OLD FASHIONED BLACKBERRY PIE
Blackberries...yummy! This recipe was given to me by a friend at work. It's very easy to make and so good.
Provided by Dreamgoddess
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 3154.8, Fat 149.7, SaturatedFat 45.7, Cholesterol 61.1, Sodium 2121.6, Carbohydrate 435.4, Fiber 29.9, Sugar 221.8, Protein 29.4
OLD FASHIONED BLACKBERRY PIE RECIPE - (4.2/5)
Provided by cacelias
Number Of Ingredients 12
Steps:
- To Prepare the Pie Crust: Place the 1 cup of flour (140 grams) and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended. Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, and add the remaining 1 cup + 3 tablespoons of flour (165 grams), and mix just to combine. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining. Pat the dough into two equal sized disks and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (It can also be frozen for up to 1 month.) Rolling out the dough: Unwrap the dough and place it between two pieces of parchment or plastic wrap. (I very lightly flour the one side of the parchment paper to prevent sticking.) With a rolling pin, pound the top of the dough, working from one side of the dough to the other, to begin to flatten the dough; turn the dough 90 degrees and repeat. Roll out the dough, in the parchment, from the center outward, rotating and flipping the dough over frequently, to the dimensions needed for the desired pan. Remove the top piece of parchment and invert the dough into the pan, pressing it gently against the sides and into the bottom edges. Remove the remaining parchment. Freeze the dough for 30 minutes or refrigerate for an hour. To Assemble the Pie: Heat oven to 350 degrees. Combine the sugar, cornstarch and salt. Add the softened butter and combine using a fork. Add the sugar/butter mixture to the 4 cups of blackberries and toss gently until combined. Spoon the mixture into the unbaked pie crust. Place top crust onto filled pie. Fold edges over and crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Bake for 1 hour (I have to bake it for 1 hour 10 minutes) or until filling in center is bubbly and crust is golden brown. Cool to room temperature for serving. *Red raspberries may be substituted for blackberries. **Put a sheet of foil on bottom of the oven to catch spillage from the pie.
OLD FASHIONED BLACKBERRY PIE
mmm, delicious! picked the berries right before making pie! so fresh!
Provided by Crisco
Categories Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
- HEAT oven to 350ºF.
- COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into 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.
- BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Nutrition Facts : Calories 470 calories, Carbohydrate 66 grams, Cholesterol 10 milligrams, Fat 22 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 330 milligrams, Sugar 34 grams
BLACKBERRY PIE
Blackberry pie is loaded with sweet, juicy blackberries baked into a flaky buttery pie crust.
Provided by Jessica Robinson
Categories Desserts
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272 kcal, Carbohydrate 54 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 265 mg, Fiber 5 g, Sugar 19 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.
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
PERFECT BLACKBERRY PIE
Make and share this Perfect Blackberry Pie recipe from Food.com.
Provided by Courtly
Categories Pie
Time 1h40m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Adjust oven rack to lowest position and place four 9-inch unglazed quarry tiles on rack to form an 18-inch square.
- (A pizza stone will work, too.) Preheat oven to 400 degrees and let tiles heat for at least 30 minutes.
- Purée 1 cup of the blackberries in a food processor fitted with the metal blade; set aside.
- Stirring constantly with a rubber spatula, bring the sugar, salt, starch and blackberry purée to the consistency of thick jam over medium-low heat in a large saucepan.
- Stir in lemon zest.
- Pour thickener over remaining blackberries and stir to combine.
- Pour blackberry filling into bottom pie shell and dot with the 1 Tb.
- butter.
- Cover with top layer of pastry dough.
- Set an 18-inch square of heavy-duty foil on tiles or pizza stone.
- Set pie on foil and bake for 20 minutes.
- Remove pie from oven, brush with beaten egg white, sprinkle with 1 1/2 Tbs.
- sugar.
- Bake until golden brown, about 20 minutes longer.
- Bring foil around pie to loosely cover.
- Bake until filling bubbles, 15-20 minutes longer.
- Cool on a wire rack, 2-3 hours.
GRANDMA'S BLACKBERRY PIE
I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them.
Provided by SYRAH4689
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h10m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 15 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 338.7 mg, Sugar 19.3 g
DEEP-DISH BLACKBERRY PIE
I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts. For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world. -Dorothy Lilliquist, Brooklyn Center, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 373 calories, Fat 12g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (36g sugars, Fiber 6g fiber), Protein 4g protein.
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