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
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
LEMON-BLACKBERRY PIE
Make and share this Lemon-Blackberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h43m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust--in medium bowl, stir together flour, sugar, and salt; using a pastry blender, cut in cold butter until pieces are pea size.
- Sprinkle 1 tablespoon cold water over par of the flour mixture; toss gently with a fork; push moistened dough to side of bowl; repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened; shape into a ball.
- Preheat oven to 400°.
- Roll out dough on a lightly floured surface into a 12-inch circle; transfer dough to a 9-inch pie plate; fit pastry to plate without stretching it.
- Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry; crimp edges as desired.
- Prick bottom and sides of pastry with a fork; line pastry with a double thickness of foil; bake for 8 minutes.
- Remove foil; bake for 5-6 minutes more or until pastry is golden; cool on wire rack.
- Decrease oven temperature to 350°.
- In a big bowl, combine eggs, egg whites, sugar, and lemon juice; beat with an electric mixer on medium to high speed until thick and lemon colored.
- Stir in melted butter and lemon peel.
- Place blackberries in bottom of baked pastry shell.
- Pour lemon mixture over blackberries.
- Bake about 30 minutes or until lemon mixture is set; (cover pie crust edges with foil if concerned about overbrowning); cool on wire rack.
Nutrition Facts : Calories 294.7, Fat 13.6, SaturatedFat 7.9, Cholesterol 100.2, Sodium 215.4, Carbohydrate 39.4, Fiber 1.8, Sugar 25.2, Protein 5.4
LEMON CHESS PIE WITH BLACKBERRY COMPOTE
Provided by Sol Schott
Categories Egg Dessert Bake Lemon Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make coconut crust:
- Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
- Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
- Shape and bake crust:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
- Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
- Reduce temperature to 325°F.
- Make filling:
- Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
- Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
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BLACKBERRY PIE - CONFESSIONS OF A BAKING QUEEN
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 40 mins
- Preheat your oven to 400F/205C. Place the first pie dough into the pie plate and place in the freezer while you prepare the filling.
- In a large bowl add the blackberries, sugar, cornstarch, lemon zest, and lemon juice, mix until fully combined.
- Add the blackberry filling into the chilled pie dough. Add the cubed butter on top. Place the second pie dough on top and seal the pie crusts together. Fold the excess pie dough on top to create a thicker crust then use your two fingers and thumb to crimp the pie together. Here is a video tutorial to check out.
- In a small bowl whisk together an egg and a splash of water then use a pastry brush to cover the top of the pie in egg wash. Sprinkle with coarse sugar and cut a few lines in the top center of the pie so the pie can release the steam while baking.
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