Blackberry Basil Pie Recipe 465 Food

BLACKBERRY PIE

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.

BLACKBERRY BASIL PIE RECIPE - (4.6/5)

Steps:

• For the crust, pulse flour and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal. Sprinkle with water and vinegar. Pulse until mixture be gins to clump together. (If dough appears crumbly and doesn't hold together when squeezed with fingers, add up to 2 more tablespoons of water, 1 tablespoon at a time.) Turn out dough onto a lightly floured surface and form into a disc. Wrap tightly with plastic wrap and refrigerate for at least 1 hour. Place chilled dough on a lightly floured surface and roll out to roughly ¼-inch (5-mm) thickness. Gently drape over rolling pin and carefully unroll over a 9-inch (23-cm) pie plate. Form dough to plate and trim, leaving a 1-inch (2.5-cm) overhang. Fold overhang under itself so edge is flush with plate. Crimp edge as desired. Prick bottom of dough all over with a fork and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Line pie shell all the way up the sides with a round of parchment paper and fill with dried beans or pie weights. Brush edge with egg and water mixture; sprinkle with sanding sugar. Bake until edges turn golden, about 15 minutes. Carefully remove beans and parchment and continue baking until bottom is crisp and golden, 15 to 20 minutes longer. Remove to a rack to cool completely. For the custard, purée the blackberries in a blender. Using a spatula, press purée through a fine-meshed sieve positioned over a medium heatproof bowl. Discard seeds. Add eggs, egg yolks, sugar, cream and lemon juice to bowl. Whisk to combine. Position bowl over a saucepan of simmering water and cook, whisking constantly, until mixture has thickened, 8 to 10 minutes. Place a buttered piece of parchment directly on the surface of custard and allow to cool to room temperature. Scrape custard into baked crust, smooth top and refrigerate until chilled, about 1 hour. While pie is chilling, assemble the topping by dissolving sugar with ¼ cup (60 mL) water in a small saucepan. Bring to a boil over medium-high. Remove from heat, add basil and cinnamon stick. Allow to steep for 15 minutes. Strain syrup and discard solids. Cool to room temperature. Whip cream to stiff peaks and fold in 2 tablespoons (30 mL) of syrup. In a small bowl, combine remaining syrup with blackberries. Mash 3 to 4 of the berries with a fork to colour syrup. To assemble, spoon cream over chilled pie to cover custard. Just before serving, spoon berries and syrup over cream and garnish with additional basil leaves. Serves 6 to 8 TIP: To create a diamond-patterned decorative crust, line pie plate with dough and trim flush with plate edge. Gather and re-roll excess dough to a ¼-inch (5-mm) thickness. Using a ruler, cut dough into strips ½ inch (1 cm) wide. Cut strips crosswise into ½-inch (1-cm) squares. Brush edge of dough in pie plate with egg mixture. Working with 1 square of dough at a time, place square along edge with 1 point facing outwards from the centre. Press each square down lightly to secure. Repeat with remaining squares, overlapping them slightly and pressing each lightly into place. Brush with remaining egg mixture, sprinkle with sugar, and bake as per recipe. Note: You may certainly use a store-bought pie crust instead of making the one from scratch included here; however, we've allowed for extra dough to form a beautiful decorative edge. To create a diamond- patterned sugared crust, follow the TIP at the end of the recipe.

OLD FASHIONED BLACKBERRY PIE

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.

BLACKBERRY-BASIL SKEWERS

Steps:

• Assemble skewers in this order: basil leaf, blackberry, basil leaf, mozzarella ball, basil leaf, and a dried apricot.
• Drizzle skewers with balsamic glaze and serve.

BLACKBERRY-BASIL TART

Steps:

• Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
• Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
• Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
• Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

BLACKBERRY CRUMBLE PIE

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.

BLACKBERRY RASPBERRY PIE

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.

FRESH SPINACH & BASIL PIE

Steps:

• Pre-heat oven to 350 degrees.
• In a large mixing bowl, combine ricotta cheese, 1 cup shredded mozzerella and 3 eggs. Mix well!
• Stir in chopped spinach, onion, tomato, salt, spices and fresh basil.
• Sprinkle 1/2 cup shredded mozzarella into one 9" pie crust, then fill with cheese/spinach/egg, etc. mixture. There may be some left over -- do not overfill!
• Top with remaining 1/2 cup shredded mozzarella.
• Give yourself a pat on the back -- you're doing okay!
• Carefully place remaining (thawed and flattened) frozen pie crust on top and pinch edges with a fork. Remember to cut a few slits in the top crust or your pie will explode!
• Place on the middle rack of your nicely pre-heated oven and let it hang out for about 30 minutes. When the half-hour is up, pull the little guy out and brush egg white on the top surface (this will not only make your pie nice and shiny, but also very happy).
• Pop back in the oven for 10-15 minutes until the top is a nice golden brown.
• Let cool for about 10 minutes before serving.
• Enjoy!
• note: This recipe happens to be vegetarian, but I'm certain it would be delicious with some sausage in the mix. Feel free to experiment!

FRESH BLACKBERRY PIE

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.

BEST BLACKBERRY PIE

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.

BLACKBERRY PIE

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.

BLACKBERRY-BASIL VINAIGRETTE

Steps:

• Pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
• With blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. Makes 1 cup.

BLACKBERRY PIE

Steps:

• First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
• Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
• Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
• For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
• Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.