BLACKBERRY PIE I
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
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
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
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!
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
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
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
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
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
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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- For the crust: Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. With a pastry blender (or your fingers), cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
- Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
- To partially pre-bake the crust, preheat the oven to 425°F and place baking sheet on a rack on the lowest position. Roll out the dough to ⅛-inch thickness and carefully lay it into a 9-inch pie pan or dish, being careful not to stretch the dough. Trim the edges and crimp as desired. Refrigerate the crust for about 30 minutes to allow it to set. Prick all over the bottom and sides with a fork about 15 to 20 times. Line the crust with a piece of parchment paper and fill it with pie weights or dry beans. Place the pie on the preheated baking sheet and bake for 20 minutes, until the crimped edges are set but not browned.
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- For the crust: Stir the flour, salt, and sugar together in a large bowl. Add the butter pieces and toss to coat with the flour mixture. With a pastry blender or your fingers, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overwork the dough).
- Combine the water, cider vinegar, and ice in a large measuring cup or bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture (be careful you don't get ice cubes into the dough), and mix with a fork until incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using a fork or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining. Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
- Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.
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