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Cinnamon Ice Cream Cinnamon Ice Cream is an all season ice cream. Serve it in the fall and winter with your favorite pie or cobbler and in the summer enjoy it on a cone or on an ice cream sandwich! Several years ago we had 12 straight days of snow here in Portland. I have lived in Portland for over 30 years and never remember having snow for that long! I originally posted this recipe for Cinnamon Ice Cream back during that snow storm. We had been stuck in the house because of snow and ice and we needed a treat. When you are stuck in the house what is the first food that comes to mind? Hot chocolate? Homemade soup? Cinnamon rolls? At our house it is ice cream! Yes, ice cream. When I announced I was making ice cream for dessert my daughter replied, “It’s too cold!” My son, Logan’s reply was “It’s never too cold for ice cream!” I have to agree with Logan and I decided cinnamon ice cream was the perfect flavor for a cold weather day. Kind of like eating a cold cinnamon roll! Homemade Cinnamon Ice Cream Several years ago I enjoyed some cinnamon ice cream at a place in Utah and I never forgot about it. It was so yummy. They also served cookies and you could pick your flavor of cookie and your flavor of ice cream and they would make an ice cream sandwich for you. My choice was a chocolate chip cookie. The flavor combo was amazing. The next time I went back, they no longer carried cinnamon ice cream. I tried another flavor, but I just couldn’t forget about the cinnamon! I searched all over Portland trying to find cinnamon ice cream and came up empty handed. So I decided I had to have that cinnamon ice cream again and I was just going to have to make my own. I started with my go to vanilla ice cream base and added in some ground cinnamon. It was perfect! Not only does the cinnamon ice cream make delicious ice cream sandwiches but it is perfect to serve on Razzleberry Pie, Blackberry Cobbler or Apple Pie. If you love making homemade ice cream, check out these flavors: Apple Pie Ice Cream Toasted Marshmallow Ice Cream Munchies Ice Cream My favorite kitchen tools for making Cinnamon Ice Cream: ICE CREAM MAKER: This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long! INSULATED ICE CREAM TUB: After churning my ice cream I put it into this and then into the freezer. It keeps the ice cream smooth and easy to scoop. ICE CREAM SCOOP: Get the perfect scoop of ice cream every time. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Cinnamon Ice Cream Recipe Cinnamon Ice Cream Cinnamon Ice Cream is an all season ice cream. Serve it in the fall and winter with your favorite pie or cobbler and in the summer enjoy it on a cone or in an ice cream sandwich! 2 C cream 1 C half and half or whole milk 1 C sugar 2 1/2 tsp cinnamon 1 dash salt 1 tsp vanilla Combine cream, half and half, sugar, cinnamon, salt and vanilla Whisk well to combine, place in the freezer to chill for an hour or two, pour cooled mixture into an ice cream maker and process until set Place ice cream into Tupperware container and freeze for a few more hours before serving Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Originally posted December 2008 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Cinnamon Ice Cream. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

 Cinnamon Ice Cream is an all season ice cream.  Serve it in the fall and winter with your favorite pie or cobbler and in the summer enjoy it on a cone or on an ice cream sandwich!

Several years ago we had 12 straight days of snow here in Portland.   I have lived in Portland for over 30 years and never remember having snow for that long!  I originally posted this recipe for Cinnamon Ice Cream back during that snow storm.  We had been stuck in the house because of snow and ice and we needed a treat.  When you are stuck in the house what is the first food that comes to mind?  Hot chocolate?  Homemade soup? Cinnamon rolls?

At our house it is ice cream!  Yes, ice cream.  When I announced I was making ice cream for dessert my daughter replied, “It’s too cold!”  My son, Logan’s reply was “It’s never too cold for ice cream!”  I have to agree with Logan and I decided cinnamon ice cream was the perfect flavor for a cold weather day.  Kind of like eating a cold cinnamon roll!

Homemade Cinnamon Ice Cream

Several years ago I enjoyed some cinnamon ice cream at a place in Utah and I never forgot about it.  It was so yummy.  They also served cookies and you could pick your flavor of cookie and your flavor of ice cream and they would make an ice cream sandwich for you.

My choice was a chocolate chip cookie.  The flavor combo was amazing.  The next time I went back, they no longer carried cinnamon ice cream.  I tried another flavor, but I just couldn’t forget about the cinnamon!  I searched all over Portland trying to find cinnamon ice cream and came up empty handed.

