BLACKBERRY PIE
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but don't feel beholden to the season's gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit. Use the opportunity to remind yourself that summer is, always and forever, on its way.
Provided by Florence Fabricant
Categories dessert, side dish
Time 2h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
- Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
- Preheat oven to 350 degrees.
- Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
- Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
- Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
- Bake for 50 to 60 minutes, until the crust is an even pale brown.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 7 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 154 milligrams, Sugar 27 grams, TransFat 1 gram
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Satisfying Lips
[email protected]This pie is the perfect summer dessert.
Grannydee Dempsey
[email protected]I've made this pie several times and it's always a hit.
Keysha Miller
[email protected]This recipe is a keeper!
Asad Siddique
[email protected]This pie is a must-try for any blackberry lover.
Dalton Reinier
[email protected]I highly recommend this recipe.
MD Humayon
[email protected]This pie is a great way to use up fresh blackberries.
Asim Safdar
[email protected]I love the addition of lemon zest to the filling. It gives it a nice brightness.
Chidera Ruth
[email protected]This recipe is easy to follow and the results are delicious.
Muhammad Afnan Khattak
[email protected]This pie is the perfect summer dessert.
Jane Fetty
[email protected]I've made this pie several times and it's always a hit.
bahergg 2010
[email protected]This recipe is a keeper!
Shanika Keiffer
[email protected]This pie is a must-try for any blackberry lover.
Awais Gopang
[email protected]I highly recommend this recipe. It's a great way to enjoy fresh blackberries.
Mola Hussain
[email protected]This is the best blackberry pie recipe I've ever tried. It's so easy to make and the results are amazing.
DeliaRosie'sworld
[email protected]I made this pie for my family and they loved it. The crust was crispy and the filling was gooey and delicious.
Ali Akbar Mughal
[email protected]This pie is a great way to use up fresh blackberries. It's also a delicious and easy dessert to make.
Md Saamir
[email protected]I love this recipe! The crust is so flaky and the filling is sweet and tart. It's the perfect pie for any occasion.
Ikechukwu Ojus
[email protected]This recipe is easy to follow and the results are amazing. I made it for a potluck and everyone raved about it.
Shakin Shaiyan
[email protected]I've made this pie several times and it's always a hit. The only thing I do differently is add a little bit of lemon zest to the filling. It gives it a nice brightness.
Mahar Bilal
[email protected]This blackberry pie recipe is a winner! The filling is bursting with flavor, and the crust is flaky and golden brown. I highly recommend it.