Best Blackberry Oregano Pie Recipes

FRESH BLACKBERRY PIE

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.

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.

BLACKBERRY PIE

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.

OREGON BLACKBERRY PIE RECIPE

Steps:

• 1. FOR THE PIE DOUGH: Mix ice water and sour cream in bowl. Process flour, sugar, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until butter is size of large peas, about 10 pulses. 2. Pour half of sour cream mixture into bowl with flour mixture and pulse until incorporated, about 3 pulses. Scrape down bowl and repeat with remaining sour cream mixture. Pinch dough with your fingers; if dough feels dry and does not hold together, sprinkle 1 to 2 tablespoons extra ice water over mixture and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses. 3. Transfer dough to lightly floured counter. Divide dough in half and form each half into 4-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.) 4. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. 5. Wrap dough-lined plate loosely in plastic and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper-lined baking sheet. Using pizza cutter, cut dough into twelve 1-inch strips. Discard 4 short end pieces, then cover remaining 8 long strips with plastic and refrigerate for 30 minutes. 6. FOR THE FILLING: Whisk sugar, cornstarch, and salt together in large bowl. Add blackberries and toss gently to coat. Add lemon juice and toss until no dry sugar mixture remains. (Blackberries will start to exude some juice.) 7. Transfer blackberry mixture to dough-lined pie plate and dot with butter. Lay 4 dough strips parallel to each other across pie, about 1 inch apart. Brush strips with egg, leaving 1/2 inch at ends unbrushed. Lay remaining 4 strips perpendicular to first layer of strips, about 1 inch apart. 8. Pinch edges of lattice strips and bottom crust firmly together. Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. 9. Brush lattice top and crimped edge with egg and sprinkle with remaining 1 teaspoon sugar. Set pie on parchment-lined baking sheet. Bake until golden brown and juices bubble evenly along surface, 45 to 50 minutes, rotating sheet halfway through baking. Let cool on wire rack for at least 4 hours before serving.

BLACKBERRY-OREGANO PIE

Steps:

• Crust: Pulse flour and salt in a food processor to combine. Add butter; pulse until mixture resembles coarse crumbs with some larger pieces remaining. Add ice water; pulse until dough just starts to come together. Divide dough into thirds, pat into disks, and wrap each in plastic; refrigerate at least 1 hour or overnight.
• Let dough stand at room temperature until pliable. Roll out 1 disk on a lightly floured surface to an 11-inch round, about 1/4 inch thick. Fit into a 9-inch pie plate. Trim overhang to just beyond rim of pie plate; tuck under to create a neat edge all around. Refrigerate until firm, about 30 minutes.
• Meanwhile, roll out remaining 2 disks of dough to just under 1/4 inch thick; freeze on 2 baking sheets until firm, about 30 minutes. Using a 1-inch fluted cookie cutter, cut out as many rounds as possible from sheets of dough (rerolling and cutting out scraps once). Return cutouts to freezer.
• Filling: Toss blackberries with lemon juice, granulated sugar, oregano, cornstarch, and salt in a bowl. Transfer to piecrust. Brush edge of piecrust with beaten egg and arrange overlapping rounds of dough on top of edge. Continue overlapping rounds to cover entire top. Freeze 1 hour.
• Preheat oven to 400 degrees with a rack in lower third and a baking sheet on rack below. Brush entire top of pie with egg wash and sprinkle with sanding sugar. Bake 30 minutes. Reduce heat to 375 degrees and continue to bake until juices are bubbling near center (if browning too quickly, tent top or edge with foil), about 1 hour more. Let cool completely, at least 6 hours or overnight. Serve with whipped cream.