4th of July Dessert: Patriotic Berry Pie

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Berry Pie Ingredients:

For the crust
2 cups flour (all-purpose)
¼ cup almonds, finely chopped
¼ tsp salt
2/3 cup butter, cold
5-7 tbsp. ice water
For the filling
2 ½ cups sliced strawberries
1 ¾ cups raspberries
1 ½ cups blueberries
½ cup sugar
¼ cup cornstarch
1 tbsp. water
½ tsp almond extract
For the egg wash
1 egg
Sanding sugar

Berry Pie Directions:

1. Preheat your oven to 425^oF.
2. Combine the flour, salt and chopped almonds in a large bowl. Cut the butter into chunks and add it to the flour mixture; mix with two forks to achieve a coarse crumb-like mixture. Add little by little water, just until the mixture is moistened.
3. Take 1/3 of the mixture out and shape a ball. Place it on wrapping foil and flatten it a bit. Wrap it up and put it in the refrigerator to rest.
4. Sprinkle a little flour on a working surface, take the remaining dough and roll it out into a circle (about 12 inch, 1/8 inch thick). Fold the circle into quarters and place it onto a 9 inch pie plate. Now carefully unfold the circle and press it firmly so it takes the shape of the pie plate. Let a little dough over the edges.
5. The next step is to prepare the berries. You will need two bowls; one to put in the strawberries and the raspberries and the other for the blueberries.
6. In another bowl, mix together the sugar and the corn starch. Now add about ¼ cup of this mixture to the blueberries, along with one tbsp. water and ¼ tsp almond extract. Toss gently to coat everything. Add the rest of the sugar mixture to the strawberries and raspberries, together with ¼ tsp almond extract and toss gently to coat all the berries.
7. Take a piece of aluminum foil and fold it a few times in order to make a 2 inch wide strip. Place the strip onto the pie crust, so you separate the surface into 1/3 and 2/3 sections. Press the foil a little bit so it slightly gets into the crust. Now take a spoon and pour the blueberries into the smaller section of the pie. Pour the strawberries and raspberries into the larger section. Now you can remove the foil with care so the berries don’t mix.
8. Take the remaining dough out of the refrigerator and roll it out on a lightly floured working surface. Cut out 5 strips (3/4 inch) to use as the flags’ stripes and place them over the strawberries and raspberries. Fold the remaining edge of the crust over the strips.
9. Using a small star cookie cutter, cut out as many stars as you like and place them over the blueberries.
10. Slightly beat the egg and brush the crust with it. To finish, sprinkle with the sanding sugar.
11. Bake for about 15 minutes, then reduce the temperature to about 375^oF and continue baking for about 30-40 minutes. Cool, serve and enjoy!

Want more berry recipe ideas?

Take a look at our 23 Patriotic Dessert Recipes!

If you want, you can even make the pie in a rectangular shape to give it an even more flag-like look. This 4^th of July Dessert is going to be the hit of your celebration party. You can serve it with a delicious ball of vanilla ice cream to round it up and provide the perfect patriotic dessert for your guests.

For more summer holiday desserts on Stagetecture, click here.

Holiday Brunch: Overnight Blueberry French Toast

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Total time: Preparation 15 minutes + Cooking 1 hour 15 minutes

Ingredients

12 slices day old bread, cut into 1 inch cubes

8 ounce (2 packages) cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 beaten eggs

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Procedure

1. Lightly grease a 9*13 inch baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle with 1 cup blueberries over the cream cheese and top it with remaining bread cubes.
2. In a large bowl, mix the eggs, vanilla extract, milk, and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator approximately 30 minutes before baking. Preheat the oven to 175 degrees C (350 degrees F).
4. Cover and bake for 30 minutes. Uncover and continue baking 25 to 30 minutes until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the cornstarch, sugar, and water. Bring to boil. Stirring constantly, cook for 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce the heat and let it simmer for 10 minutes or until the blueberries burst. Stir in the butter and pour over the baked French toast.

