Blackbird 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

BLACKBIRD PIE



Blackbird Pie image

Four and twenty blackbirds of English folklore? Nope, just a good berry pie recipe I found while surfing the net. Easy, too, as it begins with a ready-made pie crust.

Provided by Julie Bs Hive

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1 ready-made pie crust
2 cups fresh blueberries
2 cups fresh peaches, cubed
1 tablespoon lemon juice
7/8 cup sugar
1/4 cup tapioca
1/2 teaspoon cinnamon
cinnamon sugar, to top pie with

Steps:

  • Use the pre-made pie crust to line a 9-in pie pan.
  • Place blueberries and peaches in a bowl and toss with lemon juice. Add sugar, tapioca and the 1/2 tsp cinnamon and mix lightly.
  • Place above mixture into pie crust and sprinkle with cinnamon sugar as desired.
  • Bake 35-40 minutes in a 425° oven.

Nutrition Facts : Calories 220.9, Fat 5.4, SaturatedFat 0.8, Sodium 102.7, Carbohydrate 43.5, Fiber 1.8, Sugar 29.2, Protein 1.4

BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!



Blackbird Pie......or Chicken, Leek and Potato Pie! image

Yes, it's an old-fashioned Blackbird pie! This is made with leftovers & tasted so good that I decided to post the recipe or is it an assembly job? Very easy, I am almost embarrassed to say that I made it with ready-made pastry. Well, it was after all a quick lunch with an assault on the fridge! This is what I found, mashed potato, cooked leeks & some cooked chicken breasts. There was an open packet of ham, and that completed the pie. The only vital item is a blackbird pie funnel, oh yes & some ready-made pastry & leftovers.

Provided by French Tart

Categories     Savory Pies

Time 50m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 11

2 (225 g) packets shortcrust pastry
500 g mashed potatoes
2 cooked chicken breasts, cut into small pieces
4 -6 cooked leeks
50 g cooked ham, cut into dice
3 -4 tablespoons creme fraiche or 2 -3 tablespoons cream
1/2 teaspoon mixed herbs
salt
pepper
1 egg, beaten with a little
milk

Steps:

  • Pre-heat oven to 200C/400°F.
  • Grease and line a pie dish with baking paper.
  • Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
  • Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
  • Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
  • Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
  • Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
  • Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
  • Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
  • Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

Nutrition Facts : Calories 582.3, Fat 31.4, SaturatedFat 9.2, Cholesterol 82.5, Sodium 667.8, Carbohydrate 55, Fiber 4.9, Sugar 3.8, Protein 19.9

BLUEBERRY SLAB PIE



Blueberry Slab Pie image

Perfect for parties, this large-format pie will wow guests with its incomparable flavor. Juicy, perfectly spiced berries pair beautifully with the flaky, buttery crust.

Provided by Four and Twenty Blackbirds

Categories     dessert

Time 11h

Yield 16 servings

Number Of Ingredients 22

1 pound cold unsalted butter (4 sticks), preferably 82% fat European butter
5 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup apple cider vinegar
2 cups cold water
2 cups ice cubes
unsalted butter, softened, for greasing baking sheets
Egg wash, 1 large egg, whisked with 1 teaspoon water
Raw sugar for finishing, such as Demerara
1 large baking apple, peeled and shredded, such as Empire
Juice of 1 lemon
2/3 cup brown sugar, packed
1/2 cup sugar
5 dashes Angostura bitters
1/2 teaspoon allspice
1 pinch ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 teaspoon kosher salt
7 tablespoons ground arrowroot, may substitute potato starch or tapioca starch
6 pints fresh blueberries, washed and picked over for stems

Steps:

  • In a large, flat-bottomed bowl, combine flour, sugar, and salt. Add the butter cubes and toss to coat with the flour mixture. Use a pastry blender to cut the butter into the flour; do not smash or smear the butter. Scrape butter off the pastry blender during the mixing process and continue mixing. (If butter is softening too fast, put the bowl in the refrigerator until butter firms up, 2-5 minutes.) Continue cutting, working quickly, until butter is broken down and looks like a coarse crumble with only a few larger pieces.
  • Combine vinegar with water and ice; you'll use up to 1½ cups of this liquid in the pie dough, a tablespoon at a time. Begin by sprinkling about 8 tablespoons of liquid over the flour mixture; use a bench scraper or your hands to incorporate until the mixture begins to come together. Sprinkle in 8 more tablespoons of liquid and continue the mixing process. Squeeze a fistful of dough: if it holds, like wet sand, it's ready. If it falls apart, add 1-2 more tablespoons of liquid at a time, squeezing the dough to check if it holds. Bring all the dough together, sprinkling dry bits with more small drops of liquid as necessary; dough will look shaggy. Knead in the bowl just until incorporated.
  • Turn dough onto a work surface and use a bench scraper to divide dough into two equal pieces. Shape into flat disks and wrap in plastic; refrigerate for at least 30 minutes, preferably overnight. Dough can be refrigerated for up to 3 days and frozen up to 1 month, tightly wrapped.
  • Generously butter a baking sheet and line with parchment paper. Dust a large work surface and tapered French rolling pin with flour. Roll out 1 disc of chilled pie dough into a rectangle by rolling it in an "X," diagonally, for even stretching. (If dough is softening too fast at any point in the rolling process, chill in the refrigerator until firm, 2-5 minutes.) Once the dough has been thinned out, switch to a straight French rolling pin and continue rolling the dough until it's a rectangle of even thickness, 3-4 inches larger than the baking sheet. Fit the dough into the baking sheet by gently folding in half, then in half again. Align the creases squarely in the middle of the pan, then unfold the dough so it's centered in the pan. There should be a 1-inch dough overhang on all sides. (If necessary, it's okay to stretch the dough gently.) Repeat the rolling and shaping process with top crust dough to a 17" x 13" rectangle. Invert a rimmed baking sheet and spread the dough on top. Refrigerate both sheets while assembling the filling, 20 minutes.
  • Filling: Taste your blueberries first. They can vary from really sweet to really tart which will affect how much sugar is added; add or take out up to ¼ cup sugar to adjust sweetness. In a small bowl, mix shredded apple with lemon juice. In a large bowl, combine both sugars, Angostura bitters, allspice, cloves, cinnamon, cardamom, salt, and ground arrowroot. Add the blueberries, crushing about half of them with your hands; mix well to combine, making sure no spices remain at the bottom of the bowl.
  • Preheat oven to 425 F. Remove the chilled dough sheets; set the top dough aside. Transfer the filling into the dough-lined baking sheet, patting it down to make sure there are no gaps. Use the round pastry cutter to punch random holes into the top dough, 2-3 inches apart, to create a polka dot effect; don't get too close to the edges. (Save the pastry circles to make crust cookies!) Place the top dough sheet squarely over the filling, then seal the top and bottom crusts by tucking and pinching excess dough under the bottom crust. Seal again by pressing circumference of crust with your thumbs.
  • Brush egg wash evenly over the top crust, and sprinkle with raw sugar. Pie will bake for a total of 1 hour. Bake on the lowest rack of the oven until crust is set and beginning to brown, 20-25 minutes. Lower heat to 375 F, move the pie to the center oven rack, and continue to bake until crust is a deep golden brown and juices are bubbling throughout, about 30-35 minutes longer. Allow pie to cool completely on a wire rack before cutting into it, 1-2 hours. Serve slightly warm or at room temperature.

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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