Seedless Raspberryblackberry Pie Recipes

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BLACK RASPBERRY PIE



Black Raspberry Pie image

My black raspberry pie recipe can be made with fresh or frozen black raspberries

Provided by Sarah Mock

Categories     Dessert Recipes

Time 2h15m

Number Of Ingredients 8

5 cups fresh black raspberries
3 tablespoons cornstarch
1 cup sugar (plus extra sugar for sprinkling)
6 grinds freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 recipe Easy Pie Crust Recipe

Steps:

  • Heat oven to 425º F.
  • Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
  • Roll out the bottom crust and place in a 9" pie plate.
  • Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
  • Pour the sugar coated berries into the prepared, unbaked piecrust.
  • Dot the berries with the butter.
  • Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
  • Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
  • Fold top crust under bottom crust edge to seal.
  • Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
  • Place foil around the edges of the pie to prevent over baking.
  • Bake at 425 for 45 minutes.
  • Remove the foil from the edge of the pie and drop the temperature to 350.
  • Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
  • Cool to room temperature before serving and chill until firm for best slicing results.
  • Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

Nutrition Facts : ServingSize 1, Calories 214 kcal, Carbohydrate 43 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 113 mg, Fiber 6 g, Sugar 29 g, UnsaturatedFat 2 g

BLACKBERRY RASPBERRY PIE



Blackberry Raspberry Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9

Two 16-ounce bags frozen blackberries, thawed and strained
Two 16-ounce bags frozen raspberries, thawed and strained
1 cup sugar, plus 1 teaspoon for sprinkling
2 tablespoons cinnamon, plus 1/4 teaspoon for sprinkling
1/4 cup arrowroot powder
2 tablespoons all-purpose flour
1/4 teaspoon fine salt
Butter, for greasing
Two 9-inch unroll-and-bake refrigerated pie crusts

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.

FAVORITE FRESH RASPBERRY PIE



Favorite Fresh Raspberry Pie image

This pretty raspberry pie was practically a staple at our house during the late summer. Our family had raspberry bushes, so we always have pie with fresh raspberry filling. -Emily Dennis, Hancock, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup shortening, cold
1 egg, lightly beaten
3 tablespoons cold water
1 tablespoon white vinegar
FILLING:
1-1/3 cups sugar
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
5 cups fresh or frozen unsweetened raspberries, thawed
1 tablespoon butter
TOPPING:
1 tablespoon 2% milk
1 tablespoon sugar
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

Nutrition Facts : Calories 498 calories, Fat 21g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 168mg sodium, Carbohydrate 74g carbohydrate (41g sugars, Fiber 6g fiber), Protein 5g protein.

DELUXE BLACKBERRY PIE



Deluxe Blackberry Pie image

Deluxe Blackberry Pie, nice and thick, made the old-fashioned way.

Provided by Carlo Zaskorski

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

4 cups fresh blackberries
1 ¼ cups white sugar
4 tablespoons cornstarch
2 tablespoons blackberry brandy
1 teaspoon ground nutmeg
1 tablespoon ground cinnamon
1 recipe pastry for a 9 inch double crust pie
1 tablespoon white sugar

Steps:

  • Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  • Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  • Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  • Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 66.8 g, Fat 15.5 g, Fiber 5.8 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 235.3 mg, Sugar 38.2 g

SEEDLESS RASPBERRY/BLACKBERRY PIE



Seedless Raspberry/Blackberry Pie image

Provided by My Food and Family

Categories     Recipes

Time 4h

Number Of Ingredients 5

6 cups fresh berries *
1 1/2 cups sugar, more or less
1/2 cup cornstarch
1 teaspoon cinnamon
1 9- in ch baked pie shell, with no top

Steps:

  • Put berries and sugar into a saucepan, and gently cook until boiling, stirring constantly to prevent burning. Once it boils, take it off the stove. Pour the berries through a sieve to remove the seeds. Let juice sit a bit to cool off so that you can put the cornstarch in it without any problems.
  • Pour the juice back into the pan, add the cornstarch, and mix well. Put it back onto the stove, bring gently to a boil, stirring constantly to keep the bottom mixed up (can't let it settle!) Boil one minute to set the cornstarch. Remove from the stove, add the cinnamon, and mix well.
  • Then pour it into the pie shell, set it aside to cool down, then cover with plastic and put into the refrigerator. It should set up within three or four hours. Serve with whipped cream.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLACKBERRY-RASPBERRY HAND PIES



Blackberry-Raspberry Hand Pies image

You can substitute store-bought dough in a pinch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h10m

Yield Makes 8

Number Of Ingredients 12

1 tablespoon sour cream
1 tablespoon fresh lemon juice (from 1 lemon)
2 tablespoons ice water, plus more if necessary
1 1/4 cups all-purpose flour, plus more for rolling
Coarse salt
1/3 cup plus 1 teaspoon granulated sugar, divided
1 stick cold unsalted butter, cut into small pieces
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1 tablespoon plus 1 1/2 teaspoons cornstarch
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling

Steps:

  • Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
  • Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
  • Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
  • Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
  • Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

BLACKBERRY-RASPBERRY PIE



Blackberry-Raspberry Pie image

A very easy pie to make all year round. The pie is very juicy so put a piece of aluminum foil in under the pie plate in the oven or you may have a mess on your hands.

