Blackberry Pie Iii Food

BLACKBERRY PIE III

Steps:

• Preheat oven to 400°F.
• Combine sugar, flour, cornstarch and salt; toss with blackberries.
• Line 9-inch pie plate with pastry.
• Add black- berry mixture.
• Adjust top crust; cut slits to allow steam to escape.
• Bake for 40 to 45 minutes.

BEST HOMEMADE BLACKBERRY PIE

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.

BLACKBERRY PIE I

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.

BLACKBERRY PIE

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.

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 PIE II

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.

FRESH BLACKBERRY PIE

Steps:

• In a large saucepan, combine sugar, tapioca and salt. Add 1 cup blackberries; toss to coat. Let stand for 15 minutes. Cook and stir over medium heat until berries burst and mixture comes to a gentle boil. Remove from the heat; gently stir in remaining berries., Preheat oven to 400°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool on a wire rack.

PERFECT BLACKBERRY PIE

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.

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.