BLUEBERRY, RASPBERRY & BLACKBERRY PIE
Give this Blueberry, Raspberry & Blackberry Pie a very berry filling. The lattice weave crust on our Blueberry, Raspberry & Blackberry Pie is easier to make than you might think.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h35m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Toss berries with sugar and tapioca in large bowl. Let stand 15 min.
- Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with berry mixture. Dot with butter.
- Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 220 mg, Carbohydrate 48 g, Fiber 3 g, Sugar 24 g, Protein 2 g
PERFECT BLUEBERRY PIE FILLING
I love the the texture and flavor this technique produces in making blueberry filling. If you are tired of the overly processed and overly cornstarched taste of blueberry pie filling, give this a try. Method produces a "fresh blueberry" taste.
Provided by Pastryismybiz
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1 cup berries with 3/4 cup sugar in pan.
- Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.
- Combine cornstarch and water in bowl.
- Add to pan with blueberries.
- Cook over medium heat until mixture comes to full boil and is clear and thick.
- Pour hot mixture into large bowl.Cool until warm.
- Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter.
- Let cool before adding to pie crust.
- Add top crust and brush with egg wash, sprinkle with sugar.
- Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown.
- This technique works for any delicate fruit such as raspberries or strawberries.
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
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.
BLACKBERRY AND BLUEBERRY PIE
This is a delicious berry pie that combines both blueberries and blackberries. You can use fresh or frozen berries. Marionberries may be substituted for blackberries.
Provided by Debbie Sanchez
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
- Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 7.6 mg, Fat 20.7 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 6.2 g, Sodium 313.2 mg, Sugar 27.3 g
BLACK 'N' BLUE BERRY CRUMB PIE
Here's a very simple recipe for a mouthwatering, fresh pie that features two kinds of berries and is simply delicious! The brown-sugar crumb topping adds buttery old-time crunchiness and flavor to this summery dessert classic. Thanks to Linda Palmer in Greenville, Ohio for the recipe.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.
Nutrition Facts :
BLUEBERRY PIE
I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry pie is probably the best I have ever tasted. I hope you will enjoy it, too! I do not use the refrigerated pie crust when making this pie, I use recipe #26205. A NOTE to those who have made this pie before, I have increased the amount of flour in the ingredients list from 1/3 cup to 1/2 cup.
Provided by Bev I Am
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- SPRINKLE berries with lemon juice; set aside.
- FIT half of pastry in a 9-inch pieplate according to package directions.
- COMBINE 1 cup sugar and next 3 ingredients; add to berries, stirring well.
- Pour into pastry shell, and dot with butter.
- UNFOLD remaining pastry on a lightly floured surface; roll gently with rolling pin to remove creases in pastry.
- Place pastry over filling; seal and crimp edges.
- Cut slits in top of crust to allow steam to escape.
- Brush top of pastry with beaten egg, and sprinkle with 1 teaspoon sugar BAKE at 400° for 35 minutes or until golden.
- Cover edges with aluminum foil to prevent overbrowning, if necessary.
- Serve with vanilla ice cream, if desired.
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
BLACKBERRY BLUEBERRY PIE
This summer fruit pie is filled with blackberries and blueberries and wrapped in a flaky all-butter pie crust.
Provided by Annalise
Categories Dessert
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll one disk of pie crust out into a rough 13-inch circle. Transfer to a 9 or 10-inch pie dish. Roll the second disk or pie crust out and have it ready.
- In a large bowl, combine the sugar, cornstarch, and lemon zest. Add the blueberries and blackberries and gently mix until they are coated with the sugar mixture.
- Dump berry mixture into crust-lined pie dish. Place the other pie crust on top, or form a lattice, and press the bottom and top crusts together to seal. Tuck the ends into the pie dish and crimp crust edges as desired. With a sharp knife, cut slits into the top of the pie for vents (if making a lattice pie, skip this step).
- Brush with egg wash and sprinkle with coarse sugar.
- Place pie on the prepared sheet pan and bake until pie crust is golden and juices are visibly bubbling through the vents or lattice, about 1 hour. If top crust browns too quickly, cover with foil.
- Let cool completely before serving, for best results. If desired, you can reheat the pie in a 350 degree oven for 30 minutes. Serve with whipped cream or vanilla ice cream, if desired.
