Step right up! Step right up! Get those taste buds ready for the Pie Bake Off booth hosted by the lovely Entangled Bliss authors. Each author specially baked a pie sure to delight. Check out the video and let us know which pie are you dying to eat? You can grab all of the recipes below.
Summer Berry Berry Pie
Hi, all! Jennifer here!
Thanks for stopping by the Bliss Pie Bake-Off!
For me, nothing says summer like a fresh fruit pie! My pie I’ve chosen for this bake-off has fresh raspberries, blueberries (a NJ fruit), strawberries and blackberries. YUM!
I admit that pie crust usually intimidates me, but the recipe for the crust that is included is super easy (especially if you have a food processor) and is great to work with since it rolled out really nice and even. And that rarely happens for me, so I will definitely make this crust again!
**I made the pie dough a day before to make it more simple for me.
If you all are interested, here is the recipe from http://www.jocooks.com/
2½ cup flour
1 cup cold butter, cubed
1 tsp salt
1 tsp sugar
6 to 8 tbsp ice cold water
5 cups of mixed berries, sliced strawberries, raspberries, blueberries
¾ cup light brown sugar
¼ cup cornstarch
1 tsp orange zest
½ tsp vanilla extract
1 egg white for egg wash
Place the butter in freezer for 20 minutes.
In a food processor add the flour, salt and sugar and pulse a couple times.
Add the butter to the food processor and pulse a few times until the mixture resembles peas. Add the ice water one tablespoon at a time and continue pulsing. The dough should start to hold together.
Remove dough from food processor and place it over your working surface. Form the dough into 2 discs, cover in plastic wrap and refrigerate for at least one hour up to 2 days before using.
Preheat oven to 425 F degrees. Coat a deep-dish pie crust plate with nonstick baking spray.
Place berries in a large bowl. In a small bowl combine brown sugar, cornstarch, orange zest and extract; mix well. Add to berries; toss to coat.
Take out the pastry discs from the fridge and roll out a disc so that it’s 12 inches in diameter and place it and arrange in your pie dish. Brush the pie crust with egg white so that it doesn’t get soggy.
Pour the berry mixture into the pie crust.
Roll out the other disc so that it’s 12 inches in diameter as well and cut it into lattice strips. Arrange the lattice strips nicely over the berries and brush with remaining egg white.
Bake for 45 minutes or until golden brown.
Peanut Butter Pie
9″x11″ glass baking dish
1 1/2 c semi-sweet chocolate chips (divided into 2)
2 tsp milk
1 T corn syrup
1/2 c confectioners super (divided into 2)
1 c butter or margarine + 2 T
12 oz whipped topping (i.e. Cool Whip)
1 c peanut butter
1 c brown sugar
Graham cracker crust
Layer 1 – The Crust
Prepare baked graham cracker crust per directions on packaging. Set aside to cool. (Feel free to use a standard pie crust or Oreo crust – all work great for this recipe!)
Layer 2 – Chocolate Base Layer
Melt the following in a small saucepan: 3/4 c chocolate chips, 1 T butter, 2 tsp milk
Add 1/4 c confectioners sugar
Remove from heat and spread chocolate sauce over bottom of crust. Set aside to cool completely.
Layer 3 – Peanut Butter Filling
Melt 1 c butter in microwave, then stir in 1 c brown sugar
Allow to cool for 10 minutes
Pour mixture into blender and stir in 1 c peanut butter until well blended
Fold in 12 oz whipped topping
Pour filling over cooled chocolate layer
Layer 4 – Chocolate Topping
Melt the following in a small saucepan: 3/4 c chocolate chips, 1 T butter, 1 T corn syrup, 1/4 c confectioners sugar
Spread carefully over the peanut butter layer
Refrigerate until cool (great frozen as well!). Cut and serve!
Lemon Ice Box Pie
-1 8oz. container of Cool Whip
-1 14oz. can of Sweetened Condensed Milk
-1/3 cup of Lemon Juice
-1 Graham Cracker Crust
Mix all ingredients together in a medium bowl. When evenly mixed, pour into graham cracker crust. Cover and chill for 1 hour.
This pie crust recipe is simple, but the trick is the prep. You don’t want to over-mix & the time in the fridge is essential to making the flakiest crust. (Also, credit for this crust goes to my neighbor from my hometown, Luella Crowther. It was the first time I ate all the crust on my piece of pie, because YUM!)
2 C flour
*1 C butter (softened enough to work with)
1/2 C water
dash of salt
*shortening also works
Add butter to flour and work in by hand until you have pea-sized bits. Scatter liquid over surface. Stir until just mixed with a fork and roll into two dough balls. Place balls in plastic wrap, pull up edges and press dough into a disk. Refrigerate for at least one hour before rolling out. (Fridge up to 5 days, freeze up to 3 months)
Pound bottom crust dough with rolling pen. Roll out and form into pie pan.
1 Can of cherry pie filling (I search for the kind without corn syrup, because allergy fun!)
1 tsp vanilla
1 tsp almond extract
1 T sugar
Mix and put on the bottom crust. (Fair warning, I like my cherries on the sweeter side with a little tart. If you prefer more tart, skip the sugar & vanilla)
Roll out second crust & cover. Flute edges & put in vent holes. Cover edges with foil, so they don’t get too done. Bake at 375 for 45-60 minutes.
Don’t forgot to check out all the authors books below.
Wedding Date For Hire by Jennifer Shirk, on sale for just 99¢!
Find it online:
Her Unexpected Detour by Kyra Jacobs
Find it online:
Wife for the Weekend by Ophelia London
Find it online:
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The Bad Boy’s Baby by Cindi Madsen
Find it online: