries and Cream Pie?

    I love having a recipe up my sleeve that can be made with whatever you have around.

    Feel like making a pie crust from scratch? Show your stuff.

    Don’t feel like tearing yourself away from The Real Housewives? No need, use a Pillsbury refrigerated pie crust. It’s all about options.

    Have frozen berries? Great, thaw those and use them.

    Peaches look amazing at the farmers’ market? Awesome, done.

    Only want to use raspberries? Perfection.

    I had just gone berry picking with my family, so I had lots of fresh fruit around, and in this pie, the combination of the super sweet baby strawberries work really well with the tart blackberries. Ready to get this going?

    Unroll your pie crust and lay it in the bottom of a pie plate. Fold the edges under, and crimp the edges. It doesn’t have to be perfect, or even pretty.

    You can totally do this step by hand, but sometimes (okay, a lot of times) I am super lazy. Put the sugar, flour, eggs, sour cream, and vanilla in the bowl of an electric mixer. Give it a whirl until it is nice and smooth.

    Put the berries into the bottom of your pie shell. Pour the creamy custard mixture over the berries.

    In a small bowl, fork together brown sugar, sugar, cinnamon, nutmeg, and flour. Mix in melted butter and work it until it comes together.

    Sprinkle the crumb all over the top of the pie.

    Bake in a preheated 350-degree oven for 50 to 60 minutes. The top and crust will be golden brown and the filling will be set.

    Let cool completely and slice. See? That wasn’t scary at all, now was it?


Easy Berry Pie

This Easy Berry Pie is… well, so easy! One of the things I love most about this recipe is that it uses frozen berries. This makes it possible to enjoy a delicious berry pie anytime of the year. The natural juices that come from the berries as they thaw provide all of the moisture needed for the glaze in the filling. The filling sets up so well and stays inside the first cut piece of pie and doesn’t spill out onto the plate. I hate it when that happens!

This is a recipe I make again and again, and I recommend it to new bakers. It is a perfect recipe to ease into the art of pie making. My family loves it. It makes the whole house smell good while it is baking in the oven. Who knew it could be so simple to throw together a pie for dessert?


Recipe Summary

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ⅔ cup shortening, chilled
  • 6 tablespoons cold water
  • 1 cup fresh strawberries, halved
  • 2 cups fresh raspberries
  • 1 ½ cups fresh blueberries
  • ½ cup white sugar
  • 3 tablespoons cornstarch

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.


Reviews ( 16 )

Made this for our Memorial Day dinner and it was really lovely. The perfect light ending to a summer meal. I agree with other reviewers that if you whip the filling properly on high speed, it will set up beautifully and yield a fluffy, creamy filling that tastes a bit like a lighter version of cheesecake! To add a bit of depth I used 2 teaspoons of Amaro in place of the vanilla extract, and also soaked my berries in Amaro, then drained well before adding them to the pie. Delicious.

Very nice. I used my own crust recipe and you could use any berries or peaches as filling. Taste is like cheesecake. It sets up fine, just beat until it holds a firm shape.

Delicious. I used a purchased crust and the filling did not set, but it may be because I did not beat the filling enough. This was so incredibly easy to make and delicious, I will make it again.

I don't understand why anyone rate this poorly. It sets up beautifully. You just have to do what Devo says, " whip it, whip it good!"

Delicious dessert. reminds me of the Berry Berry Berry Good ice cream at Coldstone. My dessert did not set, but after reading the reviews, I think it is because I did not whip the cream enough.

This was delicious and very easy. I cheated and used a frozen pie crust instead of making my own. I read other reviewers comments about the pie not setting, but I had no problems. Once you add the heavy cream, you need to beat it on high speed until it looks like whipped cream.


Aronia Berry Wine

This makes a 5 gallon batch

11 1/2 1bs granulated sugar

1/4 tsp potassium metabisulfite

water to make up 5 1/2 gallons

1 pkt Lalvin K1-V1116 wine yeast

Starting acid 0.75-0.80%, specific gravity 1.090.

