Blueberry Blackberry Pie Recipes

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 AND BLUEBERRY PIE

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.

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.

FRESH BLACKBERRY PIE

Steps:

• Preheat oven to 425°F.
• Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
• Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
• Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
• Place coated berries on the bottom crust in the pie plate.
• Top berries with rolled pastry crust.
• Entwine the upper and lower edges of crust and crimp to form a seal.
• Beat egg white until frothy in a small dish.
• Using a brush, coat top crust lightly with egg white.
• Sprinkle crust with 2 tbsp sugar.
• Using a sharp knife, cut several vents in the top crust.
• Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
• Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
• Cool pie thoroughly on a wire rack before serving.

BLUEBERRY PIE

Steps:

• SPRINKLE berries with lemon juice; set aside.
• FIT half of pastry in a 9-inch pieplate according to package directions.
• COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
• Pour into pastry shell, and dot with butter.
• UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
• Place pastry over filling; seal and crimp edges.
• Cut slits in top of crust to allow steam to escape.
• Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
• Cover edges with aluminum foil to prevent overbrowning, if necessary.
• Serve with vanilla ice cream, if desired.

BLUEBERRY-BLACKBERRY RUSTIC TART

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.

BLUEBERRY PIE

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.

BLUEBERRY BLACKBERRY PIE

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.

BLACKBERRY BLUEBERRY PIE

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.

BLUEBERRY AND BLACKBERRY PIE

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.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
• "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
• Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
• Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
• Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

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.

BLACK 'N' BLUE BERRY CRUMB PIE

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.

DEEP-DISH BLACKBERRY PIE

Steps:

• Place blackberries in a bowl. Combine sugar and cornstarch; sprinkle over berries. Add lemon juice and cinnamon; toss to coat. Spoon into a greased 1-qt. baking dish. , In a bowl, combine the flour, 1 teaspoon sugar and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Add water; toss with a fork until a ball forms. Roll out pastry; cut into strips and make a lattice crust over filling. Crimp edges. , Brush with egg white; sprinkle with remaining sugar. Bake at 375° for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

BLACKBERRY PIE

Steps:

• Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
• Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
• Preheat oven to 350 degrees.
• Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
• Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
• Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
• Bake for 50 to 60 minutes, until the crust is an even pale brown.

BLUEBERRY PIE

Steps:

• On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
• Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.