Best Blackberry Oregano Pie Recipes

BLACKBERRY PIE

Steps:

• In a large bowl, combine the flour and salt. Cut in the lard and butter pieces using a pastry cutter, until you have small pea size pieces. Incorporate a little water at a time, until your pie crust comes together. Do not overwork the dough or the pie crust will be tough.
• Place the pie crust into a large zip-style bag and refrigerate for several hours or overnight.
• In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are)
• On a lightly floured surface roll out the bottom pie crust. Place into a 9-inch glass pie plate or 10-inch cast iron skillet. Spoon the berry mixture into the pie shell.
• On a lightly floured surface, roll out the bottom pie crust and place on top of the berries. Slice air a few vents in the top of the crust. Or roll out the top crust and slice long pieces with a small pastry cutter or pizza cutter. Place pieces one way, then weave crust pieces the opposite direction. Continue until the pie is covered with pie crust. Brush with egg wash and sprinkle with granulated sugar.
• Place the pie on a half sheet pan lined with parchment paper. This will help contain the mess.
• Bake in a preheated 400 degree F oven for about 1 hour. Once it is browned nicely, cover with a piece of aluminum foil with an air vent cut out of the top. This will keep the pie from becoming too brown while continuing to cook and still let air vent. Bake until the pie filling is bubbling. About 1 hour 10 minutes total.
• Remove the pie from the oven. Let cool completely before slicing.

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.

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.

SHE'S MY BLACKBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan.
• Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust.
• Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg.
• Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.