So  I decided I had to have that cinnamon ice cream again and I was just going to have to make my own.  I started with my go to vanilla ice cream base and added in some ground cinnamon.  It was perfect!  Not only does the cinnamon ice cream make delicious ice cream sandwiches but it is perfect to serve on Razzleberry Pie, Blackberry Cobbler or Apple Pie.

If you love making homemade ice cream, check out these flavors:

• Apple Pie Ice Cream
• Toasted Marshmallow Ice Cream
• Munchies Ice Cream

My favorite kitchen tools for making Cinnamon Ice Cream:

ICE CREAM MAKER:  This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long!

INSULATED ICE CREAM TUB:  After churning my ice cream I put it into this and then into the freezer.  It keeps the ice cream smooth and easy to scoop.

ICE CREAM SCOOP:  Get the perfect scoop of ice cream every time.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Cinnamon Ice Cream Recipe

Cinnamon Ice Cream

 Cinnamon Ice Cream is an all season ice cream.  Serve it in the fall and winter with your favorite pie or cobbler and in the summer enjoy it on a cone or in an ice cream sandwich!

• 2 C cream
• 1 C half and half or whole milk
• 1 C sugar
• 2 1/2 tsp cinnamon
• 1 dash salt
• 1 tsp vanilla

1. Combine cream, half and half, sugar, cinnamon, salt and vanilla
2. Whisk well to combine, place in the freezer to chill for an hour or two, pour cooled mixture into an ice cream maker and process until set
3. Place ice cream into Tupperware container and freeze for a few more hours before serving

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Originally posted December 2008

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Marionberry Cobbler Marionberry Cobbler is one of my favorite ways to use my favorite berry. If you don’t have marionberries where you live, just substitute blackberries. Either way, you will love this Marionberry cobbler recipe. Berry season is in full swing here in Oregon! My favorite time of year. Fresh strawberries, raspberries, blueberries, loganberries, and marionberries. All ripe and ready to enjoy. We had friends over for dessert this weekend and we sat in the backyard enjoying the beautiful summer weather. Having just been to the farmer’s market the day before, I had a refrigerator full of fresh berries. I had a hard time deciding what to make for dessert. I had just made Marionberry cobbler the week before. Usually I have a rule not to repeat a recipe quite so soon. But I was still dreaming about this cobbler. Warm and soft on the inside and crisp and sweet on the top. Yum! Also, I had all the ingredients on hand – flour, sugar, butter, milk and marionberries. Simple yet delicious. So I decided to go ahead and make Marionberry Cobbler again! It was so good that I am glad I broke my rule! My favorite part is the sugar you sprinkle over the top right before baking and right before it comes out – it gives it that extra sweetness and crispness that I love. Best berries for cobbler For the marionberry cobbler, I used marionberries which we grow here in Oregon. A marionberry is a combination of a raspberry and a blackberry. You can use raspberries, blueberries, blackberries or any wonderful combination there of. Of course, at our house, marionberry cobbler MUST be eaten warm and with ice cream. Vanilla ice cream is my favorite. If you want to get fancy, whip up a batch of vanilla ice cream using my favorite ice cream recipe. Some of my other favorite berry desserts: Blackberry Cobbler Blueberry Pie Raspberry Crisp Some of my favorite kitchen tools I use to make Marionberry Cobbler: 6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets! MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer! For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Marionberry Cobbler Recipe Marionberry Cobbler Marionberry Cobbler is one of my favorite ways to use my favorite berry. If you don’t have marionberries where you live, you can use blackberries. 1 stick butter 1-¼ cup sugar 1 cup self-rising flour 1 cup Milk 2 cups blackberries (marionberries,raspberries or blueberries or a combination (frozen or fresh)) Melt butter in a dish Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk Mix well Then, pour in melted butter and whisk it all well together Butter a baking dish Now rinse and pat dry the berries Pour the batter into the buttered baking dish Sprinkle berries over the top of the batter; distributing evenly Sprinkle ¼ cup sugar over the top Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. I desire. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Originally posted August 2010 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Marionberry Cobbler. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

  Marionberry Cobbler is one of my favorite ways to use my favorite berry.  If you don’t have marionberries where you live, just substitute blackberries.  Either way, you will love this Marionberry cobbler recipe.

