GLAZED BLACKBERRY PIE
YUMM-O!!! Blackberry Pie!! I love Blackberry anything - and this is a very good recipe, I hope you enjoy it.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 cups blackberries in pastry shell; set aside.
- In a saucepan, crush 1 cup blackberries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
- In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in food coloring if desired. Pour half the glaze over berries in pastry shell. Stir remaining berries into glaze; carefully spoon over filling.
- Refrigerate for 3 hours or until set.
- Garnish with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 321.7, Fat 11, SaturatedFat 2.6, Sodium 165.6, Carbohydrate 54.4, Fiber 6.9, Sugar 30.9, Protein 3.6
BLACKBERRY PIE
While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
- Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
- Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
BEST HOMEMADE BLACKBERRY PIE
A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.
Provided by Baker#1
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
- Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
- Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
- Press pie pastry into a pie pan and add blackberry filling; top with crumble.
- Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 56.1 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 133.4 mg, Sugar 32.3 g
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
BLACKBERRY PIE I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
BLACKBERRY PIE
Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
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