Blackberry Pie With Tapioca Recipe 455

FRESH BLACKBERRY PIE

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.

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.

BEST BLACKBERRY 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.

BLACKBERRY PIE

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.

BLACKBERRY POT PIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
• Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
• Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
• Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
• Serve each individual pie with a scoop of vanilla ice cream.
• Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.

BLACKBERRY PIE I

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.

BLUEBERRY TAPIOCA PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C).
• In a medium bowl, combine 6 tablespoons of sugar, the flour, and tapioca granules.
• Sprinkle the sugar mixture over the blueberries in a large bowl. Add the lemon juice and stir to combine.
• Line an 8-inch (20-cm) metal pie tin with 1 of the pie crusts.
• Spoon the blueberry mixture into the crust. Place the other crust on top. Press the edges of the crusts together with a fork and trim any excess dough around the sides with scissors.
• Brush the milk over the top crust and sprinkle with the remaining tablespoon of sugar. Cut a few slits in the top to release steam as the pie bakes.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
• Cool the pie on a wire rack for at least 2 hours to let the filling set.
• Slice and serve with ice cream.
• Enjoy!

BLACKBERRY PIE, WITH TAPIOCA RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 F In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter. Bake for 35-40 minutes or until berries are bubbling and the crust is golden brown.

BLACKBERRY HAND PIES

Steps:

• Cook blackberries, apple, semolina flour, cinnamon and 6 tablespoons sugar in a 2-quart heavy saucepan over moderate heat, stirring frequently, until mixture just boils and is thickened, about 5 minutes. Transfer to a shallow bowl to cool.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Line baking sheets with parchment.
• Roll out half of dough 3/4 inch thick on a lightly floured surface with a lightly floured rolling pin into a 16- by 11-inch rectangle, then trim into a 15- by 10-inch rectangle, reserving scraps. Cut into 6 (5-inch) squares. Place a heaping tablespoon of fruit filling in center of 1 square. Moisten edges of square with milk and fold into a triangle, pressing edges to seal. Transfer to a lined baking sheet and press tines of a fork around edges of triangle. Make 5 more triangles in same manner, arranging them 1 inch apart on baking sheet. Repeat with remaining dough and filling, rerolling all of the scraps together once to make 12 triangles total.
• Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Bake, switching position of pans halfway through baking, until pies are golden, about 30 minutes total. Transfer pies to racks to cool.

GRANDMA'S BLACKBERRY PIE

Steps:

• Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
• Preheat an oven to 375 degrees F (190 degrees C).
• Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

KRAFT BLUEBERRY PIE WITH TAPIOCA

Steps:

• Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
• PREHEAT oven to 400°F.
• Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
• Let stand 15 minutes.
• Fill the pie pan with the berry mixture.
• Dot top of pie with butter.
• Cover top with second pie crust.
• Seal and flute edge. Cut several slits in top crust to allow steam to escape.
• BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
• Cool about 10 minutes before slicing.
• Serve with ice cream, whipping cream, etc.