Blackberry Chiffon Pie Recipe 425

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
• Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
• Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
• In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
• Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

Steps:

• For the crust: Heat the oven to 325°F and arrange a rack in the middle. Place the cookies in a food processor fitted with a blade attachment and process until very fine, about 30 seconds (you should have about 1 3/4 cups). Stop the motor, add the melted butter, and pulse until combined, about 5 (1-second) pulses. (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash the cookies into fine uniform crumbs, then transfer to a medium bowl, add the melted butter, and mix until evenly combined.) Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a measuring cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant and slightly darkened in color, about 10 minutes. Remove the pie plate to a wire rack and set aside to cool. Meanwhile, make the chiffon filling. For the chiffon filling: Place the water in a small bowl and sprinkle the gelatin evenly over the surface; set aside. Place the blackberries, 1/4 cup of the sugar, the zest, juice, and salt in a medium saucepan and stir to coat the blackberries in sugar. Mash the berries completely with a potato masher to release their juices, then bring to a rapid simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are soft and falling apart and the liquid has thickened slightly, about 10 minutes. Meanwhile, place a fine-mesh strainer over a large bowl; set aside. Pour the blackberry mixture through the strainer. Using a rubber spatula, push on the blackberry solids and scrape the underside of the strainer until all of the liquid has been extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the blackberry mixture until dissolved and smooth. Set aside to cool to room temperature, about 20 minutes. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high speed until medium peaks form, about 1 minute. With the mixer still on high speed, slowly add the remaining 1/4 cup of sugar and continue whisking until stiff, glossy peaks form, about 30 seconds total. Rewhisk the blackberry-gelatin mixture, add half of the beaten egg whites to the bowl, and whisk until just combined. Add the remaining egg whites and gently stir with a rubber spatula until just combined and no streaks or lumps of egg white remain. Transfer the chiffon filling to the prepared crust and spread it into an even layer. Refrigerate uncovered until set, at least 1 hour. (If refrigerating overnight, cover lightly with plastic wrap once the chiffon filling is set.) To assemble: When ready to serve, chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add the cream and sugar to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 3 to 4 minutes.) Spread the whipped cream evenly over the pie, arrange the blackberries stem-side down in a tight cluster in the center of the pie, and serve immediately.

Steps:

• Sprinkle the gelatin over the cold water and set aside to soften for 5 minutes.
• Combine 2/3 cup sugar, the rehydrated gelatin, and the mashed fruit in a saucepan. Cook to a full rolling boil, stirring constantly. Immediately remove the pan from the heat and set the bottom of the pan in cold water; cool just until the mixture mounds slightly when dropped from a spoon.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms medium-stiff glossy peaks.
• Use a whisk or spatula to fold the fruit mixture into the meringue. Meanwhile, whip the cream in a cold bowl until medium-stiff peaks form.
• The filling mixture should be no warmer than room temperature when you add the whipped cream. Add one third of the whipped cream into the filling mixture, mixing gently until combined. Fold in the remaining whipped cream and pile the filling into the cooled baked pie shell. Chill several hours until set.

Steps:

• First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
• Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
• Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
• For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

Steps:

• Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.
• Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
• Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.