Blackberry Pie Recipe Easy

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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



Old Fashioned Blackberry Pie image

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

1 pastry for double-crust pie
3 cups blackberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon grated fresh lemon rind
2 tablespoons butter

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



Best Homemade Blackberry Pie image

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

4 cups fresh blackberries
1 cup white sugar
1 cup water
¼ cup cornstarch
1 teaspoon lemon juice
1 ½ cups all-purpose flour
¾ cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup unsalted butter, cut into pieces
1 prepared pastry for a single-crust pie

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



Blackberry Pie I image

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

4 cups fresh blackberries
½ cup white sugar
½ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
¼ cup white sugar

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



Blackberry Pie image

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.

6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
All-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon turbinado or raw sugar

BLACKBERRY HAND PIES

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 individual pies

Number Of Ingredients 14



Blackberry Hand Pies image

Steps:

  • Pie crust:
  • In a food processor, blend together flours, sugar, and salt. Add chilled butter and shortening and pulse until mixture resembles coarse meal. Sprinkle water over flour mixture and pulse until dough forms moist clumps. Gather dough together and divide into 2 equal rounds. Flatten dough into disks and wrap in plastic wrap. Refrigerate for about 45 minutes.
  • Blackberry Filling:
  • Combine flour, sugar, blackberries and almond extract and stir gently until evenly coated.
  • Preparation:
  • Working with 1 round at a time, roll dough on a lightly floured surface to 1/4-inch thickness. Cut circles, approximately 5-inches in diameter using a plate or bowl as a guide. You should have a total of 8 circles. Spoon about 1/2 cup of blackberry filling into the center of each circle. Carefully fold circle over to form a half moon shape. Using a fork, dipped lightly in flour, press tines along the open edge to seal. Transfer hand pies to a parchment paper lined sheet pan and refrigerate for at least 1 hour or until needed.
  • For serving:
  • Preheat gas or charcoal grill to medium indirect heat. Brush hand pies lightly with egg yolk and sprinkle generously with sugar. Transfer hand pies to double-lined, heavy duty foil sprayed with nonstick spray and place on grill. Close lid and grill, rotating after 20 minutes, until crust is golden brown, about 40 to 50 minutes total.

1 cup all-purpose flour
1/3 cup cake flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
4 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 tablespoons ice water
1/4 all-purpose flour
1/2 cup sugar
4 cups fresh blackberries
1/8 teaspoon almond extract
Egg yolk, lightly beaten
Turbinado or sparkling sugar for dusting
Nonstick spray

BLACKBERRY RASPBERRY PIE

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 9



Blackberry Raspberry Pie image

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.

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

BLACKBERRY CHEESE PIE

This cheese pie is great to serve at church potlucks because it has a memorable taste and look. The citrus tang really goes well with the colorful berries and velvety cream cheese filling. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 8



Blackberry Cheese Pie image

Steps:

  • Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.

Nutrition Facts :

Pastry for single-crust pie (9 inches)
2 packages (3 ounces each) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup heavy whipping cream, whipped
3/4 cup sugar
1/4 cup cornstarch
1 cup pineapple-orange juice
2 cups fresh blackberries and/or raspberries, divided

FRESH BLACKBERRY PIE

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6



Fresh Blackberry Pie image

Steps:

  • In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.

1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
Dough for double-crust pie
2 tablespoons butter

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



Fresh Blackberry Pie image

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

1 pastry for a double-crust 9-inch pie
5 cups fresh blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 egg white
2 tablespoons granulated sugar or 2 tablespoons turbinado sugar

BLACKBERRY CRUMBLE PIE

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 14



Blackberry Crumble Pie image

Steps:

  • Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

1 1/4 cups flour
1 teaspoon salt
4 ounces cold unsalted butter
1/4 cup ice water
4 cups fresh blackberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1 tablespoon fresh minced ginger
1 cup flour
3/4 cup toasted slivered almonds
1/4 cup sugar
1 teaspoon ground cardamom
4 ounces melted butter

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



Deep-Dish Blackberry Pie image

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.