Berry season is in full swing here in Oregon! My favorite time of year. Fresh strawberries, raspberries, blueberries, loganberries, and marionberries. All ripe and ready to enjoy.

We had friends over for dessert this weekend and we sat in the backyard enjoying the beautiful summer weather.  Having just been to the farmer’s market the day before, I had a refrigerator full of fresh berries.  I had a hard time deciding what to make for dessert.

I had just made Marionberry cobbler the week before.  Usually I have a rule not to repeat a recipe quite so soon.  But I was still dreaming about this cobbler. Warm and soft on the inside and crisp and sweet on the top. Yum!  Also, I had all the ingredients on hand – flour, sugar, butter, milk and marionberries.  Simple yet delicious.  So I decided to go ahead and make Marionberry Cobbler again!  It was so good that I am glad I broke my rule!

My favorite part is the sugar you sprinkle over the top right before baking and right before it comes out – it gives it that extra sweetness and crispness that I love.

Best berries for cobbler

For the marionberry cobbler, I used marionberries which we grow here in Oregon. A marionberry is a combination of a raspberry and a blackberry. You can use raspberries, blueberries, blackberries or any wonderful combination there of.

Of course, at our house, marionberry cobbler MUST be eaten warm and with ice cream. Vanilla ice cream is my favorite. If you want to get fancy, whip up a batch of vanilla ice cream using my favorite ice cream recipe.

Some of my other favorite berry desserts:

• Blackberry Cobbler
• Blueberry Pie
• Raspberry Crisp

Some of my favorite kitchen tools I use to make Marionberry Cobbler:

6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Marionberry Cobbler Recipe

Marionberry Cobbler

Marionberry Cobbler is one of my favorite ways to use my favorite berry.  If you don’t have marionberries where you live, you can use blackberries.

• 1 stick butter
• 1-¼ cup sugar
• 1 cup self-rising flour
• 1 cup Milk
• 2 cups blackberries (marionberries,raspberries or blueberries or a combination (frozen or fresh))

1. Melt butter in a dish
2. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk
3. Mix well
4. Then, pour in melted butter and whisk it all well together
5. Butter a baking dish
6. Now rinse and pat dry the berries
7. Pour the batter into the buttered baking dish
8. Sprinkle berries over the top of the batter; distributing evenly
9. Sprinkle ¼ cup sugar over the top
10. Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly
11. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. I desire.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

 

Originally posted August 2010

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Homemade Salted Caramel Ice Cream Homemade Salted Caramel Ice Cream is the perfect combination. A lot of sweet and a touch of salt makes for a delicious treat. If you ever come to visit me here in Portland, Oregon, one of the places I am sure to take you is Salt & Straw Ice Cream. It is definitely Portland’s best ice cream and the line that goes out the door and wraps around the corner is well worth it! They have a unique and delicious flavor selection and each month they have special flavors of the month. Every time I go, I taste all the new flavors and then, without fail I order the same thing I get every time I go, their Sea Salt with Caramel Ribbons. I think it is hands down, the best ice cream they make. I get it EVERY TIME! I decided I needed to see if I could make it at home and come up with my own version of salted caramel ice cream. I used my go to, favorite vanilla ice cream base. I’m pretty sure their vanilla base has salt in it but I decided to just add the salt to the caramel ribbon so my version is not quite as salty as theirs but it’s still delicious. For the caramel ribbon I used my favorite caramel recipe and added in some of my favorite french salt. You want to use a coarser, good salt. Not the stuff with the girl with the umbrella on the front! Homemade Salted Caramel Ice Cream To make the salted caramel ice cream, I put a layer of vanilla ice cream down and then drizzled the salted caramel sauce over the top. Then added another layer of ice cream and another layer of caramel. My one regret is I didn’t use more caramel. Don’t be stingy with the caramel sauce. When you scoop the ice cream, the caramel will disperse through the ice cream. Like I said, be generous with that caramel sauce. You won’t regret it. You want lots and lots of caramel!! My favorite way to enjoy this homemade salted caramel ice cream deliciousness is in a waffle cone, even though it’s great in a sugar cone like in the picture below. I was out of waffle cones! But a waffle cone is always my first choice. Some of my other favorite ice cream recipes: Blueberry Ice Cream Key Lime Ice Cream Cookie Butter Ice Cream Some of my favorite kitchen tools I use to make this Homemade Salted Caramel Ice Cream Recipe: ICE CREAM MAKER: This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long! INSULATED ICE CREAM TUB: After churning my ice cream I put it into this and then into the freezer. It keeps the ice cream smooth and easy to scoop. ICE CREAM SCOOP: Get the perfect scoop of ice cream every time. FRENCH SALT: I love this stuff! It’s amazing on everything. I love to sprinkle it on the top of my cookies. Homemade Salted Caramel Ice Cream Recipe Homemade Salted Caramel Ice Cream Recipe Homemade Salted Caramel Ice Cream is the perfect combination. A lot of sweet and a touch of salt makes for a delicious treat. Vanilla Ice Cream 1 1/2 cups whole milk 1 1/2 cups half and half 2 cups whipping cream 1 1/2 cups sugar 1/4 tsp salt 1 1/2 Tbsp vanilla Salted Caramel Sauce 1 cup brown sugar 1/4 cups light corn syrup 1/3 cup whipping cream 3 Tbsp butter 1 tsp vanilla 1/2-1 tsp coarse French salt (according to taste) Mix together all ice cream ingredients and put into ice cream maker. Churn according to manufacturers instructions. While ice cream is churning combine brown sugar, corn syrup, and whipping cream in a pan over medium heat for 5-6 minutes or until a candy thermometer reaches 230 degrees F. Stir in butter and vanilla. Cool before adding into ice cream. Put a layer of ice cream into a 9″ loaf pan. Drizzle generously with caramel sauce. Repeat with another ice cream layer and more caramel. Cover and put in freezer to firm up Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Homemade Salted Caramel Ice Cream. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Homemade Salted Caramel Ice Cream is the perfect combination.  A lot of sweet and a touch of salt makes for a delicious treat.

