5 recipes found
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.
Lay bottom pie crust in a 9-inch pie plate.
Mix berries with sugar and flour in a large bowl. Place mixture into bottom pie crust. Dot with butter, then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Bake pie in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.
Preheat the oven to 450 degrees F (230 degrees C). Line two small cookie sheets with parchment paper.
Unroll pie crust dough rounds separately onto the prepared cookie sheets.
Mix together 1/4 cup sugar and flour in a bowl. Sprinkle 1/2 mixture on each dough round, leaving a 1-inch border.
Divide and arrange raspberries, blackberries, and blueberries evenly on top of flour-sugar mixture on each dough round. Squeeze juice from 1/2 lemon over each berry mixture.
Fold in 1-inch border of dough on each round, pleating as you move, in order to keep all the berry juices inside. Brush beaten egg onto the pleated crusts. Sprinkle both crusts and both berry mixtures with 1 tablespoon sugar.
Bake in the preheated oven until crusts are golden, about 25 minutes. Let cool for 10 minutes or serve warm.
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
Stem and rinse gooseberries.
Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Set out four ramekins measuring 4 inches across the tops.
Combine the sugar, cornstarch, salt, and 1 1/4 teaspoons cinnamon. Place the mixed berries in a bowl. Sprinkle the mixture over the berries and toss gently to coat. Sprinkle lemon juice over the berries.
Cut out pie tops from the prepared crust by turning a ramekin upside down on the crust. Cut out four 4-inch circles of dough using the ramekins as a guide.
Pour 1 cup of berry mixture into each ramekin, making sure to scoop up plenty of the sugar and spices with it. Reserve the remaining berry mixture.
Dot each filled ramekin with butter, and top with the pie crusts. Cut four slits in each crust. Place the ramekins on a baking sheet.
Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 30 minutes.
Mix the remaining 1/4 teaspoon cinnamon into the reserved berry mixture. Microwave for 1 minute to make a berry sauce; stir. Serve the pies with the berry sauce.