Best Blackberry Chocolate Chip Pie Recipes

BLACK BOTTOM BLACKBERRY PIE

Steps:

• Heat oven to 400°F. Thaw crust according to package directions. Unroll and press evenly into 9-inch plate. Fold over edges and shape as desired. Prick crust all over with fork tines. Bake 11 to 13 minutes until golden brown and baked through. Cool completely on cooling rack, about 20 minutes.
• In small saucepan over low heat, stir chocolate chips and milk until chocolate is melted, about 3 minutes. Remove from heat; stir in 1 teaspoon vanilla. Use offset spatula to spread chocolate mixture evenly into bottom of cooled pie crust. Refrigerate 1 hour to set.
• In large bowl using electric hand mixer, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla until smooth. Spread evenly over chocolate filling. Cover and refrigerate 5 hours or overnight.
• In small saucepan over high heat, bring 1 cup blackberries, sugar, cornstarch, sea salt and water to boil, crushing berries with back of wooden spoon to release juices. Continue to boil, stirring constantly, 2 to 3 minutes until mixture is thickened. Transfer to large bowl; cool 5 minutes. Stir in remaining blackberries. Cool 15 minutes, then spoon evenly over pie. Refrigerate 30 minutes to set slightly before serving.

BEST HOMEMADE BLACKBERRY 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.

DELUXE BLACKBERRY PIE

Steps:

• Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
• Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
• Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
• Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

BLACKBERRY PIE I

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.