James Beards Blackberry Pie Recipes

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BLACKBERRY PIE



Blackberry Pie image

Mom is well known in the family for her blackberry pie. So we like to make this recipe when blackberries are in season here. We also pick lots to freeze so we can make this pie throughout the year.

Provided by Chef on the coast

Categories     < 4 Hours

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 7

4 3/4 cups berries (fresh or frozen)
1 1/2 cups sugar
6 tablespoons flour
1 tablespoon tapioca
1/2 teaspoon cinnamon
2 tablespoons butter
2 (9 inch) pie crusts

Steps:

  • Mix sugar, flour, tapioca and cinnamon.
  • Sprinkle over berries and toss to coat until well blended.
  • Pour into premade pie crust and dot with butter. Put top crust on.
  • Cut 3-4 slits through top crust.
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and bake about 1 hour longer or until crust is light brown.
  • Serve warm with ice cream.

Nutrition Facts : Calories 565.4, Fat 23.8, SaturatedFat 7.4, Cholesterol 10.2, Sodium 346.2, Carbohydrate 84.9, Fiber 2.5, Sugar 50.1, Protein 4.5

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.

COUNTRY-STYLE FRESH BLACKBERRY PIE



Country-Style Fresh Blackberry Pie image

Mmmmmmmmmm, I love blackberries!! If you do too, you might like to try this sometime! It's really good warm with vanilla ice cream, too!! ;)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 11

2 pints fresh blackberries
1 tablespoon fresh lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 (9 inch) double crust pie crusts
milk
1 tablespoon sugar, more if desired
vanilla ice cream (optional)

Steps:

  • Rinse blackberries in colander, dry on papertowels.
  • Make and roll out enough pie dough to line a regular (not deep-dish) 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest)of dough and chill, too.
  • Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
  • In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
  • Sprinkle over berries and slightly toss very gently.
  • Remove dough-lined plate from fridge,(uncover), and gently pour berries into pie plate. Be sure to slightly mound them in the center.
  • Evenly dot top of berries with cut up butter.
  • Set aside.
  • Roll out second portion of pie dough to an 11" circle.
  • Cut a 2" cross in center. Fold back each center point to create a steam vent.
  • Place top crust over filling.
  • Fold edge of top crust under edge of bottom crust and press together to seal.
  • Stick four toothpicks down through the points (folds) of steam vents on the top crust to hold in place while baking.
  • Crimp edge of pie crust all the way around.
  • Brush top with milk and sprinkle with sugar.
  • Place pie on foil-lined cookie sheet to catch any spills.
  • Cover edge of pie crust with foil to prevent over-browning.
  • Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
  • Remove to wire rack to cool.
  • Remove toothpicks.
  • Serve warm with vanilla ice cream if preferred!

Nutrition Facts : Calories 548.2, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 360.4, Carbohydrate 77.3, Fiber 6.3, Sugar 40.2, Protein 5.8

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

PERFECT BLACKBERRY PIE



Perfect Blackberry Pie image

Make and share this Perfect Blackberry Pie recipe from Food.com.

Provided by Courtly

Categories     Pie

Time 1h40m

Yield 1 pie

Number Of Ingredients 10

classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
5 1/2 cups fresh blackberries
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 pinch salt
1/4 cup potato starch or 1/4 cup potato flour
1 teaspoon finely grated lemon, zest of
1 tablespoon butter, cut into small pieces
1 egg white, beaten,for pastry wash
1 1/2 tablespoons granulated sugar

Steps:

  • Adjust oven rack to lowest position and place four 9-inch unglazed quarry tiles on rack to form an 18-inch square.
  • (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.
  • Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside.
  • Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan.
  • Stir in lemon zest.
  • Pour thickener over remaining blackberries and stir to combine.
  • Pour blackberry filling into bottom pie shell and dot with the 1 Tb.
  • butter.
  • Cover with top layer of pastry dough.
  • Set an 18-inch square of heavy-duty foil on tiles or pizza stone.
  • Set pie on foil and bake for 20 minutes.
  • Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2 Tbs.
  • sugar.
  • Bake until golden brown, about 20 minutes longer.
  • Bring foil around pie to loosely cover.
  • Bake until filling bubbles, 15-20 minutes longer.
  • Cool on a wire rack, 2-3 hours.

BEST BLACKBERRY PIE



Best Blackberry Pie image

My mom has been making this pie since I can remember, and now it is a staple in my kitchen. It uses quick cooking tapioca, and has a very fresh taste since you do not cook the blackberry mixture before baking. You can use fresh or frozen blackberries. I am always asked for the recipe when I take it to a pot-luck or gathering of friends. I love using Martha Stewart's Foolproof pie crust (Recipe #59026) for double-crust pies like this.

Provided by CindyMarie

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs frozen blackberries, thawed
3 1/2 tablespoons quick-cooking tapioca
1 1/4 cups sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
1 pastry for double-crust pie

Steps:

  • Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
  • Preheat oven to 400.
  • Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
  • Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
  • Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
  • Brush top crust with milk and sprinkle with sanding sugar.
  • Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.

Nutrition Facts : Calories 472.9, Fat 17.5, SaturatedFat 4.8, Cholesterol 3.8, Sodium 331.9, Carbohydrate 78, Fiber 6.5, Sugar 48.5, Protein 4.2

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