Nutrition Facts : Calories 205 kcal, Carbohydrate 31 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 122 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
BLUEBERRY BLACKBERRY PIE
Lemon zest and a touch of sugar are folded into fresh blueberries and blackberries and enveloped in a flaky, all-butter crust. With summer coming to an end, take advantage of the last of the fresh berries with this gorgeous homemade blueberry blackberry pie.
Provided by Julie Clark
Categories Dessert
Time 1h25m
Number Of Ingredients 22
Steps:
- In a large bowl, whisk together the flour, salt, and sugar.
- Add the butter pieces and toss in the flour until the butter is coated in flour.
- With a pastry cutter, cut the butter into the flour mixture. Continue to cut the butter into the flour until most pieces are about pea-sized. (Do not allow the butter pieces to get smaller than pea-size. Larger pieces are better.)
- Combine the water, ice, and vinegar in a bowl.
- Add 1 to 2 tbs of the liquid at a time. Gently combine it with the flour mixture. Continue to add the liquid until a ball forms.
- Divide the dough in half.
- Flatten each piece of dough into a flat disk. Wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- Combine the apple, blackberries, blueberries, lemon juice, lemon zest, sugars, cornstarch, cinnamon, cardamom, cloves and salt.
- To Assemble the Pie: Roll out one piece of dough until it just fits the bottom of a 9-inch glass pie plate.
- Refrigerate the dough for about 1 hour.
- Preheat the oven to 425 degrees F. Place a foil lined sheet pan in the oven as it preheats.
- Pour the filling into the chilled pie shell.
- Place the pie back into the freezer while rolling out the top pastry.
- Roll out the second piece of dough so it fits the cover of the pie.
- Cover the filling with the second piece of pastry.
- Cut slits into the pie for venting. Brush with egg wash and sprinkle with sugar.
- Bake on the pre-heated baking sheet. Bake for 25 minutes.
- Lower the oven to 375 degrees. Bake for another 35 to 40 minutes or until the pastry it a golden brown.
- Remove from oven and allow it to cool for 2 to 3 hours to allow the pie filling to thicken.
Nutrition Facts : Calories 527 kcal, Carbohydrate 75 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 453 mg, Fiber 5 g, Sugar 37 g, ServingSize 1 serving
FRESH BLUEBERRY PIE
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.
BLACKBERRY AND APPLE PIE
Provided by Jamie Oliver
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F.
- Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off.
- Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
- Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry.
- Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard.
- Old-Fashioned Sweet Shortcrust Pastry
- Sift the flour from a height onto a clean work surface and sift the icing sugar over the top.
- Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest.
- Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Yield: about 2 pounds
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
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
WILD BLUEBERRY AND BLACKBERRY CRISP
This is a great comfort dessert on a cold day. Wild blueberries are expensive if you have to buy them, but have more flavour than the larger blueberry. This dessert will fill your house with a wonderful aroma while it is cooking. A nice change from apple crisp. Found this in a House and Home magazine.
Provided by heather in Ont
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar.
- Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown.
- Serve warm.
BLACKBERRY AND BLUEBERRY SAUCE
Serve this sauce with our Buttermilk Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan set over medium heat, stir together sugar, lemon juice, and half the blueberries and blackberries. Bring just to a boil. Reduce heat to low, and simmer until blueberries burst and release juices, about 3 minutes.
- In a small bowl, dissolve cornstarch in 1 teaspoon cold water. Stir into sauce. Simmer, stirring, about 1 minute more, until sauce thickens slightly. Remove pan from heat; stir in remaining berries. Transfer sauce to a serving bowl. Chill until cold; stir before serving with pie.
BLUE RIBBON CRANBERRY BLUEBERRY PIE
Another pie recipe that won first place in a contest. This is my father and brothers' first choice in a pie at the holidays. It's so good, you'll find yourself getting up in the middle of the night to sneak another piece!
Provided by Charmie777
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, combine sugar, cornstarch, cranberries, lemon juice and blueberries.
- Cook over medium-high heat until mixture boils, stirring constantly.
- Reduce heat; simmer until cranberries pop and mixture is very thick.
- Cool 15 minutes.
