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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Toasted Almond Crust
1 1/4 cups flour
1 tbsp sugar
1/4 tsp salt
1/3 cup shortening
1/4 cup finely chopped, toasted almonds
2-3 tbsp water
Filling
1 (4 serving size) pkg vanilla pudding, not instant
1 3/4 cup milk
1/2 cup sour cream
Topping
1 (10 oz) pkg frozen strawberries in syrup, thawed
1 tbsp cornstarch
5 cups medium strawberries
1 cup blueberries
Sweetened whipped cream
In a mixing bowl, combine first 3 ingredients. Cut in 1/3 cup shortening until pieces are the size of small peas. Stir 1/4 cup finely chopped toasted almonds. Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat using 2-3 tbsp more water until all is moistened. Form dough into a ball.
On a lightly floured surface, roll out dough to a 12 inch circle. Transfer to a 9 inch pie plate. Trim 1/2 inch from edge of pie plat; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake at 450 for 10-12 minutes. Cool
Filling: Cook pudding mix according to package directions, except use 1 3/4 cup milk for liquid. Cool pudding for 10 minutes. Fold in sour cream and spread into bottom of cooled piecrust. Cover with plastic wrap; chill for 1 hour or until firm.
Topping: Puree strawberries in a food processor. IN a small saucepan, stir puree into cornstarch. Cook until thickened and bubbly. Cook 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.
To assemble: Arrange half of the fresh strawberries, stems end down, over cream layer in piecrust. Sprinkle with half the blueberries. Drizzle one-third of the glaze over the berries. Arrange remaining berries over this layer. Drizzle remaining glaze over berries. Chill 2-4 hours. Serve with whipped cream.
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DOUBLE BERRY VANILLA CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Toasted Almond Crust
1 1/4 cups flour
1 tbsp sugar
1/4 tsp salt
1/3 cup shortening
1/4 cup finely chopped, toasted almonds
2-3 tbsp water
Filling
1 (4 serving size) pkg vanilla pudding, not instant
1 3/4 cup milk
1/2 cup sour cream
Topping
1 (10 oz) pkg frozen strawberries in syrup, thawed
1 tbsp cornstarch
5 cups medium strawberries
1 cup blueberries
Sweetened whipped cream
In a mixing bowl, combine first 3 ingredients. Cut in 1/3 cup shortening until pieces are the size of small peas. Stir 1/4 cup finely chopped toasted almonds. Sprinkle 1 tbsp water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat using 2-3 tbsp more water until all is moistened. Form dough into a ball.
On a lightly floured surface, roll out dough to a 12 inch circle. Transfer to a 9 inch pie plate. Trim 1/2 inch from edge of pie plat; fold under extra pastry and flute edge. Prick bottom and sides of crust. Bake at 450 for 10-12 minutes. Cool
Filling: Cook pudding mix according to package directions, except use 1 3/4 cup milk for liquid. Cool pudding for 10 minutes. Fold in sour cream and spread into bottom of cooled piecrust. Cover with plastic wrap; chill for 1 hour or until firm.
Topping: Puree strawberries in a food processor. IN a small saucepan, stir puree into cornstarch. Cook until thickened and bubbly. Cook 2 minutes more. Remove from heat. Cover surface with plastic wrap. Cool to room temperature.
To assemble: Arrange half of the fresh strawberries, stems end down, over cream layer in piecrust. Sprinkle with half the blueberries. Drizzle one-third of the glaze over the berries. Arrange remaining berries over this layer. Drizzle remaining glaze over berries. Chill 2-4 hours. Serve with whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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