If you ever come to visit me here in Portland, Oregon, one of the places I am sure to take you is Salt & Straw Ice Cream.  It is definitely Portland’s best ice cream and the line that goes out the door and wraps around the corner is well worth it!  They have a unique and delicious flavor selection and each month they have special flavors of the month.  Every time I go, I taste all the new flavors and then, without fail I order the same thing I get every time I go, their Sea Salt with Caramel Ribbons.

I think it is hands down, the best ice cream they make.  I get it EVERY TIME!  I decided I needed to see if I could make it at home and come up with my own version of salted caramel ice cream.  I used my go to, favorite vanilla ice cream base.  I’m pretty sure their vanilla base has salt in it but I decided to just add the salt to the caramel ribbon so my version is not quite as salty as theirs but it’s still delicious.  For the caramel ribbon I used my favorite caramel recipe and added in some of my favorite french salt. You want to use a coarser, good salt.  Not the stuff with the girl with the umbrella on the front!

Homemade Salted Caramel Ice Cream

To make the salted caramel ice cream, I put a layer of vanilla ice cream down and then drizzled the salted caramel sauce over the top.  Then added another layer of ice cream and another layer of caramel.  My one regret is I didn’t use more caramel.  Don’t be stingy with the caramel sauce.  When you scoop the ice cream, the caramel will disperse through the ice cream.

Like I said, be generous with that caramel sauce.  You won’t regret it.  You want lots and lots of caramel!!
My favorite way to enjoy this homemade  salted caramel ice cream deliciousness is in a waffle cone, even though it’s great in a sugar cone like in the picture below.  I was out of waffle cones! But a waffle cone is always my first choice.

Some of my other favorite ice cream recipes:

• Blueberry Ice Cream
• Key Lime Ice Cream
• Cookie Butter Ice Cream

Some of my favorite kitchen tools I use to make this Homemade Salted Caramel Ice Cream Recipe:

ICE CREAM MAKER:  This 2 qt. Counter top ice cream maker is one of my favorite kitchen appliances and gets used all summer long!

INSULATED ICE CREAM TUB:  After churning my ice cream I put it into this and then into the freezer.  It keeps the ice cream smooth and easy to scoop.

ICE CREAM SCOOP:  Get the perfect scoop of ice cream every time.

FRENCH SALT:  I love this stuff!  It’s amazing on everything.  I love to sprinkle it on the top of my cookies.

Homemade Salted Caramel Ice Cream Recipe

Homemade Salted Caramel Ice Cream Recipe

Homemade Salted Caramel Ice Cream is the perfect combination.  A lot of sweet and a touch of salt makes for a delicious treat.

