Blackberrycheesepie Recipes

BLACKBERRY CHEESE PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

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 CHEESE PIE

Steps:

• Beat cream cheese until fluffy.
• Add sugar, salt, egg and lemon juice; mix until smooth.
• Pour into pie crust.
• Bake in preheated 350' preheated oven for 20 minutes.
• Spread blackberry filling over cheese mixture.
• Continue to bake at 400' for until 20 minutes until crust is golden brown.
• cool.

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.

BLACKBERRY HAND PIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
• Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
• Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

BLACKBERRY HAND PIES

Steps:

• Pie crust:
• In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
• Blackberry Filling:
• Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
• Preparation:
• Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
• For serving:
• Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

BLACK BOTTOM BLACKBERRY PIE

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.

SHE'S MY BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.
• Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.
• Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.
• Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.

DEEP-DISH BLACKBERRY PIE

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.

OLD FASHIONED BLACKBERRY PIE

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.

BEST BLACKBERRY PIE

Steps:

• Mix flour and salt together in a medium mixing bowl. Cut in butter and shortening using a pastry blender until mixture resembles coarse oatmeal. Stir in ice water until dough comes together into a ball. Divide into 2 pieces.
• Preheat the oven to 450 degrees F (230 degrees C).
• Transfer dough to a lightly floured surface and roll out into 10-inch crusts. Place 1 crust into a 9-inch pie pan.
• Combine blackberries, sugar, and potato starch in a large mixing bowl. Pour the berry mixture into the pie crust. Lay the second crust over the berries. Press edges together to seal; crimp with a fork. Make 4 small slits in the top crust.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 45 minutes.
• Let cool completely until set, about 2 hours.

PEACH AND BLACKBERRY PIE RECIPE BY TASTY

Steps:

• In the bowl of a food processor, add the flour, sugar, and salt, and pulse to combine.
• Add the cubed butter and pulse until the butter is incorporated and the size of peas.
• Add the buttermilk and pulse until the dough just comes together.
• Gather the dough into a ball and wrap in plastic wrap. Refrigerate for one hour.
• In a medium bowl, combine the peaches, blackberries, brown sugar, bourbon (or vanilla extract), corn starch, lemon zest, cinnamon, and pinch of salt. Set aside.
• Remove the pie dough from the refrigerator. Divide into two equal halves and roll each half out to ⅛-inch (3 cm) thick.
• Transfer one round of pie dough to a pie plate and trim the edges making sure none hangs over the edge. Chill in the refrigerator until ready to use.
• With the second pie crust, cut out 20 ½-inch (1 cm) long strips.
• Fill the pie plate with the peach and blueberry mixture, then make a herringbone or lattice crust with the remaining crust strips.
• In a bowl, whisk the egg and water until well combined. Brush the top of the crust with the egg wash, and sprinkle with turbinado sugar.
• Preheat the oven to 375˚F (190˚C).
• Chill the pie in the refrigerator for 30 minutes.
• Bake the pie for 50 to 55 minutes, or until the crust is golden brown.
• Let pie sit at room temperature for at least 3 hours before serving.
• Enjoy!

FRESH BLACKBERRY PIE

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.

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 III

Steps:

• Preheat oven to 400°F.
• Combine sugar, flour, cornstarch and salt; toss with blackberries.
• Line 9-inch pie plate with pastry.
• Add black- berry mixture.
• Adjust top crust; cut slits to allow steam to escape.
• Bake for 40 to 45 minutes.

BLACKBERRY PIE

Steps:

• Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
• Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
• Preheat oven to 350 degrees.
• Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
• Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
• Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
• Bake for 50 to 60 minutes, until the crust is an even pale brown.

BLACKBERRY PIE

Steps:

• Use 2 bowls.
• In one bowl mix berries and 2/3 cup of sugar.
• Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
• Mix well.
• Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
• Serves 4 to 6 people. May be topped with favorite whipped topping.

FRESH BLACKBERRY PIE

Steps:

• In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.

NO BAKE BLACKBERRY CHEESECAKE

Steps:

• Butter 2 8cm chef steel ring moulds and put on a baking tray lined with baking paper. Crush the biscuits to crumb and pour on the melted butter and mix thoroughly. Take 2 tablespoons of the crumb and press into each mould, firming down to create the cheesecake base. Place the tray in the fridge for about 20 minutes.
• Whisk the cream, sugar and cream cheese to a fairly stiff mix. Separate into even amounts in two bowls. Crush 10 blackberries through a sieve, collecting the juice in a small bowl and discard the seeds left over.
• Pour 2 teaspoons of the juice into one of the fillings and stir until combined. Pour this on top of the set biscuit bases and place back in the fridge for 10 minutes.
• Pour the creamy cheesecake filling on top of the blackberry filling being careful not to mix the two layers. Then drop a few drops of blackberry juice on top of the cheesecake and swirl to decorate. Place back in the fridge to set for about 4 hours or overnight.