Recipes for "blackberry pie"

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Combine 3 ½ cups of blackberries with 1/2 cup sugar and flour in a large bowl. Spoon mixture into the unbaked pie crust. Spread remaining 1/2 cup of blackberries on top of sweetened berries.

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 remaining 1/4 cup sugar.

Bake pie in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C) and bake until filling is bubbly and crust is golden brown, an additional 20 to 25 minutes. Cool on wire rack.

Serve and enjoy!

Place the blackberries, sugar, cornstarch (or flour or ground instant tapioca), lemon zest, lemon juice, cinnamon, and almond extract in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.

Simply Recipes / Sally Vargas

Place the rack in the middle of the oven.

You should have two disks of pie dough, one for the bottom crust, one for the top crust.

Roll out one of the disks of pie dough on a lightly floured surface to a 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan.

Line the bottom of your pie pan with the dough. Chill in the refrigerator while you roll out the top crust.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Roll out the second disk of pie dough for the top crust. You can keep the top crust as one solid disc or cut the dough into strips for a lattice crust.

Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish.

For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan.

Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top several times with a sharp knife to create air vents for the steam to escape.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking.

Bake the pie in two stages. First bake it at 400°F for 30 minutes.

Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, or until the crust has browned and the filling is bubbly.

Remove from oven and place on a wire rack. Cool completely before serving.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Preheat the oven to 400 degrees F (200 degrees C).

Place 2 cups blackberries in a blender; blend until liquified. Strain and discard seeds. Pour blackberry purée into a medium saucepan; whisk in 1 ¼ cups sugar. Cook over medium heat until boiling, stirring constantly and scraping the bottom; boil for 5 minutes, then remove from heat.

Combine ¼ cup cornstarch and brandy in a small cup; whisk into hot blackberry purée and return to a boil. Off heat, stir in cinnamon and nutmeg. The consistency should be like a thin pudding; add more cornstarch and water mixed at a 2-to-1 ratio to thicken if necessary.

Place 1 pie crust in a 9-inch pie plate; fill with remaining 2 cups blackberries. Pour in blackberry purée until berries are evenly covered. Cut remaining 1 pie crust into strips about ½-inch-wide. Moisten the rim of the bottom pie crust with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Folds the ends of the lattice strips under the edge of the bottom crust and flute the crust. Alternatively, cover filling with remaining 1 pie crust, seal the edges, and cut vent slits on top crust. Sprinkle top with 1 tablespoon sugar.

Bake in the preheated oven until crust is browned. about 35 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Line one pie crust in a 9-inch deep dish pie pan.

Place blackberries in a large bowl. Stir sugar, flour, and salt together; sprinkle over berries, and toss to coat. Pour into the pie crust; dot with butter. Place other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam.

Bake in the preheated oven until the top crust is browned, 1 hour. Let cool to almost room temperature before serving for filling to set.

Preheat the oven to 425 degrees F (220 degrees C) with the oven rack in the lower position.

Sift 1 ½ cups flour, baking powder, and ½ teaspoon salt together into a medium bowl; cut in ½ cup butter with a pastry blender or 2 knives. Add boiling water; stir until dough forms a ball. Divide dough in half; roll out 2 crusts on a floured work surface. Place bottom crust in a 9-inch pie plate; set top crust aside.

Combine sugar, 3 tablespoons flour, cinnamon, and ⅛ teaspoon salt in a large bowl; stir in blackberries until evenly coated.

Transfer blackberry filling to the bottom pie crust; drizzle filling with lemon juice and dot with 2 tablespoons diced butter. Lay top crust on top filling; crimp and seal crust edges.

Bake in the preheated oven for 30 to 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Melt butter in a saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce is thick, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low, and continue cooking while you complete remaining steps. Stir sauce occasionally.

Line a 9-inch pie dish with 1 pastry crust. Place apple slices and remaining blackberries into crust. Cut remaining pastry crust into strips, about 1-inch wide. Use strips to weave a lattice top over apple-blackberry filling; pinch ends of strips to edge of bottom crust to seal. Spoon hot blackberry sauce over pie, letting it soak through the openings in top crust. Place pie onto a baking sheet.

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until crust is golden brown and sauce is bubbling, 35 to 45 more minutes.