Vanilla Ice Cream

• 1 1/2 cups whole milk
• 1 1/2 cups half and half
• 2 cups whipping cream
• 1 1/2 cups sugar
• 1/4 tsp salt
• 1 1/2 Tbsp vanilla

Salted Caramel Sauce

• 1 cup brown sugar
• 1/4 cups light corn syrup
• 1/3 cup whipping cream
• 3 Tbsp butter
• 1 tsp vanilla
• 1/2-1 tsp coarse French salt (according to taste)

1. Mix together all ice cream ingredients and put into ice cream maker.  Churn according to manufacturers instructions.

2. While ice cream is churning combine brown sugar, corn syrup, and whipping cream in a pan over medium heat for 5-6 minutes or until a candy thermometer reaches 230 degrees F.

3. Stir in butter and vanilla.

4. Cool before adding into ice cream.

5. Put a layer of ice cream into a 9″ loaf pan.  Drizzle generously with caramel sauce.

6. Repeat with another ice cream layer and more caramel. Cover and put in freezer to firm up

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Razzleberry Pie Razzleberry Pie, also known as Triple Berry Pie uses a combination of raspberries, blueberries and blackberries between two layers of flaky pie crust. Summertime is my favorite time of year to make pies. I know a lot of people only make pies during the holidays, but berry pies are my favorite. And the summer time is the best time for berries! Years ago we had a Marie Calendars within a mile or so of our house and my favorite pie to get there was the Razzleberry Pie. The store is no longer there but I still enjoy those Razzleberry pies by making them at home. It is also known as a Triple Berry Pie but Razzleberry is so much more fun to say! The pie uses a cooked filling that is a combination of blueberries, raspberries and blackberries. Here in Oregon we have marionberries which is a cross between a blackberry and a raspberry and I often use those instead of blackberries. The berries are cooked down with sugar and cornstarch and allowed to cool. If you are in a hurry, put it into the refrigerator to cool. Triple Berry Pie While it is cooling you can make your pie crust. Be sure and follow my Perfect Pie Crust Recipe. I use a combination of butter and shortening. The butter gives you good flavor and the shortening gives you a flaky pie crust. The recipe makes two crusts. Use one to line the bottom of your 9 inch pie dish. Then add your cooled berry filling. And then place your other crust on top and crimp your edges together. Add a few slits in the top so that the steam is released and add a egg wash to the crust to give it a nice golden brown shine. I always like to put my pies on a cookie sheet while in the oven in case any juices escape and over flow. It helps with oven clean up! Bake at 400 F for about 50 – 60 minutes or until your crust is beautifully golden brown. If you find that the edges of your pie are baking quicker than the top of the crust and getting too brown, cover them with a strip of foil. You can eat the Razzleberry Pie warm or let it cool. The triple berry pie filling will set up a bit more as it cools but who can wait! The only thing left to do is add a scoop of vanilla ice cream because triple berry pie should never be eaten without ice cream! Some of my other favorite pies: Fresh Blueberry Pie Lemon Angel Pie Chess Pie Some of my favorite kitchen tools to make Razzleberry Pie: 9” GLASS PIE PLATE – perfect size for any pie! FRENCH ROLLING PIN– I love this thing. There are no handles to get in the way. Just use the palms of your hands on the ends. Just like the French! For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Razzleberry Pie Recipe Razzleberry Pie or Triple Berry Pie Razzleberry Pie also known as Triple Berry Pie uses a combination of raspberries, blueberries and blackberries and is my favorite pie! 2 pie crusts 2 cups raspberries 2 cups blueberries 2 cups blackberries 3/4 cup granulated sugar pinch salt 1 tsp lemon juice 4 Tbsp cornstarch 1 egg (beaten) Preheat oven to 400 degrees F. On a lightly floured surface roll out one pie crust and fit into a 9″ pie plate., leave edges of dough hanging over the edge of pie plate. In a pan, combine berries, sugar, salt, lemon juice and cornstarch and stir to combine. Cook over medium heat until filling thickens. Cool. Place cooled berry mixture into pie plate. Roll out remaining pie crust and place over the top of berry mixture. Crimp edges of pie crust and cut 3-5 small one inch slits into top of pie crust. Brush crust with egg mixture. Bake for 50 minutes or until crust is golden brown. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Razzleberry Pie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Razzleberry Pie, also known as Triple Berry Pie uses a combination of raspberries, blueberries and blackberries between two layers of flaky pie crust.

