Best 4 Brigids Blackberry Pie Recipes
Indulge in the delightful experience of preparing Brigid's Blackberry Pie, a classic dessert brimming with the essence of summer. This delectable treat, named after the Celtic goddess of fertility and healing, embodies the spirit of abundance and nourishment. With its luscious filling of plump, juicy blackberries enveloped in a tender, flaky crust, this pie promises an explosion of flavors that will tantalize your taste buds. Accompanying this signature recipe are three additional variations that cater to diverse preferences: a vegan version for those seeking a plant-based alternative, a gluten-free rendition for those with dietary restrictions, and a rustic galette variation for a charmingly imperfect yet equally delicious presentation. Embark on a culinary journey as we explore the art of crafting this timeless dessert, ensuring a memorable and satisfying experience for you and your loved ones.
Here are our top 4 tried and tested recipes!
BLACKBERRY PIE
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
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.
BLACKBERRY PIE I
I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.
Provided by Michelle LaVerdiere
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
- Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
- Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.
Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g
BEST HOMEMADE BLACKBERRY PIE
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
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
FOUR AND TWENTY BLACK BIRDS BAKED IN A PIE
I use Recipe #300887 to make this pie when the king comes for dinner. It's always a hit with his nibs so I hope you will try it too. If you can' find four and twenty blackbirds at your supermarket just use a nice 3 1/2 to four pound broiler/fryer or all thighs or all white meat or any other poultry.
Provided by Secret Agent
Categories One Dish Meal
Time 2h55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- While the broth cooks make the Recipe #300887 and chill after you shape into disks and wrap with plastic wrap.
- BROTH:.
- place drained and rinsed chicken in large pot and cover with chicken stock.
- Bring to a simmer, for two hours, adding stock as necessary. Remove chicken to a bowl and discard skin, bones, and anything you would not serve a king.
- Remove two cups of broth and stir in the Corn startch stirring well into the soup to thicken. When it has thickened enough for your taste, roll out and arrange bottom crust in 10" glass pie plate and brush with beaten egg white. Let dry a few minutes while you finish the filling.
- Ladle Black Birds (or chicken) and veggie filling into pie shell and pour thickened soup over all. Be sure to do this on a sheet pan to keep your oven clean. Put top crust on and crimp edges. Cut steam vents in the shape of crows feet around the center of the top crust.
- Beat yolk with a drop or two of cream and paint the top crust to give top crust a homey look.
- Bake at 400" for 50 - 60 minutes. Cover with foil last 15 minutes if it becomes too brown for you.
- Serve hot with a salad and the queen will think it is such a dainty dish.
Nutrition Facts : Calories 190.6, Fat 4.8, SaturatedFat 1.3, Cholesterol 44.9, Sodium 9909.5, Carbohydrate 26.4, Fiber 1.4, Sugar 8.7, Protein 10.2
Tips:
- For the best flavor, use fresh, ripe blackberries. If you can't find fresh blackberries, you can use frozen or canned blackberries, but the flavor won't be as good.
- To make sure the crust is flaky, use cold butter and water. You can also use a food processor to make the crust, but be careful not to overmix it.
- Brush the edges of the crust with egg wash before baking. This will help to seal the crust and prevent it from becoming soggy.
- Bake the pie until the crust is golden brown and the filling is bubbling. If you're not sure if the pie is done, insert a toothpick into the center of the filling. If the toothpick comes out clean, the pie is done.
- Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the crust to firm up.
Conclusion:
Blackberry pie is a delicious and classic dessert that is perfect for any occasion. With its flaky crust and sweet and tart filling, it's sure to be a hit with everyone who tries it. So next time you're in the mood for a delicious pie, give this recipe a try.
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