Best 3 Fresh Blackberry Pie Recipes
Welcome to the world of fresh blackberry pie baking! Nothing can beat the aroma of a freshly baked blackberry pie, filled with plump, juicy blackberries and a flaky, golden crust. Whether you are a seasoned baker or just starting, this guide will provide you with everything you need to create a delicious and impressive homemade blackberry pie. From selecting the ripest blackberries to choosing the perfect pie crust, we'll cover all the essential steps involved in making this classic dessert. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey!
Let's cook with our recipes!
FRESH BLACKBERRY PIE
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.
FRESH BLACKBERRY PIE
This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.
Provided by PalatablePastime
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 453.7, Fat 20.5, SaturatedFat 5, Sodium 322.4, Carbohydrate 63.4, Fiber 8.6, Sugar 26.8, Protein 6
FRESH BLACKBERRY PIE
I grew up picking wild blackberries and dewberries for making pies and jelly. It was a hot job picking those berries, having to wear long sleeves and pants so we wouldn't get to scratched up too bad from those wicked berry thorns. I still try and go find some wild blackberries every year to make a fresh pie. Eating a warm piece...
Provided by Crystal ~
Categories Pies
Time 1h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 425 degrees.
- 2. Prepare pastry.
- 3. In a medium mixing bowl, combine the blackberries and sugar; mixing gently together. Add in the cornstarch and gently mix again.
- 4. Add the blackberry pie filling to a pastry lined pie plate. Sprinkle lemon juice over filling and then dot with butter.
- 5. Fit the remaining rolled out pastry over top of pie filling. Trim, seal, and flute the edges. Cut slits in top of pie crust.
- 6. Bake for 40-50 minutes, or until crust is browned and juice begins to bubble through the slits in crust. Cool on a wire rack.
Tips:
- Use fresh, ripe blackberries. This will ensure the best flavor and texture in your pie.
- Don't overfill the pie crust. Leave about 1/2 inch of space around the edges so that the filling can bubble up and not overflow.
- Brush the edges of the pie crust with milk or an egg wash before baking. This will help the crust to brown and become crispy.
- Bake the pie until the filling is bubbling and the crust is golden brown. This usually takes about 45-50 minutes.
- Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
Blackberry pie is a classic summer dessert that is easy to make and always a hit with family and friends. With its sweet and tart filling and flaky crust, it's the perfect way to enjoy fresh blackberries. So next time you're looking for a delicious and easy dessert, give this blackberry pie recipe a try.
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