Best Canned Blackberry Pie Recipes

BLACKBERRY PIE FILLING

Blackberry Pie Filling image

Makes 1 batch (1 x 1 litre / 1 US quart) jar. Multiply by up to 7 if desired.

Provided by Healthy Canning

Categories Dessert

Time 50m

Number Of Ingredients 7

Ingredients

500 g blackberries ((fresh. 1 lb / 3 1/2 cups whole. Measured after prep with stems removed))
5 tablespoons Clearjel ((35 g / 1 1/4 oz))
175 g sugar ((white. 6 oz / 3/4 cup plus 2 tbsp))
250 ml water ((cold. Or juice. 1 cup / 8 oz))
3 drops red food colouring ((optional))
1 drop blue food colouring ((optional))
3 1/2 teaspoons lemon juice ((bottled))

Steps:

Wash the blackberries.
Place the fruit a batch or two at a time in boiling water. Let water return to the boil, then boil 1 minute. Get fruit out right away, and put in a covered bowl or pot to keep warm. Repeat until all fruit has been blanched.
Put the Clearjel in a very large pot along with the sugar, if using sugar. Mix. Add water (or juice) and food colouring if using, and liquid stevia if using instead of sugar. Stir constantly over medium heat until mixture gets quite thick and begins to bubble.
Add lemon juice, cook one additional minute. Fold in the berries carefully all at once just until evenly mixed.
Fill piping hot mixture into hot jars.
Ladle into half-litre (1 US pint / 16 oz) jars or 1 litre (1 US quart / 32 oz) jars.
Leave 3 cm (1 1/4 inch) headspace.
Debubble well, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process either size jar for 30 minutes; increase time as needed for your altitude.

Nutrition Facts : ServingSize 1 g, Calories 950 kcal, Carbohydrate 243.84 g, Protein 7.1 g, Fat 2.6 g, SaturatedFat 0.2 g, Sodium 16 mg, Fiber 26.6 g, Sugar 199.8 g

FRESH BLACKBERRY PIE

Fresh Blackberry Pie image

I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. -Gladys Gibbs, Brush Creek, Tennessee

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 cup sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon salt
4 cups fresh blackberries, divided
Dough for double-crust pie
2 tablespoons butter

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.

Nutrition Facts : Calories 524 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (29g sugars, Fiber 5g fiber), Protein 5g protein.