Creamy, gooey, and crunchy at the same time, this holiday brunch recipe will certainly have your guests talking. Leftover sauce, if any would be great on pancakes, waffles, or pound cake.  Give it a try!

For more holiday brunch ideas on Stagetecture, click here.

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Healthy Eats: Blueberry Zucchini Bread

Image via: Yahoo Shine

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Ingredients

• 1 cup of vegetable oil
• 3 lightly beaten eggs
• 3 cups of whole wheat flour
• 2 1/4 cups of white sugar
• 2 cups of shredded zucchini
• 3 teaspoons of vanilla extract
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 tablespoon of ground cinnamon
• 1/4 teaspoon of baking soda
• 1 pint of fresh blueberries

Preparation

1)      Preheat your oven to 350ᵒF. Grease 4 mini-loaf pans lightly.

2)      Mix the eggs, vanilla, oil, and sugar in a large bowl. Add the zucchini and continue mixing. Beat in the cinnamon, salt, flour, baking powder, and baking soda. Fold in the blueberries.

3)      Transfer the mixture to the pans. Bake for 50 minutes or until a knife inserted in the middle comes out without particles.

4)      Leave the breads to cool for 20 minutes in the pans. Transfer them to cooling racks and leave for 2 hours before slicing.

Image via: Heather’s Dish

Expert Tips:

1)      You can substitute the sugar for sucralose brown sugar blend which is healthier.

2)      To make the bread sweeter, sprinkle powdered sugar on top.

3)      You can add 1/2 cup of your favorite nuts to the mixture.

Quick breads have a certain appeal to them that goes beyond their ease of preparation. They exude hominess and make perfect gifts. They are great for baking newbies as well as professionals. Make Blueberry zucchini bread for your family and friends this summer and impress them with your cooking skills. It is filled with great ingredients which make it one of the best healthy recipes.

For more brunch recipes on Stagetecture, click here.

Happy Sunday! Are you ready for a delicious pancake recipe that will take advantage of summer’s freshest berries? Try this Homemade Buttermilk Pancakes with Blackberries recipe for the whole family. You will definitely love the texture of the pancake and the sweet, delicious taste of blackberries.

Summer Ripened Blackberry Buttermilk Pancakes

Image via: Juju Good News

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Ingredients

Apple butter

• 1 lb. tart apples
• 3 tablespoons brown sugar
• a pinch of ground cinnamon
• 1 teaspoon fresh lemon juice
• 2 tablespoons butter

Pancakes

• 3/4 cup self-rising flour
• 1 teaspoon baking soda
• 3 tablespoons fine cornmeal
• 3 tablespoons sugar
• 1 egg, beaten
• 1 1/2 cups buttermilk, at room temperature
• 1 tablespoon butter, melted
• 1 cup small blackberries
• oil, for greasing

To serve

• light cream
• extra blackberries

Image via: Oh Home Sweet Home

Procedure

1. Peel, core and dice the apples and put in a saucepan with the sugar, cinnamon, lemon juice, and 1 tablespoon water. Bring to a boil, cover and simmer over a low heat for 15-20 minutes until softened. Mash with a fork, add the butter and heat through, uncovered, until thickened. Set aside to cool.
2. To make the pancakes, sift the flour and baking soda into a bowl and stir in the cornmeal and sugar. Put the egg, buttermilk, and melted butter into a second bowl and beat until mixed. Stir the mixture into the dry ingredients to form a smooth, thick batter. Fold in the blackberries.
3. Heat a nonstick skillet over medium heat until hot, brush lightly with oil and pour in a little of the batter to form a small pancake. Cook for 2 minutes until bubbles appear over the surface. Flip and cook for a further 1 minute until cooked through. Keep the cooked pancakes warm in a low oven while cooking the rest.
4. Serve the pancakes topped with apple butter, a little cream and blackberries.

