Deep dish boysenberry pie is easy to prepare with fresh or frozen berries. The perfect summer dessert, especially with a scoop of vanilla ice cream!One of my favorite fruit pies is Boysenberry Pie…so it stands to reason that one of my absolute favorite DEEP-DISH pies is Deep Dish Boysenberry Pie!

I figure it’s just MORE of a good thing, so how can that be anything but DELICIOUS? It just SCREAMS Summer to me!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!

I love to go berry picking each summer here in the fertile farmlands surrounding Portland. It’s fun to get out and pick boysenberries during their short growing season. YUM! See how big they are?

I have great memories of my Great Aunt Juanita in Southern California growing boysenberries and making us cobblers when we came to visit her in the summer.

I usually end up making cobblers, jams, and “regular sized” pies when I pick my berries, but I also wanted to try my hand at making a DEEP-DISH boysenberry pie!

You know… the kind bursting with fresh sun-ripened boysenberries and crowned with a large scoop of homemade vanilla ice cream. I make my deep-dish pie in a baking dish, and not in a pie pan. It is easy. Here’s what you do:

Make The Boysenberry Pie Filling

Preheat your oven to 425°F.  While the oven preheats, rinse and completely drain the boysenberries. Place the drained boysenberries in a large bowl.

Add granulated sugar, flour (or cornstarch), and ground cinnamon then gently stir to combine these ingredients.

Roll Out Pie Crust and Fit It In Baking Dish

Roll out two pie crusts and fit one of the pie crusts into the baking dish. Make sure the pie dough crust comes up to the rim of the dish (shown below).

Prick the dough with the tines of a fork all over the sides and bottom of crust. Gently pour in the berry mixture once the pie crust is ready.

Dot the top of the deep-dish boysenberry pie filling with small chunks of butter.

Making the Lattice Crust

Roll out the remaining pie crust (I use my Mom’s recipe for all my pie crusts). Cut strips for a lattice crust (use a pizza cutter for easy cutting- a sharp knife will also work well).

Weave the top crust onto the top of pie and pinch the edges together with the bottom crust to seal crust.  Flute the edges of the dough to form the crust.

Lightly brush the top weaved crust with a little milk (or water), then sprinkle with sugar (lightly). This will give the top crust a little shine and a sugary top.

Bake The Deep-Dish Boysenberry Pie

Bake the deep-dish boysenberry pie in preheated 425°F. oven for 45-50 minutes (or longer), until crust is light golden brown and juices are bubbling up in the center and around the sides of the pie. 

Carefully remove the hot pie from the oven and allow the pie cool to down a bit on a wire rack before attempting to slice it and serve it. This gives the juices time to coagulate a bit.

Here’s a peek at the inside of the pie, once that first piece was dished up!

Here is a portion of the deep-dish boysenberry pie on the plate with a large scoop of homemade vanilla ice cream. You can’t really tell in this picture, but the height of the pie is about 2 ½ inches high.

Well… at least it was that high BEFORE I dumped a large scoop of ice cream on it. Ha Ha! That big ol’ scoop of ice creams mashed that piece right down!

Here’s another shot from the other side of this yummy pie!

I hope you will consider making this delicious deep dish boysenberry pie! If you are interested in my recipe for a “regular sized” boysenberry pie (not deep dish), you can find it here.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pie recipes to choose from, including:

• Awesome Pecan Pie
• Dutch Crumb Apple Pie
• Old Fashioned Banana Cream Pie
• Mint Brownie Pie
• Sour Cream Lemon Meringue Pie

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted From:  The New Pillsbury Family Cookbook, Published by the Pillsbury Company, 1973, page 149

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Deep Dish Boysenberry Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Deep dish boysenberry pie is easy to prepare with fresh or frozen berries, and is the perfect summer dessert, especially with a scoop of vanilla ice cream!

