Old Fashioned Blackberry Pie Recipe 425

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.

BLACKBERRY COBBLER

Steps:

• Combine the blackberries and sugar in a large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add to the pan. Simmer until thick, about 5 minutes. Stir in the almond extract and orange zest, then remove from the heat and place in a 9-by-13-inch baking dish, allowing the mixture to cool slightly.
• For the lattice crust: Preheat the oven to 425 degrees F.
• Roll out the pie crusts on a lightly floured surface to approximately 10 by 14 inches. Cut one pie crust lengthwise into 4 long strips 1 3/4 inches wide (you will have scraps). Cut the second pie crust widthwise into 6 short strips, also 1 3/4 inches wide.
• Place the 4 long strips vertically on a sheet pan with half an inch between them. Fold the first and third strips back on themselves and lay a short strip across. Fold the first and third long strips back to their original position over the top of the short strip. Now fold the long second and fourth strips back. Lay a short strip over and return the long strips. Repeat until you have laid six strips across and have a lattice. Trim the edges a little and put the sheet pan in the freezer for 10 minutes to allow the lattice to harden a little.
• Place the lattice on top of the blackberry mixture. Make an egg wash by beating the egg together with a tablespoon of water in a small bowl. Brush the lattice with egg wash and bake until the crust is golden brown, about 30 minutes. (The berries may bubble over slightly, but that's normal.)
• Serve bowls of cobbler with scoops of vanilla ice cream.

BLACKBERRY PIE

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.

BLACKBERRY PIE

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.

ELDERBERRY PIE

Steps:

• Prepare the pie crust by mixing flour and salt (with a tbsp of sugar if desired) and then cutting the butter into the flour mixture until crumbly. Add water and bring the mixture together into a cohesive mass. Divide into two pieces, wrap and refrigerate.
• Clean and stem the elderberries.
• Place the sugar, cornstarch and water in a saucepan large enough to hold all the filling. Bring the mixture to a boil, stirring to dissolve.
• Add elderberries and lemon juice and cook another 2-3 minutes until heated through. Set aside to cool slightly while you prepare the crust.
• Remove one half of the crust from the refrigerator, roll it out and use it to line a pie pan.
• Fill the crust with the elderberry pie filling, and then top with the second half of the crust (as a lattice top or solid top pie).
• Seal the edges, and optionally, pain the top with milk or egg white for a golden crust. A sprinkle of sugar on top is also a nice decorative touch.
• Bake at 425 for 30 minutes and then reduce the oven temperature to 350 for an additional 20 to 30 minutes until the crust is browned and filling bubbly.
• Allow the pie to cool completely before cutting.