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.
BLACKBERRY CHEESE PIE
This cheese pie is great to serve at church potlucks because it has a memorable taste and look. The citrus tang really goes well with the colorful berries and velvety cream cheese filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar. Fold in whipped cream. Transfer to pastry shell. Refrigerate for 30 minutes., In a small saucepan, combine sugar and cornstarch. Gradually whisk in juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Mash 1/2 cup berries; stir into juice mixture. Cool for 10 minutes, stirring several times. Fold in remaining berries. Spoon over cream cheese mixture. , Cover and refrigerate for at least 4 hours. Refrigerate leftovers.
Nutrition Facts :
BLACKBERRY PIE
Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs
Provided by Barney Desmazery
Categories Dessert
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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
BLACKBERRY CREAM PIE
This recipe was given to me by my mother-in-law because my husband loves it so much! It is unique and very delicious.
Provided by Phabulous 1
Categories Dessert
Time 1h15m
Yield 8 475 calories, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Combine 1 cup sugar , sour cream, flour and salt and set aside.
- Place all of the berries in shell and pour combined sour cream mixture on top of the berries. DO NOT MIX! The goal is to spread the sour cream mixture on top so it's like a top layer.
- Combine bread crumbs sugar and butter and sprinkle on top of the pie.
- Bake at 375 degrees for 45 minutes.
Nutrition Facts : Calories 77.2, Fat 3.3, SaturatedFat 1.5, Cholesterol 5, Sodium 60.5, Carbohydrate 11.3, Fiber 0.9, Sugar 7.2, Protein 0.9
BLACKBERRY SOUR CREAM PIE
An easy, tasty summer pie to make. Take advantage of those wonderful little berries at your farmers market. A comment from another member: If there is a tendency for too much juice in the pie, Ive found that adding tapioca roughly 2 tablespoons to the berries before putting into the pie shell will correct the problem. Of course you should like tapioca to do this.
Provided by Miss Annie
Categories Pie
Time 1h
Yield 1 Pie
Number Of Ingredients 9
Steps:
- Combine one cup sugar, sour cream, flour, and salt.
- Place berries in pie shell.
- Spread sour cream mixture on top.
- Combine bread crumbs and 2 tablespoons.
- sugar, and butter.
- Sprinkle on top.
- Bake 375F degrees for 40-45 minutes or until done.
More about "blackberry cream pie food"
BLACKBERRY CREAM PIE - OREGON RASPBERRIES & BLACKBERRIES
From oregon-berries.com
BLACKBERRY CREAM PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BLACKBERRY CHEESECAKE COTTAGE CHEESE ICE CREAM
From fitfoodiefinds.com
BLACKBERRY LEMON CREAM PIE (PALEO, AIP, GLUTEN-FREE)
From eatbeautiful.net
BLACKBERRY CREAM PIE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
BLACKBERRY CREAM PIE - LIVE TO SWEET
From livetosweet.com
BLACKBERRY CREAM PIE RECIPE - RECIPES.NET
From recipes.net
TEN-MINUTE BLACKBERRY CREAM PIE RECIPE | EPICURIOUS
From epicurious.com
BLACKBERRIES AND CREAM PIE - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
BLACKBERRY CREAM CHEESE PIE – GLUTEN-FREE PALATE
From glutenfreepalate.com
BLACKBERRY CREAM PIE - MY WINDOWSILL
From mywindowsill.com
EASY BLACKBERRY CREAM CHEESE DESSERT - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
FROZEN BLACKBERRY CREAM PIE — LET'S DISH RECIPES
From letsdishrecipes.com
RECIPE FOR BLACKBERRY CREAM CHEESE PIE | ALMANAC.COM
From almanac.com
MARILYN BATALI'S BLACKBERRY PIE RECIPE - FOOD & WINE
From foodandwine.com
BLACKBERRY SOUR CREAM PIE — LET'S DISH RECIPES
From letsdishrecipes.com
BLACKBERRY CREAM CHEESE PIE | ADVENTURES IN COOKING
From adventuresincooking.com
EASY BLACKBERRY COBBLER RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAY AREA PIE: 12 BEST SHOPS TO FIND PASTRY PERFECTION - THE …
From mercurynews.com
BLACKBERRY CREAM PIE - BAKE IT WITH LOVE
From bakeitwithlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love