Fresh Blackberry Pie Recipes

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.

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.

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.

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.

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!

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.

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.

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.

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.

Steps:

• Place 2 cups blackberries in pastry shell; set aside.
• In a saucepan, crush 1 cup blackberries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
• In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in food coloring if desired. Pour half the glaze over berries in pastry shell. Stir remaining berries into glaze; carefully spoon over filling.
• Refrigerate for 3 hours or until set.
• Garnish with whipped topping. Refrigerate leftovers.

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.

Steps:

• Prepare pie dough of your choice, chill, and roll out top and bottom crusts.
• Preheat oven to 400.
• Mix berries, tapioca, sugar, lemon juice, and salt in medium bowl.
• Line 9" glass pie plate with dough. Fill with berry mixture. Dot with butter.
• Cover with top crust; seal and flute edge. Cut several slits in crust to vent.
• Brush top crust with milk and sprinkle with sanding sugar.
• Bake for 45-50 minutes or until top and bottom crusts are golden brown. I usually cover crust with a foil circle part way through to prevent over-browning.

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.

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.