Category: Desserts

Cuisine: American

Keyword: deep dish boysenberry pie

Servings: 8 servings

Calories Per Serving: 420 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups fresh boysenberries (rinsed and drained)
• 1 1/4 cup granulated sugar
• 1/2 cup flour OR 1/4 cup plus 2 Tablespoons corn starch
• 1/2 teaspoon cinnamon
• 2 Tablespoons cold butter (cut into chunks)
• 2 Pastry Pie Dough Crusts (homemade or store bought)
• A little bit of granulated sugar to sprinkle on top of crust

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees F.
2. Place boysenberries, sugar, flour (or cornstarch), and cinnamon in a large mixing bowl. Gently toss to combine fully.
3. Roll out pie dough so you have 2 .Place 1 crust into 2 quart baking dish. Press it into dish so that it covers bottom and comes all the way up to rim of dish. Prick bottom and sides of crust with tines of fork.
4. Gently pour the berry mixture into prepared pie crust. Dot the top of pie with chunks of butter. Cover the pie filling with the other pie crust. Seal edges. Flute edges. Cut vents to let out steam. IF MAKING LATTICE TOP CRUST: Roll out dough. Cut into approx. 1/2 inch wide strips. Lay half of strips in parallel rows on top of pie filling (about 1 inch apart). To weave, place another row of strips parallel to first rows, but lift every other strip as new strips are added. (up, under, up, under). Seal edges of crusts together. Form standing edge/rim. Flute edges.
5. Brush top crust lightly with milk or water. Immediately sprinkle wet crust lightly with granulated sugar.
6. Bake at 425 degrees for 45-50 minutes, or until crust is golden brown, and juices are bubbling. Remove to a wire rack and let cool down slightly, before serving. Serve with ice cream...enjoy!

Recipe Notes

NOTE: Unsweetened frozen boysenberries may be used if fresh berries are unavailable. Mix frozen fruit in with the sugar and flour, etc. Do not use sweetened frozen fruit, as that would mess up the recipe (and be WAY TOO SWEET and the syrup consistency would change!)

Nutrition Facts

Deep Dish Boysenberry Pie

Amount Per Serving (1 slice)

Calories 420 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 200mg9%

Potassium 187mg5%

Carbohydrates 70g23%

Fiber 6g25%

Sugar 38g42%

Protein 4g8%

Vitamin A 155IU3%

Vitamin C 3.1mg4%

Calcium 35mg4%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy this rustic, freeform shaped blueberry galette dessert… it’s simple and delicious, uses pie crust dough, and is easier than making a pie!

I had finished making my pies for Thanksgiving and had a medium sized ball of pie crust dough left over… what to do, what to do? I could throw it away or freeze it… but the practical side of me won out. Guess what I did? I made a small Blueberry Galette!!! YUM!

What exactly IS a galette? It is a French term used to describe different kinds of flat, round, or free form pies or cakes. This one is a free form pie galette. Very rustic, but so easy!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Form The Dough For The Blueberry Galette

I had the equivalent dough leftover of one half of a pie crust. (I used DIY – Mom’s Pie Crust for the dough, but you can use any prepared pie crust).  Roll the dough out  to form a rustic round shape (it absolutely does NOT have to be perfectly round). Transfer the dough to a baking sheet (fold dough in half, then transfer- it’s easy!)

Make The Blueberry Topping For The Galette

I knew I had some blueberries in the freezer, so decided to make a small galette, then just made it up as I went. I’ve made thickened blueberry compote many times before, for various recipes, so quickly made up the blueberry filling.

Place frozen blueberries, lemon juice, cinnamon, sugar, lemon zest in a large saucepan. Add a water/cornstarch slurry to the blueberries, and cook the mixture down until it has thickened (about 10 minutes).

Let the blueberries cool down a bit, then spoon the mixture into the center of the dough. Be sure to leave the edges free from filling. Carefully roll the edges up and over the filling (just enough to hold the filling in – try hard not to overfill the dough).

Ready To Bake The Blueberry Galette

Brush the “crust” with a beaten egg, then sprinkle the crust with raw sugar (larger than granulated). Pop it into the oven for about 30 minutes, or until the crust is golden brown, and the blueberry filling is bubbly.

