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    Berry Lover's Delight Pie


    Source of Recipe


    Arliene

    List of Ingredients




    Berry Lover's Delight Pie


    1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    Powdered sugar for dusting hearts
    4 oz white chocolate
    3 cups halved hulled fresh strawberries
    2 cups fresh blueberries
    10 tablespoons granulated sugar
    4 tablespoons water
    2 tablespoons cornstarch

    Recipe



    Heat oven to 450°F.

    Unroll 1 pie crust in ungreased 9-inch glass pie plate.

    Press crust against side and bottom.

    Prick bottom and side of crust with fork.

    Bake 10 to 12 minutes or until light brown.

    Cool completely; about 35 minutes.

    Meanwhile, cut out small heart shapes from second pie crust.

    Bake them on a cookie sheet for about 5 minutes or until golden brown; cool.

    Dust with powdered sugar.
    Set aside.

    Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

    Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust.

    Refrigerate 10 minutes.

    Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries.

    Fill the center with blueberries (about 1 cup) up to strawberry level.

    Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water.

    Heat to boiling over medium-high heat.

    Crush strawberries.

    Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan.

    Mix together 1 tablespoon of the cornstarch with 1 tablespoon water.

    Add the cornstarch mixture to the strawberry juice mixture.

    Cook over low heat about 4 minutes or until thickened.

    Spoon over strawberries and refrigerate for 10 minutes.

    Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water.

    Heat to boiling, and crush blueberries.

    Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together.

    Cook over low heat until thickened.

    Spoon blueberry mixture over blueberries.

    Refrigerate pie for 2 hours; remove center ring.

    Decorate pie with pie crust hearts and chocolate curls or shavings.

    Awesome served with whipped cream, if desired.


 

 

 


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