Blackberry Pie Recipe; Fresh Blackberry Pie or Make with Cooked Blackberry Filling

A blackberry pie recipe is a summertime favorite, whether it is made from field grown blackberries or wild edible berries.

Like other wild berries, blackberries are like the ones which are field grown but have a unique flavor. These can be found growing in most areas of the United States in early summer. Because of the cultivation and production of blackberries in the United States, they are readily available to shoppers either fresh or frozen.

BLACKBERRY PIE

• 4 Cups fresh washed and well drained blackberries


• 1 Cup sugar


• 4 Tablespoons flour


• 2 Tablespoons lemon juice


• 1/8 Teaspoon salt


• 1 Tablespoon butter


• Pastry pie dough

Preheat oven to 425F degrees.

Combine berries, sugar, salt, and flour and lemon juice. Line the pie pan (DO NOT USE GLASS) with rolled pastry dough. Add the berry filling and dot top with the butter. Top the berries with rolled pastry dough; pinch edges to seal crust. Bake in a very hot oven (450F degrees) for 10 minutes; reduce temperature to 350F degrees. Bake 25 to 30 minutes longer.

All types of berries are used to make berry desserts. The following blackberry cream pie is among the delicious dessert pies and is great for a special dinner.

BLACKBERRY CREAM PIE

• 9 inch baked pastry pie shell


• Blackberries, washed and well drained


• 2/3 Cup sugar


• 3 ½ Tablespoons cornstarch


• ¼ Teaspoon salt


• 2 ½ Cups cold milk


• 3 Slightly beaten egg yolks


• 1 Teaspoon vanilla

Line baked pie shell with the berries.

Combine the sugar, cornstarch, and salt in the top of a double boiler; stir in the cold milk. Cook over the boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer.

Stir a little of the hot mixture into the beaten egg yolks. Mix back into the remaining mixture in the double boiler. Cook for 2 minutes over hot water (not boiling), stirring constantly.

Cool and stir in the vanilla.

Pour over the berries in the pie shell.

If desired, top with a meringue or with whipped cream right before serving.

MERINGUE

• ½ Cup water


• 6 Tablespoons sugar


• 1 Tablespoon cornstarch


• 4 egg whites (Room temperature)


• Pinch salt

Combine sugar, water and cornstarch in a saucepan. Cook over medium heat until slightly thickened. Beat egg whites and salt until foamy. Continue beating, while gradually spooning in hot mixture, Continue beating until peaks form.

Spoon and spread onto top of pie filling. Bake in preheated oven at 350 degrees oven until lightly brown.

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