Razzleberry Pie (iheartnaptime.net)

 2 pie crusts

4 c frozen mixed berries (2 cups raspberries, 1 cup blueberries, 1 cup blackberries)

1 c sugar

1/3 c cornstarch (I might use 1/2 c next time as it was runny)

1/2 tsp salt

Topping: 1 egg white whisked + 1-2 TB sugar for sprinkle

Preheat oven to 375° F. Place baking sheet in oven while the oven preheats. 

In a large bowl place frozen berries, combine berries if not using a bag of frozen mixed berries. 

In a smaller bowl, stir together the sugar, cornstarch, and salt. Pour over berries, stirring gently until all berries are covered, then, let sit 10-15 minutes. 

Meanwhile, par-bake bottom crust 10 minutes or until light golden, using pie weights to keep crust from puffing up. Pour mixed berries into crust leaving out the extra juice that may have accumulated at the bottom of the bowl. Place top crust on top of berries (lattice crust or solid crust with slits), crimp edges, and brush top crust with egg white and then sprinkle with 1-2 tablespoons of sugar.

Bake 50-55 minutes, remove from oven, and cool 3-4 hours to allow the juices to thicken. Slice and serve with whipped cream or ice cream if desired.

Costco Pumpkin Pie (Pinterest)

 15 oz pumpkin puree

3 large eggs

1 c sugar

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1 c sweetened condensed milk

1/2 c whole milk

1 par-bake crust (see note)

Preheat the oven to 350° F. In a large bowl, whisk pumpkin puree, sugar, spices, salt, and eggs until smooth. Add milk and whisk until silky. Pour into a par-baked crust that has been placed on a cookie sheet. Pour the filling into the warm crust. Bake until the edges are set and the center has a gentle wiggle. Let cool on a wire rack until it reaches room temperature. Chill for several hours or overnight.

Note: Bake pie crust in a 350°F oven with pie weights (store bought, dry rice, or dry beans) on a parchment paper liner placed on top of the pie shell. (Pricking the shell with a fork doesn't usually work for me.)

Karo Classic Pecan Pie

 3 eggs, slightly beaten

1 c light or dark corn syrup

1 c sugar

2 TB margarine, melted

1 tsp vanilla

1-1/2 c pecan halves

1 unbaked pie crust

In a large bowl, stir the first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Decorate pie shell, if desired. Bake in 350 ° F oven for 50-55 minutes. Cool on a wire rack. Serves 8.

Chocolate Pecan Pie: melt 4 squares semisweet chocolate with the margarine.

Homestyle Blueberry Pie (From Home for Christmas Cookbook)

 2 pre-made pie crusts

1/8 tsp Kosher salt

2/3 c sugar

\1/4 c cornstarch

2 tsp freshly grated lemon zest (2 lemons)

1/8 tsp ground allspice

1/4 tsp cinnamon

1 TB butter

1 egg yolk

6 c fresh blueberries

1 TB coarse sugar for garnish

Preheat oven to 400 ° F. Place one crust into pie pan and allow the dough to hang over the edge. In a large bowl, stir together the next 6 ingredients (through cinnamon). Add the blueberries and gently toss to coat the berries. Pour into prepared crust. Dot with butter. Brush the rim of the pie with water and place top crust on pie. Fold the edges of the top crust under the bottom crust, press/crimp to seal and create a decorative edge. Whisk the egg yolk with 1 tsp water and brush over top crust. Sprinkle coarse sugar if desired. Place pie on a baking sheet and cut 3-4 slits in the top crust to allow steam to escape while baking. Bake 20 minutes then reduce temperature to 350° F and continue to bake 40 minutes more or until crust is golden brown. Cool the pie 2-3 hours before cutting to allow the filling to set. 

Alternately, you can place a lattice crust on top and not cut slits.