WILD BLACKBERRY PIE
We are fortunate to live in an area where wild blackberries flourish and are free for the picking, so a good blackberry pie recipe is essential. It takes a little extra work to make your own crust, but I think it's fun to do, when time permits. It is so very gratifying when you remove a beautiful homemade pie from the oven and...
Provided by Tere Gill
Categories Pies
Time 2h50m
Number Of Ingredients 12
Steps:
- 1. In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
- 2. Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
- 3. Using a fork, stir the ice water in until it just starts to come together.
- 4. Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
- 5. Form into ball and cut in half.
- 6. Shape each half into a disk about 3/4"-1" thick.
- 7. Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
- 8. Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
- 9. Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
- 10. Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
- 11. Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
- 12. Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
- 13. Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
- 14. Roll out 2nd crust.
- 15. Pour berries into plated crust and dot with small pieces of the butter.
- 16. Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
- 17. Fold edge under, crimp and flute.
- 18. Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
- 19. When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
- 20. NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over 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
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
WILD BLACKBERRY OR DEWBERRY PIE
Picking wild blackberries or dewberries is something we did every year for as long as I can remember. We usually make lots of jelly out of the berries, but we also made sure we have our fill of fresh berry pie while the season lasts. The recipe is for the filling only. I do not usually add any spices because we enjoy the full flavor of the berry. However, you can add a bit of cinnamon if you prefer. You can use your favorite pie crust recipe or use my pie crust recipe, which is tender and flaky & never fails me. Recipe #218593
Provided by Olive
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Prepare pastry.
- In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
- Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.
Nutrition Facts : Calories 515.9, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 354.1, Carbohydrate 69.4, Fiber 6.2, Sugar 29.8, Protein 5.2
WILD BLACKBERRY PIE
When my mom was a little girl, all of the mothers in the neighborhood would take turns making this pie for all of the kids. A whole pie would disappear in about five minutes- from first cut to last bite!
Provided by Emily
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
- Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
- Fit and seal upper crust.
- Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.
Nutrition Facts : Calories 328.2 calories, Carbohydrate 46.4 g, Cholesterol 38.1 mg, Fat 15 g, Fiber 4.5 g, Protein 3.9 g, SaturatedFat 9.2 g, Sodium 346.3 mg, Sugar 22.2 g
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