Summertime is my favorite time of year to make pies.  I know a lot of people only make pies during the holidays, but berry pies are my favorite.  And the summer time is the best time for berries!  Years ago we had a Marie Calendars within a mile or so of our house and my favorite pie to get there was the Razzleberry Pie.  The store is no longer there but I still enjoy those Razzleberry pies by making them at home.  It is also known as a Triple Berry Pie but Razzleberry is so much more fun to say!

The pie uses a cooked filling that is a combination of blueberries, raspberries and blackberries.  Here in Oregon we have marionberries which is a cross between a blackberry and a raspberry and I often use those instead of blackberries.  The berries are cooked down with sugar and cornstarch and allowed to cool.  If you are in a hurry, put it into the refrigerator to cool.

Triple Berry Pie

While it is cooling you can make your pie crust.  Be sure and follow my Perfect Pie Crust Recipe.  I use a combination of butter and shortening.  The butter gives you good flavor and the shortening gives you a flaky pie crust.  The recipe makes two crusts.  Use one to line the bottom of your 9 inch pie dish.

Then add your cooled berry filling.

And then place your other crust on top and crimp your edges together.

Add a few slits in the top so that the steam is released and add a egg wash to the crust to give it a nice golden brown shine.

I always like to put my pies on a cookie sheet while in the oven in case any juices escape and over flow.  It helps with oven clean up!  Bake at 400 F  for about 50 – 60 minutes or until your crust is beautifully golden brown.  If you find that the edges of your pie are baking quicker than the top of the crust and getting too brown, cover them with a strip of foil.

You can eat the Razzleberry Pie warm or let it cool.  The triple berry pie filling will set up a bit more as it cools but who can wait!  The only thing left to do is add a scoop of vanilla ice cream because triple berry pie should never be eaten without ice cream!

Some of my other favorite pies:

• Fresh Blueberry Pie
• Lemon Angel Pie
• Chess Pie

Some of my favorite kitchen tools to make Razzleberry Pie:

9” GLASS PIE PLATE – perfect size for any pie!

FRENCH ROLLING PIN– I love this thing. There are no handles to get in the way.  Just use the palms of your hands on the ends. Just like the French!

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Razzleberry Pie Recipe

Razzleberry Pie or Triple Berry Pie

Razzleberry Pie also known as Triple Berry Pie uses a combination of raspberries, blueberries and blackberries and is my favorite pie!

• 2 pie crusts
• 2 cups raspberries
• 2 cups blueberries
• 2 cups blackberries
• 3/4 cup granulated sugar
• pinch salt
• 1 tsp lemon juice
• 4 Tbsp cornstarch
• 1 egg (beaten)

1. Preheat oven to 400 degrees F.

2. On a lightly floured surface roll out one pie crust and fit into a 9″ pie plate., leave edges of dough hanging over the edge of pie plate.

3. In a pan, combine berries, sugar, salt, lemon juice and cornstarch and stir to combine.  Cook over medium heat until filling thickens.  Cool.