Night before, thaw frozen fruit. Next day, put thawed fruit and white raisin in juicer steamer. Steam 90 minutes per batch (3 batches). Add 1 qt fresh lemon juice to fruit juice. Dissolve 8 lbs sugar in 2 gallons of boiling water. Add to fruit juice in primary container. Add cold water to fruit juice to bring total must to 5 1/2 gallons. Bring specific gravity to 1.090 with sugar syrup. Bring acid to .75-.80 with tartaric acid. Add 1/4 tsp potassium metabisulfite and 1 tblsp pectic enzyme. Cover and rest for 24 hours. After rest period, add 2 tblsp yeast nutrient. Make yeast starter with Lalvin Bourgovin RC 212 and when active add to must. Cover, add airlock and ferment in 70 – 75 degree F. temp for two days then at 60 – 65 degrees until specific gravity is 1.005. At 1.005, rack into secondary, add airlock and rest 3 weeks at 60 – 65 degrees. After 3 weeks, rack and add 2 crushed Campden tablets. Rest 2 months and rack again. If you are going to sweeten, add 1 tblsp Potassium Sorbate and sugar syrup to your taste. Rest for 1 month. Rack again, adjust acid and sugar as needed. If wine is not clear, fine with Sparkolloid. Cold Stabilize for 2 weeks. Rack and Bottle.


Blueberry Cream Pie

This month our Fresh from Florida is all about blueberries. They are coming into season here and I can tell you that you won’t find any better than those grown here. I like to go to a blueberry farm up near Zephyrhills where I can pick my own. They are so good that I usually pick a few eat a few. It’s really hard to get my basket full with this method. It’s a bonus for me too because I meet up with a friend of mine from high school. I’m anxiously waiting for the email that tells me it is time to go picking the delicious berries.

When you are shopping look for the Fresh From Florida logo, you can be assured that you are buying the best locally grown produce you can buy. Knowing what is in season is the key to buying the best. Here’s a chart so you can be informed. Because of Florida’s weather our produce is available all year around usually from October to June. Our strawberry season starts around Thanksgiving and goes until Easter! Our Blueberry season goes from April thru May. Next month our sweet corn will hit the market, I can’t wait! You just can’t go wrong when shopping for the Fresh From Florida products.

Did you know that one serving of blueberries will give you 25% of your daily requirement of Vitamin C? When shopping for blueberries look for ones that are firm and have a blueish uniform hue colored with a whitish bloom to them. Shake the container lightly and see if the blueberries move freely. If they do not and kind of lay there, they aren’t as fresh as they should be. Don’t wash the berries until ready to use. If you do they will spoil faster. Store in the refrigerator for up to 3 – 4 days. I don’t know about you but I love grabbing a handful of berries right out the fridge for a quick treat.

You’re going to love how easy this pie is to make. I have to say that I think this is my favorite way to make a cream pie, so easy because the filling is baked. You can make your own pie crust or buy one, whichever you prefer. I make my own but it hasn’t always been that way. I always considered myself pie crust challenged until I discovered lard which guarantees a flaky crust every time. I use half butter and half lard, I find I like that blend the best.


How to Make Berries and Cream

Use fresh berries. Start with about 1 cup each of blueberries, raspberries and strawberries or your berries of choice. I slice the strawberries.

Macerate the berries. I know that’s an awkward word. What does macerate mean? It basically means letting your berries soak in juice and sugar. Place the berries in a bowl and cover with sugar and fresh orange juice. Stir to combine. Let the berries sit for an hour or so. This allows the berries to give off their natural juices and creates a sweet delicious syrup. You do not need to refrigerate the berries while doing this.

Make a simple syrup. While the berries are marcerating make a simple orange syrup that will be folded into the whipped cream. (see below for directions)


Juice Lemon if you are using fresh lemon juice. 1/2 of a lemon should be enough. A little lemon juice is also nice in the glaze, so juice now and set aside for later.