Let the blueberry galette cool completely on the baking sheet. Once cooled completely, carefully transfer (using two spatulas and a prayer) to the serving dish. I served it at Thanksgiving, alongside the other pies, and it was a big hit! We cut the blueberry galette into 6 small slices and it was really good! It’s always fun to see what you can make with odds and ends!

The blueberry galette cuts easily, and was very simple to serve up individual slices! Didn’t think of it at the time, but a dollop of whipped cream would be awesome on a slice! If you enjoy this galette, be sure to check out my recipe for a delicious streusel topped peach galette.

Have a blessed day, friends. Choose to be thankful for the “things” that cross your path today! Thanks for stopping by, and hope you will come back again soon.

Looking For More Recipes Featuring BLUEBERRIES?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of recipes featuring blueberries that you’re gonna love, including:

• Homemade Blueberry Pancakes
• Blueberry Cheesecake Ice Cream
• Blueberry Cranberry Crisp
• Blueberry Lemon Muffins
• Blueberry Jam

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

Recipe source: my brain, on Thanksgiving overload

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Blueberry Galette

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

You'll enjoy this blueberry galette- a simple, rustic, freeform shaped dessert that has all the flavor of blueberry pie... it still uses pastry dough, but is easier to make!

Category: Dessert

Cuisine: American

Keyword: blueberry galette

Servings: 6 servings

Calories Per Serving: 114 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 1/2 cups blueberries (I used frozen)
• zest of 1/2 a lemon
• 3 Tablespoons granulated sugar
• 1 Tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/3 cup water
• 1 Tablespoon cornstarch
• 1/2 pie crust (yep! I only used half)

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees F.
2. Roll out pie crust.. No need to trim it... this is a rustic looking galette! Place onto baking sheet.
3. In a medium sized saucepan, combine the blueberries, lemon zest, sugar, lemon juice, and cinnamon.
4. Mix the cornstarch into the water and stir well, to combine. Add the cornstarch mixture into the saucepan with the other ingredients. Heat on medium heat. Bring to a boil, then reduce heat and cook for about 10 minutes until mixture has thickened considerably.
5. Let pie filling cool until almost room temp., then carefully spoon the cooled blueberry filling into the center of the pie dough circle. Make sure to leave at least an inch and a half of the outer edges with no filling. Roll the outer edges up and over the blueberry filling.
6. Beat an egg with a fork. Brush the egg mixture over the crust, then sprinkle crust with raw sugar (can use regular granulated sugar if needed).
7. Bake galette at 425 degrees F for approximatel30-35 minutes (for small size-more time if you are making a galette using the entire pie crust. When done, the crust should be golden brown and the filling should be bubbly. Remove from oven-let galette cool completely before transferring to serving dish. Enjoy!

Recipe Notes

If you want to use a whole pie crust (I only used a half to make a mini-galette), then remember to double the ingredients for the filling. OR make two small galettes (still doubling the filling). If making the small version, the slices are small, but were perfect side by side with other desserts!

Nutrition Facts

Blueberry Galette

Amount Per Serving (1 slice)

Calories 114 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Sodium 59mg3%

Potassium 42mg1%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 9g10%

Protein 1g2%

Vitamin A 20IU0%

Vitamin C 4.5mg5%

Calcium 5mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

When I was growing up in Southern California, I LOVED to visit my Great-Aunt’s home in the summer, because she grew boysenberries in her backyard. We could pick them right out of her garden and eat them.

Sometimes we would get lucky and she would bake a Boysenberry Pie for us! This is one of my all-time FAVORITE pies… and talk about delicious!!!! Oh My!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Grew Up Enjoying Boysenberry Pie At Knott’s Berry Farm

Another reason I love homemade boysenberry pie is due to family trips to Knott’s Berry Farm in Southern CA as I was growing up. Our family always stopped into their restaurant for their famous Fried Chicken Dinner and, of course, their FAMOUS Boysenberry Pie for dessert. YUMMO!!! What a delicious treat!

I  LOVE to go to a local U-Pick Farm each summer and pick boysenberries while ripe, and store them away so I can make a Boysenberry Shortbread Tart, a cobbler, or this Boysenberry Pie any time I want to during the year.

