Berry pie?!
Why is it that when you eat berries they are really sweet but when you cook them in a pie w/o sugar they are absolutely awfully bitter!!?Www@FoodAQ@Com
Answers:
Because the water content is lowered when they are cooked and unless they have added sugar (e!.g!. raisins/sultanas) they are left in a more dense state which means they are depleted of their natural sweetness, especially when combined with things like eggs and flour in a pie!.Www@FoodAQ@Com
hope this will help:
http://en!.wikipedia!.org/wiki/BerryWww@FoodAQ@Com
http://en!.wikipedia!.org/wiki/BerryWww@FoodAQ@Com
Three Berry Pie : What a Dish!
"In this recipe you can use blackberries instead of raspberries!. Frozen strawberries may be used instead of fresh!."
INGREDIENTS
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch!. Add strawberries, raspberries, and blueberries; gently toss until berries are coated!. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed!.
Line a 9 inch pie plate with half of the pastry!. Stir berry mixture, and transfer to the crust lined pie plate!. Top with second crust, and seal and crimp the edge!. To prevent overbrowning, cover the edge of the pie with foil!.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit!. Remove foil!. Bake for an additional 20 to 30 minutes, or until the top is golden!. Cool on a wire rack
three-berry pie with vanilla cream
Active time: 40 min Start to finish: 6 hr (includes making dough and cooling pie)
Servings: Makes 8 servings!.
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Ingredients1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 lb)
2 cups fresh raspberries (1/2 to 3/4 lb)
2 cups fresh blueberries (1/2 to 3/4 lb)
Pastry dough
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar
Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)
Accompaniment: vanilla cream
PreparationPut a large baking sheet in middle of oven and preheat oven to 450°F!.
Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries!.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate!. Trim edge, leaving a 1/2-inch overhang!. Chill shell while rolling out dough for top crust!.
Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round!.
Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang!. Press edges together, then crimp edge decoratively!. Brush top of pie with egg and sprinkle all over with sanding sugar!. Cut 3 steam vents in top crust with a small sharp knife!.
Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more!.
Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy)!.
berry streusel pie
Servings: Makes 8 servings!.
IngredientsCrust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)
PreparationFor crust:
Blend flour, sugar, and salt in processor!. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal!. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry!. Gather dough into ball; flatten into disk!. Wrap in plastic and chill at least 1 hour!.
For topping:
Combine all ingredients in processor!. Process until moist clumps form!. (Dough and topping can be made 1 day ahead!. Cover topping and chill; keep dough chilled!. Soften dough slightly at room temperature before rolling out!.)
For filling:
Mix sugar, tapioca, and lemon juice in large bowl!. Add berries and toss gently to combine!. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes!. Preheat oven to 400°F!. Roll out dough on lightly floured surface to 15-inch round!. Transfer to 9-inch-diameter glass pie dish!. Trim dough overhang to 1 inch!. Fold overhang under and crimp decoratively, forming high-standing rim!. Freeze crust 20 minutes!.
Spoon filling into crust!. Crumble topping evenly over filling!. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes!. Transfer pie to rack and cool at least 3 hours!. (Can be made 8 hours ahead!. Let stand at room temperature!.) Cut pie into wedges and serve!.Www@FoodAQ@Com
"In this recipe you can use blackberries instead of raspberries!. Frozen strawberries may be used instead of fresh!."
INGREDIENTS
1 cup fresh strawberries, halved
1/2 cup white sugar
3 tablespoons cornstarch
2 cups raspberries
1 1/2 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
DIRECTIONS
In a large mixing bowl, stir together sugar and cornstarch!. Add strawberries, raspberries, and blueberries; gently toss until berries are coated!. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed!.
Line a 9 inch pie plate with half of the pastry!. Stir berry mixture, and transfer to the crust lined pie plate!. Top with second crust, and seal and crimp the edge!. To prevent overbrowning, cover the edge of the pie with foil!.
Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit!. Remove foil!. Bake for an additional 20 to 30 minutes, or until the top is golden!. Cool on a wire rack
three-berry pie with vanilla cream
Active time: 40 min Start to finish: 6 hr (includes making dough and cooling pie)
Servings: Makes 8 servings!.
subscribe to Gourmet
Ingredients1 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
3 cups fresh blackberries (3/4 to 1 lb)
2 cups fresh raspberries (1/2 to 3/4 lb)
2 cups fresh blueberries (1/2 to 3/4 lb)
Pastry dough
1 large egg, lightly beaten
1 tablespoon sanding or granulated sugar
Special equipment: a 9-inch metal or glass pie plate (4-cup capacity)
Accompaniment: vanilla cream
PreparationPut a large baking sheet in middle of oven and preheat oven to 450°F!.
Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries!.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate!. Trim edge, leaving a 1/2-inch overhang!. Chill shell while rolling out dough for top crust!.
Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round!.
Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang!. Press edges together, then crimp edge decoratively!. Brush top of pie with egg and sprinkle all over with sanding sugar!. Cut 3 steam vents in top crust with a small sharp knife!.
Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more!.
Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy)!.
berry streusel pie
Servings: Makes 8 servings!.
IngredientsCrust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)
PreparationFor crust:
Blend flour, sugar, and salt in processor!. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal!. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry!. Gather dough into ball; flatten into disk!. Wrap in plastic and chill at least 1 hour!.
For topping:
Combine all ingredients in processor!. Process until moist clumps form!. (Dough and topping can be made 1 day ahead!. Cover topping and chill; keep dough chilled!. Soften dough slightly at room temperature before rolling out!.)
For filling:
Mix sugar, tapioca, and lemon juice in large bowl!. Add berries and toss gently to combine!. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes!. Preheat oven to 400°F!. Roll out dough on lightly floured surface to 15-inch round!. Transfer to 9-inch-diameter glass pie dish!. Trim dough overhang to 1 inch!. Fold overhang under and crimp decoratively, forming high-standing rim!. Freeze crust 20 minutes!.
Spoon filling into crust!. Crumble topping evenly over filling!. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes!. Transfer pie to rack and cool at least 3 hours!. (Can be made 8 hours ahead!. Let stand at room temperature!.) Cut pie into wedges and serve!.Www@FoodAQ@Com