4. Place cooled berry mixture into pie plate.  Roll out remaining pie crust and place over the top of berry mixture.

5. Crimp edges of pie crust and cut 3-5 small one inch slits into top of pie crust.

6. Brush crust with egg mixture.

7. Bake for 50 minutes or until crust is golden brown.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Perfect Pie Crust Recipe and Tutorial Making the Perfect Pie Crust is easy with this step by step tutorial. The results are a perfect crust every time. And all perfect pies start with a perfect pie crust. That is what makes pie crusts so intimidating. I used to be scared of pie. Because nothing can ruin a good pie quicker than a bad pie crust! Pie crust should be flaky and tender and never tough. And there are so many pie crust recipes out there. Some swear by shortening and others promise perfect results with butter. I am here to take all of the worry out of baking the perfect pie crust. Perfect Pie Crust Several years ago a friend and I did a pie crust bake off. We tried all different recipes and combinations to see which one we thought was the flakiest and the most tender. And today’s recipe is the one I liked the best. It is a combination of shortening and butter, so you get the best qualities of both. Pie Crust is really pretty easy to make. The trick is to remember to be gentle and to handle it as little as possible. Overworking the dough and handling it too much will pretty much guarantee a tough crust. Today I’m going to share with you my Perfect Pie Crust Tutorial for flaky and tender pie crust every time! How To Make Pie Crust Step 1: Combine shortening, butter, flour and pinch of salt in a deep bowl. Step 2: Using your hands or a pastry blender, combine the ingredients until little pebbles form. Using a pastry blender will help keep the dough from getting too warm. Step 3: Your water needs to be cold. I put some water in a cup and then fill it with ice cubes. You don’t need much water. I can’t tell you the exact amount because it will vary according to the day, the weather, etc. I just splash a small amount into the bowl and then use a fork to start “fluffing” the dough until it starts to hold together. Do not pour a bunch of water into the bowl! Add it teaspoon by teaspoon just until the dough holds together. Use your hands to form it into a ball. The dough should be soft and moist, but not wet. Step 4: Divide dough into two balls. While working with one keep the other covered so it doesn’t dry out. Or if you only need one pie crust, you can freeze the second piece for later. If the dough has gotten warm, wrap it in plastic wrap and chill it for 30 minutes or so to make it easier to work with. When ready to work with it, place the dough you are using on a layer of wax paper and flatten it. Pie Crust Tutorial Step 5: Using a rolling pin, roll the dough out into a circle. If you are using a 9 inch pie plate make sure your circle is bigger than 9 inches. Use flour to keep the dough from sticking to the rolling pin. Step 6: Lift up the wax paper and flip the pie crust over and into the pie pan. Remove wax paper and press the dough into pie pan. Step 7: Using your fingers, form an edge around the pie and then if you are not using a top crust, flute the edge of the crust. Step 8: Cover the pie with foil or plastic wrap. Put covered pie in the freezer for about 30 minutes to allow the pastry to firm up a bit and to prevent shrinkage while baking. Step 9: Then, depending on the type of pie you are making you may fill the pie or bake the crust first. For Grandma Zola’s Chocolate Meringue Pie I baked the crust first. Step 10: Enjoy a flaky, tender pie crust! What to Bake with Your Perfect Pie Crust Grandma Zolas Chocolate Meringue Pie Beef Pot Pie Skillet Apple Pie For a fun idea to use up your pie crust scraps check out my Pie Fries post! My favorite kitchen tools for making the PERFECT PIE CRUST: FRENCH ROLLING PIN– I love this thing. There are no handles to get in the way. Just use the palms of your hands on the ends. Just like the French! 9” GLASS PIE PLATE – perfect size for any pie! MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer! For all of my other favorite kitchen products and tools visit my Amazon Store. Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Perfect Pie Crust Recipe Perfect Pie Crust Making the Perfect Pie Crust is easy with this step by step tutorial. Perfect pie crust every time! 2 1/2 C all purpose flour 1/2 C butter 1/2 C shortening pinch of salt ice cold water (add teaspoon by teaspoon until right consistency has formed) Place flour, salt, butter and shortening in bowl. Use your hands to combine ingredients until small pebbles form Add cold water a teaspoon at a time until the dough begins to hold together and form a ball. Do not over handle the dough. Dough should be soft, moist but not wet. Divide dough in half. Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging.. Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust. Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking. Prick the bottom of crust to prevent bubbling during baking. If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown. Need some help figuring out what’s for dinner tonight? Come join our Facebook Group! Join hundreds of others who love sharing dinner time ideas. You don’t want to miss out on the fun! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! Join the Family Dinner Table today. Originally posted November 2012 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Perfect Pie Crust Recipe and Tutorial. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Making the Perfect Pie Crust is easy with this step by step tutorial.  The results are a perfect crust every time.  And all perfect pies start with a perfect pie crust.  That is what makes pie crusts so intimidating.

I used to be scared of pie.  Because nothing can ruin a good pie quicker than a bad pie crust!  Pie crust should be flaky and tender and never tough.  And there are so many pie crust recipes out there.  Some swear by shortening and others promise perfect results with butter.  I am here to take all of the worry out of baking the perfect pie crust.

Perfect Pie Crust

Several years ago a friend and I did a pie crust bake off.  We tried all different recipes and combinations to see which one we thought was the flakiest and the most tender.  And today’s recipe is the one I liked the best.  It is a combination of shortening and butter, so you get the best qualities of both.

