Double Decker Berry Pie Bowls

Two times the berries means two times delicious! Double Decker Berry Pie Bowls combine fresh blueberries and raspberries; one deck is baked in the pie crust with the top deck bowl holding fresh berries and a star of whipped cream. You can also bake this red, white & blue treat as a 9” pie.

With the 4th coming up, I decided to try my favorite berry pie recipe in my pie bowl pan. I love how this pan creates individual, mini pies with a built-in bowl! This recipe combines fresh raspberries and blueberries for a berrylicious pie that’s just the right combination of sweet and tart.

Use your favorite pie crust recipe or to make things really quick and easy, use ready-made, refrigerated pie crust. Don’t have a pie bowl pan? The tweaks to bake this as a wonderful 9” pie are included in the recipe! I had a bit of a happy accident when making my pies. I get a bit carried away and definitely put too much of the berry mixture inside of the pies. They bubbled over when baking and fruit glazed down the sides of the pies, inside of the pan. The pies came out perfectly, though, and the accidental fruit-glazed sides make them even tastier!

One cup each of blueberries and raspberries are gently mixed with sugar, cornstarch, lemon juice, lemon zest plus a dash of salt.

The pie bowl comes with a cutter to cut crust for the top and bottom of the pie. Cut out the bottom crusts and press them into the pie molds.

Fill each pie about 2/3 full with the berry mixture. If you overfill, you’ll get the glazed sides! Dot the berries with a few small pieces of butter.

Cut the top crusts, which actually become the bottom of the pies. Place the top crust over the fruit and gently pinch the edges together. Sprinkle the crusts with sugar.

Roll out the pie scraps and cut with a small star cutter. Sprinkle the stars with red, white and blue sugar. These sugared pie stars are great to eat with berries, ice cream or sherbet!

Bake the pie bowls for 35-45 minutes or until the crusts are golden. Place a cookie sheet under the pie bowl pan in case any fruit bubbles over. Let the pies cool in the pan for about 15 minutes, remove from pan and cool completely. Fill the “bowl” portion of the pie with berries and top with small star of whipped cream – serve hot, warm or cold!

It’s worth making the investment in the pie bowl pan for making great, individual pies with a twist! Here’s another idea, Honey Apple Pie Bowls a la Mode!

So happy for your visit and have a berry happy day! I know, I know, but I couldn’t resist! ?

Double Decker Berry Pie Bowls

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Double Decker Berry Pie Bowls combine fresh blueberries and raspberries; one deck is backed in pie crust with the top deck bowl holding fresh berries and a star of whipped cream. You can also bake this red, white & blue treat as a 9” pie.

Author: at Little Miss Celebration

Recipe type: Dessert

Serves: 4

Ingredients

• Pastry for 2 crust 9-inch pie, your favorite recipe or refrigerated, ready-made crust
• One cup each of fresh blueberries and raspberries, plus additional berries for topping
• ½ cup of sugar, plus additional tablespoon
• 1 tablespoon of cornstarch
• ¼ tablespoon freshly grated lemon peel
• 1 tablespoon freshly squeezed lemon juice
• ⅛ teaspoon salt
• Whipped cream, if desired

Instructions

1. Preheat oven to 400 degrees.
2. Cut pie bowl dough tops and bottoms with crust cutter.
3. Line pie bowl pan with larger round of crust and press gently into fluted sides.
4. Gently mix berries, sugar, cornstarch, lemon peel, lemon juice and salt in a large mixing bowl.
5. Fill bowl bowl crust ⅔ full with berry mixture; dot fruit with several small pieces of butter.
6. Place smaller top dough rounds on top of fruit. Pinch sides of dough together.
7. Sprinkle a small amount of sugar over top of each crust.
8. Bakes pie bowls for approximately 35-45 minutes or until crust is golden.
9. Place a cookie sheet under pie bowl pan to catch any fruit that bubbles over.
10. Cool pie bowls in pan for 15 minutes; cool completely on wire racks.
11. Fill “bowls” with additional fruit and top with whipped cream, if desired. Serve hot, warm or cold!
12. To bake as a 9” pie:
13. Increase berries to total of3 cups.
14. Increase sugar to ⅔ cup, cornstarch to 2 tablespoons, lemon peel to ½ tablespoon and lemon juice to 2 tablespoons.
15. Line bottom of 9” pie plate with dough.
16. Continue as above, mixing berries with cornstarch, lemon peel, juice and salt.
17. Pour fruit into prepared pie plate.
18. Dot fruit mixture with small pieces of butter.
19. Top with dough and pinch edges together.
20. Bake pie at 400 degrees for 40-50 minutes. Cool pie on wire rack.

3.3.3070

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