GRANDMA'S BLUEBERRY PIE
This is the best blueberry pie you will ever eat!
Provided by Natalie
Categories Desserts Pies Vintage Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate.
- Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges.
- Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 52.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.2 g, Protein 1.8 g, SaturatedFat 2.8 g, Sodium 127.8 mg, Sugar 36.7 g
GRANDMA'S BLACKBERRY PIE
Steps:
- Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.
- (This can also be done in a food processor: pulse the cold butter until it's the size of small peas. Turn mixture into a bowl and proceed.)
- Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
- Preheat an oven to 375 degrees F (190 degrees C).
- Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside.
- Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
- Bake in the preheated oven until golden brown, 40 to 45 minutes.
- Note: Always nice to have a cookie sheet under the pie pan in case the juices spill over so you don't have to clean the whole oven.
DEEP-DISH BLACKBERRY PIE
I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish. , In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges. , Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 373 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 6g fiber), Protein 4g protein.
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