Blackberry Breeze Pie Recipes

BLACKBERRY PIE

Steps:

• Preheat oven to 350 degrees F.
• Make the pie crust: Place the all purpose flour, white whole wheat flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie dough can be mixed by hand in a bowl using a pastry cutter, or in a stand mixer fitted with the paddle attachment.) Pulse a few times to combine.
• Add the cold butter and pulse 10-12 times, until the butter pieces are the size of small peas.
• Add 5 tablespoons of the ice-cold water and pulse until the dough comes together into a rough ball. If needed, add more water, a teaspoon at a time, to help the dough come together.
• Turn the dough out onto a lightly floured work surface and cut it in half. Form each half into a round disk. Refrigerate one disk.
• Use a rolling pin to roll the second dough disk out into a circle that is 12 inches in diameter. Turn the dough a quarter turn with each roll as you roll it out. Place dough circle into a 9x2-inch pie dish. (Gently wrap dough around the rolling pin to transfer it.) Gently smooth the dough out into the pie dish. Place in the refrigerator while you prepare the pie filling.
• Make the blackberry pie filling: If using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. If using frozen blackberries, thaw the berries and drain them of any excess liquid.
• Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest and vanilla and stir until well combined. Transfer to the pie dish with the rolled out pie crust. Set aside.
• Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave.
• Trim off excess dough around the edge of the pie. Fold the edge over, towards the inside, and crimp with your fingers or a fork. (If you do not wish to make a lattice-top pie, you can simply put the full second pie crust on top of the pie and then cut slits in the top for steam vents. Or cut the second pie crust into desired shapes using a cookie cutter and arrange the shapes on top of the pie filling.)
• In a small bowl, beat the egg and the 1 tablespoon milk or water. Lightly brush the top pie crust with the egg mixture. (You won't use all of the egg mixture.)
• Bake pie for 50-60 minutes, until filling is bubbly and crust is light golden brown. Begin checking on the pie at 30 minutes and cover crust edges with pieces of foil as needed to prevent over-browning (you may use pie crust shields in place of the foil).
• Let pie cool for at least 2 hours at room temperature before slicing and serving. Store leftover pie in the refrigerator, wrapped well, for up to 5 days.

BLACKBERRY PIE

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

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.

BLACKBERRY PIE I

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.

BLACKBERRY PIE

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.