Whats the recipe for blackberry pie???!
Whats the recipe for blackberry pie???
Answers:
Blackberry Pie
2 cups blackberries
1/2 cup butter
1 cup sugar
2/3 cup sugar
2 cups self-rising flour
1 cup milk
1. Use 2 bowls.
2. In one bowl mix berries and 2/3 cup of sugar.
3. Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
4. Mix well.
5. Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
6. Serves 4 to 6 people. May be topped with favorite whipped topping.
Source(s):
http://www.recipezaar.com/2185
i got it... I have several blackberry bushes in my yard and keep a collection of recipes. I love balckberry icecream.
Berry Streusel Pie
Crust
2 1/4 cups all purpose flour
1 Tbs sugar
1/2 tsp salt
7 Tbs chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 Tbs (about) ice water
Topping
6 Tbs (packed) golden brown sugar
6 Tbs whole almonds
6 Tbs (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 Tbs old-fashioned oats
4 1/2 Tbs all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 Tbs fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each) Or all blackberries
1 For crust:
2 Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
3 For topping:
4 Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
5 For filling:
6 Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
7 Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.
Servings: 8
Apple-Blackberry Pie
1 pastry for a 9 inch double crust pie
1 cup white sugar
4 tsp tapioca
1/2 tsp ground cinnamon
2 cups fresh blackberries
2 cups apples - peeled, cored and sliced
2 Tbs butter, cut into small pieces
1 Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
2 In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
3 Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
4 Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.
Servings: 8
Yield: 9 inch pie.
Blackberry Cobbler
1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 tsp baking powder
1/2 tsp salt
6 Tbs cold butter
1/4 cup boiling water
2 Tbs cornstarch
1/4 cup cold water
1 Tbs lemon juice
4 cups fresh blackberries, rinsed and drained
1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2 In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
3 In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
4 Bake 25 minutes in the preheated oven, until dough is golden brown.
Servings: 8
Blackberry Pie
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
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. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake at 425 degree F (220 degrees C) 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.
BLACKBERRY PIE
1 1/4 c. sugar
1/4 c. all purpose flour
2 tbsp. corn starch
1/8 tsp. salt
4 c. blackberries
Pastry for 2 crust pie
Combine sugar, flour, corn starch and salt; toss with blackberries. Line 9 inch pie plate with pastry. Add blackberry mixture. Adjust top crust; cut slits to allow steam to escape. Bake in 400 degree oven for 40 to 45 minutes.
Blackberry Pie
2 cups blackberries
1/2 cup butter
1 cup sugar
2/3 cup sugar
2 cups self-rising flour
1 cup milk
1. Use 2 bowls.
2. In one bowl mix berries and 2/3 cup of sugar.
3. Melt butter in microwave. Mix butter with berries and sugar mixture. In second bowl mix flour and sugar; then slowly add milk.
4. Mix well.
5. Pour berry mixture into 2 quart casserole dish, top with batter mixture. Bake 45 minutes in 400 degrees oven or until golden brown.
6. Serves 4 to 6 people. May be topped with favorite whipped topping.
Blackberry Pie I
Submitted by: Michelle Verdiere
Rated: 5 out of 5 by 119 members Yields: 8 servings
"This is a simple pie to make with amazing results. There is nothing quite like a blackberry pie warm from the oven. Except perhaps a slice of blackberry pie with a scoop of vanilla ice cream melting deliciously."
INGREDIENTS:
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
1/4 cup white sugar
DIRECTIONS:
1. 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. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) 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.