Time 2h35m Yield 6 servings Number Of Ingredients 10 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.
Time 1h20m Number Of Ingredients 6 Steps:
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake. HEAT oven to 350ºF. COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Time 2h20m Yield 8 Number Of Ingredients 6 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.
Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.
Time 55m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400°F. Combine sugar, flour, cornstarch and salt; toss with blackberries. Line 9-inch pie plate with pastry. Add black- berry mixture. Adjust top crust; cut slits to allow steam to escape. Bake for 40 to 45 minutes.
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.
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.
Time 1h35m Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (each serves 3-4) or 4 individual pies, about 10cm/4in each Number Of Ingredients 12 Steps:
Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine. Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total. Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months. Next, make the filling. Put the apples and half the sugar in a large bowl, then stir together until the apples are well coated. Set aside for 30 mins to macerate. Remove the pastry dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you’d like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift onto your plate or tins, then press it well into the corners. Scatter the polenta or almonds over the base. Drain any juice from the apples, then toss through the remaining sugar, cornflour and cinnamon. Layer the apples and blackberries in the lined dish, creating a dome effect in the centre. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf. Now choose how you’d like to decorate the top of the pie (see tips below). Once covered, whisk the reserved egg white and brush over the pastry. Scatter with extra sugar, then put the pie on the baking sheet. Bake for 25-30 mins for mini pies, 35-40 mins for medium pies, or 45 mins for a large pie, until the pastry is golden and crisp and the juices are bubbling. Cool for 10 mins before serving with cream or ice cream.
More about “blackberry pie recipes”
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.