The recipe I am posting is for a 9-inch boysenberry pie, but I’ve included quantity instructions for an 8 inch pie in the Notes section of the printable recipe.

This Boysenberry Pie Recipe Is An Oldie, But A Goodie!

The recipe I use for my Boysenberry Pie is one I have been using for nearly 40 years. It is straight from the pages of a cookbook I received as a wedding present YEARS AND YEARS AGO. The recipe is as easy as making (or buying) a double pie crust, mixing up the pie ingredients, adding it to the pie crust, then baking.

I use this recipe from my blog to make pie crusts: DIY – Mom’s Pie Crust.  Always makes a flaky, great crust.  I either make a double crust pie or I make a lattice-weaved crust pie.

Whether you make your own crust OR buy it, this pie is delicious! Here are picture of both ways I make my crusts for this pie. The first photo is a traditional double crust boysenberry pie.

This boysenberry pie was made with a lattice-weaved crust. We sure love this pie!

I hope you will consider making this classic dessert!  The recipe is also adaptable for using blackberries, too!!  I use fresh berries whenever they are available, but it is also fine to use unsweetened frozen berries (thawed before adding to pie).

Serve Boysenberry Pie A La Mode!

Homemade boysenberry pie is a delicious dessert… especially with a scoop of vanilla ice cream!), and for me, brings back sweet memories of childhood, spent in the company of my wonderful family!

Hope you enjoy a wonderful day, full of sweet memories! Hope you make this delicious dessert!

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few family favorites include:

• Toll House Pie
• Peach Pie
• Strawberry Pie
• Dutch Crumb Apple Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Pie Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, the Pillsbury Company, page 149.

Pie Crust Recipe:  http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Boysenberry Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

Category: Dessert

Cuisine: American

Keyword: boysenberry pie

Servings: 8 servings

Calories Per Serving: 368 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the pie crusts:

• 2 Two pastry pie crusts (one for top, one for bottom-homemade or store bought)

For the Pie Filling (a 9 inch pie):

• 4 cups boysenberries (fresh)
• 1 cup granulated sugar
• 1/3 cup all purpose flour
• 1/4 teaspoon cinnamon
• 2 Tablespoons butter

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees.

2. In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.

3. Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).

4. Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.

Recipe Notes

For an 8 inch pie, measurements are as follows: 3 cups fresh fruit, 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and 1 Tablespoon butter. Same time for baking.

Nutrition Facts

Boysenberry Pie

Amount Per Serving (1 slice)

Calories 368 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 138mg4%

Carbohydrates 57g19%

Fiber 4g17%

Sugar 29g32%

Protein 3g6%

Vitamin A 130IU3%

Vitamin C 2.1mg3%

Calcium 26mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Nothing beats this classic dessert recipe for delicious homemade Strawberry Pie, with strawberry glaze! It’s SO QUICK AND EASY to make, you won’t believe it!

A couple days ago I was scrolling through my Facebook news feed, and found a recipe for an easy, fresh Strawberry Pie from “Taste of Home”, a website/magazine I have loved for years!

I recently bought 2 large containers of strawberries at the grocery store (got a good deal on them) and had been looking for a “new” recipe for strawberry pie to make using them.

The next morning, I got up and made this delicious strawberry pie, and I’m sure glad I did. This is a totally delicious, classic fruit pie! I’m reminded of a quote I saw: “The best thing to put into a homemade pie is your teeth!” (author unknown). Honestly, this pie is super easy to make.

I made my own pie crust (here’s my recipe that I’ve used for years: (DIY-moms-pie-crust/), but if you want quick and easy, just buy a pre-made pie crust, and save yourself some time.

Once you’ve got your pie crust taken care of, making the pie is as simple as slicing strawberries, mixing the glaze up in a saucepan, and pouring the glaze on top. Seriously EASY.

How To Make This Classic Strawberry Pie

Start with a pie crust. Make your own pie crust or buy one. Either way, it’s all good. Make sure to flute the edges to form a pretty edge.

Pre-Bake The Strawberry Pie Crust

You will need to cook the pie crust before filling it. Put a layer of heavy-duty aluminum foil over the crust, then fill it with dry beans to weigh it down.

