Black Bottom Blackberry Pie Recipes

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BLACKBERRY PIE I



Blackberry Pie I image

I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.

Provided by Michelle LaVerdiere

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

4 cups fresh blackberries
½ cup white sugar
½ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
¼ cup white sugar

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.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g

BLACKBERRY BLUEBERRY PIE



Blackberry Blueberry Pie image

This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.

Provided by Annalise

Categories     Dessert

Time 1h45m

Number Of Ingredients 8

1 Double pie crust recipe
1/2 cup granulated sugar ((100 grams))
3 tablespoons cornstarch
Zest of 1 lemon
2 ½ cups blueberries ((425 grams))
2 ½ cups blackberries ((275 grams))
1 large egg + 1 teaspoon water (, for egg wash)
Coarse sugar (, for sprinkling (optional))

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.

Nutrition Facts : Calories 205 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 122 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

BLACK BOTTOM BLACKBERRY PIE



Black Bottom Blackberry Pie image

A dense dark chocolate base, creamy cheesecake filling and sweet blackberry topping are layered in a flaky, buttery pie crust in this delicious dessert!

Provided by Stephanie Wise

Categories     Dessert

Time 8h

Yield 19

Number Of Ingredients 11

1 Immaculate Baking Co.™ ready-to-bake pie crusts (from 15 oz package)
8 ounces semisweet chocolate chips (about 1 1/4 cups)
3 tablespoons milk
2 teaspoons vanilla, divided
12 ounces Neufchatel cream cheese, room temperature
1/2 cup powdered sugar
1 1/2 lbs fresh blackberries
3/4 cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of sea salt
1/3 cup water

Steps:

  • Heat oven to 400°F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
  • In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
  • In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
  • In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.

Nutrition Facts : ServingSize 1 Serving

BLACKBERRY BLACK BOTTOM PIE



Blackberry Black Bottom Pie image

Provided by Girl Versus Dough

Time 7h51m

Number Of Ingredients 11

1 Immaculate Baking Co. ready-to-bake pie crust (from 15 oz package)
8 ounces semisweet chocolate chips (about 1 1/4 cups)
3 tablespoons milk
2 teaspoons vanilla, divided
12 ounces Neufchatel cream cheese, room temperature
1/2 cup powdered sugar
1 1/2 lbs fresh blackberries
3/4 cup granulated sugar
2 tablespoons plus 1 teaspoon cornstarch
Pinch of sea salt
1/3 cup water

Steps:

  • Heat oven to 400 degrees F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
  • In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
  • In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
  • In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

This pie is easy and delicious.

Provided by The Southern Lady Cooks

Categories     Dessert     Pie

Time 45m

Number Of Ingredients 8

2 9 inch pie shells, unbaked (You can make them yourself or use bought. I used Pillsbury frozen pie shells.)
4 1/2 cups fresh blackberries
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup all-purpose flour
3 tablespoons butter or margarine
Milk and 1 teaspoon brown sugar for top of crust (Optional)

Steps:

  • Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork. Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling.
  • Place second pie shell on top and cut slits for steam to escape. Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let cool before cutting.

BLACK BOTTOM PIE I



Black Bottom Pie I image

A 'more rum than most' Black Bottom Pie.

Provided by Dragon

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
1 (.25 ounce) package unflavored gelatin
1 tablespoon cornstarch
1 ¼ cups white sugar
1 ¾ cups milk
1 teaspoon vanilla extract
4 egg yolks
1 ⅓ cups semisweet chocolate chips
½ cup rum
4 egg whites
¼ cup cold water

Steps:

  • Dissolve gelatin in cold water, and set aside.
  • In a small saucepan, mix cornstarch, 3/4 cup sugar, milk, and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, and add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry shell. Chill.
  • Stir gelatin mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
  • Beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, and beat to stiff peaks. Fold into partially set gelatin/rum mixture. Chill until mix will mound, then spoon into pie shell on top of chocolate layer. Chill overnight.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 60.6 g, Cholesterol 106.7 mg, Fat 16.8 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 160.6 mg, Sugar 49.9 g

BRAMLEY & BLACKBERRY PIE



Bramley & blackberry pie image

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h35m

Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each

Number Of Ingredients 12

225g cold unsalted butter , chopped into small pieces
350g plain flour
50g icing sugar
1 large egg yolk (save the white for brushing the pastry)
900g Bramley apple (about 4) peeled, cored, quartered and thinly sliced
140g golden caster sugar , plus extra for sprinkling
1 tbsp fine polenta or ground almonds
1 tbsp cornflour or plain flour, plus extra for dusting
1 ½ tsp ground cinnamon
200g blackberries , halved if very large
egg white , for brushing (reserved from making the pastry)
cream or ice cream, to serve

Steps:

  • Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  • Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
  • Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
  • Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
  • Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
  • Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
  • Now choose how you'd like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.

Nutrition Facts : Calories 543 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

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