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 :
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 AND BLUEBERRY PIE
This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.
Provided by Debbie Sanchez
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g
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.
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
BLUEBERRY-BLACKBERRY RUSTIC TART
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. -Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 30 minutes or overnight., Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, combine berries, sugar, flour and lemon juice; spoon over crust to within 2 in. of edge. Fold crust edge over filling, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with turbinado sugar., Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Nutrition Facts : Calories 464 calories, Fat 17g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 134mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 5g fiber), Protein 7g protein.
BLUEBERRY AND RASPBERRY PIE
I found this recipe years ago in Homemaker's Magazine and it's a big favourite at my house, especially in the summer when fresh berries are plentiful. You can make it in the winter with frozen berries as this recipe calls for and it's just as good.
Provided by Irmgard
Categories Dessert
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Thaw the raspberries sufficiently to separate easily.
- Combine in a medium bowl with the blueberries.
- In another bowl, stir together the sugar and cornstarch.
- Toss gently into the berries.
- Set aside.
- On a floured surface, roll out just over half of the pastry and fit into an 8" pie plate.
- Spoon in the fruit mixture.
- Roll out the remaining pastry.
- Moisten the rim of the bottom crust with cold water.
- Top with the remaining pastry.
- Seal, trim and flute the edges.
- Cut a steam vent in the centre.
- Bake in a preheated 450 degree F oven for 12 to 15 minutes or until the rim is lightly golden.
- Reduce the temperature to 375 degrees F and bake 30 to 35 minutes longer, or until golden brown and filling is bubbly.
- Serve warm or at room temperature.
Nutrition Facts : Calories 476.1, Fat 21.5, SaturatedFat 5.2, Sodium 326.7, Carbohydrate 68.1, Fiber 6.3, Sugar 29.6, Protein 4.8
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