Pie Crust is really pretty easy to make.  The trick is to remember to be gentle and to handle it as little as possible.  Overworking the dough and handling it too much will pretty much guarantee a tough crust.  Today I’m going to share with you my Perfect Pie Crust Tutorial for flaky and tender pie crust every time!

How To Make Pie Crust

Step 1:  Combine shortening, butter, flour and pinch of salt in a deep bowl.

Step 2: Using your hands or a pastry blender, combine the ingredients until little pebbles form. Using a pastry blender will help keep the dough from getting too warm.

Step 3:  Your water needs to be cold.  I put some water in a cup and then fill it with ice cubes.  You don’t need much water.  I can’t tell you the exact amount because it will vary according to the day, the weather, etc.  I just splash a small amount into the bowl and then use a fork to start “fluffing” the dough until it starts to hold together.

Do not pour a bunch of water into the bowl! Add it teaspoon by teaspoon just until the dough holds together. Use your hands to form it into a ball.  The dough should be soft and moist, but not wet.

Step 4: Divide dough into two balls. While working with one keep the other covered so it doesn’t dry out.  Or if you only need one pie crust, you can freeze the second piece for later. If the dough has gotten warm, wrap it in plastic wrap and chill it for 30 minutes or so to make it easier to work with.  When ready to work with it, place the dough you are using on a layer of wax paper and flatten it.

Pie Crust Tutorial

Step 5: Using a rolling pin, roll the dough out into a circle. If you are using a 9 inch pie plate make sure your circle is bigger than 9 inches. Use flour to keep the dough from sticking to the rolling pin.

Step 6:  Lift up the wax paper and flip the pie crust over and into the pie pan.  Remove wax paper and press the dough into pie pan.

Step 7: Using your fingers, form an edge around the pie and then if you are not using a top crust, flute the edge of the crust.

Step 8:  Cover the pie with foil or plastic wrap.  Put covered pie in the freezer for about 30 minutes to allow the pastry to firm up a bit and to prevent shrinkage while baking.

Step 9: Then, depending on the type of pie you are making you may fill the pie or bake the crust first. For Grandma Zola’s Chocolate Meringue Pie I baked the crust first.

Step 10:  Enjoy a flaky, tender pie crust!

What to Bake with Your Perfect Pie Crust

• Grandma Zolas Chocolate Meringue Pie
• Beef Pot Pie
• Skillet Apple Pie
• For a fun idea to use up your pie crust scraps check out my Pie Fries post!

My favorite kitchen tools for making the PERFECT PIE CRUST:
FRENCH ROLLING PIN– I love this thing. There are no handles to get in the way.  Just use the palms of your hands on the ends. Just like the French!

9” GLASS PIE PLATE – perfect size for any pie!

MAGNETIC MEASURING SPOONS – I love these things.  They are magnetic so they stay together in the drawer!

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.

Perfect Pie Crust Recipe

Perfect Pie Crust

Making the Perfect Pie Crust is easy with this step by step tutorial.  Perfect pie crust every time!

• 2 1/2 C all purpose flour
• 1/2 C butter
• 1/2 C shortening
• pinch of salt
• ice cold water (add teaspoon by teaspoon until right consistency has formed)

1. Place flour, salt, butter and shortening in bowl.
2. Use your hands to combine ingredients until small pebbles form
3. Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
4. Do not over handle the dough. Dough should be soft, moist but not wet.
5. Divide dough in half.
6. Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle. If your pie pan is 9 inch make sure your circle is bigger than 9 inches so you have enough for the edging..
7. Remove the top layer of wax paper and place pastry into pie tin. Remove other piece of wax paper and press pastry into pan. Use your fingers to crimp the edge of the crust.
8. Freeze for 30 minutes to firm up the pastry. This helps prevent pastry from shrinking during baking.
9. Prick the bottom of crust to prevent bubbling during baking.
10. If pie calls for a baked crust bake at 400 degrees. For the first 10-12 minutes keep the edges of pie covered with foil and then remove for the last 15 minutes. Bake until golden brown.

Need some help figuring out what’s for dinner tonight?

Come join our Facebook Group!  Join hundreds of others who love sharing dinner time ideas.  You don’t want to miss out on the fun!

You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too!  Join the Family Dinner Table today.

 

Originally posted November 2012

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

Continue reading Perfect Pie Crust Recipe and Tutorial. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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