BLACK 'N' BLUE BERRY CRUMB PIE
Here's a very simple recipe for a mouthwatering, fresh pie that features two kinds of berries and is simply delicious! The brown-sugar crumb topping adds buttery old-time crunchiness and flavor to this summery dessert classic. Thanks to Linda Palmer in Greenville, Ohio for the recipe.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
Nutrition Facts :
BLUEBERRY BLACKBERRY PIE
Lemon zest and a touch of sugar are folded into fresh blueberries and blackberries and enveloped in a flaky, all-butter crust. With summer coming to an end, take advantage of the last of the fresh berries with this gorgeous homemade blueberry blackberry pie.
Provided by Julie Clark
Categories Dessert
Time 1h25m
Number Of Ingredients 22
Steps:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter pieces and toss in the flour until the butter is coated in flour.
- With a pastry cutter, cut the butter into the flour mixture. Continue to cut the butter into the flour until most pieces are about pea-sized. (Do not allow the butter pieces to get smaller than pea-size. Larger pieces are better.)
- Combine the water, ice, and vinegar in a bowl.
- Add 1 to 2 tbs of the liquid at a time. Gently combine it with the flour mixture. Continue to add the liquid until a ball forms.
- Divide the dough in half.
- Flatten each piece of dough into a flat disk. Wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- Combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, cornstarch, cinnamon, cardamom, cloves and salt.
- To Assemble the Pie: Roll out one piece of dough until it just fits the bottom of a 9-inch glass pie plate.
- Refrigerate the dough for about 1 hour.
- Preheat the oven to 425 degrees F. Place a foil lined sheet pan in the oven as it preheats.
- Pour the filling into the chilled pie shell.
- Place the pie back into the freezer while rolling out the top pastry.
- Roll out the second piece of dough so it fits the cover of the pie.
- Cover the filling with the second piece of pastry.
- Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar.
- Bake on the pre-heated baking sheet. Bake for 25 minutes.
- Lower the oven to 375 degrees. Bake for another 35 to 40 minutes or until the pastry it a golden brown.
- Remove from oven and allow it to cool for 2 to 3 hours to allow the pie filling to thicken.
Nutrition Facts : Calories 527 kcal, Carbohydrate 75 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 453 mg, Fiber 5 g, Sugar 37 g, ServingSize 1 serving
BLACKBERRY BLUEBERRY PIE
This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
Provided by Annalise
Categories Dessert
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
- In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
- Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
- Brush with egg wash and sprinkle with coarse sugar.
- Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
- Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 205 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 122 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
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.
BLUEBERRY PIE
This is the best when made with fresh picked blueberries! It is a beautiful sight with a lattice top.
Provided by ASHESP
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
- Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
- Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 52.6 g, Cholesterol 3.8 mg, Fat 16.6 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 317.7 mg, Sugar 26 g
BEST HOMEMADE BLACKBERRY PIE
A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.
Provided by Baker#1
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
- Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
- Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
- Press pie pastry into a pie pan and add blackberry filling; top with crumble.
- Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 56.1 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 133.4 mg, Sugar 32.3 g
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
BLUEBERRY AND BLACKBERRY PIE
The combination makes this pie wonderful and not as sweet as some other pies. My blueberries and blackberries come in at the same time and I can make this pie every night and the kids will devour it. Be sure to stock up on vanilla ice cream to go with it!
Provided by mary winecoff
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place one portion of pie crust in pie pan.
- Place blackberries and blueberries in large bowl.
- Add sugar, cinnamon and flour and mix.
- Pour into pie crust and dot with butter.
- Add remaining pie crust to top (I sometimes lattice this.).
- Cook at 350 degrees 45 minutes until brown and bubbling.
- Top with vanilla ice cream.
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
FRESH BLACKBERRY PIE
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
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 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
BLUEBERRY, RASPBERRY & BLACKBERRY PIE
Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
- Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
- Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 24 g, Protein 2 g
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