3 cups fresh or frozen blackberries, thawed and drained
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
LATTICE CRUST:
3/4 cup all-purpose flour
3 teaspoons sugar, divided
1/4 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
3 tablespoons cold water
1 egg white, beaten

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



Perfect Blackberry Pie image

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.

classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
5 1/2 cups fresh blackberries
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1 pinch salt
1/4 cup potato starch or 1/4 cup potato flour
1 teaspoon finely grated lemon, zest of
1 tablespoon butter, cut into small pieces
1 egg white, beaten,for pastry wash
1 1/2 tablespoons granulated sugar

BRAMLEY & BLACKBERRY PIE

Make the most of scrumptious seasonal fruit in this apple and blackberry pie, topped with our ultimate sweet shortcrust pastry

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h35m

Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each

Number Of Ingredients 12



Bramley & blackberry pie image

Steps:

  • Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  • Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
  • Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
  • Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate.
  • Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base.
  • Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
  • Now choose how you'd like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.

Nutrition Facts : Calories 543 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 36 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

225g cold unsalted butter , chopped into small pieces
350g plain flour
50g icing sugar
1 large egg yolk (save the white for brushing the pastry)
900g Bramley apple (about 4) peeled, cored, quartered and thinly sliced
140g golden caster sugar , plus extra for sprinkling
1 tbsp fine polenta or ground almonds
1 tbsp cornflour or plain flour, plus extra for dusting
1 ½ tsp ground cinnamon
200g blackberries , halved if very large
egg white , for brushing (reserved from making the pastry)
cream or ice cream, to serve

SHE'S MY BLACKBERRY PIE

Lemon adds to the flavor of this easy recipe.

Provided by Allison Fletcher Acosta

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7



She's My Blackberry Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.
  • Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.
  • Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.
  • Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 42.4 g, Cholesterol 23.3 mg, Fat 15.9 g, Fiber 5.3 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 243.4 mg, Sugar 16 g

1 double crust ready-to-use pie crust
4 cups fresh blackberries, or more to taste
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
2 tablespoons water, or as needed
1 egg, beaten

BEST BLACKBERRY PIE

In late July, blackberries grow everywhere in my hometown. I came up with this pie recipe after coming home with a big basket full of fresh, ripe berries.

Provided by MUSICFOROXYGEN

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 8



Best Blackberry Pie image

Steps:

  • Mix flour and salt together in a medium mixing bowl. Cut in butter and shortening using a pastry blender until mixture resembles coarse oatmeal. Stir in ice water until dough comes together into a ball. Divide into 2 pieces.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Transfer dough to a lightly floured surface and roll out into 10-inch crusts. Place 1 crust into a 9-inch pie pan.
  • Combine blackberries, sugar, and potato starch in a large mixing bowl. Pour the berry mixture into the pie crust. Lay the second crust over the berries. Press edges together to seal; crimp with a fork. Make 4 small slits in the top crust.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 45 minutes.
  • Let cool completely until set, about 2 hours.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 67.7 g, Cholesterol 45.8 mg, Fat 24.7 g, Fiber 8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 345.5 mg, Sugar 31.7 g

2 cups all-purpose flour
1 teaspoon sea salt
¾ cup cold butter
¼ cup shortening
½ cup ice water
8 cups fresh blackberries
1 cup white sugar
6 tablespoons potato starch

BLACKBERRY CUSTARD PIE

This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.

Provided by Chef by Chance

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9



Blackberry Custard Pie image

Steps:

  • Preheat oven to 350 degrees.
  • Place berries into the pie shell.
  • Beat the 2 eggs together, then add the sour cream, 1 cup of sugar, 1/3 cup of flour. Pour over the berries.
  • Combine the butter, 1/2 cup of sugar, and the 1/2 cup of flour to make a crumble topping. Sprinkle crumble onto the top of the pie.
  • Bake for 50-55 minutes.

Nutrition Facts : Calories 410, Fat 15.7, SaturatedFat 7.5, Cholesterol 69.2, Sodium 171, Carbohydrate 64, Fiber 3.9, Sugar 41.5, Protein 5.3

1 (9 inch) deep dish pie shells, unbaked
1/2 cup sour cream
2 eggs
1/3 cup flour
1/4 cup butter
3 cups blackberries
1 cup sugar
1/2 cup flour
1/2 cup sugar

EASY SHMEESHY-HEALTHIER BLACKBERRY APPLE CRUMB PIE

More blackberries, less fat, less sugar, easy to make, more yummy for your tummy! The pie has more blackberries than most people would use, but I like blackberries more than I like apples and I don't like apple pie actually! This makes it gooood! This is a healthy, yummy piece of pie and the only mistake you can make is over cooking it!

Provided by Botta-Bing

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 9



Easy Shmeeshy-Healthier Blackberry Apple Crumb Pie image

Steps:

  • Pre-heat oven to 375 and bake pie shell for 10 minutes (or until lightly brown).
  • Mix apples, sugar and water (enough water to cover the apples!) into a pot and simmer until apples are soft & you can fork though it like butter, 6-7minutes [if you like a crunchier apple only simmer for 2-3 minutes] Set aside and let cool a bit.
  • Now, in a separate bowl mix melted butter, brown sugar and flour with your hands! Mix until it is crumb-like.
  • Ok, now it's time to assemble the pie! First layer apples down, then blackberries, then apples, then blackberries! Sprinkle the lemon juice over the top. Lastly, with your hand, sprinkle the crumb topping over the top -try to get it nice and thick and try to cover as much as possible.
  • Bake for 45minutes and let cool for 15-20 minutes
  • Refrigerate after it cools and heat individual slices in microwave for 15 seconds to enjoy later. Cool wip on top is yummy too!

1 pie shell, frozen
3 large apples (the softer the better, I like the red Gala Apples)
4 cups blackberries
2 ounces coconut sugar crystals (regular granulated sugar works too)
1 tablespoon lemon juice
water
1/2 cup brown sugar
1/2 cup flour
4 tablespoons butter

More about "blackberry pie recipe easy"

PERFECTLY EASY BLACKBERRY PIE RECIPE | MYRECIPES
Step 2. Mix flour and 1/2 C measure of sugar together in a large bowl, and add 3 1/2 cups of the berries and stir gently to coat. Step 3. Place bottom crust …
From myrecipes.com
Total Time 1 hr 10 mins
  • Preheat oven to 425 degrees. Prepare your favorite 2-crust pie recipe, or use prepared crust such as Pillsbury refrigerated (not frozen) crust from the dairy case.
  • Mix flour and 1/2 C measure of sugar together in a large bowl, and add 3 1/2 cups of the berries and stir gently to coat.
  • Place bottom crust in pie plate, and spoon berry mixture into crust. Then sprinkle remaining 1/2 cup of berries on top. Cover with remaining crust. Seal and crimp crust edges, then brush with the milk and sprinkle with the 1/4 cup measure of sugar. Bake 15 minutes.
perfectly-easy-blackberry-pie-recipe-myrecipes image


BEST BLACKBERRY PIE RECIPE - HOW TO MAKE BLACKBERRY PIE
Crimp edges as desired. Preheat oven to 400° with a large baking pan on center rack. Brush with egg wash and sprinkle with turbinado sugar. Refrigerate for 30 minutes. Carefully place pie on ...
From delish.com
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HOMEMADE FRESH BLACKBERRY PIE RECIPE! {EASY} - THE …
Preheat oven to 425 degrees. Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge. Brush inside of bottom crust with beaten egg… this will prevent it from becoming soggy while baking.
From thefrugalgirls.com
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EASY BLACKBERRY PIE - FEAST AND FARM
Instructions. Preheat your oven to 350 degrees. Place a pie crust in the bottom of a standard pie pan. In a bowl, mix the berries, sugar, cornstarch, salt and lemon juice and place in crust. Roll out the second crust and cut strips to make a lattice top, weaving …
From feastandfarm.com
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FRESH BLACKBERRY PIE - THE SOUTHERN LADY COOKS
Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling. Place second pie shell on top and cut slits for steam to escape. Very lightly brush just a tiny bit of milk …
From thesouthernladycooks.com
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BLACKBERRY PIE - WITH FRESH OR FROZEN BERRIES - JUST SO TASTY
Preheat the oven to 400F degrees. Take the pie dough out of the fridge. Let it warm up for 10-15 minutes. On a very well floured surface using a floured rolling pin, roll out 1 disc of pie dough into a circle about 12 inches (30 cm) in diameter.
From justsotasty.com
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MARILYN BATALI'S BLACKBERRY PIE RECIPE - FOOD & WINE
Directions. Step 1. In a large bowl, whisk the flour, sugar and salt. Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal. Add ...
From foodandwine.com
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BLACKBERRY HAND PIES - THE BAKING FAIRY
Preheat the oven to 375F, and line two baking sheets with parchment. First, prepare the filling. Rinse the berries well, cut them in half, and place them in a medium bowl. Add in the sugar, lemon juice, cinnamon, and flour, and mix well. On a …
From thebakingfairy.net
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BLACKBERRY PIE RECIPE (HOMEMADE PIE CRUST) | A FARMGIRL'S KITCHEN
Step 1: Make pie crust and refrigerate. Step 2: Prepare the pie filling. 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) Use either frozen or fresh berries.
From afarmgirlskitchen.com


BLACKBERRY PIE - KRISTINE'S KITCHEN
In a small bowl, beat the egg and the 1 tablespoon milk or water. Lightly brush the top pie crust with the egg mixture. (You won't use all of the egg mixture.) Bake pie for 50-60 minutes, until filling is bubbly and crust is light golden brown.
From kristineskitchenblog.com


HOMEMADE BLACKBERRY PIE RECIPE - THE CAREFREE KITCHEN
How to Make Blackberry Pie Filling. In a small bowl, combine the sugar and cornstarch and whisk together. In a separate mixing bowl, add the blackberries, lemon juice, lemon zest and vanilla extract and mix together gently. Sprinkle the sugar and cornstarch mixture over …
From thecarefreekitchen.com


BLACKBERRY PIE {PLUS PERFECT PIE TIPS!} - THE BUSY BAKER
TIP #7: Use an egg wash. Combine an egg and 1 tablespoon of water in a small dish and whisk them together. Using a pastry brush, brush on a SMALL amount of egg wash onto the top crust of the pie and around the edges. Don’t overdo it! Cooked egg on the top of a pie is never tasty.
From thebusybaker.ca


HOW TO MAKE BLACKBERRY PIE - GEMMA’S BIGGER BOLDER BAKING
Remove the weights and parchment paper and bake the pie crust for another 5-10 minutes, or until the bottom is golden brown and baked through. Let the crust cool. As the crust cools, make the filling. In a saucepan over medium heat, combine the sugar, cornstarch, salt, and water. Add 2 cups of the blackberries and bring the mixture to a simmer.
From biggerbolderbaking.com


18 DESSERT RECIPES TO MAKE THE MOST OF FRESH BLACKBERRIES
Triple Berry Sonker with Dip. Credit: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Mary Clayton Carl Jones. Recipe: Triple Berry Sonker with Dip. Not only does this triple berry dessert call for 7 cups of fresh blackberries, but it also includes 9 cups of fresh blueberries and 5 cups of fresh raspberries.
From southernliving.com


CLASSIC HOMEMADE BLACKBERRY PIE - HOUSE OF NASH EATS
Preheat oven to 400 degrees. Roll out and the bottom crust. Gently line a pie plate with bottom crust and brush with part of the egg wash before adding blackberry filling. To prepare blackberry filling, in a large bowl, add blackberries, sugar, cornstarch and lemon juice and gently toss to combine. Pour filling into the prepared pie crust.
From houseofnasheats.com


22 FRESH AND DELICIOUS BLACKBERRY RECIPES | SOUTHERN LIVING
Credit: Antonis Achilleos; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall. Recipe: Blackberry-Apple Butter Pie Bars. Made on a large baking sheet, this dessert is great for larger crowds since it yields 12 servings. We like to …
From southernliving.com


BLACKBERRY PIE - FOOD RECIPES
The best blackberry pie ever. No kidding! All butter crust, loads of blackberries, spiced with a little lemon, cinnamon, and almond extract. Yum. Yield: Makes 8 servings Ingredients 1 pie dough recipe for top and bottom crust 5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them) 1/2 […]
From recipes.studio


BLACKBERRY CREAM PIE {EASY NO BAKE DESSERT} @ BAKE IT WITH LOVE
Make the Blackberry Cream Pie Filling. In a large mixing bowl, combine the blackberry puree with a 14 ounce can of sweetened condensed milk, set aside. Use a cooled mixing bowl ( or the bowl of your stand mixer, cooled ) to whip the heavy cream. Start on low speed using the whisk attachment until bubbles are formed, then increase the speed to ...
From bakeitwithlove.com


50 EASY BLACKBERRY RECIPES - BEST RECIPES WITH BLACKBERRIES
Try these easy blackberry recipes for breakfast, lunch, dinner, or dessert. These blackberry ideas will satisfy anyone's sweet tooth.
From lifestorage.homelinux.net


EASY BLACKBERRY TURNOVERS; PUFF PASTRY HAND PIES - JETT'S KITCHEN
In a saucier pan add 2 cups of blackberries, granulated sugar, 3 Tablespoons water and lemon juice. Bring to a boil and cook about 3 minutes. Stir constantly and gently smash berries with a fork. In a small bowl combine flour or cornstarch with 3 Tablespoons of water.
From jettskitchen.com


BLACKBERRY PIE RECIPES | TASTE OF HOME
45 Blackberry Recipes Bursting with Juicy Flavor. Delicious blackberry recipes transform this mini morsel into mouth-watering cobblers, jams, pies, parfaits and more. Grab a fork.
From tasteofhome.com


BLACKBERRY PIE RECIPE- FOR FRESH OR FROZEN BERRIES
Cooked pies will freeze up to 4 months. To thaw, place directly from freezer into oven for about 10 minutes, at 350°F, until hot and bubbly. Cover top crust, if need be, to avoid over browning. If you would like to make extra blackberry pies to freeze, freeze them before baking them. Wrap tightly in bags or plastic wrap.
From binkysculinarycarnival.com


EASY PEASY BLACKBERRY PIE RECIPE - FOOD LION
Instructions: The first step in this easy berry dessert procedure is simply preheating the oven to 425 degrees Fahrenheit ahead of time so that it is ready when your pie is. Next, make the blackberry filling by combining the fresh or frozen berries with the sugar and flour in a medium or large mixing bowl. Stir it all together until the three ...
From foodlion.com


EASY BLACKBERRY PIE RECIPE WITH CANNED BERRIES - FOOD NEWS
Step 2: 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. Step 2: 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.
From foodnewsnews.com


BLACKBERRY PIE RECIPES | ALLRECIPES
I made my pie with frozen blackberries, and it was delicious!" – Cookie. Our Best Blackberry Desserts. Transform blackberries into cakes, cobblers, compotes, and more with these delicious dessert recipes. She's My Blackberry Pie. 9. Apple-Blackberry Pie. 152. Easy Three-Berry Crumble Slab Pie.
From allrecipes.com


OLD-FASHIONED BLACKBERRY PIE | GRITSANDPINECONES.COM
Instructions. Preheat your oven to 400 degrees F. Add blackberries, sugar, cornstarch, lemon zest, and lemon juice to a large bowl to make the blackberry filling. Use a fork or potato masher and coarsely mash the blackberries. Let the berry mixture macerate for 20 minutes.
From gritsandpinecones.com


BLACKBERRY PIE RECIPE - ADORE FOODS – REAL FOOD RECIPES
Preheat oven to 350F/180C. To make filling, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 1/2 cup sugar and whisk until thick and glossy. Fold in blackberries, vanilla and lemon zest until combined. Spoon into pastry shell and, using a small knife, slice off small pieces of reserved dough and place over ...
From adorefoods.com


BLACKBERRY PIE RECIPE | FOOD & WINE
Spoon the fruit and any accumulated juices into a 9-inch glass pie plate lined with 1 round of the Flaky Pie Crust. Dot the filling with the butter. Lightly brush the pastry rim with water ...
From foodandwine.com


BLACKBERRY PIE RECIPE - DINNER, THEN DESSERT
In a small bowl, combine the flour and salt; cut in butter until mixture is crumbly. Sprinkle with vinegar. Gradually add the milk, tossing with a fork until a ball is formed. Cover and refrigerate for 30 minutes or until easy to handle. Divide pastry in two portions so that one ball is …
From dinnerthendessert.com


HOMEMADE BLACKBERRY PIE - MY COUNTRY TABLE
Preheat oven to 350 degrees. Place blackberries in a large pan and add one cup of the sugar. Mix lightly with a wooden spoon. Let the blackberries set for about 15 minutes. If there’s a lot of juice on the berries, drain most of it off. Add the remaining sugar and the cornstarch to the blackberries.
From mycountrytable.com


EASY BLACKBERRY PIE RECIPE - INHERITED RECIPES
How to make Easy Blackberry Pie. The first thing to do is prepare a glass pie pan, with either a homemade pie crust or a store-bought pie crust. Click here for my easy pie crust recipe! Add the blackberries on top of the pie crust. In a separate bowl, mix together the salt, sugar, and cornstarch.
From inheritedrecipes.com


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