Old Fashioned Blackberry 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:

• To Prepare the Pie Crust: Place the 1 cup of flour (140 grams) and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended. Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, and add the remaining 1 cup + 3 tablespoons of flour (165 grams), and mix just to combine. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining. Pat the dough into two equal sized disks and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (It can also be frozen for up to 1 month.) Rolling out the dough: Unwrap the dough and place it between two pieces of parchment or plastic wrap. (I very lightly flour the one side of the parchment paper to prevent sticking.) With a rolling pin, pound the top of the dough, working from one side of the dough to the other, to begin to flatten the dough; turn the dough 90 degrees and repeat. Roll out the dough, in the parchment, from the center outward, rotating and flipping the dough over frequently, to the dimensions needed for the desired pan. Remove the top piece of parchment and invert the dough into the pan, pressing it gently against the sides and into the bottom edges. Remove the remaining parchment. Freeze the dough for 30 minutes or refrigerate for an hour. To Assemble the Pie: Heat oven to 350 degrees. Combine the sugar, cornstarch and salt. Add the softened butter and combine using a fork. Add the sugar/butter mixture to the 4 cups of blackberries and toss gently until combined. Spoon the mixture into the unbaked pie crust. Place top crust onto filled pie. Fold edges over and crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Bake for 1 hour (I have to bake it for 1 hour 10 minutes) or until filling in center is bubbly and crust is golden brown. Cool to room temperature for serving. *Red raspberries may be substituted for blackberries. **Put a sheet of foil on bottom of the oven to catch spillage from the pie.

Steps:

• Preheat oven to 425°F.
• Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
• Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
• Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
• Place coated berries on the bottom crust in the pie plate.
• Top berries with rolled pastry crust.
• Entwine the upper and lower edges of crust and crimp to form a seal.
• Beat egg white until frothy in a small dish.
• Using a brush, coat top crust lightly with egg white.
• Sprinkle crust with 2 tbsp sugar.
• Using a sharp knife, cut several vents in the top crust.
• Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
• Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
• Cool pie thoroughly on a wire rack before serving.

Steps:

• Preheat the oven to 350 degrees.
• Wash the blackberries and place on paper towels to drain.
• Line the bottom of a pie pan with half of the pastry.
• Place the blackberries on top of the pastry.
• Sprinkle the sugar, cornstarch and lemon rind on top of the berries.
• Dot butter on top of the sugar, cornstarch and lemon rind.
• Cut the remaining pastry in strips.
• Place the strips in a lattice pattern on top of the pie.
• Bake in the preheated oven for 30-45 minutes or until the top of the pie is golden brown.

Steps:

• Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
• Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
• Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.