Oldfashionedblackberrypie Recipes

Steps:

• Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
• Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
• Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

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:

• 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 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.

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.

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:

• Mix sugar and cornstarch in saucepan.
• Add 1 1/2 cups water.
• Cook until clear; remove from heat. Add 1 package blackberry Jell-O.
• Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries.
• Fold into Jell-O mixture carefully.
• Pour into chilled crust. Store in refrigerator.
• Keeps well.
• Serve with whipped cream or ice cream.
• Use 1 tablespoon less of Jell-O when using fresh berries.

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.

Steps:

• Mix sugar, flour, tapioca and cinnamon.
• Sprinkle over berries and toss to coat until well blended.
• Pour into premade pie crust and dot with butter. Put top crust on.
• Cut 3-4 slits through top crust.
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake about 1 hour longer or until crust is light brown.
• Serve warm with ice cream.

Steps:

• Line two 9-inch pie tins with dough and chill thoroughly. Roll out 2 circles of dough at least 10 inches in diameter, and chill on a cookie sheet.
• In a large bowl, combine berries, 2 cups sugar, flour, and lemon zest and juice.
• Fill chilled shells with berry mixture. Lay pastry circles on a lightly floured board and cut a star out of each center with a cookie cutter or by hand.
• Brush edges of bottom shell lightly with glaze and top with pastry circle, centering the star. Trim overhanging pastry to within 3/4 inch and crimp edges together to seal. Chill pies for 30 minutes.
• Heat oven to 400 degrees. Brush pies with the remaining egg glaze and sprinkle with remaining sugar. Bake 50 to 60 minutes, or until juices are bubbling and crust is golden brown.

Steps:

• Preheat the oven to 400°F.
• Rinse and drain the fresh blueberries or drain the frozen blueberries. Set aside.
• In a bowl, combine the sugar and cornstarch and mix well until all the lumps disappear. Add the blueberries and lemon juice. Toss to combine.
• Roll out half of the dough and fit it into a 9-inch pie pan. Fill with the blueberry mixture. Dot with butter. Roll out the remaining dough. Moisten the edge of the bottom crust with water. Fit top crust over the filled pie. Trim and crimp edges. Make 2 or 3 vent holes in the top crust.
• Brush the top crust with the cream or milk. Place the pie on a baking sheet with sides. Bake for 15 minutes. Reduce the heat to 350F and continue baking for 30 minutes or until the crust is golden and the filling is bubbling.

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:

• 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:

• To Prepare the Pie Crust: Place the 1 cup of flour (140 grams) and the salt in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. With the mixer running on low speed, add the butter a small handful at a time. When all the butter has been added, increase the speed to medium-low and mix for about 1 minute, until the butter is thoroughly blended. Scrape down the sides and bottom of the bowl. Turn the speed to medium-low, and add the remaining 1 cup + 3 tablespoons of flour (165 grams), and mix just to combine. Add the water and mix until incorporated. The dough will come up around the paddle and should feel smooth, not sticky, to the touch. Remove the dough from the mixer and check to be certain that there are no visible pieces of butter remaining. Pat the dough into two equal sized disks and wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight. (It can also be frozen for up to 1 month.) Rolling out the dough: Unwrap the dough and place it between two pieces of parchment or plastic wrap. (I very lightly flour the one side of the parchment paper to prevent sticking.) With a rolling pin, pound the top of the dough, working from one side of the dough to the other, to begin to flatten the dough; turn the dough 90 degrees and repeat. Roll out the dough, in the parchment, from the center outward, rotating and flipping the dough over frequently, to the dimensions needed for the desired pan. Remove the top piece of parchment and invert the dough into the pan, pressing it gently against the sides and into the bottom edges. Remove the remaining parchment. Freeze the dough for 30 minutes or refrigerate for an hour. To Assemble the Pie: Heat oven to 350 degrees. Combine the sugar, cornstarch and salt. Add the softened butter and combine using a fork. Add the sugar/butter mixture to the 4 cups of blackberries and toss gently until combined. Spoon the mixture into the unbaked pie crust. Place top crust onto filled pie. Fold edges over and crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Bake for 1 hour (I have to bake it for 1 hour 10 minutes) or until filling in center is bubbly and crust is golden brown. Cool to room temperature for serving. *Red raspberries may be substituted for blackberries. **Put a sheet of foil on bottom of the oven to catch spillage from the pie.