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Need a Dessert Fast? Try This Blackberry Raspberry Pie

07 Apr

There are times when you find out at the last-minute that you’ll be having guests in an hour and you want to have something fast to serve for dessert with some coffee or tea. In times like these, I like to have some refrigerated pie crusts on hand along with some frozen fruit so that I can throw something together quickly. I had recently bought a big package of Pillsbury pie crusts at BJ’s Warehouse a week or so ago when I decided to make this quick and easy pie recipe I got from Giada De Laurentiis on the Food Network. All you need is some pie crusts and frozen bags of fruit and you can have a great tasting pie in a little over an hour.

Blackberry Raspberry Pie

Two 16-ounce bags frozen blackberries, thawed and strained
Two 16-ounce bags frozen raspberries, thawed and strained
1 cup sugar, plus 1 teaspoon for sprinkling
2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
1/4 cup arrowroot powder
2 tablespoons all-purpose flour
1/4 teaspoon fine salt
Butter, for greasing
Two 9-inch unroll-and-bake refrigerated pie crusts

Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.

To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss them gently to combine them. In a separate small bowl mix the remaining 1 teaspoon of sugar and 1/4 teaspoon of cinnamon and set it aside.

Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into bottom of the pie dish, flattening it out against the sides and bottom of the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place it on top of the filling. Pinch the edges of the top and bottom crusts together to seal the crust. Fold the double edge under and crimp the edges, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.

Place the pie into the oven on the prepared baking sheet and bake the pie until the crust is deep golden and the filling is bubbling through the slits, about 1 hour and 15 minutes.

Cool the pie to room temperature before serving.

This is pretty much the same as the double berry pie I had made in the past. You can use any frozen berry that you have on hand and this would work, and of course you can always use fresh berries as well. Just make sure that if you use frozen that the berries are thawed and drained otherwise you will get a lot of moisture in your pie, despite the use of the arrowroot, which will give you a soggy bottom crust. You end up with a nice pie in just over an hour that is great with some ice cream, homemade whipped cream, coffee and tea or you can use this when you get an invite to someone’s home and want to bring something nice over.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on April 7, 2014 in Cooking, Dessert, Pie

 

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