3 wild berry pie recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Wildberry Pie is a delicious and he althy dessert that is often made in the summer. The advantage of this pie is that for the filling you can take any seasonal berries picked in the forest, which you prefer.

Wildberry pie in the oven

The first recipe is not complicated at all, but the rich color of the berries and the lattice decoration will give the cake a sophisticated look. So, let's look at how to make a wild berry shortcake.

Ingredients for the base:

• 2, 5 cups wheat flour;
• s alt on the tip of a teaspoon;
• 6-8 tablespoons of cool water;
• 1 cup diced butter.

For the filling you will need:

• glass of sugar;
• 1/4 cup tapioca or cornstarch;
• s alt;
• a third of a glass of water;
• ground cinnamon optional;
• glass of blueberries;
• a glass of raspberries;
• a glass of strawberries;
• 3/4 cup blackberries;
• 2 tablespoons melted and chilled butter;
• 1 tablespoon fresh lemon juice.

Cooking:

1. Mix flour and s alt. Add chopped butter to them and knead the dough until crumbly. Gradually add water so that the dough does not fall apart when pressed. Divide the whole mass into two parts so that one is slightly larger than the other. Place in a plastic container or wrap in cling film and refrigerate 1 hour.
2. Now start stuffing. In a large saucepan, add sugar, s alt, cornstarch, water, and cinnamon. Mix until smooth. Add blueberries, wait until it boils. Cook and stir for 2 minutes or until filling thickens. Leave to cool.
3. Preheat oven to 200°. Gently add the raspberries, strawberries, blackberries, and lemon juice to the pan with the blueberries. Take the bulk of the dough (don't forget to flour the surface). Roll out to the size of your pan so that the dough fills the bottom and is slightly higher than the sides. Add toppings.
4. Cut the smaller part of the dough into strips and lay on top of the filling so that a lattice pattern is obtained. You can sprinkle it with sugar. Bake for 10 minutes.
5. Reduce the temperature to 170°. Leave for 45-50 minutes or longer depending on your oven. It is necessary that the crust becomes golden brown, and the filling begins to bubble. After that, you can turn off the oven. This wild berry pie can be served hot or cold. It will be equally delicious.

Wildberry Cream Cheese Pie

A quick and delicious recipe that only needs to bake a shortcrust pastry base.

Ingredients:

• shortcake dough for the pie (you can buy ready-made or make the same as in the previous recipe);
• 400g strawberries;
• ½ cup blueberries;
• 3/4 cup sugar;
• 1 tbsp l. tapioca or cornstarch;
• little lemon;
• 200g mascarpone or other soft cream cheese;
• 2/3 cup low fat sour cream;
• vanilla to taste.

Cooking:

1. Roll out the dough, put into shape. Spread parchment on top of the layer, and spread a handful of beans on top so that the dough does not swell. Cook the base in an oven preheated to 200oC for about half an hour. Cool completely (1 hour in the refrigerator).
2. Cut half of the strawberries into halves.
3. In a medium saucepan, combine ½ cup sugar, cornstarch, squeezed lemon juice, chopped strawberries and blueberries. Place over medium heat and stir constantly. When it thickens, remove the pot from the stove.
4. In a small bowl, combine soft cream cheese, sour cream, remaining sugar and vanilla. Using a whisk or mixer, beat the mixture until smooth.
5. Place the chilled dough base on the bottom of the mold. Top with cream cheese and sour cream.
6. Add remaining strawberries to berry mixture and gently toss to coat. Then pour this mixture over the cream cheese and sour cream.
7. Now the wild berry pie goes in the fridge for a few hours, and better for the whole night. When you get it, it willready.

British pie with berries and apple

Wildberry pie recipes for the oven are also loved in the UK. Here, the sweet taste of berries will be decorated with an apple note.

Ingredients:

• shortbread dough, same as in previous recipes;
• 450g peeled apples;
• 2 table. spoons of lemon juice;
• 4-6 table. spoons of cold water;
• 40g fresh blackberries or mixed wild berries;
• 100 g sugar (equivalent to half a glass);
• 25g butter;
• milk for glazing.

Cooking:

1. Put the shortcrust pastry in the fridge and start filling. Put the pot with apples, lemon and water on the fire and boil until soft. Add sugar and blackberries to cooked apples. After that, almost immediately remove the pan from the heat. Add butter and leave to cool.
2. Take half of the dough and roll it to fit your shape. Place the chilled, cooked apple and blackberry mixture over the batter.
3. From the remaining dough you need to make a "lid" for the pie. Roll out thinly, lay on top of the filling and press the edges tightly. For decoration, you can press the edges with your fingers - you get a wavy rim.
4. Apply milk to the top of the cake with a pastry brush and bake for 20-25 minutes.
5. Serve hot or cold with cream, buttercream or ice cream.

Helpful tips

• If possible, use tapioca instead of cornstarch - it will be tastier and he althier.
• If there are no fresh berries, you can add frozen ones. Remember to drain excess water after defrosting.
• Grease the pan with butter, sprinkle with semolina or breadcrumbs - so your cake will definitely not burn.
• Pies can be smeared with egg white - this way they will get a special shine.