Beat egg and vinegar together in a small bowl; set aside. Whisk flour, 2 tablespoons sugar, and salt together in a separate bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Stir in egg-vinegar mixture. Add ice water, 1 tablespoon at a time, mixing with a fork until moist; dough should hold together when squeezed. Divide dough in half; shape into 2 balls. Wrap dough balls in plastic wrap; refrigerate 30 minutes to 3 days.

Preheat the oven to 375 degrees F (190 degrees C).

Roll out 1 dough ball to fit a 9-inch pie plate; place into pie plate and chill before baking, at least 20 minutes. Roll out top crust; set aside.

Arrange apple slices on bottom pie crust; scatter blackberries on top. Sprinkle with ½ cup sugar. Top pie with second crust; pinch top and bottom crusts together. Lightly brush top crust with water, sprinkle with remaining 1 tablespoon sugar. Poke several vent holes in crust with a fork to allow steam to escape during baking.

Bake in the preheated oven until golden brown, 40 to 45 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Smash blackberries in a bowl until they are mostly liquid, with only a few chunks remaining.

Bring sugar, water, cornstarch, and lemon juice to a boil in a saucepan over high heat: stir and cook for 3 minutes. Off heat, mix in blackberries.

Combine flour, brown sugar, salt, and cinnamon in a bowl. Add butter: mix until crumbly.

Press pie pastry into a pie pan. 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. Cool, about 1 hour.

Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.

Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.

Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.

Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.

Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the bottom rack of the oven.

Combine blackberries, honey, jalapeno peppers, and lemon juice in a large bowl. Mix 1/2 cup brown sugar and cornstarch together in a bowl; stir into blackberry mixture until brown sugar mixture is dissolved.

Mix flour and 1/2 cup brown sugar together in a separate large bowl; cut butter into flour mixture using a pastry blender or food processor until mixture forms pea-sized balls. Add ice water and mix with your hands until dough is well combined, adding flour if the mixture is too sticky and small amounts of water if the mixture is too dry.

Divide dough in half and roll each half into a 9-inch circle on a well-floured surface. Press 1 circle into a 9-inch pie dish.

Remove jalapeno peppers from blackberry mixture and discard. Slowly pour blackberry mixture into pie crust, leaving about 1/4-inch space between top of filling and top edge of pie crust.

Mix oats and 1/2 cup brown sugar together in a bowl; sprinkle over blackberry filling. Cover pie with second pie crust. Cut off excess edges from top crust and fold bottom crust edges over top crust edges, pinching to form a seal. Cut 2 slits in the top of crust for ventilation.

Place pie on the middle rack of the oven, centered over the baking sheet on the bottom rack to catch drips. Bake pie until crust starts turning golden, about 25 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until entire crust is golden brown, about 40 more minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Combine blackberries, peaches, sugar, and cornstarch in a large bowl.

Press one pie crust into the bottom of a 9-inch pie pan. Pour blackberry mixture into crust; cover with remaining pie crust. Press edges together to seal. Cut slits in the top of the pie to vent. Brush top with melted butter; sprinkle cinnamon and nutmeg on top.

Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C): continue to cook until the top crust is golden brown, 35 to 40 minutes.

Put the blackberries, sugar, lemon zest, lemon juice, cinnamon, and cornstarch in a 9x9 baking dish. Stir to combine everything and make sure that the berries are all evenly coated with sugar.

Let sit for 30 minutes for the berries to macerate so that the sugar dissolves and the berries release their juices.

Vigorously whisk together the flour, 3 tablespoons of sugar, baking powder, and salt in a medium bowl. Cut the butter into the flour mixture with your fingers or a fork until the topping mixture resembles coarse crumbs.

Make a well in the center and stir in the milk and beaten egg until the dough is just moistened.

Scoop up the dough in large spoonfuls, and drop over the berries in the baking dish like cobblestones.

Bake for 30 minutes at 350°F, or until the berry mixture is bubbly and the topping is nicely browned.

Great served with whipped cream or vanilla ice cream.

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Put the berries, sugar, tapioca, lemon juice, and nutmeg in a large bowl. Gently fold so that the berries are all coated with some sugar. Let sit for 30 minutes.

Roll out one disk of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you roll out the top crust.

Roll out the second disk of pie dough.

Scoop the berry mixture into the dough-lined pie dish.

If you would like your pie to have a solid top, place the second rolled-out pie dough crust on top of the pie. Press the ends of the strips into the rim of the bottom crust.

If you would like your pie to have a lattice top, as pictured, weave strips of pie dough over the top of the fruit-filled pie dish.

Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal.

If you are using a solid top crust, score the top to create air vents.

Gently brush the top with beaten egg.

Place pie on middle rack of the oven, on a baking sheet to catch any juices that might bubble over. Bake at 400°F for 30 minutes.

Place a sheet of aluminum foil over the pie to protect the edges and tops from getting burnt and reduce the heat to 350°F and bake for an additional 30 minutes, until crust is browned and filling is bubbly.

Remove from the oven and place on a wire rack. Cool completely before serving (or the filling will be runny).

Did you love the recipe? Give us some stars and leave a comment below!

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Whisk together milk, egg, melted butter, and vanilla in a medium bowl until well combined.

Mix together flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until well combined. Make a well in the center and pour in egg mixture. Stir until just combined. Gently fold in blackberries. Divide batter evenly into the prepared muffin cups and sprinkle the tops with turbinado sugar.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool muffins in the pan for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 375 degrees F (190 degrees C).

Place blackberries in a large pie dish and sprinkle with sugar.

Combine flour, brown sugar, butter, and cinnamon in the bowl of a food processor; process until combined. Spread the mixture over the berries and sugar. Sprinkle with walnuts.

Bake in the preheated oven until golden and bubbly, 25 to 30 minutes.

Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium-low heat until blackberries have started to break down and form a sauce, about 20 to 30 minutes.

Meanwhile, whisk flour and salt together in a mixing bowl. Cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Stir egg yolk into crumbs and add milk, a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk 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.

Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.

Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.

Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.

In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.

Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.

Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Put the blackberries into a large bowl, sprinkle with sugar, and toss to coat all the berries with sugar. Use a potato masher to gently mash about half of the berries, releasing their juices.

Stir in lemon juice and zest.

Let sit for 20 minutes to an hour to macerate, allowing the sugar to help release more of the juices from the blackberries.

In a large bowl vigorously whisk together the flour, sugar, baking powder and salt. Add the chilled butter cubes and use your fingers (or a fork, pastry cutter, or food processor) to break up the butter and mix with the flour until the largest pieces of butter are the size of peas.

Make a well in the center of the flour mixture and pour in the cream and vanilla. Use a fork to mix the flour and the cream until the dough just comes together.

It should have a rather shaggy appearance. Empty on to a clean surface and knead a few times to form a loose ball. Do not over mix or over-knead!

Place ball on a small tray or baking sheet and form into an 8-inch by 8-inch square. Cover with plastic wrap and place in the refrigerator to chill for 15 to 20 minutes.

Once the dough has chilled sufficiently, remove it from the refrigerator and cut it into 9 even squares. Arrange them on a baking sheet with an inch or two between each square.

Bake at 425°F until the biscuits are nicely browned, about 18 minutes.

While the biscuits are baking place the heavy whipping cream into a large chilled bowl (I usually put a metal mixing bowl into the freezer for a few minutes if I know I'm going to be making whipped cream.)

Sprinkle with powdered sugar and a few drops of vanilla extract. Use a hand mixer to beat until you have peaks that somewhat hold their shape. Chill until ready to serve.

When the biscuits are ready, remove them from the oven and let them cool for a few minutes. To serve, place one in a bowl or dessert plate, pull it apart in half.

Place a large scoop of berries and the juices from the berries over the bottom half. Top with the other half of the biscuit and a generous dollop of whipped cream.

Roll out one ball of pie dough on a lightly floured surface to 12-inch diameter. Line the bottom of a 9-inch pie pan with the dough. Chill in refrigerator while you prepare the fruit.

Stir sugar and quick cooking tapioca pearls together in a large bowl. Add the rhubarb, strawberries, and other berries. Add the lemon juice, vanilla, and mace or nutmeg. Stir gently to coat berries with the sugar. Let sit for 15 minutes, stirring once.

If you plan to do a lattice top, as pictured, prepare the dough strips as described in How to Make a Lattice Top for a Pie Crust.

If you would like a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish as described in How to Make a Lattice Top for a Pie Crust. (If you would like a solid top for your pie, place the second rolled-out pie dough crust on top of the pie.) Press ends of strips into the rim of the bottom crust.

Trim the edges to 1/2-inch. Fold the edges back over themselves and crimp to seal.

If you are using a solid top crust, score the top to create air vents.

To protect the crust edges from burning, cover the edges of the crust with aluminum foil or an aluminum pie protector. Bake at 375°F in the middle rack for 25 minutes. Remove the foil.

