Black Blue Berry Pie Recipes

BLACK 'N' BLUE BERRY CRUMB PIE

Steps:

• Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

BLACKBERRY BLUEBERRY PIE

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
• In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
• Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
• Brush with egg wash and sprinkle with coarse sugar.
• Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
• Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.

BLACKBERRY AND BLUEBERRY PIE

Steps:

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

BLACK & BLUE BERRY PIE

Steps:

• 1. Crust: In a large bowl, combine the flour, sugar and salt; cut in the shortening until mixture resembles course crumbs.
• 2. In a small bowl, combine the water, egg and vinegar; stir into the dry ingredients just until moistened. Form into a roll. Cover and refrigerate for 1 hour.
• 3. On a floured surface, roll 2/3 of the dough out to an 18x14" rectangle. Carefully place onto the bottom and up the sides of a 13x9x2" glass baking dish.
• 4. Filling: Combine berries, sugar and flour. Pour into crust.
• 5. Use the remaining crust to make lattice strips, place over filling. Brush pastry with half and half.
• 6. Bake in a 400 degree oven for 15 minutes, then reduce the heat to 350 degrees and bake for another hour or until filling is bubbly. Cool completely. Store in refrigerator.

BLUEBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
• Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

BLUEBERRY AND BLACKBERRY PIE

Steps:

• Place one portion of pie crust in pie pan.
• Place blackberries and blueberries in large bowl.
• Add sugar, cinnamon and flour and mix.
• Pour into pie crust and dot with butter.
• Add remaining pie crust to top (I sometimes lattice this.).
• Cook at 350 degrees 45 minutes until brown and bubbling.
• Top with vanilla ice cream.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE

Steps:

• Heat oven to 400°F.
• Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
• Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
• Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
• Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

BLUEBERRY PIE

Steps:

• On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.
• Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.
• Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.
• Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.