Best 3 Blackberry Raspberry Pie Recipes
Indulge in a delightful medley of flavors with our tantalizing Blackberry Raspberry Pie. This delectable treat combines the sweetness of blackberries and raspberries, nestled in a flaky, buttery crust. The vibrant filling, bursting with juicy berries, is perfectly complemented by the crisp, golden crust. Savor the harmony of tart and sweet with every bite of this classic dessert.
Our article presents two enticing variations of this beloved pie. The first recipe offers a traditional approach, guiding you through the steps of creating a homemade crust from scratch and simmering the berries in a sweet, tangy sauce. For those seeking a quicker option, the second recipe showcases a simplified method using a pre-made pie crust and a delightful combination of fresh and frozen berries. Both recipes yield a stunning pie, perfect for any occasion.
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
BLACKBERRY-RASPBERRY PIE
A very easy pie to make all year round. The pie is very juicy so put a piece of aluminum foil in under the pie plate in the oven or you may have a mess on your hands.
Provided by Lvs2Cook
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine sugar, tapioca and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until the fruit is partially thawed but still icy.
- Transfer berry mixture to pastry-lined pie plate. Dot filling with butter. Place remaining pastry on filling. Trim pastry and crimp as desired.
- To prevent the crust from overbrowning, cover edge of pie with foil. Bake at 375ยบ for 50 minutes. Remove foil and bake for 20-25 more minutes or until pastry is golden and filling is bubbly.
- Remove from oven and cook on a wire rack.
- There will be lots of juice in this pie.
BLACKBERRY-RASPBERRY PIE
Make and share this Blackberry-Raspberry Pie recipe from Food.com.
Provided by yooper
Categories Pie
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For crust: combine first 5 ingredients in food processor; blend 5 seconds.
- Add butter and blend, using on/off turns, until mixture resembles coarse meal.
- Add 5 tablespoons water and vinegar.
- Using on/off turns, blend until moist clumps form, adding more water if dough is dry.
- Gather dough into ball, divide in half.
- Shape each ball into a disk.
- Wrap in plastic and chill at least 1 hour and up to 1 day.
- For filling: Preheat oven to 400.
- pray 9-inch diameter glass baking dish with nonstick spray.
- Whisk 3/4 cup sugar and cornstarch in large bowl to blend.
- Add berries and toss to coat.
- Let stand 10 minutes, tossing occasionally.
- Roll out 1 dough disk on lightly floured surface to 12-inch round; transfer to prepared pie dish.
- Spoon filling into dough-lined dish.
- Roll out second dough disk to 13-inch round.
- Drape dough over filling, and trim overhang to 1/2 inch.
- Press edges together to seal; fold overhang under and crimp decoratively.
- Cut several small slashes in top crust to vent.
- Sprinkle with additional sugar, if desired.
- Bake until cust is golden and filling is bubbling about 50 minutes; cool 30 minutes.
- Serve warm or at room temperature.
Tips:
- For the best flavor, use fresh blackberries and raspberries.
- If you don't have fresh berries, you can use frozen berries. Just thaw them before using.
- Be sure to rinse the berries before using them.
- To make the pie crust, you can use a store-bought pie crust or make your own. If you're making your own, be sure to chill the dough before rolling it out.
- When rolling out the dough, be sure to flour your work surface and rolling pin to prevent the dough from sticking.
- To make the filling, simply combine the berries, sugar, cornstarch, and lemon juice in a bowl.
- Pour the filling into the pie crust and top with the remaining dough.
- Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving.
Conclusion:
This blackberry-raspberry pie is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your family and friends.
So what are you waiting for? Give this recipe a try today!
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