Best Fresh Blackberry Pie 128789 Recipes

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.

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.

FRESH BLACKBERRY PIE

Steps:

• Preheat oven to 425 degree F. Combine the first 4 ingredients in a large bowl; stirring well. Add berries and toss gently. Set aside.
• Place 1 pie crust in a 9 inch pie pan. Spoon in berries.
• Dot with butter, and sprinkle with lemon juice.
• Place second crust over top the berries; crimp edges. Cut slits to allow steam to escape. Brush the crust with beaten egg. Sprinkle with sugar.
• Bake at 425 degree for 10 minutes. Reduce heat to 375 and continue baking 30 - 35 minutes more. Shield crust with foil.
• Will add more photos when cut... Enjoy!

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.

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.