OLD FASHIONED BLACKBERRY PIE
Blackberries...yummy! This recipe was given to me by a friend at work. It's very easy to make and so good.
Provided by Dreamgoddess
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3154.8, Fat 149.7, SaturatedFat 45.7, Cholesterol 61.1, Sodium 2121.6, Carbohydrate 435.4, Fiber 29.9, Sugar 221.8, Protein 29.4
FRESH BLACKBERRY PIE
This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.
Provided by PalatablePastime
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 453.7, Fat 20.5, SaturatedFat 5, Sodium 322.4, Carbohydrate 63.4, Fiber 8.6, Sugar 26.8, Protein 6
JAMES BEARD'S BLACKBERRY PIE
My grandkids like to pick fresh blackberries in the summer and take them home to their parents. This is the treat that we make before the rest of the berries all go home.
Provided by lazyme
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To wash berries, put in colander and dip up and down in bowl of water; drain well.
- Combine with sugar, flour, salt and lemon juice.
- Turn into pastry lined pie pan.
- Dot with butter.
- Trim pastry edge and moisten it.
- Cover with top pastry, trim edge, crimp top and bottom edges together and cut vents for steam.
- Bake at 450ºF for 15 minutes.
- Reduce heat to 350ºF and bake 25 to 30 minutes longer.
- Cool on a rack.
Nutrition Facts : Calories 591.6, Fat 24.3, SaturatedFat 7.4, Cholesterol 10.2, Sodium 436.9, Carbohydrate 90.8, Fiber 7.4, Sugar 54.8, Protein 5.6
BLUEBERRY AND BLACKBERRY PIE
The combination makes this pie wonderful and not as sweet as some other pies. My blueberries and blackberries come in at the same time and I can make this pie every night and the kids will devour it. Be sure to stock up on vanilla ice cream to go with it!
Provided by mary winecoff
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
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.
BLACKBERRY PIE
Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
COUNTRY-STYLE FRESH BLACKBERRY PIE
Mmmmmmmmmm, I love blackberries!! If you do too, you might like to try this sometime! It's really good warm with vanilla ice cream, too!! ;)
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse blackberries in colander, dry on papertowels.
- Make and roll out enough pie dough to line a regular (not deep-dish) 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest)of dough and chill, too.
- Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
- In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
- Sprinkle over berries and slightly toss very gently.
- Remove dough-lined plate from fridge,(uncover), and gently pour berries into pie plate. Be sure to slightly mound them in the center.
- Evenly dot top of berries with cut up butter.
- Set aside.
- Roll out second portion of pie dough to an 11" circle.
- Cut a 2" cross in center. Fold back each center point to create a steam vent.
- Place top crust over filling.
- Fold edge of top crust under edge of bottom crust and press together to seal.
- Stick four toothpicks down through the points (folds) of steam vents on the top crust to hold in place while baking.
- Crimp edge of pie crust all the way around.
- Brush top with milk and sprinkle with sugar.
- Place pie on foil-lined cookie sheet to catch any spills.
- Cover edge of pie crust with foil to prevent over-browning.
- Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
- Remove to wire rack to cool.
- Remove toothpicks.
- Serve warm with vanilla ice cream if preferred!
Nutrition Facts : Calories 548.2, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 360.4, Carbohydrate 77.3, Fiber 6.3, Sugar 40.2, Protein 5.8
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