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
BEEBEE'S BLACKBERRY JAM PIE
From a cousin who's grandkids call her Beebee. She makes this for church functions a lot and it goes quickly!! It is easy and quick. ***I have modified the recipe as two people had trouble with their pie setting in the middle. I have added cornstarch and had no problems with the pie firming up***
Provided by Sherrybeth
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, butter, buttermilk, jam, cornstarch and egg yolks; beat well.
- Pour into pie crust.
- Bake at 325 degrees until the crust is brown and the middle of the pie is firm. Remove from oven.
- Make meringue with the 4 egg whites and 4 tablespoons sugar, beaten stiff.
- Put on top of pie and return to oven until meringue is slightly brown.
- Remove from oven and cool completely before cutting.
Nutrition Facts : Calories 665.8, Fat 29, SaturatedFat 13.5, Cholesterol 183.3, Sodium 371.5, Carbohydrate 95.2, Fiber 1.7, Sugar 69.8, Protein 7.8
BLACKBERRY HAND PIES
Steps:
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Add the blackberries and granulated sugar to a medium saucepan and heat over medium. Cook the berries, mashing with a potato masher or the back of a spoon, until they start to break down and release their juices, about 2 minutes. Mix together the cornstarch and lemon juice in a small bowl. Add the cornstarch mixture and the lemon zest to the berries and stir until there are no more lumps. Continue to stir until the filling begins to thicken, 2 to 3 minutes. Remove from the heat, transfer to a bowl and let cool slightly.
- Roll one of the pie doughs out on a lightly floured surface until about 1/8-inch thick. Use a 5-inch round cookie cutter, or the rim of a bowl, to cut out as many rounds as you can. Repeat with remaining dough round, gather the dough scraps and reroll as necessary to get 8 rounds.
- Place 1 cube of cream cheese and 1 tablespoon of filling in the center of a dough round. Fold the dough over into a crescent and crimp the edge with a fork. Place on one of the lined baking sheets. Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.
BLACKBERRY POT PIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
- Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
- Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
- Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
- Serve each individual pie with a scoop of vanilla ice cream.
- Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.
4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY
Here's what you need: berry jam, cream cheese, pie crusts, egg, water
Provided by Kiano Moju
Categories Desserts
Time 30m
Yield 6 hand pies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
- Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
- Using your finger, lightly wet the edges of the cut rounds with water.
- Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
- In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
- Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
- Arrange the pies on a parchment paper-lined baking sheet.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams
SPICED BLACKBERRY JAM
While fresh blackberries, or even boysenberries, will give you the best results, this can be made with frozen berries if in a JAM (pun intended). Times are estimates. High altitude instructions are included.
Provided by Annisette
Categories Berries
Time 40m
Yield 1 qt
Number Of Ingredients 6
Steps:
- Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
- Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
- Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
- Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
- Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
- Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
- For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
- Cool on a rack and label. Store the jars in a cool, dry, dark place.
Nutrition Facts : Calories 3748.8, Fat 2.9, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 961.4, Fiber 31.4, Sugar 928.9, Protein 8.3
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.
BLUEBERRY-BLACKBERRY JAM
This is a jam for late summer with blueberries, blackberries and, as a special addition, a little bit of gin and slivered almonds. Toasting the almonds is optional, but it's worth the extra step, as it adds flavor.
Provided by mutti-am-herd
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT25m
Yield 128
Number Of Ingredients 7
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Toast the almonds in an ungreased skillet until lightly colored, 3 to 5 minutes. Set aside.
- Place crushed blueberries and blackberries in a large pot and add pectin. Slowly bring to a full rolling boil. Add sugar and lemon juice and stir to dissolve. Return to a full rolling boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove the pot from the heat. Stir in gin and toasted almonds.
- Ladle jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 46.5 calories, Carbohydrate 11.7 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.3 g
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
OLD BACHELOR'S JAM AND BLACKBERRY TART
In the dead of winter, break out some Old Bachelor's Jam and enjoy it on a cornmeal crust for a taste of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Roll out pate brisee to an 11-inch round (about 1/4 inch thick) on a floured surface. Press dough into bottom and up sides of a 10-inch springform pan. Trim edges to come 1 inch up sides of pan using a sharp paring knife. Refrigerate for 30 minutes.
- Prick tart shell all over with a fork. Bake until golden brown, about 25 minutes. Immediately spread jam into tart shell. Top with blackberries, and sprinkle with almonds. Bake for 10 minutes. Serve warm.
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