Doing this simple step will help keep the pie crust from “puffing” up too much while cooking.

Bake the pie crust for 8 minutes, then lift out the foil and beans, and pop the crust back into the oven for 5-6 more minutes. When done, it will look something like this, shown below.

Make The Glaze For The Pie

Let the pie crust cool completely. While it is cooling, mix up the sugar, cornstarch and water in a saucepan over medium heat, until thickened.

This mixture will be part of your glaze for the strawberry pie. Remember to whisk until it is a smooth consistency and lump-free.

Once the liquid has thickened, add a small box of strawberry gelatin, and stir well to combine. This is the glaze for your strawberry pie!

Let the strawberry glaze cool for 15-20 minutes in the refrigerator before using it to fill the pie. 

Fill the Pie With Fresh Strawberries

While the glaze is cooling in the refrigerator, go ahead and slice up 4½ cups of ripe, sweet, fresh strawberries.

When the pie crust has cooled, arrange the strawberries in the crust. Now it’s starting to LOOK LIKE a REAL strawberry pie!

Time To Glaze The Pie Filling!

Once the glaze has cooled, give it a stir, then carefully pour it all over the top of the strawberry pie.

Pour the glaze all around, to completely cover the strawberries on top, AND to fill any little spaces. Try not to drizzle it onto the crimped pie crust.

Refrigerate, Then Serve

Once all the glaze is on the strawberry pie, place the pie in a refrigerator for several hours, so the glaze will firm up. It will congeal into a cohesive glaze.

When ready to serve the strawberry pie, garnish the pie with a sprig of mint, and/or some whipped cream, slice and serve!

Time To EAT!

Because the glaze has firmed up, this is not a messy pie to cut and serve. See how “clean” the cuts in the strawberry pie are?

That’s it! Slice yourself a good-sized piece, grab a fork, a can of whipped cream to decorate the slice with, and a good cup of coffee!

Hope you enjoy this delicious, fresh-tasting Strawberry Pie!

 I hope you have the chance to make this yummy pie, because it’s awesome and I’m confident you (and those you love) will enjoy it, too!

Thanks for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pie recipes to choose from, including:

• Sour Cream Lemon Meringue Pie
• Banana Cream Pie
• Dutch Crumb Apple Pie
• Boysenberry Pie
• Peach Pie

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.tasteofhome.com/recipes/easy-fresh-strawberry-pie

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Strawberry Pie

Prep Time

35 mins

Cook Time

0 mins

Refrigeration Time

2 hrs

Total Time

2 hrs 35 mins

 

Nothing beats this classic dessert recipe for delicious homemade Strawberry Pie, with strawberry glaze! It's SO QUICK AND EASY to make, you won't believe it!

Category: Dessert

Cuisine: American

Keyword: strawberry pie

Servings: 8 slices

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 unbaked pastry (pie) shell (9 inches)
• * a couple cups of dry beans (ONLY TO WEIGH DOWN THE CRUST DURING PRE-BAKE)
• 3/4 cup granulated sugar
• 2 Tablespoons cornstarch
• 1 cup water
• 1 package (3 ounces) strawberry gelatin
• 4 1/2 cups sliced fresh strawberries
• Fresh sprig of mint (optional)
• Whipping cream for garnish (optional)

US Customary - Metric

Instructions

To make pie shell:

1. Line an unpricked and uncooked pie shell with heavy duty aluminum foil. Fill with dried beans to weigh down the shell (this helps keep the crust from puffing up full of air). Bake crust at 425 degrees for 8 minutes. Carefully lift out the aluminum foil and beans (**beans can be put back in the container you got them from and can still be used**). After beans and foil are out of the shell, put it back into the oven for an additional 5-6 minutes longer, then remove to a wire rack to cool.

To make strawberry glaze:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch and water until it is fully combined and smooth. Bring mixture to a boil; stir and cook it for 2 minutes, until thickened. Remove the pan from the heat. Stir in the strawberry gelatin powder, until dissolved. Refrigerate the glaze mixture for 15-20 minutes, or until it has cooled down some.