Provided by Lvs2Cook

Categories     Pie

Time 2h

Yield 8 serving(s)

Number Of Ingredients 7

1 1/3 cups sugar
2 tablespoons quick-cooking tapioca
1 tablespoon cornstarch
2 cups frozen raspberries
2 cups frozen blackberries
2 tablespoons butter
pastry for double-crust pie

Steps:

  • In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
  • Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
  • To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375º for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
  • Remove from oven and cook on a wire rack.
  • There will be lots of juice in this pie.

BLACKBERRY-RASPBERRY PIE



Blackberry-Raspberry Pie image

Make and share this Blackberry-Raspberry Pie recipe from Food.com.

Provided by yooper

Categories     Pie

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemons, rind of
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons unsalted butter, chilled,cut into 1/2 inch cubes
6 tablespoons ice water (about)
1 tablespoon apple cider vinegar
vegetable oil cooking spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries

Steps:

  • For crust: combine first 5 ingredients in food processor; blend 5 seconds.
  • Add butter and blend, using on/off turns, until mixture resembles coarse meal.
  • Add 5 tablespoons water and vinegar.
  • Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
  • Gather dough into ball, divide in half.
  • Shape each ball into a disk.
  • Wrap in plastic and chill at least 1 hour and up to 1 day.
  • For filling: Preheat oven to 400.
  • pray 9-inch diameter glass baking dish with nonstick spray.
  • Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
  • Add berries and toss to coat.
  • Let stand 10 minutes, tossing occasionally.
  • Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
  • Spoon filling into dough-lined dish.
  • Roll out second dough disk to 13-inch round.
  • Drape dough over filling, and trim overhang to 1/2 inch.
  • Press edges together to seal; fold overhang under and crimp decoratively.
  • Cut several small slashes in top crust to vent.
  • Sprinkle with additional sugar, if desired.
  • Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
  • Serve warm or at room temperature.

BLUEBERRY, RASPBERRY & BLACKBERRY PIE



Blueberry, Raspberry & Blackberry Pie image

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

1-1/2 cups blueberries
1-1/2 cups raspberries
1 cup blackberries
1 cup sugar
3 Tbsp. MINUTE Tapioca
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine, cut into small pieces

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

RUTH EICHNER'S FROZEN RASPBERRY PIE



Ruth Eichner's Frozen Raspberry Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h20m

Yield One 9-inch pie

Number Of Ingredients 6

1 recipe Middlebury pie crust
3 tablespoons flour
1 cup sugar, plus 1 tablespoon for sprinkling
1 rounded tablespoon instant tapioca
5 cups frozen raspberries, barely thawed
1 tablespoon heavy cream

Steps:

  • Preheat the oven to 450 degrees. Roll out 1 dough round between 2 sheets of wax paper and line a 9-inch pie pan with it. Prick the bottom and sides, trim the sides to a -inch overhang and chill for 30 minutes.
  • Combine the flour, 1 cup of sugar and the tapioca and, using a fork, combine with the raspberries, leaving as many frozen clumps as possible. Pour this mixture into the pie shell. Roll out the other round between sheets of wax paper, cut a decorative vent in it and lay it over the fruit. Crimp the edges together firmly and flute.
  • Brush the top of the pie with the cream and sprinkle with the remaining tablespoon of sugar. Bake for 10 minutes. Lower the heat to 400 and bake for 30 to 35 more minutes, or until the berries in the middle of the pie are visibly bubbling.