- Preheat oven to 425º.
- Place one pie crust in bottom of pie plate.
- Pour mixture into crust.
- Top with 2nd crust (I like to make a lattice top.).
- Bake for 25-35 minutes or until golden brown. (Place foil or cookie sheet on lowest rack during baking to guard against spilling.).
- Cover edge of crust with strips of foil if it's getting too brown.
- Cool 2-3 hours before serving.
- Sprinkle with powdered sugar if you'd like.
BLUEBERRY AND BLACKBERRY PIE
The combination makes this pie wonderful and not as sweet as some other pies. My blueberries and blackberries come in at the same time and I can make this pie every night and the kids will devour it. Be sure to stock up on vanilla ice cream to go with it!
Provided by mary winecoff
Categories Pie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place one portion of pie crust in pie pan.
- Place blackberries and blueberries in large bowl.
- Add sugar, cinnamon and flour and mix.
- Pour into pie crust and dot with butter.
- Add remaining pie crust to top (I sometimes lattice this.).
- Cook at 350 degrees 45 minutes until brown and bubbling.
- Top with vanilla ice cream.
BLUEBERRY AND BLACKBERRY PIE WITH CLOTTED CREAM
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Grease and flour four dariole moulds.
- Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.
- In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.
- Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam.
- Brush with egg and cook for about 20 to 30 minutes, until the top is browned.
- Once cooked, allow to rest, before removing from the mould.
- Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie.
- Serve with clotted cream.
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
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.
More about "blackberry and blueberry pie food"
HAND PIES RECIPE WITH BLACKBERRY FILLING | HOMEMADE FOOD ...
From homemadefoodjunkie.com
Reviews 8Calories 125 per servingCategory What's For Breakfast?
- While the blackberries are heating put the cornstarch in a small cup and add 2 tablespoons water. mix well.
ORGANIC, REAL FOOD ON A BUDGET - PEACH AND BLACKBERRY PIE ...
From deliciouslyorganic.net
Reviews 16Estimated Reading Time 4 mins
- Place gluten free flour mix, rice flour, oat flour, gelatin and sea salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1-second) pulses. Add 10 tablespoons of ice water, 1 tablespoon at a time, and pulse after each addition. Pulse until dough gathers into large clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate 30 minutes.
- Place peaches, blackberries, sugar, tapioca, lemon juice and zest in a large bowl and stir until incorporated. Let fruit sit for 15 minutes to allow the fruit mixture to macerate.
- Preheat oven to 400ºF, adjust rack to middle position, and place a large baking sheet on the middle rack (you will bake your pie on top of this baking sheet). Roll out one disk of dough on a generously floured surface into a 12-inch disk. Carefully roll dough loosely around the rolling pin and then unroll into pie dish. Fold the overhanging dough under itself and then crimp with your fingers or press against the lip of the pie dish with a fork. Pour filling into pie plate and scatter butter pieces on top.
- Remove the second disk of dough from the refrigerator. If it's stiff and cold, allow it to sit on the counter for a few minutes to soften. Roll out dough on a generously floured surface into a 12-inch disk. Cut dough into 10 1/2-inch strips (long enough to span the length of the pie dish). Go to [Elise’s tutorial|http://www.simplyrecipes.com/recipes/how_to_make_a_lattice_top_for_a_pie_crust/] to see how to lay a lattice top for your pie.
OREGON BLACKBERRY PIE RECIPE | PBS FOOD
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Estimated Reading Time 4 mins
BLACKBERRY-BLUEBERRY CRUMB PIE - SMITTEN KITCHEN
From smittenkitchen.com
Servings 8Total Time 1 hr 45 minsEstimated Reading Time 6 mins
BERRY PIE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
5/5 (2)Category DessertsCuisine AmericanTotal Time 1 hr 20 mins
- Prepare both homemade pie crusts. Roll one out to approximately 12 inches in diameter and place into pie pan; set aside.
- Toss together berries and lemon juice. Add sugar and cornstarch and toss to coat the berries evenly. Pour the berries into the pie shell and dot the filling with the butter.
