Wild Blackberry Or Dewberry Pie Recipes

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WILD BLACKBERRY PIE



Wild Blackberry Pie image

When my mom was a little girl, all of the mothers in the neighborhood would take turns making this pie for all of the kids. A whole pie would disappear in about five minutes- from first cut to last bite!

Provided by Emily

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter
3 tablespoons boiling water
¾ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon salt
4 cups fresh blackberries, rinsed and drained
1 tablespoon lemon juice
2 tablespoons butter

Steps:

  • To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
  • Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
  • Fit and seal upper crust.
  • Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 46.4 g, Cholesterol 38.1 mg, Fat 15 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 9.2 g, Sodium 346.3 mg, Sugar 22.2 g

WILD BLACKBERRY OR DEWBERRY PIE



Wild Blackberry or Dewberry Pie image

Picking wild blackberries or dewberries is something we did every year for as long as I can remember. We usually make lots of jelly out of the berries, but we also made sure we have our fill of fresh berry pie while the season lasts. The recipe is for the filling only. I do not usually add any spices because we enjoy the full flavor of the berry. However, you can add a bit of cinnamon if you prefer. You can use your favorite pie crust recipe or use my pie crust recipe, which is tender and flaky & never fails me. Recipe #218593

Provided by Olive

Categories     Pie

Time 1h10m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 7

3/4 cup sugar
1/4 teaspoon cinnamon (optional)
1/3 cup cornstarch
2 tablespoons butter
1 tablespoon fresh lemon juice
4 cups fresh blackberries or 4 cups dewberries
1 pastry for double-crust pie

Steps:

  • Heat oven to 425 degrees.
  • Prepare pastry.
  • In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
  • Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.

Nutrition Facts : Calories 515.9, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 354.1, Carbohydrate 69.4, Fiber 6.2, Sugar 29.8, Protein 5.2

DEWBERRY PIE



Dewberry Pie image

This is a very easy and delicious berry pie. Since dewberries are related to the blackberry, feel free to substitute. Dewberries are plentiful "where I come from" and this is an old family recipe.

Provided by GypsyAnn

Categories     Pie

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 (9 inch) pastry for double-crust pie (your favorite recipe)
4 cups fresh dewberries
1 cup sugar
4 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 tablespoon butter

Steps:

  • Preheat oven to 450 degrees F.
  • Line 9" pie pan with half the pastry.
  • Combine berries, sugar, flour and lemon juice (being careful not to mash berries).
  • Spoon berry mixture into pie shell, and dot with butter.
  • Cover with top crust and slash in several places to allow steam to escape. (I usually brush top crust with a slightly beaten egg white).
  • Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes, or until browned.

Nutrition Facts : Calories 522.3, Fat 23.2, SaturatedFat 6.4, Cholesterol 5.1, Sodium 339.9, Carbohydrate 75.1, Fiber 6.2, Sugar 38.2, Protein 5.7

DEEP-DISH WILD BLUEBERRY PIE



Deep-Dish Wild Blueberry Pie image

Categories     Egg     Fruit     Bake     Blueberry     Summer     Tapioca     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/4 cups packed light brown sugar
5 tablespoons quick-cooking tapioca
6 cups fresh wild blueberries or 3 (10-ounce) packages frozen (not thawed)
1 tablespoon fresh lemon juice
Pastry dough for a double-crust pie
1 tablespoon unsalted butter, cut into small pieces
1 large egg, beaten with 1 tablespoon water
Special equipment:
a 9 1/2-inch deep-dish pie plate (6-cup capacity); small decorative cookie cutters (optional)

Steps:

  • Put a large baking sheet on oven rack in middle position and preheat oven to 425°F.
  • Whisk together brown sugar and tapioca and toss with blueberries and lemon juice in a large bowl.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
  • Roll out remaining dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round. Cut out 5 or 6 small holes with small decorative cookie cutters or use a small knife to slash steam vents toward center.
  • Spoon filling with any accumulated juices into shell, dot with butter, and cover with top crust. Trim top crust with kitchen shears, leaving a 1/2-inch overhang. Fold overhang of top crust under bottom pastry and press against rim of pie plate to reinforce edge, then crimp decoratively and brush with egg wash.
  • Bake pie on hot baking sheet in oven 30 minutes, then cover edge with a pie shield or foil to prevent overbrowning. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.
  • Cool pie completely on a rack, about 4 hours (filling will be runny if pie is still warm).

BLACKBERRY PIE



Blackberry pie image

Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs

Provided by Barney Desmazery

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

600g blackberries
100-125g granulated sugar
25g butter, plus extra for the tin
2 tbsp cornflour
1 egg, beaten
1 tbsp milk
vanilla ice cream, to serve (optional)
300g self-raising flour, plus extra for dusting
1 tbsp cornflour
2 tbsp granulated sugar, plus extra for the topping
150g cold butter, cut into small pieces
150g soft cheese

Steps:

  • First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
  • Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
  • Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
  • For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
  • Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.

Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

MYSTERY INGREDIENT WILD BLUEBERRY PIE



Mystery Ingredient Wild Blueberry Pie image

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Provided by Monique

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan.
  • Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning.
  • Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 49.3 g, Cholesterol 15.4 mg, Fat 21.1 g, Fiber 4 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 276.4 mg, Sugar 21.7 g

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