To assemble the pie:

1. Slice the strawberries. Carefully place/arrange them into the baked pie crust. Pour the cooled strawberry glaze over the entire surface of the pie, even filling in the little nooks and crannies. Use all of the glaze mixture. When done, place pie in refrigerator for 2-3 hours, or until it is completely "set up" (the glaze will congeal and firm up).
2. Garnish pie with mint and/or whipped cream, if desired.
3. Cut into 8 pieces, serve... and enjoy!

Recipe Notes

Note: Prep time of 3 hours INCLUDES inactive prep time of 2 1/2 hours for refrigeration of pie. If using a pre-made crust, this recipe can be made in about 30 minutes.

Nutrition Facts

Strawberry Pie

Amount Per Serving (1 slice)

Calories 278 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Sodium 150mg7%

Potassium 149mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 31g34%

Protein 2g4%

Vitamin A 10IU0%

Vitamin C 47.6mg58%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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You’ll love Melba Pie for your next dessert… a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!  
Do you know what Melba Pie is? I sure didn’t, until I stumbled upon this recipe in an old cookbook of mine. I’d heard of Peach Melba (a classic dessert) in the past but didn’t know there was even such a thing as a Melba PIE. Melba Pie is a delicious pie which features raspberries AND peaches! Go figure!

This recipe is for a two crusted pie. One crust on the bottom and the other (you guessed it!) is on the top. Whether you make your own pie crust (here’s mine for “Mom’s Pie Crust“), or you prefer to buy pre-made pie crust dough, that is your choice.

The fruit filling is a cinch to make, so this is a rather simple and tasty pie to make with the summer bounty of peaches and raspberries available. Here’s how to make this dessert.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Melba Pie

First thing you need to do is prepare a DOUBLE crust pastry shell. Once you have the pie dough ready, you need to make the filling. Of course, you can also purchase commercially prepared pie crust (you will need two crusts), if that’s more convenient!

In a medium sized saucepan, mix together the granulated sugar, cornstarch, and the cinnamon. Stir in the raspberries. If you will be using FROZEN raspberries, do NOT drain them. Simply add them to the pan.

Cook and stir the raspberry mixture until it thickens and the mixture comes to a boil.

Once it begins to boil and the fruit filling has thickened, add the peaches and lemon juice, then remove the pan from heat.

Fill The Pie Crust

Line a pie pan with the bottom pastry. Prick the dough in several spots with the tines of a fork. Carefully add the pie filling on top of the pie crust.

Top the Melba pie filling with the other pie crust. Seal and decoratively flute the edges of the pie crust dough. Cut a couple of slits into the top of the pie, to allow steam to escape while baking.

Bake The Melba Pie!

Bake the pie for about 30-35 minutes (or until light golden brown on top). Some of the juices may be bubbling around the slits you cut in the top crust.

Carefully remove the pie from the oven and transfer it to a wire rack to let it cool. When the pie has cooled, it’s ready to serve.

Time To EAT!

Slice a nice piece of pie and serve it with some vanilla ice cream on top or on the side! Yum! Take a few bites and enjoy your homemade raspberry and peach Melba Pie!

I hope you will find time to make this delicious pie, and as always, I really trust you and those you love will really enjoy it!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful pie recipes to choose from, including:

• Boysenberry Pie
• Dutch Crumb Apple Pie
• Strawberry-Rhubarb Pie
• Old-Fashioned Banana Cream Pie
• Peach Pie

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, The Pillsbury Company, page151.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Melba Pie!

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

Category: Dessert

Cuisine: American

Keyword: melba pie

Servings: 8 servings

Calories Per Serving: 263 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• Double crust pastry (homemade or store-bought)
• 1/3 cup granulated sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1 1/4 cups (10 oz. package) raspberries (fresh or frozen-if frozen, thawed but UNDRAINED)
• 2 cups fresh peach slices (can also use a 1 lb.,13 oz. can of peaches, DRAINED)
• 1 Tablespoon lemon juice

US Customary - Metric

Instructions

1. While making the pie filling, preheat your oven to 425 degrees.
2. Prepare a double crust pastry shell. Place one of the crusts into a 9" pie pan. Prick the bottom of the crust with the tines of a fork.
3. Place the granulated sugar, cornstarch and cinnamon into a medium sized pan. Gently stir in the (undrained) raspberries. Cook this, (while stirring constantly so it won't stick) on medium heat until it begins to thicken, and comes to a boil.
4. Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
5. Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
6. Using a sharp knife, make a couple small slits in the center of the top crust.
7. Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
8. Remove pie to a wire rack to cool.
9. Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts

Melba Pie!

