I spent the past two weeks visiting family and had the most wonderful time! Most of Steve’s and my family live outside of Texas, so we try to travel and visit as many people as we can, as often as possible. It may mean a lot of traveling sometimes, (I’m one of 7 kids!) but it’s worth it! There is nothing more important to us than spending time with family, no matter where they are!
I absolutely love summertime activities and we had so much fun going to parks, parades and being outside! Some of my favorite summertime treats are pie and ice cream 🙂 yummm!!! My sister, Mindy, and I love baking together, so we decided last-minute that it would be a lot of fun to teach McKenna Kate how to make homemade pie and ice cream!
I don’t know about you, but I’m all about convenience! So when I found out that Walmart now offers free next-day delivery with no membership required, Mindy and I decided to turn this into a fun event and order some cute new pie and ice cream supplies!
First things first… how dang cute is this pink ice cream maker?! We thought it went so cute with these small porcelain fruit bowls (they’re actually the perfect size for ice cream) and this beautiful white pie plate. To add in a little bit of color I found these cute kitchen towels and this matching rolling pin!
Things are just a little bit more fun when you turn it into an event, don’t you think?! I told McKenna Kate the day before that we were going to learn how to make homemade pie and ice cream, and that I ordered some fun new supplies for it. She was SO excited when the Walmart order arrived! Can you believe that all of these items were eligible for the free next-day shipping?! Planning ahead is a “growth area” for me, so I LOVE next-day!
We had such a blast spending time together in my mom’s kitchen and teaching MK how to make these tasty treats! Just for fun… I’ve listed out the recipes for both the pie and the ice cream below!
Triple Berry Pie
All Butter Flakey Pie Crust
I got this pie crust recipe from modernhoney.com!
For Double-Crust Pie:
- 1 cup Cold Butter (2 sticks, sliced into small pieces)
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1/4 – 1/2 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture)
- 1 teaspoon Vinegar
- Stir together flour and salt. Slice cold butter into tiny shreds (I store my butter in the freezer) and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together.
- Press dough into a ball. Pat each ball into a disk, tightly wrap in Saran Wrap and let it chill in refrigerator for at least 30 minutes. 2 hours is preferred.
- Unwrap the dough, turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Don’t overwork the dough. The key is to work quickly to keep the dough as cold as possible. Keep the pie plate nearby so you can check the size of the circle. Roll it to at least a 13-inch diameter circle.
- Fold the dough in half and gently lift and position it over the pie pan. Unfold.
- Press the dough against the sides and bottom of a pan. Flute the edges by pressing the dough between the index finger and thumb of one hand and using the index finger of the other hand to make the scallop. You can also roll out strips of dough and make a braid to place on top of pie crust or make a lattice top.
- Decorate with remaining crust by cutting shapes with cookie cutters.
Filling Ingredients (for a 10 inch pie):
- 2 lbs (6 cups) Triple Berry Mixture (I used a frozen one with blueberries, raspberries and blackberries)
- 1 1/2 C Water
- 2 T Lemon Juice
- 1 1/2 C Granulated Sugar (or your favorite sweetener to taste; we used a combination of Stevia and Monk Fruit)
- 1/2 C Instant Clear Jel
- 1 t Salt
- Thoroughly mix the Instant Clear Jel into the sugar and set aside
- Place the berries in a bowl and let them partially thaw (until they start to give off juice)
- Add the lemon juice to the water
- Pour water over the berries and fold in the sugar or sweetener of choice. Be careful not to over mix. Too much mixing will break the berries down
- Place berries into pie
- Arrange top crust as desired and bake at 400 degrees for 45 minutes, or until the filling is bubbly and the upper crust is done in the center of the pie
- If the crust is getting too brown around the edges cover with tin foil
Raspberry Ice Cream
- 1 1/2 lbs Raspberries
- 1 1/4 C Half and Half
- 2/3 C Sugar or Sweetener of Choice (I like doing a blend of Monk Fruit, Erythritol, and Stevia)
- 1 1/4 C Sweetened Condensed Milk
- 1/2 C Evaporated Milk
- 1/2 t Vanilla
- 1 C Whole Milk
- Mix fruit, half and half, and sugar/sweetener in blender until smooth
- Add remaining ingredients and pour into ice cream maker
- Freeze until desired firmness
Thank you to Walmart for sponsoring this post and helping McKenna Kate learn to make homemade pie and ice cream! All items were chosen and purchased by me.