Blackberrypie 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

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

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

1 pastry for a double-crust 9-inch pie
5 cups fresh blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 egg white
2 tablespoons granulated sugar or 2 tablespoons turbinado sugar

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

OLD FASHIONED BLACKBERRY PIE



Old Fashioned Blackberry Pie image

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

1 pastry for double-crust pie
3 cups blackberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated fresh lemon rind
2 tablespoons butter

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

BLACKBERRY HAND PIES



Blackberry Hand Pies image

Provided by Kardea Brown

Categories     dessert

Time 1h

Yield 8 hand pies

Number Of Ingredients 9

2 cups blackberries, fresh or frozen
2/3 cup granulated sugar
1 tablespoon cornstarch
Zest and juice of 1 lemon
1 box premade pie dough (2 rounds)
All-purpose flour, for dusting
2 ounces cream cheese, cut into 8 cubes and chilled
1 large egg, lightly beaten
1/4 cup raw or turbinado sugar

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 PIE



Blackberry Pie image

Once you try this homemade blackberry pie recipe, you'll want to make it again and again! This is the ultimate summer pie, with a sweet and juicy blackberry filling and a light, flaky pie crust!

Provided by Kristine Rosenblatt

Categories     Dessert

Time 1h30m

Number Of Ingredients 13

1 ½ cups all purpose flour
1 cup white whole wheat flour
1 tablespoon granulated sugar
½ teaspoon salt
¾ cup cold, unsalted butter, cut into cubes (1 ½ sticks or 12 tablespoons )
5-6 tablespoons ice-cold water
6 cups about 30 ounces fresh or frozen blackberries
½ cup granulated sugar
3 tablespoons cornstarch (use ¼ cup if using frozen blackberries)
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
1 egg
1 tablespoon milk or water

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.

Nutrition Facts : ServingSize 1 /8 pie, Calories 402 kcal, Carbohydrate 56 g, Protein 6 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 152 mg, Fiber 8 g, Sugar 20 g

OLD FASHIONED BLACKBERRY PIE



Old Fashioned Blackberry Pie image

mmm, delicious! picked the berries right before making pie! so fresh!

Provided by Crisco

Categories     Desserts

Time 1h20m

Number Of Ingredients 6

Classic Crisco Pie Crust Double Crust
4 cups blackberries fresh or frozen and partially thawed
1 1/4 cups sugar
6 tablespoons cornstarch
2 tablespoons butter softened
1 dash salt

Steps:

  • PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  • HEAT oven to 350ºF.
  • COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
  • ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Nutrition Facts : Calories 470 calories, Carbohydrate 66 grams, Cholesterol 10 milligrams, Fat 22 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 330 milligrams, Sugar 34 grams

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
Dough for double-crust pie
2 tablespoons butter

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.

Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.

BLACKBERRY PIE



Blackberry Pie image

Blackberry pie is loaded with sweet, juicy blackberries baked into a flaky buttery pie crust.

Provided by Jessica Robinson

Categories     Desserts

Time 1h30m

Number Of Ingredients 10

5-6 cups fresh blackberries ((or frozen))
3/4-1 cup granulated sugar
1/4 cup instant tapioca
2 tablespoons lemon juice
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
2/3 cup lard
3 tablespoons butter (cold, cut up)
1 teaspoon salt
1/4 cup ice water

Steps:

  • In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
  • Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.
  • In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
  • On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
  • On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
  • Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess.
  • Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
  • Remove the pie from the oven. Let cool completely before slicing.

Nutrition Facts : Calories 272 kcal, Carbohydrate 54 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 265 mg, Fiber 5 g, Sugar 19 g, ServingSize 1 serving

BLACKBERRY PIE



Blackberry Pie image

While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
All-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon turbinado or raw sugar

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.

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