Amount Per Serving (1 slice)

Calories 263 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Sodium 174mg8%

Potassium 142mg4%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 12g13%

Protein 3g6%

Vitamin A 125IU3%

Vitamin C 8.2mg10%

Calcium 15mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch and there is nothing too fancy or difficult to make about it.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness!

Last year I went 3 different times and was even able to convince my husband to go with me on one of the trips. We picked 30 pounds of peaches in the HOT, HOT Oregon sunshine!

See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Freezing Peaches To Make Peach Pie Any Time!

I freeze a lot of the peaches to have them available throughout the following year. It’s a little time-consuming, but it is worth every minute of my time in the long run!

It’s sure nice to have delicious, “right off the tree” peaches any time of year we have a craving for a peach pie or cobbler! All I have to do is pull a bag of sliced peaches out of our freezer and let them thaw!

Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better!

I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present almost 40 years ago and have been making peach pie using that recipe ever since!

Use Homemade OR Purchased Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts.

The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Here’s another picture, from another time I made this yummy peach pie.  See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it.  I think it’s the law in some states (ha ha)!

You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking it until done!

Thanks for stopping by, and I invite you to come back soon for more family friendly recipes. Take care, may God bless you, and have a great day.

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious pie recipes to choose from, including:

• Boysenberry Pie
• Dutch Crumb Apple Pie
• Old Fashioned Banana Cream Pie
• Strawberry Pie
• Mint Brownie Pie

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will also enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp and peach ice cream! They all taste WONDERFUL!

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Pie Recipe Source: “The New Pillsbury Family Cookbook”, page 149, copyright 1973, by The Pillsbury Company

Pie Crust Recipe Source: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Peach Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert

Cuisine: American

Keyword: peach pie

Servings: 8 servings

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For pie filling:

• 5 cups sliced peaches
• 3/4 cup granulated sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon cinnamon
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons butter (added to top of pie before putting top crust on)

For Pie Crust:

• 2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
• 1 Tablespoon milk (optional-to make a shiny crust)
• 1 teaspoon granulated sugar (optional-to make a shiny crust)

US Customary - Metric

Instructions

1. Preheat your oven to 425 degrees F.
2. In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
3. Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.

4. Pour the peach mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the fruit mixture with it.

5. Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.

6. Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
7. Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts

Peach Pie

Amount Per Serving (1 slice)

Calories 351 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 229mg7%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 7.1mg9%

Calcium 16mg2%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s pie crust is a family favorite! Here’s a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!
A few days ago I made a Dutch Crumb Apple Pie.  It dawned on me that I should post my “tried and true” pie crust recipe. This recipe came from my Mom over 40 years ago and I’ve been using it ever since! A good pie crust always makes a pie exceptional!

I actually think I can make a homemade, flaky pie crust in less time than it takes to drive to the grocery store, buy a pre-made one, then drive home, AND it’s a great pie crust!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mom’s Pie Crust Is My “Go To”!

This recipe has been used for all my pies, including Toll House Pie, Strawberry Rhubarb Pie, Old-Fashioned Banana Cream Pie, and my Dutch Crumb Apple Pie, as well as many other pies and tarts.  I’m posting pics of the way I make Mom’s pie crust, just in case you are remotely interested in SEEING the process.

Note: For 38 of the last 40 years, I mixed up the dough by using a hand held pastry blender (works great). My sister in law gave me her really old food processor a couple years ago, and now I use that (just an FYI-this crust can be made both ways!). Anyhow… here’s how I whip up a pie crust:

How To Make Mom’s Pie Crust

Measure the flour, salt, and shortening into a food processor. Pulse until shortening is about the size of peas. Drizzle ice cold water into the mixture, and process until fully combined. Note: This can ALL be done by hand with a pastry blender if you do not have a food processor.

