Fresh Blackberry Pie Food

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.

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.

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.

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

Steps:

• Preheat oven to 350 degrees F.
• Make the pie crust: Place the all purpose flour, white whole wheat flour, granulated sugar and salt in the bowl of a food processor fitted with the steel blade. (Alternatively, the pie dough can be mixed by hand in a bowl using a pastry cutter, or in a stand mixer fitted with the paddle attachment.) Pulse a few times to combine.
• Add the cold butter and pulse 10-12 times, until the butter pieces are the size of small peas.
• Add 5 tablespoons of the ice-cold water and pulse until the dough comes together into a rough ball. If needed, add more water, a teaspoon at a time, to help the dough come together.
• Turn the dough out onto a lightly floured work surface and cut it in half. Form each half into a round disk. Refrigerate one disk.
• Use a rolling pin to roll the second dough disk out into a circle that is 12 inches in diameter. Turn the dough a quarter turn with each roll as you roll it out. Place dough circle into a 9x2-inch pie dish. (Gently wrap dough around the rolling pin to transfer it.) Gently smooth the dough out into the pie dish. Place in the refrigerator while you prepare the pie filling.
• Make the blackberry pie filling: If using fresh blackberries, wash the blackberries and lay them out on a clean towel; gently pat dry. If using frozen blackberries, thaw the berries and drain them of any excess liquid.
• Place blackberries in a large bowl. Add the sugar, cornstarch, lemon zest and vanilla and stir until well combined. Transfer to the pie dish with the rolled out pie crust. Set aside.
• Roll out the top pie crust: Place the second dough disk onto a lightly floured work surface. Roll it out into a 12-inch diameter circle. Use a sharp knife, pizza cutter or pastry wheel to cut the dough circle into ½-inch strips. Using every other strip from the circle, arrange half of the dough strips going one direction across the top of the pie, leaving a little bit of space in between each strip. Weave the other half of the dough strips through the first set, over and under, pulling back the first set of strips as needed to weave.
• Trim off excess dough around the edge of the pie. Fold the edge over, towards the inside, and crimp with your fingers or a fork. (If you do not wish to make a lattice-top pie, you can simply put the full second pie crust on top of the pie and then cut slits in the top for steam vents. Or cut the second pie crust into desired shapes using a cookie cutter and arrange the shapes on top of the pie filling.)
• In a small bowl, beat the egg and the 1 tablespoon milk or water. Lightly brush the top pie crust with the egg mixture. (You won't use all of the egg mixture.)
• Bake pie for 50-60 minutes, until filling is bubbly and crust is light golden brown. Begin checking on the pie at 30 minutes and cover crust edges with pieces of foil as needed to prevent over-browning (you may use pie crust shields in place of the foil).
• Let pie cool for at least 2 hours at room temperature before slicing and serving. Store leftover pie in the refrigerator, wrapped well, for up to 5 days.

COUNTRY-STYLE FRESH BLACKBERRY PIE

Steps:

• Rinse blackberries in colander, dry on papertowels.
• Make and roll out enough pie dough to line a regular (not deep-dish) 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest)of dough and chill, too.
• Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
• In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
• Sprinkle over berries and slightly toss very gently.
• Remove dough-lined plate from fridge,(uncover), and gently pour berries into pie plate. Be sure to slightly mound them in the center.
• Evenly dot top of berries with cut up butter.
• Set aside.
• Roll out second portion of pie dough to an 11" circle.
• Cut a 2" cross in center. Fold back each center point to create a steam vent.
• Place top crust over filling.
• Fold edge of top crust under edge of bottom crust and press together to seal.
• Stick four toothpicks down through the points (folds) of steam vents on the top crust to hold in place while baking.
• Crimp edge of pie crust all the way around.
• Brush top with milk and sprinkle with sugar.
• Place pie on foil-lined cookie sheet to catch any spills.
• Cover edge of pie crust with foil to prevent over-browning.
• Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
• Remove to wire rack to cool.
• Remove toothpicks.
• Serve warm with vanilla ice cream if preferred!

HOMEMADE FRESH BLACKBERRY PIE RECIPE

Steps:

• Preheat oven to 425 degrees.
• Carefully place one pie crust in 9″ pie dish. Trim and fold edges over, and crimp, pinch, or flute around the entire edge.
• Brush inside of bottom crust with beaten egg... this will prevent it from becoming soggy while baking.
• In large bowl, stir together Blackberries, Granulated Sugar, All-Purpose Flour until well combined and you no longer see any white coating.
• Transfer blackberry mixture into pie crust in dish, leaving any excess liquid in the bowl.
• Drizzle lemon juice over top of the berry mixture.
• Then dot with pieces of cold butter
• Now... it's time to work on your lattice! Make sure to leave adequate holes or gaps for venting. I like to roll dough out on a cutting board and slice a variety of sizes of strips, using my pizza cutter. Then you can weave in a lattice pattern. You can even take 3 long and narrow slices of pie crust dough and braid it to add some additional pretty texture. Or cut out little shapes with Pastry Stampers to add some fun designs to the crust! The options are endless!
• Once you've laid out your top crust, it's time for the egg wash. Beat 1 Large Egg well, then stir in 1 tbsp. Milk + a pinch of salt. Dip your pastry brush in the egg mixture, and brush over the entire top and outer edges of your pie crust.
• Once you've finished your Egg Wash, evenly sprinkle the top of the crust with Turbinado Sugar.
• Place pie on cookie sheet {it will catch any potential spills that bubble ever}
• Bake at 425 degrees for 15 minutes.
• After 15 minutes, add your Pie Crust Shield to keep the edges from burning, adjust temperature to 375 degrees, and bake for 45 - 50 more minutes, or until done and top crust is golden brown.
• Transfer to wire rack and cool for 3+ hours prior to serving, allowing pie filling to solidify.
• Slice and serve with big scoops of vanilla ice cream and whip cream on top. ENJOY!

BLACKBERRY PIE

Steps:

• In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
• Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.
• In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
• On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
• On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
• Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess.
• Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
• Remove the pie from the oven. Let cool completely before slicing.

FRESH BLUEBERRY PIE

Steps:

• Preheat the oven to 400˚ F. Line a sheet pan with parchment paper.
• Mix the blueberries, 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 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 include 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 edges together with a dinner fork or crimp with your fingers. Brush the top crust with the egg 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 the steel blade and pulse a few times to mix. Add the butter and shortening and pulse 10 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 the dough out on a floured board and turn it into a ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece out on a well-floured board into a 12- to 13-inch circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.

FRESH BLACKBERRY PIE

Steps:

• Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork. Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling.
• Place second pie shell on top and cut slits for steam to escape. Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let cool before cutting.

GRANDMA'S BLACKBERRY PIE

Steps:

• Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
• Preheat an oven to 375 degrees F (190 degrees C).
• Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.