EASY BLACKBERRY PIE RECIPES
PERFECTLY EASY BLACKBERRY PIE RECIPE | MYRECIPES
If you haven't eaten any blackberry pie yet, is it really summer? This perfectly easy blackberry pie comes together in a little more than an hour and highlights one of summer's best fruits. This recipe works with either fresh or frozen blackberries (or a mixture of the two), but fresh blackberries have more flavor and won't take as long to cook. Serve with vanilla ice cream or lemon sorbet.
Provided by psfreeman
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Prepare your favorite 2-crust pie recipe, or use prepared crust such as Pillsbury refrigerated (not frozen) crust from the dairy case.
- Mix flour and 1/2 C measure of sugar together in a large bowl, and add 3 1/2 cups of the berries and stir gently to coat.
- Place bottom crust in pie plate, and spoon berry mixture into crust. Then sprinkle remaining 1/2 cup of berries on top. Cover with remaining crust. Seal and crimp crust edges, then brush with the milk and sprinkle with the 1/4 cup measure of sugar. Bake 15 minutes.
- Reduce oven temp. to 375 degrees. Bake another 20-25 minutes.
FRESH BLACKBERRY PIE RECIPE: HOW TO MAKE IT
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
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
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, FatContent 26g fat (16g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 69g carbohydrate (29g sugars, FiberContent 5g fiber), ProteinContent 5g protein.
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