#berrypie

oh truuu i doodled a litol clown some weeks ago!

Indulge in a delightful gluten-free dessert with this no-bake triple berry pie. Creamy, fruity, and refreshingly sweet, it's the perfect treat for any occasion.

Ingredients: 1 gluten-free graham cracker crust. 8 oz cream cheese, softened. 1/2 cup powdered sugar. 1 tsp vanilla extract. 1 cup whipped cream or whipped topping. 1 cup strawberries, sliced. 1/2 cup blueberries. 1/2 cup raspberries. Extra berries for topping optional.

Instructions: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, continue beating until well combined. Fold in whipped cream until mixture is smooth and fluffy. Spread the cream cheese mixture evenly into the graham cracker crust. Arrange sliced strawberries, blueberries, and raspberries on top of the cream cheese mixture. Refrigerate for at least 4 hours or until set. Before serving, garnish with extra berries if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

I always spoke to this blog like an audience of puppets in drug fused act as kinda a intentional vibeee, but now I'm thinking taking a step further... backward? and making vibe that I'm speaking to one singular rag doll. I think that's what we're doing

This Rustic Blueberry Tart is a delightful combination of flaky pastry and juicy blueberries. It's perfect for showcasing the sweetness of fresh blueberries in a simple and rustic dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/4 cup granulated sugar. 1/4 teaspoon salt. 1/2 cup unsalted butter, chilled and cubed. 1/4 cup ice water. 2 cups fresh blueberries. 2 tablespoons cornstarch. 1/4 cup granulated sugar. 1 tablespoon lemon juice. 1 egg, beaten for egg wash.

Instructions: Warm the oven up to 190C 375F. Pulse flour, 1/4 cup sugar, and salt together in a food processor. Pulse the mixture until it looks like coarse crumbs after adding the chilled butter cubes. While pulsing, slowly add ice water until the dough starts to stick together. Be careful not to mix too much. Place the dough on a lightly floured surface and roll it out into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Mix cornstarch, 1/4 cup sugar, and lemon juice with blueberries in a bowl until the blueberries are well covered. Put some flour on a surface and roll out the chilled dough into a rough circle that's about 12 inches across. Place rolled-out dough on a baking sheet lined with parchment paper. Put the blueberry mixture in the middle of the dough, leaving about 2 inches of dough around the edges. Fold the dough's edges over the blueberries, making pleats if you need to. Use an egg wash to brush the edges of the dough. After the oven is hot, bake for 35 to 40 minutes, or until the crust is golden brown and the blueberries start to bubble. Let the tart cool down a bit before you serve it. Have fun!