Blackberry Or Red Raspberry Pie Recipes

BLACK RASPBERRY PIE

Steps:

• Heat oven to 350º F.
• Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into the bottoom of an unbaked pie crust. Moisten pastry edge with water.
• Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush top of pie with milk and sprinkle with sugar.
• Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving

BLUEBERRY RASPBERRY PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Beat the egg white and 1 tablespoon water; brush over crust. Set aside., In a bowl, combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in the berries. Pour into the crust., Roll out the remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in top. Brush with remaining water; sprinkle with remaining sugar., Bake at 400° for 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

BLUEBERRY RASPBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour and salt in a bowl. Mash shortening into the flour mixture with a pastry cutter or fork until the mixture is crumbly. Gradually add cold water as needed, tossing with a fork until dough forms a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Turn dough out onto a flat work surface dusted with flour. Divide dough in half and form each half into a ball. Roll dough ball from center to edges into a circle 2 inches larger than the pie plate and about 1/8 inch thick. Wrap dough around rolling pin, starting on one side of the circle. Unroll over pie plate and trim dough. Roll remaining dough ball into a crust to fit the top of the pie and set aside.
• Beat egg white and 1 tablespoon water; brush over bottom of crust and set aside.
• Combine 3/4 cup sugar, cornstarch, lemon peel, vanilla extract, and cinnamon in a bowl. Gently stir blueberries and raspberries into the mixture to coat; pour into the crust. Top with reserved pie crust. Brush top of pie crust with 1 tablespoon water; sprinkle 1 tablespoon sugar over the moistened top. Cut a few slits into top crust with a sharp knife.
• Bake in preheated oven until crust is golden brown and filling is bubbly, about 45 minutes. Set pie onto wire rack to cool completely before refrigerating.

APPLE-RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
• On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
• On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
• Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with sanding sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

BLACKBERRY RASPBERRY PIE

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.

RASPBERRY AND BLUEBERRY COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

BLACK RASPBERRY PIE

Steps:

• Heat oven to 425º F.
• Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
• Roll out the bottom crust and place in a 9" pie plate.
• Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
• Pour the sugar coated berries into the prepared, unbaked piecrust.
• Dot the berries with the butter.
• Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
• Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
• Fold top crust under bottom crust edge to seal.
• Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
• Place foil around the edges of the pie to prevent over baking.
• Bake at 425 for 45 minutes.
• Remove the foil from the edge of the pie and drop the temperature to 350.
• Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
• Cool to room temperature before serving and chill until firm for best slicing results.
• Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

RED RASPBERRY PIE

Steps:

• In a large bowl, combine 1-1/2 cups sugar, tapioca and salt. Add raspberries and lime juice; toss gently to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake at 450° for 10 minutes. Reduce heat to 350°;bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.overbrowning. Cool on a wire rack. Store in the refrigerator.

BLACKBERRY-RASPBERRY PIE

Steps:

• In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
• Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
• To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
• Remove from oven and cook on a wire rack.
• There will be lots of juice in this pie.

CHERRY-RED RASPBERRY PIE

Steps:

• For the crust: In a large mixing bowl, combine the flours and the butter powder, if using. Add the shortening and using a pastry blender, cut in the shortening until it resembles coarse crumbs. Set aside. In a small bowl, beat together the egg, vinegar, salt, and water. Add egg mixture to the flour mixture and combine with a fork, just until the dough comes together. Do not over mix. Form dough into a disk, wrap in plastic, and chill for several hours or overnight.
• Preheat oven to 400 degrees F.
• For the filling, drain the thawed raspberries, reserving the juice in a measuring cup. Drain the cherries and add enough of the juice from the cherries to make 1 cup liquid total.
• In a saucepan mix the sugar, cornstarch, and salt. Stir in the juice and add the cherries, and simmer over medium-low heat until filling is thick and clear, about 4 to 5 minutes. Remove from heat and stir in the butter. Very gently fold in the raspberries. Set aside.
• Using a little more than 1/3 of the dough, roll it out between 2 pieces of plastic wrap to a size that will overlap the edge of a 9-inch glass pie dish. Fit dough in pie dish, trimming off excess.
• Add the filling. Roll out the remaining dough to fit the top. Place the dough over the filling, cut off the excess, and crimp edges to seal the dough. Brush the top with milk and sprinkle with sugar. Cut 3 or 4 slits for steam vents.
• Place on the bottom shelf of the oven. Bake for 10 minutes, and then move to the middle shelf, reduce the heat to 350 degrees F, and continue to bake until the crust is a golden brown, about 30 to 35 minutes more. Cool completely before cutting.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE

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.

BLACKBERRY-RASPBERRY PIE

Steps:

• For crust: combine first 5 ingredients in food processor; blend 5 seconds.
• Add butter and blend, using on/off turns, until mixture resembles coarse meal.
• Add 5 tablespoons water and vinegar.
• Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
• Gather dough into ball, divide in half.
• Shape each ball into a disk.
• Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling: Preheat oven to 400.
• pray 9-inch diameter glass baking dish with nonstick spray.
• Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
• Add berries and toss to coat.
• Let stand 10 minutes, tossing occasionally.
• Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
• Spoon filling into dough-lined dish.
• Roll out second dough disk to 13-inch round.
• Drape dough over filling, and trim overhang to 1/2 inch.
• Press edges together to seal; fold overhang under and crimp decoratively.
• Cut several small slashes in top crust to vent.
• Sprinkle with additional sugar, if desired.
• Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
• Serve warm or at room temperature.

SEEDLESS RASPBERRY/BLACKBERRY PIE

Steps:

• Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.
• Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.
• Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.

BLACKBERRY OR RED RASPBERRY PIE

Steps:

• 1. mix berries with other ingredients in a large bowl, and put into bottom crust, making sure all sugar and gel is poured into crust.
• 2. top with top crust, making slits for air to escape.
• 3. bake 350 degrees for an hour until pie is bubling thru slits and crust is golden.

RASPBERRY AND REDCURRANT PIE RECIPE

Steps:

• To make the pastry: Sift flour and salt into a mixing bowl. Cut fats into small pieces, add to the flour and rub them in until the mixture looks like breadcrumbs. Stir in enough water (about 3 tbsp) to make a fairly stiff pastry dough. Knead lightly, wrap in cling film and chill for 15 mins.
• Quickly rinse then dry the fruit on kitchen paper. Put it into the pie dish, sprinkle with sugar and cornflour and stir in carefully.
• Set oven to 190°C/Gas Mark 5.
• Roll out pastry on a lightly floured work surface to 5cm (2in) larger than pie dish.
• Moisten dish edge with water, cut a strip of pastry all round edge of pastry shape to fit round edge of pie dish. Press it down well. Moisten this strip, then put pastry lid on and press edges together well. Trim off excess pastry and "knock up" the edges. Mark with your thumb (scallop edges).
• Brush the top with water and sprinkle with caster sugar.
• Bake pie, on a baking sheet, in middle of oven for 45-50 mins or until pastry is browned and crisp. Serve pie warm or cold.

BLACKBERRY-RASPBERRY PIE

Steps:

• For crust:
• Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• For filling:
• Preheat oven to 400°F. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
• Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.
• Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature.