Blackberry Pie Recipes Fresh

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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

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

COUNTRY-STYLE FRESH BLACKBERRY PIE

Mmmmmmmmmm, I love blackberries!! If you do too, you might like to try this sometime! It's really good warm with vanilla ice cream, too!! ;)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 11



Country-Style Fresh Blackberry Pie image

Steps:

  • Rinse blackberries in colander, dry on papertowels.
  • Make and roll out enough pie dough to line a regular (not deep-dish) 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest)of dough and chill, too.
  • Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
  • In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
  • Sprinkle over berries and slightly toss very gently.
  • Remove dough-lined plate from fridge,(uncover), and gently pour berries into pie plate. Be sure to slightly mound them in the center.
  • Evenly dot top of berries with cut up butter.
  • Set aside.
  • Roll out second portion of pie dough to an 11" circle.
  • Cut a 2" cross in center. Fold back each center point to create a steam vent.
  • Place top crust over filling.
  • Fold edge of top crust under edge of bottom crust and press together to seal.
  • Stick four toothpicks down through the points (folds) of steam vents on the top crust to hold in place while baking.
  • Crimp edge of pie crust all the way around.
  • Brush top with milk and sprinkle with sugar.
  • Place pie on foil-lined cookie sheet to catch any spills.
  • Cover edge of pie crust with foil to prevent over-browning.
  • Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
  • Remove to wire rack to cool.
  • Remove toothpicks.
  • Serve warm with vanilla ice cream if preferred!

Nutrition Facts : Calories 548.2, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 360.4, Carbohydrate 77.3, Fiber 6.3, Sugar 40.2, Protein 5.8

2 pints fresh blackberries
1 tablespoon fresh lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 (9 inch) double crust pie crusts
milk
1 tablespoon sugar, more if desired
vanilla ice cream (optional)

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

FRESH BLUEBERRY PIE

Provided by Ina Garten

Categories     dessert

Time 3h25m

Yield 6 servings

Number Of Ingredients 14



Fresh Blueberry Pie image

Steps:

  • Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
  • Mix the blueberries, 1/2 cup of sugar, the flour, lemon zest, lemon juice and Cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you include all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing - not stretching - it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg wash, cut three slits for steam to escape and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar and salt in the bowl of a food processor fitted with the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

4 cups (20 ounces) fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon Cassis liqueur
Perfect Pie Crusts
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco, diced
1/2 cup ice water

FRESH BLUEBERRY PIE

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 14



Fresh Blueberry Pie image

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Mix the blueberries, the 1/2 cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.
  • Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing -- not stretching -- it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  • Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.
  • Cut the butter in 1/2-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
  • "Barefoot Contessa Foolproof" by Ina Garten (c) Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

4 cups fresh blueberries, washed and dried
1/2 cup sugar, plus extra for sprinkling
1/2 cup all-purpose flour
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tablespoon cassis liqueur
2 Perfect Pie Crusts, recipe follows
1 egg beaten with 1 tablespoon milk or cream, for egg wash
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
1/2 cup ice water

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

SALLY'S FRESH BLACKBERRY TART

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 15



Sally's Fresh Blackberry Tart image

Steps:

  • For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
  • Preheat oven to 400 degrees F.
  • Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
  • For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
  • Remove from oven and cool for 2 hours before slicing.

2 cups all-purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
Bag of dried beans
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar

BLACKBERRY PIE III

Make and share this Blackberry Pie IIi recipe from Food.com.

Provided by Tonkcats

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 6



Blackberry Pie IIi image

Steps:

  • Preheat oven to 400°F.
  • Combine sugar, flour, cornstarch and salt; toss with blackberries.
  • Line 9-inch pie plate with pastry.
  • Add black- berry mixture.
  • Adjust top crust; cut slits to allow steam to escape.
  • Bake for 40 to 45 minutes.

Nutrition Facts : Calories 410.9, Fat 16, SaturatedFat 3.9, Sodium 281.5, Carbohydrate 64.3, Fiber 4.7, Sugar 34.8, Protein 4.3

1 1/4 cups sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/8 teaspoon salt
4 cups blackberries
1 pastry for double-crust pie

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

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

BLACKBERRY PIE

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

Provided by Tonkcats

Categories     Pie

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 6



Blackberry Pie image

Steps:

  • Use 2 bowls.
  • In one bowl mix berries and 2/3 cup of sugar.
  • Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
  • Mix well.
  • Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
  • Serves 4 to 6 people. May be topped with favorite whipped topping.

Nutrition Facts : Calories 817.3, Fat 26.2, SaturatedFat 16.1, Cholesterol 69.5, Sodium 1027.8, Carbohydrate 139.5, Fiber 5.5, Sugar 86.8, Protein 9.4

2 cups blackberries
1/2 cup butter
1 cup sugar
2/3 cup sugar
2 cups self-rising flour
1 cup milk

GRANDMA'S BLACKBERRY PIE

I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them.

Provided by SYRAH4689

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 2h10m

Yield 10

Number Of Ingredients 11



Grandma's Blackberry Pie image

Steps:

  • Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 15 g, Fiber 5.5 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 338.7 mg, Sugar 19.3 g

1 egg
1 teaspoon distilled white vinegar
2 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
¾ cup cold unsalted butter, cut into small cubes
7 tablespoons ice water, plus more as needed
6 cups fresh blackberries
1 apple, peeled and cut into 1/2-inch thick slices
½ cup white sugar
1 tablespoon white sugar

BLACKBERRY SILK PIE

I don't like picking wild blackberries (too low to the ground and snaky) but I do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 9



Blackberry Silk Pie image

Steps:

  • Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
  • Put a mesh sieve over a large bowl and pour the puree into the sieve.
  • Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
  • In a big mixing bowl, whisk the eggs until frothy.
  • Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
  • Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
  • Ladle the filling into the cooled pie shell.
  • Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
  • When done, the filling will likely have puffed somewhat.
  • The center may seem a little jiggly; that is fine.
  • If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
  • **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.

Nutrition Facts : Calories 441.9, Fat 28.9, SaturatedFat 14.5, Cholesterol 150.3, Sodium 166.6, Carbohydrate 41.6, Fiber 2.7, Sugar 27, Protein 5.6

1 (9 inch) flaky pie pastry (partially baked)
1 pint fresh blackberries (or one 1-pound bag frozen blackberries, not packed in syrup, partially thawed)
1 cup sugar
3 large eggs, at room temperature
1 tablespoon cornstarch
1 1/2 cups heavy cream, at room temperature
1/2 cup light cream, at room temperature
1 teaspoon vanilla
ripe fresh blackberries

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

Maida Heatter; recommends to carefully inspect baked pie crust for any little holes or too-thin spots; patch with almond paste or marzipan because this filling is very juicy and the juices will run out of any places they can get through, which will make the crust stick to the plate.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 11



Blackberry Pie image

Steps:

  • In a bowl, stir the flour, brown sugar, cinnamon, and nutmeg to mix well.
  • Cut in the butter with a pastry blender until the mixture makes coarse crumbs; there may be some small pieces of butter still visible; that is fine.
  • Adjust oven rack one-third up from bottom of oven; preheat to 350°.
  • In a bowl, combine the sugar and tapioca; add in the frozen berries, stir gently with a rubber spatula; let stand for 15 minutes, stirring occasionally.
  • Meanwhile, peel, quarter, and core the apple; cut it into ¼ to ½ inch cubes.
  • Stir it into the berry mixture; sprinkle the lemon juice over the fruit and gently stir together.
  • Spread the berry mixture in a smooth layer in the crust; slowly and carefully sprinkle the crumb topping evenly over the berry mixture.
  • To prevent rim of the pie from overbrowning, cover edges of pie crust with foil.
  • Bake for 1 hour; then remove foil, increase heat to 450° and continue baking for 8-10 minutes, only until the filling begins to bubble up around the edges (watch it and do not let it bubble over.
  • Remove from oven; at this point the filling will be thin and soupy, but when it cools it will become firm and will slice nicely.
  • Serve at room temperature, plain or with vanilla ice cream.
  • Note: it is important that the crust be high and not have any low spots or the filling will bubble over.

1 (9 inch) baked extra-deep pie shells
1/2 cup unsifted all-purpose flour
1/2 cup dark brown sugar, firmly packed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 ounces unsalted butter, cold and firm, cut into small pieces
2/3 cup sugar
2 tablespoons minute tapioca
1 (16 ounce) box frozen dry-packed blackberries (individually frozen)
1 tart cooking apple
2 tablespoons lemon juice

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5/5
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