- Roll out the second pie crust into 12 inches and cut into 1″ strips. Place the longest strip across the center of the pie. Place the second-longest strip perpendicular to the first. Alternating directions (top to bottom, then left to right), place the remaining strips on the pie leaving about 1/2 – 1 inch between each strip. Gently lift up the strips to create a woven look. When the lattice is complete, fold the bottom crust over the ends of the lattice top and secure by pinching the dough together. Brush the top of the crust with milk and sprinkle with sugar.
- Preheat the oven to 400 degrees and bake for 50-60 minutes, until the fruit is bubbling and the crust is golden. Let cool for at least one hour before serving.
BEST HARVEST PEAR-BLACKBERRY PIE RECIPE - HOW TO MAKE ...
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Vegetarian, Autumn, Thanksgiving, DessertCalories 390 per serving
- Make topping: In medium bowl, with hands, combine flour, oats, brown sugar, almonds, lemon zest and salt.
MARILYN BATALI'S BLACKBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Pies
- 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 the ice water and stir with a fork until the dough is moistened. Turn the dough out onto a lightly floured work surface and gather it into a ball. Knead the dough 2 or 3 times, just until it comes together. Divide in half; flatten each piece into a disk. Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
- Preheat the oven to 375°. Let the dough stand at room temperature for 10 minutes. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round. Transfer to a 9-inch glass pie plate. Roll out the remaining dough to an 11-inch round.
- Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
- Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and trim the overhang to 1 inch. Fold the edge under itself and crimp decoratively. Cut 4 slits in the top crust.
BLACKBERRY AND BLUEBERRY PIE BARS - GLITTER, INC
From glitterinc.com
Category Breakfast, Brunch, DessertTotal Time 1 hr 5 mins
- Preheat oven to 350 degrees F and line an 8-inch square baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Add to the butter mixture and fold in until all of the ingredients are incorporated. Set aside ½ cup of dough to use as the topping. Press the remaining dough evenly into the bottom of your prepared pan.
- Bake the crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
- To make the filling In a medium bowl combine sugar, salt, and cornstarch. Add the blackberries and blueberries and toss gently to combine.
BLACKBERRY PIE RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category PiesServings 1Total Time 6 hrs
- Preheat the oven to 350°. Set a baking sheet lined with foil on the bottom rack. In a large bowl, toss 1 half-pint of the blackberries with the sugar, cornstarch, almond extract and salt; lightly crush the berries. Fold in the remaining berries and let stand for 5 minutes.
- 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. Position the rolled-out top crust over the filling and press the edges together to seal. Trim the overhang to 1/2 inch, fold it under itself and crimp decoratively.
- Bake the pie in the center of the oven for 1 1/2 hours, or until the filling is bubbling and the crust is deep golden. Cover the edge with strips of foil halfway through baking to prevent overbrowning. Transfer to a wire rack and let cool for at least 4 hours before cutting.
BLUEBERRY ANGEL FOOD CAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 2Category DessertCuisine AmericanTotal Time 8 hrs 15 mins
- Cut the cooled angel food cake into cubes about 1 inch in size. Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm. Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
- Layer half of the cake pieces evenly in the bottom of a 9x9 cake pan (metal or glass). Pro Tip: If you have a trifle bowl and are serving this at a potluck, the trifle bowl would show the fancy layers of this dessert even better.
DEEP-DISH BLUEBERRY PIE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 2 hrs 55 minsServings 1
- Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the blueberries with the 3/4 cup of sugar, the cornstarch, the lemon juice, the lemon zest and the salt.
- Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
- Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
OLD-FASHIONED BLUEBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 1
- On a lightly floured surface, roll out the Flaky Pie Pastry into two 12-inch rounds 1/8 inch thick. Fit 1 round into a 9-inch glass pie plate. Transfer the other round to a baking sheet lined with wax paper. Refrigerate until ready to use.
- Preheat the oven to 375°. In a bowl, toss the berries with the sugar, flour, lemon juice and cinnamon. Pour the filling into the lined pie plate. Lightly brush the rim of the bottom crust with water and drape the top crust over the filling. Press the dough edges together and trim the overhang to 1/2 inch, fold the overhang under and crimp decoratively.
- Using a sharp knife, make a 1-inch slash in the center of the top crust. Bake the pie for 1 hour, or until the filling is bubbling and the crust is golden. Transfer to a wire rack to cool before serving.
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