Berry Pie

Berry Pie

Berry Pie


Visit to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.


Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash


Make or purchase pie crust dough for a two-crust pie.  Put the dough onto a lightly floured work surface and divide into two pieces.  Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm.  Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick.  Carefully lift and drape the dough in the pie pan and gently press in place.  Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F.   Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl.  Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick.  Cut the round into 10 or more to ½ to ¾ inch strips.  Lightly egg-wash the outer rim of the bottom crust.  Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly.  Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway.  Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan.  Repeat, folding back the alternating strips and adding the next strip.  Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips.  Adjust as needed to make them even.  Use a knife to trim off excess dough at the ends of the strips.  Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together.  Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven.   Bake until bubbly and thick, about 45 to 50 minutes.  Remove from the oven and place on a cooling rack for 2 to 3 hours.  The filling will thicken as it cools.            8 servings


(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)


Breakfast Crepes with Berries

Breakfast Crepes with Berries

Breakfast Crepes with Berries


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This speedy dish really hits the spot and tied everything together beautifully!  The crepes make an elegant addition to any brunch, and the sauce is delectable over warm waffles.  This dish is Diabetic Friendly.

        Jennifer Weisbrodt                                                         Oconomowoc, Wisconsin


Breakfast Crepes with Berries Recipe

Breakfast Crepes with Berries

1 ½ cups fresh raspberries

1 ½ cups fresh blackberries

1 cup (8 oz.) sour cream

½ cup confectioners’ sugar

1 carton (6 oz.) orange crème yogurt

1 Tbsp. lime juice

1 ½ tsp. grated lime peel

½ tsp. vanilla

1/8 salt

8 prepared crepes (9 inches)

In a large bowl, combine raspberries and blackberries; set aside.  In a small bowl, combine sour cream and confectioners’ sugar until smooth.  Stir in the yogurt, lime juice, lime peel, vanilla and salt.

Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.  Roll up; drizzle with remaining sour cream mixture.  Serve immediately.          8 servings


(Recipe for Breakfast Crepes with Berries was on, 2014)


Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Chilled Mixed Berry Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries.


Chilled Mixed Berry Soup Recipe

Chilled Mixed Berry Soup

1 cup sliced fresh strawberries

½ cup fresh raspberries

½ cup fresh blackberries

1 cup unsweetened apple juice

½ cup water

¼ cup sugar

2 Tbsp. lemon juice

Dash ground nutmeg

1 ½ cups (12 oz.) raspberry yogurt

In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg.  Cook, uncovered, over low heat for 20 minutes or until berries are softened.  Strain, reserving juice.  Press berry mixture through a fine meshed sieve; discard seeds.

Place berry mixture in a food processor or blender; add yogurt.  Cover and process until smooth.  Pour into bowls.                4 servings

(Recipe for Chilled Mixed Berry Soup was in


Raspberry Angel Food Cake with Raspberry Sauce

Raspberry Angel Food Cake with Raspberry Sauce

Raspberry Angel Food Cake with Raspberry Sauce

There’s no question that this ethereal cake lives up to its name.  With nothing but whipped egg whites to make it rise, it’s as light as a cloud.  The tart, juicy raspberries provide little bursts of flavor, and the sweet ruby-red sauce makes this dessert truly irresistible.

Raspberry Angel Food Cake with Raspberry Sauce Recipe

Raspberry Angel Food Cake with Raspberry Sauce

1 cup sifted cake flour

1 1/3 cups sugar, divided

Dash salt

1 ½ cups egg whites (10 to 12), room temperature

1 tsp. cream of tartar

1 ½ tsp. lemon juice

1 ½ tsp. vanilla

1 Tbsp. grated lemon peel

Powdered sugar for sprinkling

Sauce:   2 (10 – 12 oz.) pkg. frozen raspberries

¾ cup sugar

Beat egg whites in large bowl at medium-high speed 1 minute or until foamy.  Add cream of tartar; beat 30 seconds or until soft peaks form.  At low speed, slowly beat in remaining 1 cup sugar.  Increase speed to medium-high; beat 30 seconds or until firm but not stiff peaks form.  Add lemon juice and vanilla; continue beating 30 seconds or until stiff peaks form.

Sift one-third of the mixture over the egg white mixture; gently fold in.  Repeat twice.  Fold in lemon peel.  Gently spoon half of the batter into ungreased 10 inch tube pan with removable bottom.  Sprinkle half of the fresh raspberries over the batter; repeat with remaining batter and raspberries.  Run long narrow spatula through batter to eliminate any large air bubbles; gently smooth top.

Bake 1 hour, or until top is golden brown and wooden skewer inserted in center of cake comes out clean.  Invert cake onto feet attached to tube pan or onto or onto neck of bottle.  Cool completely.

Meanwhile, combine sauce Ingredients in medium saucepan; bring to a boil.  Cook over medium heat 5 to 8 minutes or until slightly thickened, stirring frequently.  Remove from heat.  Strain through fine mesh strainer into small bowl; discard seeds.

Carefully slide thin narrow knife or spatula around edges of pan and tube; lift tube out of pan.  Invert cake; remove pan.  Place cake, top side up, onto serving platter.  Lightly sprinkle with powdered sugar; serve with raspberry sauce.

(Recipe for Raspberry Angel Food Cake with Raspberry Sauce was in Cooking Club magazine, Spring 2013)