Once fully combined, the dough will come together into a ball.  Gather all the little pieces up into the dough and shape this mixture into a nice, round ball.

Time To Roll Out The Dough

Place the dough ball onto a lightly floured work surface. Roll it out to a large circle that is bigger than your pie plate.

Take the pie pan you will be using and invert it onto the dough. Cut around it with a knife, leaving an extra inch around the outside.

If you want (this is optional), you can add leftover pieces of dough to spots where  pie crust has cracks around the outside edge   Press firmly to make sure dough bonds together.

Transfer Mom’s Pie Crust To Pan

Carefully fold the crust circle in half like this: Don’t worry if there are still a couple cracks in the outside edges, because they can all be patched.

Gently lift up the dough and place it into your pie pan like this:

Carefully unfold the dough. Prick the dough on the bottom and the sides with the tines of a fork. Do this because it helps prevent the pie crust from puffing up while baking.

Fold any excess dough under the edges (towards the back – kind of doubling it up) and press the dough together firmly to form a bonded, thicker edge. This should be higher than the edge of your pie pan.

Time To “Crimp” The Crust

Now it’s time to “crimp the crust”. Use your non-dominant hand like this (shown below).  Use the thumb of your dominant hand to insert dough between your two fingers to form the crimped crust all the way around the pie. (sorry- I had to use my right hand to take the picture. Use your imagination for my huge right thumb).

When you have gone around the entire edge of the pie, it should look like this:

Fill With Your Favorite Pie Filling And Bake

Fill Mom’s pie crust with your pie filling of choice, and bake as directed. I’ve also used this crust for my Toll House Pie, Strawberry Pie, and Peach Pie, to name a few! 

**If you are making a pie that requires a top crust, hope you remembered to double this recipe. Lay the top crust over the pie filling, THEN fold the top edge over the bottom edge, and crimp the edges together to seal around the edges of pie, etc.. Remember to cut a couple slits in the top of the pie crust (if using a top crust) to “vent”**.

I know that’s a lot of pictures, but really… once you get the technique down, a homemade pie crust can be made from scratch in about 10 minutes! Hope you’ll give this one a try. I’ve used Mom’s Pie Crust recipe literally hundreds of times over the years, and have never been disappointed.

Thank you for stopping by today, and I hope you come back again soon. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: My Mom

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DIY - Mom's Pie Crust!

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

 

Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

Category: Dessert

Cuisine: American

Keyword: homemade pie crust, Mom's pie crust

Servings: 1 pie crust

Calories Per Serving: 1059 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For ONE pie crust:

• 1 cup unsifted all purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 3-4 Tablespoons ice cold water

For TWO pie crusts:

• 2 cups unsifted all purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 5-7 Tablespoons ice cold water

US Customary - Metric

Instructions

1. Place flour, salt and shortening in food processor (or large bowl, if mixing by hand). Cut in shortening: Pulse in food processor. Use a pastry blender (if mixing by hand).

2. Drizzle in ice cold water. Mix/process until well combined and mixture can be formed into a ball. (Start with the least amount of water and add more, if necessary).
3. Place dough ball onto lightly floured surface. Roll out dough. Cut to fit. Place crust into pie pan. Pierce pie dough with tines of fork on bottom and sides of dough in pan. Form crimped edge.

4. Fill with pie filling of your choice. Bake, according to your favorite pie recipe's instructions.

Nutrition Facts

DIY - Mom's Pie Crust!

Amount Per Serving (1 crust)

Calories 1059 Calories from Fat 630

% Daily Value*

Fat 70g108%

Saturated Fat 17g106%

Sodium 1170mg51%

Potassium 134mg4%

Carbohydrates 95g32%

Fiber 3g13%

Sugar 1g1%

Protein 13g26%

Calcium 19mg2%

Iron 5.8mg32%

* Percent Daily Values are based on a 2000 calorie diet.

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