how to make strawberry or blueberry pie? and please include the ingredients.. please do help?

Answer 1

OPEN-FACED FRESH BLUEBERRY PIE
In this pie, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust. If you've made the crust ahead, this pie comes together in minutes. By dessert time, the filling is set.
Basic Flaky Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
4 cups blueberries, rinsed and dried
1/2 liquid cup and two tablespoons water, divided
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)

Make the crust:
Remove the dough from the refrigerator. If neccessary, allow it to sit for about 10 minutes or until it is soft enough to roll.

Using a pastry cloth and sleeve rubbed with flour or two sheetes of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.

Preheat the oven to 425°F at least 20 minutes before baking.

Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.

Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.

Make the filling:
Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.

Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.

When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.

Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.

Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.

Answer 2

Strawberry Pie VI

Fluffy mousse is made with strawberry gelatin and whipped topping and piled into a graham cracker crust with sliced strawberries.

INGREDIENTS:
1 (3 ounce) package strawberry flavored gelatin
2/3 cup boiling water
3 cubes ice
1 (8 ounce) container frozen whipped topping, thawed
1 cup strawberries, hulled and sliced
1 (9 inch) prepared graham cracker crust

DIRECTIONS:
In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.

Answer 3

FRESH STRAWBERRY PIE

2 cups graham cracker crumbs
1/2 cup butter, reduced-calorie
2 cups fresh strawberries, sliced
1 1/2 tablespoons cornstarch
4 packages Sweet 'n Low sweetener, or Equal
3/4 cup unsweetened pineapple juice

Melt butter over low heat. Add graham cracker crumbs. Mix well.

Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray.

Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly.

Add remaining pineapple juice and stir until thick. Remove from heat and add Equal.

Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired.

8 servings. Serving Size: 8

Answer 4

Oh boy, this really cheating, but here goes;

I buy refrigerated pie crust and a can of blueberry pie filling. The instructions are on the box or can of filling. It's much easier to do it this way if you aren't into baking much or short on time.