Best 4 Best Homemade Blackberry Pie Recipes

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Indulge in a delightful culinary journey with our collection of delectable blackberry pie recipes, catering to diverse tastes and preferences. From the classic and timeless blackberry pie, a harmonious blend of sweet and tart, to the innovative gluten-free and vegan blackberry pie, a symphony of flavors for those with dietary restrictions, we have it all. Each recipe is carefully crafted to ensure a flaky, golden crust and a luscious, juicy blackberry filling that will tantalize your taste buds. Whether you're a seasoned baker or just starting your baking adventure, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect pie every time. So, gather your ingredients, preheat your oven, and embark on a delectable blackberry pie baking extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

BLACKBERRY PIE



Blackberry Pie image

While this pie is a favorite in Washington state, it is also a classic across the country. The cut-out crusts update the look of the old standard, but the taste is just as sweet, tart and velvety as you remember.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 6 servings

Number Of Ingredients 10

6 cups blackberries
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon zest plus 1 tablespoon lemon juice
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts)
All-purpose flour, for dusting
1/4 cup cornstarch
1 tablespoon unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 tablespoon turbinado or raw sugar

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.

BEST HOMEMADE BLACKBERRY PIE



Best Homemade Blackberry Pie image

A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.

Provided by Baker#1

Categories     Desserts     Pies     Fruit Pie Recipes     Blackberry Pie Recipes

Time 2h5m

Yield 12

Number Of Ingredients 11

4 cups fresh blackberries
1 cup white sugar
1 cup water
¼ cup cornstarch
1 teaspoon lemon juice
1 ½ cups all-purpose flour
¾ cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup unsalted butter, cut into pieces
1 prepared pastry for a single-crust pie

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining.
  • Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside.
  • Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly.
  • Press pie pastry into a pie pan and 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. Remove from the oven and let cool for filling to set, about 1 hour.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 56.1 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 8.6 g, Sodium 133.4 mg, Sugar 32.3 g

BLACKBERRY PIE



Blackberry pie image

Master the art of making a blackberry pie with our ultimate recipe - we've got a few tricks up our sleeve to right some common wrongs

Provided by Barney Desmazery

Categories     Dessert

Time 1h30m

Number Of Ingredients 12

600g blackberries
100-125g granulated sugar
25g butter, plus extra for the tin
2 tbsp cornflour
1 egg, beaten
1 tbsp milk
vanilla ice cream, to serve (optional)
300g self-raising flour, plus extra for dusting
1 tbsp cornflour
2 tbsp granulated sugar, plus extra for the topping
150g cold butter, cut into small pieces
150g soft cheese

Steps:

  • First, make the pastry. Tip both flours and the sugar into a bowl with a large pinch of salt. Use your fingers to rub the butter into the flour mixture until it resembles crumble topping, then rub in the soft cheese until the pastry comes together. (If it's still crumbly, add 1 tbsp iced water and it should come together.) Tip onto a surface and knead for 30 seconds, then cut off about a third of the pastry. Mould both pieces into flat rounds. Wrap and chill for at least 1 hr. Will keep chilled for up to two days.
  • Wash and drain the blackberries, being careful not to break them up, then tip into a bowl with the sugar. (If they are wild blackberries, they will need slightly more sugar.) Toss together and set aside while you roll out the pastry.
  • Butter a 23cm pie dish and, on a lightly floured surface, roll the larger piece of pastry out into a round that fits the base of the dish with some overhanging. Push the pastry down in and around the dish to line it. Sprinkle the cornflour over the blackberries and gently mix together. Tip the blackberries and all their sugary juices into the pastry case and dot with the butter. Beat together the egg and milk to make a glaze, then brush the edge of the pie with some of it.
  • For an easy pie, simply roll out the rest of the pastry, drape it over the top, then trim and fork or crimp the edges together. For a lattice finish, roll the remaining pastry into a square, roughly 30 x 30cm. Cut out 10 strips of roughly the same width. Lay five of the strips vertically over the pie, then weave with the remaining five horizontally, to create an even lattice over the fruit. Or, if you prefer, you can cut each strip into three thinner strips to weave a more delicate lattice. Pinch the edges, then trim the excess and crimp. Can be assembled and chilled four hours before baking, or baked straightaway.
  • Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Brush the top of the pie with more egg glaze and bake for 20 mins, then brush with the glaze again, scatter generously with extra sugar and bake for another 20-25 mins until the pastry is a deep golden colour and the juices are bubbling. Leave the pie to cool for at least 30 mins, then serve as is, or with ice cream.

Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 25 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

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

Time 55m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
Dough for double-crust pie
2 tablespoons butter

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, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

  • Use fresh, ripe blackberries: This will ensure the best flavor and texture for your pie.
  • Don't overfill the pie crust: This will prevent the pie from boiling over and making a mess in your oven.
  • Bake the pie until the crust is golden brown and the filling is bubbling: This will ensure that the pie is cooked through.
  • Let the pie cool for at least 30 minutes before serving: This will allow the filling to set and make it easier to slice.
  • Serve the pie with a dollop of whipped cream or vanilla ice cream: This will add a delicious finishing touch.

Conclusion:

This classic blackberry pie recipe is sure to be a hit with your family and friends. With its flaky crust, sweet and tart filling, and simple ingredients, this pie is a perfect way to celebrate the summer blackberry season. So next time you're looking for a delicious and easy dessert, give this recipe a try. You won't be disappointed!

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