Return to oven and bake for an additional 20to 30 minutes, until the top is golden and the juices are bubbling. Cool completely before serving.

Arrange a rack in the lower third of the oven.

Make the pie dough, divide it into two disks, and chill the disks in the refrigerator for at least 1 hour.

Remove one disk from the refrigerator. Dust your countertop lightly with flour. Use a rolling pin to roll the dough into an 11-inch circle, about 1/8-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.

Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, roll the dough around the rolling pin and then unroll it into the pie dish. Gently press in the dough to line the pie dish.

Roll out the second disk following the same method. Transfer it onto a plate or parchment paper. Cover the crusts with plastic wrap, and place both in the refrigerator to chill while you prepare the filling.

In a small bowl, whisk the sugar, tapioca starch, cinnamon, ginger, salt, and lemon zest.

In a large bowl, gently toss the sliced peaches and raspberries with the lemon juice. If using frozen raspberries, they don’t need to be thawed.

Add the sugar mixture and mix with a rubber spatula to evenly coat the fruit, being careful not to squish the raspberries.

Remove the bottom crust from the refrigerator. Transfer the filling into the crust and spread it out evenly, leaving behind any extra juices that may have accumulated at the bottom of the bowl.

Remove the top crust from the refrigerator and place it over the pie. Trim any excess dough, leaving about a 1-inch overhang from the edge of the pie dish.

Fold the dough under itself, tucking the top crust under the bottom crust, so the edge of the fold is flush with the rim of the pie dish. Use your fingers to crimp and seal the edges.

Use a sharp knife to cut a few vents on the top for the steam to escape.

In a small bowl, whisk the cream and egg yolk to make an egg wash. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with the turbinado sugar.

Line a rimmed baking sheet with parchment paper or foil to catch any drippings. Place the pie on the baking sheet and bake it for 1 hour, or until the crust is golden and the filling is bubbling in the center.

If you’re using frozen fruit, the pie may need to bake for longer. After an additional 10 minutes, check if the crust has browned enough and if the filling is bubbling. Keep checking every 10 minutes.

Transfer the pie onto a wire rack. Let it cool completely before slicing and serving.

1. Preheat the oven to 375° F.

2. In a medium bowl, combine the blackberries, brown sugar, cornstarch, and vanilla.

3. On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and arrange the blackberries over the pastry, leaving a 1-inch border. Arrange the peaches on top.

4. In a small saucepan melt together the honey and butter. Drizzle the mix over the peaches.

5. Fold the edges of the pastry up and over the berries. Brush the edges of the pastry with egg and sprinkle with sugar. Bake for 25-30 minutes or until golden brown. It's OK if the edges get dark. 5. Let cool slightly and serve with ice cream. Enjoy!

Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.

Preheat oven to 425 degrees F (220 degrees C).

Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.

Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

1. Preheat the oven to 350 degrees F. Line an 8x8 inch square baking pan with parchment paper.

2. In a medium bowl, toss the blackberries with the flour.

3. Place 1 sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet of phyllo overtop, brush with butter. Arrange about 1/3 cup of blackberries along the bottom 1/3 of the dough (see about photo). Roll the blackberries up to enclose them in the dough. Now, roll the dough up like a cinnamon roll and place into the prepared baking dish (see above photo). Repeat with the remaining dough and berries until you have 9 rolls.

Place 1 sheet of phyllo dough on a clean surface and brush with melted butter. Place another sheet of phyllo overtop, brush with butter. Arrange about 1/3 cup of blackberries along the bottom 1/3 of the dough (see about photo). Roll the blackberries up to enclose them in the dough. Now, roll the dough up like a cinnamon roll and place into the prepared baking dish (see above photo). Repeat with the remaining dough and berries until you have 9 rolls.

4. Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.

4. Brush the tops of the rolls with the remaining butter. Transfer to the oven and bake 20-25 minutes, until golden brown.

5. Meanwhile, whisk together the milk, eggs, vanilla and sugar. Remove the rolls from the oven and pour the milk mixture over the rolls. Return to the oven and bake another 20-25 minutes or until set in the center. Let cool 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Enjoy!

5. Meanwhile, whisk together the milk, eggs, vanilla and sugar. Remove the rolls from the oven and pour the milk mixture over the rolls. Return to the oven and bake another 20-25 minutes or until set in the center. Let cool 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Enjoy!