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
BLACKBERRY PIE I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
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
FRESH BLACKBERRY PIE
This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.
Provided by PalatablePastime
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 453.7, Fat 20.5, SaturatedFat 5, Sodium 322.4, Carbohydrate 63.4, Fiber 8.6, Sugar 26.8, Protein 6
GRANDMA'S OLD FASHIONED BLACKBERRY COBBLER
Juicy, sweet fruit is topped with a sugar cookie-type crust in Grandma's Old Fashioned Blackberry Cobbler recipe. It's best warm with ice cream.
Provided by Paula
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F
- Line a baking sheet with aluminum foil.
- Grease a 12-inch skillet with non-stick spray or vegetable oil.
- In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. To this mixture, cut in butter until the mixture resembles coarse crumbs. *video above for this procedure.
- Next, to this mixture, stir in 1/4 cup boiling water just until the mixture is evenly moist.
- In a separate bowl, dissolve the 2 tablespoons cornstarch in 1/4 cup cold water.
- To the cornstarch mixture, mix in remaining 1 cup sugar, lemon juice, and blackberries.
- Transfer berry mixture to a cast-iron skillet and bring to a boil. Stir frequently.
- When berries begin to thicken slightly, drop the dough into the skillet by spoonfuls.
- Place skillet on the foil lined baking sheet.
- Bake 25 to 30 minutes at 400 degrees until top is golden brown.
- Serve warm with vanilla ice cream
Nutrition Facts : Calories 317 kcal, Carbohydrate 59 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 222 mg, Fiber 4 g, Sugar 41 g, ServingSize 1 serving
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
BLACKBERRIES AND DUMPLINGS
This old fashioned recipe is one your family will love. Topped with ice cream or whipped cream this is a real treat!
Provided by The Southern Lady Cooks
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Combine blackberries, sugar, water and nutmeg in a saucepan on top of the stove. Bring to a boil, then turn down to medium boil and cover the pot. In a bowl whisk together the all-purpose flour, sugar, baking powder and salt. Mix the milk into the flour mixture with a spoon. Your dough should be where you can flour your hands and pull off pieces and roll into balls about the size of a walnut. I just put some flour on a paper plate and flour my hands good to do this
- You can add a little more flour to the dumplings if you need to so you can handle the dough. Remove lid from pot and drop in the dumplings. Replace the top and cook 5 to 7 minutes until dumplings are cooked. You should get 11 to 12 dumplings from your dough. Makes about six servings.
- (I consider a serving 2 dumplings' with sauce ladled over them.) Serve with ice cream or whipped cream for dessert or a treat anytime.
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- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper, set aside. Lightly grease an 8 or 9-inch casserole dish with vegetable cooking spray. Set aside.
- In a medium saucepan mix together 1 cup of sugar, cornstarch, cinnamon and boiling water. Bring the sugar mixture to a boil over medium heat. Boil 5 minutes stirring occasionally until thickened. Remove from the heat and add the blackberries and any accumulated juices. Stir gently until the blackberries release some juice. Set aside.
- Cut one of the pastry discs in half and roll out on a lightly floured to about 1/8th inch thick. Cut the pastry into a square roughly the same size as the prepared casserole dish. Reserve any pastry scraps. Place the pastry square on the parchment lined baking sheet and bake until firm, lightly browned with bubbles starting to form on the crust, about 10 minutes. This will be used for the middle layer of the cobbler. Set aside.
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- In a large bowl, toss the blackberries, sugar, cornstarch, lemon zest and lemon juice. Use a fork or potato masher and coarsely mash the blackberry mixture. Let it stand for 20 minutes.
- Fit one of the rounds of pie dough into a 9 or 9 1/2 inch pie plate. Cut the remaining round into approximately ten or eleven strips.
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- Stir together the flour, sugar, and salt. Using a pastry cutter or a food processor (if I had one I would use it!), cut the shortening and butter into the flour until the mixture resembles coarse crumbs. It is only about 10 pulses with a food processor but a bit more work by hand. One trick to make the process a little easier is to freeze your butter beforehand, then grate it into the flour mixture before cutting it in with the pastry cutter if not using a food processor.
- Sprinkle 2 tablespoons of the ice water over the mixture. Using a fork, gently stir the water in to the flour mixture, then repeat with the remaining water, adding only 2 tablespoons at a time, just until the dough starts to come together.
- Divide the dough into two even pieces. Turn each piece of dough onto a sheet of plastic wrap and flatten each into a disc and wrap tightly in plastic wrap. Refrigerate for 1 hour, then allow the chilled dough to sit on the counter to soften slightly for 10 minutes before rolling out.
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