BLACKBERRY-RASPBERRY PIE



Blackberry-Raspberry Pie image

Categories     Berry     Dessert     Bake     Quick & Easy     Vinegar     Blackberry     Raspberry     Lemon     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16

Crust
2 1/4 cups all purpose flour
1 cup cake flour
1 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
1/4 teaspoon baking powder
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
6 tablespoons (about) ice water
1 tablespoon apple cider vinegar
Filling
Nonstick vegetable oil spray
3/4 cup sugar
1/4 cup cornstarch
3 cups fresh raspberries
3 cups fresh blackberries
Additional sugar (optional)

Steps:

  • For crust:
  • Combine first 5 ingredients in processor; blend 5 seconds. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 5 tablespoons water and vinegar. Using on/off turns, blend until moist clumps form, adding more water if dough is dry. Gather dough into ball; divide in half. Shape each half into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • For filling:
  • Preheat oven to 400°F. Spray 9-inch-diameter glass baking dish with nonstick spray. Whisk 3/4 cup sugar and cornstarch in large bowl to blend. Add berries and toss to coat. Let stand 10 minutes, tossing occasionally.
  • Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish. Spoon filling into dough-lined dish. Roll out second dough disk to 13-inch round. Drape dough over filling, and trim overhang to 1/2 inch. Press edges together to seal; fold overhang under and crimp decoratively. Cut several small slashes in top crust to vent. Sprinkle with additional sugar, if desired.
  • Bake until crust is golden and filling is bubbling, about 50 minutes; cool 30 minutes. Serve warm or at room temperature.

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From pressurecooker-outlet.com


SEEDLESS BLACKBERRY PIE | THRIFTYFUN
This recipe shows you how make seedless blackberry pie.AdvertisementIngredients quart blackberries Tapioca pudding the kind... Menu Ask a Question Share a Post Account Search. social. Seedless Blackberry Pie. 0. Share. 1. Save. Follow. Print. Flag. Clynn Altemus. One method for making a seedless blackberry pie is to mix the juice with tapioca to make a pudding type filling. This recipe shows ...
From thriftyfuncrafts.netlify.app


BRIGHT IDEAS FOR 'SEEDLESS' BERRY PIES | HERALDNET.COM
2011-07-18 “I use an old-fashioned pie crust: 1 cup shortening, 2 2/3 cups flour and 1 teaspoon salt. Blend the salt, flour and shortening with a pastry blender. Then add water, a few drops at a time to a ...
From heraldnet.com


RASPBERRY PIE RECIPES | ALLRECIPES
Indulgent Raspberry Desserts. Easy Summer Pie. 37. Berry Custard Pie. 22. Summer Fruit Tart from Almond Breeze®. 8. Bring summertime flavor anywhere with this easy mixed berry tart with almondmilk vanilla custard. Easy Three-Berry Crumble Slab Pie.
From allrecipes.com


SEEDLESS BLACKBERRY JAM - BEYOND THE CHICKEN COOP
2018-09-10 Mash and strain seeds from blackberries using a chinois. Measure out 8 cups of strained fruit for jam. 12 - 14 cups blackberries. Put 8 cups of fruit, sugar and lemon juice in a heavy stockpot over medium heat. 12 - 14 cups blackberries, 4 cups sugar, 2 tablespoons lemon juice. Stir …
From beyondthechickencoop.com


BLACKBERRY CREAM PIES (IN A JAR) - CRAZY FOR CRUST
2022-02-26 Place berries and water in a medium saucepan over low heat. Crush with a potato masher and bring to a boil. Cook for two minutes. Strain through a fine mesh strainer. This will make about 1/3 cup juice. Cool completely before making pies. Whisk jam and cooled juice in a …
From crazyforcrust.com


PICKYOUROWN
Seedless Blackberry Pie . An easy and GREAT seedless blackberry pie recipe! Ingredients and Equipment (makes 1 large 10 inchdeep dish pie, or 2 smaller regular sized pies pies) • 8 cups of fresh or frozen Blackberries - fresh (or frozen without syrup) (7 cups if …
From pickyourown.org


HOW TO MAKE SEEDLESS BLACKBERRY JAM (NO PECTIN) - BAKING A …
2013-08-23 Submerge the jars in a large pot of boiling water, for 10 minutes. Keep warm. Place the puree back in the saute pan, and heat, over medium heat, until thickened. Place the lids into simmering water to soften the seal. Stir in the citrus juice, taste the jam, and adjust seasoning, if needed.
From bakingamoment.com


RASPBERRY CREAM CHEESE PIE - SPACESHIPS AND LASER BEAMS
STEP TWO: Add the water and unflavored gelatin to a small bowl. Gently swirl to make sure that all the gelatin is mixed with the water. Let it sit for about 2 to 3 minutes to thicken. STEP THREE: In a microwave-safe bowl, heat the seedless raspberry jam in the microwave on high for 30 to 45 seconds.
From spaceshipsandlaserbeams.com


BLACKBERRY PIE - WITH FRESH OR FROZEN BERRIES - JUST SO TASTY
2019-05-05 Cut the excess off the edges, then fold the edges over and crimp them with your fingers. In a small bowl whisk together the egg and milk for the egg wash. Brush the egg wash on top of the pie. Bake in the preheated oven for 20 minutes at 400F, then …
From justsotasty.com


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