You should be able to make at least 6 servings of Homemade Buttermilk Pancakes with Blackberries. You will definitely find a lot of reasons to make this recipe all over again. It’s so easy and packed with flavors that will surely capture your taste.

For more recipes on Stagetecture, click here.

Ready for a sweet variety to your dessert, then try this three berry pie! You tasty the flaky crust, that holds the juicy goodness that each of the berries brings into the filling which explodes in your mouth every time you take a bite.  This recipe will take you back to the times when you would sit on the porch and drink juice watched the sunset.

Ripe Triple Berry Pie

Image via: Herald Guide

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Servings: 10-20

Prep Time: 45 min.

Cook Time:  45 min.

Ingredients

Pastry for a Double-Crust Pie

1. 2 cups of All-Purpose Flour
2. ½ teaspoon of Salt
3. 2/3 cup of Shortening, Chilled
4. 6 tablespoons of cold water

Three-Berry Filling

1. 1 cup of Fresh Strawberries, halved
2. 2 cups of Fresh Raspberries
3. 1 ½ cups of Fresh Blueberries
4. ½ cup of White Sugar
5. 3 tablespoons of Cornstarch

Image via: Bakers Squares Restaurants

Instructions

1. Combine the flour and salt in a bowl.  Using a pastry blender, cut in the shortening until the pieces are the size of small peas then sprinkle 1 tablespoon of the water over part of the mixer and gently toss with a fork.
2. Push the moistened portion to the side of the bowl and repeat using 1 tablespoon of water at a time until all is moistened.
3. Divide in the dough in half, form each half into a ball and flatten slightly and wrap into plastic.  Refrigerate the dough for at least 30 minutes.
4. After the dough has been refrigerated, transfer one piece of it to a lightly floured surface.  Roll that dough from the center to the edges to form a 12-inch circle.  Then wrap the crust around the rolling pin and unroll it onto a 9-inch pie plate.  Gently ease the crust into the pie plate, being very careful not to stretch it.
5. Trim the bottom crust evenly with the rim of the pie plate, and put the pastry-lined pie plate back into the refrigerator.
6. In a large mixing bowl, stir together the sugar and cornstarch then add in the strawberries, raspberries, and blueberries; gently toss until berries are fully coated.  Let the fruit mixture stand for about 15 minutes.
7. Preheat the oven for 375 degrees F and place baking sheet in to a preheated oven.
8. Roll out the remaining pastry for the top crust, stir berry mixture and pour the filling into the pastry-lined pie plate.  Place the top crust over the pie and trim the edges, making sure to leave a ½ -inch overhang.
9. Fold the top crust under the bottom crust, pressing lightly to seal.  Crimp the edges of the crust and cut vents in the top to allow steam to escape.  To prevent over-browning, cover the edge of the pie with foil.
10. Then put the pie into the preheated oven and bake tray for 25 minutes.  Then remove the foil and bake for an additional 20-30 minutes or until the filling is bubbling and the crust is golden.  When finished baking let the pie cool on the rack and then serve!

For more dessert recipes on Stagetecture, click here.

Whether you are wanting to wake up your family with the fresh smell of blueberries and warm maple syrup, or you decide to eat pancakes at lunch or dinner, you’ll love this whole wheat blueberry pancakes recipe. If you are trying to find clever ways to get more whole grains such as wheat into your diet, this is a good way. Try these pancakes from All Recipes and let me know what you think!

Whole Wheat Blueberry Pancakes

Image via: Fit & Splendor

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Ingredients

Recipe makes 10 pancakes

1 1/4 cups whole wheat flour

2 teaspoons baking powder

1 egg

1 cup milk, plus more if necessary

1/2 teaspoon salt

1 tablespoon artificial sweetener

1/2 cup blueberries

Image via: Fuss Free Cooking

Directions

1.) Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.

2.) Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

For more breakfast recipes on Stagetecture, click here.