Blackberry Pie Oatmeal Food

AMISH BLACKBERRY AND STRAWBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cream brown sugar, oil, eggs, baking powder, and salt together in a bowl until smooth. Add oatmeal and milk and mix until combined.
• Layer blackberry pie filling and strawberries in the bottom of the prepared pan. Add oatmeal mixture over fruit.
• Bake in the preheated oven until top is golden brown, about 30 minutes.

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:

• 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.

CITRUS-SCENTED MIXED BERRY PIE WITH OATMEAL LATTICE CRUST

Steps:

• Make crust:
• Whisk 4 1/2 tablespoons ice water and yolk in small bowl to blend. Blend flour, oats, brown sugar, lemon peel and salt in processor 30 seconds. Add butter and shortening and process until coarse meal forms. Add yolk mixture and process using on/off turns until moist clumps form. Gather dough together; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
• Preheat oven to 375°F. Roll out larger dough disk on floured surface to 12-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under, forming double-thick rim. Crimp, forming high-standing rim. Freeze 15 minutes.
• Line crust with foil. Fill with dried beans or pie weights. Bake 10 minutes. Remove foil and beans. Continue to bake until crust is set and looks dry, about 8 minutes. Cool to room temperature. Maintain oven temperature.
• Roll out remaining dough disk on floured surface to 12-inch round. Cut into 1/2-inch-wide strips.
• Make filling:
• Mix 1 cup sugar, cornstarch, orange peel and nutmeg in large bowl. Add all berries and preserves and toss to blend.
• Mound filling in crust. Place dough strips atop pie, forming lattice; trim excess. Gently press strip ends to crust. Brush lattice with glaze. Sprinkle with 1 tablespoon sugar.
• Place pie on baking sheet. Bake until crust is golden brown and filling bubbles thickly in center, covering edges with foil collar if browning too quickly, about 1 hour 15 minutes. Cool on rack. Serve lukewarm or at room temperature edges with aluminum foil collar if browning too quickly, about 1 hour 15 minutes. Transfer pie to rack and cool. Serve pie lukewarm or at room temperature.

BLUEBERRY PIE WITH OATMEAL CRUST

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, cream together the butter and brown sugar.
• Stir in flour, salt and oats.
• Mix until well combined.
• Pat 2/3 of the mixture into an ungreased 9 inch pie pan to form the bottom crust.
• Spread blueberries evenly into crust.
• Pat the remaining oat mixture onto top of blueberries.
• Bake in preheated oven for 40 to 50 minutes.