Add gelatin to sugar and mix well (Having the gelatin premixed with the sugar prevents it from forming gooey lumps when added to the liquid).

Cut cream cheese blocks into smaller pieces (approximately 1 inch cubes).*

*My mother never does this, instead she just pinches off small chunks. I personally don’t like to have the cream cheese smeared all over my fingers, and you might not either. If you think that might be something you actually enjoy, you can skip this step. I won’t judge )


Flavor – Buttery graham cracker crust, sweet and tangy cream cheese, and juicy flavorful blueberries. Think of this as a blueberry pie with just a hint of cheesecake. A winning combination!

Ease – This is easier than making a traditional pie. The only part of the recipe that is baked is the graham cracker crust (reminder: graham cracker crust is way easier than a traditional pie crust). The cream cheese filling is no-bake and the blueberry topping comes together in minutes. Once all the components are prepared you can assemble the pie.

Appearance – This pie is so pretty! When you cut a slice you can see all three contrasting layers. I find that the slices of this pie cut more neatly than traditional blueberry pie, which can have a somewhat runny filling.


Very Berry Frozen Cream Pie

Very Berry Frozen Cream Pie is a dessert with fresh season blueberries and raspberries, just perfect refreshment for hot summer days. If you like ice cream, especially fruit, you will love this pie. This is one of my favorite summer desserts. Graham cracker pie crust, frozen cream, swirls with homemade blueberry and raspberry filling… Pure perfection, if you ask me.

Ingredients

  • BLUEBERRY AND RASPBERRY SAUSE
  • 1 cup Fresh raspberries
  • 1 cup Fresh blueberries
  • 1/2 cup Water, divided
  • 6 tablespoon granulated sugar, divided
  • 1 tablespoon Cornstarch
  • CRUST
  • 1 1/2 cups finely ground Graham cracker
  • 1/3 cup Granulated sugar
  • 6 tablespoon unsalted Butter, melted
  • 1/2 teaspoon ground Cinnamon
  • FILLING
  • 8 oz Cream cheese
  • 1/3 cup granulated sugar
  • 1 cup Heavy whipping cream
  • 1 can (14 oz) Sweetened condensed milk
  • 1 teaspoon Vanilla extract

Instructions

  1. TO PREPARE BLUEBERRY AND RASPBERRY SAUCE:
  2. In a small pan put blueberries, 1/4 cup water, 3 table spoons sugar and 1/2 table spoon cornstarch. In a separate pan, put the same ingredients and raspberries, instead of blueberries. Heat at a medium temperature, stirring from time to time, for 4-5 min. Leave to cool for 15 minutes, at a room temperature.
  3. In order to eliminate raspberry seeds, press raspberries through a fine mesh straier using rubber spatula. Leave it in the fridge for an hour, to cool.
  4. TO PREPARE GRAHAM CRACKER PIE CRUST:
  5. Preheat the oven to 375 degrees. In a medium dish, combine graham cracker crumbs, melted butter, sugar and cinnamon. Press on the bottom and the sides of the 9-inch pie plate and bake for 7 min. Cool for 15 minutes, at a room temperature, then in the fridge until cooled completely.
  6. TO PREPARE THE FILLING:
  7. In a large dish beat cream cheese and sugar until creamy. Add condensed milk, heavy whipping cream and vanilla and beat until smooth.
  8. Take the pie crust and sauces out of the fridge. Pour half of the filling over the graham pie crust. With a spoon, put one sauce, than the other, until 1/2 is used. Swirl with a knife. Pour the rest of the filling and repeat the same procedure with the sauces.

Notes

Keep it in the freezer for at least 6 hours. Take 15-20 min before serving.
Pie crust can also be no bake.

You can use frozen fruit, it's a frozen pie. You can also add or substitute raspberries for strawberries.

Finally, you can keep it in the fridge few hours after being frozen and you can also decorate with fresh berries and whipped cream before serving.


Watch the video: Blapstar - Berries and Cream OFFiCiAL MUSiC ViDEO