Learning how to make a blackberry pie recipe has been a summertime favorite for many young cooks. Whether made with field grown blackberries or wild edible ones, these pies are delicious. 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.
Blackberries are readily available to cooks here in the United States. Most of the year we can find them fresh in the produce section due to the cultivation and production. They are always at our fingertips in the freezer cases and in the canned fruit section. Today, we have many choices!
If you are learning how to make a blackberry pie recipe, the added benefit is they are highly nutritious. They are very rich in vitamins and minerals. They are also low in carbohydrates, fat and calories making them a great food for health. Researchers have reported that blackberries are high in antioxidants and will help to protect against some forms of cancer. Besides all of these benefits, they are so good to eat.
If you are learning how to make a blackberry pie recipe, you will find blackberries are very juicy. For this reason you will find almost all recipes will include some thickening agent. This could be cornstarch, flour, uncooked tapioca or a combination. I am adding a pie crust recipe if you need one. There are other ones throughout my pie section.
This is the traditional blackberry pie recipe.
Preheat oven to 425F degrees.
Combine berries, sugar, salt, and flour and lemon juice.
Line the pie pan 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.
NOTE: I used a lattice for the top crust. If crust starts to over brown, cover with foil.
Bake in a very hot oven (425F degrees) for 10 minutes; reduce temperature to 375F 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.
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 this blackberry pie recipe with a meringue or with whipped cream right before serving.
Go here for Meringue Recipe
Combine in saucepan ¾ cup sugar, cornstarch and salt; gradually blend in milk.
Cook over medium heat stirring constantly until boiling and much thickened; remove from heat.
Slightly beat egg yolks; stir small amount of hot custard into yolks.
Stir yolk custard back into hot custard in saucepan; cook 2 minutes stirring constantly.
Stir in butter, lemon juice and peel; remove from heat and cool.
Fold in sour cream and blackberries; spread filling in pastry shell.
Beat egg whites with remaining ¼ cup plus 2 tablespoons sugar, cream of tartar and vanilla to stiff peaks.
Spread meringue over filling; bake at 350F degrees for 12 to 15 minutes.
If you are learning how to make a blackberry pie recipe, this crust recipe will make two double crust pies. Divide in half if you only are making one pie.
Combine flour, baking powder and salt; cut in shortening until crumbly.
Add ice water 1 tablespoon at a time until dough ball forms.
Divide dough into 4 balls; refrigerate until ready to roll out for pies.
If a baked pie shell is needed, roll out, prick bottom with fork and bake at 425F degrees for about 12 minutes.
Preheat oven to 425F degrees; roll pastry dough and press into pie plate.
Combine blackberries, blueberries, gooseberries and almond in a large bowl.
Combine sugar and cornstarch and add to berry mixture; toss well to coat berries.
Spoon berry mixture into pie shell; roll pastry and arrange over top of pie.
Cut slits in top crust for steam; trim edges and crimp around pie plate.
Bake for 40 minutes until filling is bubbly and crust is golden brown.
Cool to room temperature before serving. Serves 8.
If you are learning how to make a blackberry pie recipe, what could be better than one with ice cream in the hot summer?
Wash blackberries and dry thoroughly between paper towels; set aside.
Combine gelatin and water in a large bowl; stir until dissolved.
Cut ice cream into small chunks; add to gelatin one spoonful at a time.
Using a wire whisk blend ice cream after each addition; fold in blackberries.
Spoon mixture into pie shell; freeze several hours before serving.
Line bottom of pie plate with CRUSHED vanilla wafers; stand WHOLE vanilla wafers around the edges.
In a bowl combine canned milk, blackberries, the ½ cup whipped cream, juice, vanilla and sugar.
Pour mixture into prepare vanilla wafer crust; top with additional whipped cream.
DO NOT BAKE; refrigerate for 2 hours before serving.