Best Fresh Blackberry Pie Recipes

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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

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.

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

This pie is not as sweet as some. I don't like fruit pies sickeningly sweet (but just a tad on the tart side), but if you like yours sweeter, just increase the sugar. You might also want to consider your berries before adding the sugar- taste one first and see. Early season ones are often not as sweet and may need a bit more sugar. Be sure to watch the crust on your pie and cover it with foil or a guard if it starts to brown excessively.

Provided by PalatablePastime

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 pastry for a double-crust 9-inch pie
5 cups fresh blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 egg white
2 tablespoons granulated sugar or 2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 425°F.
  • Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate.
  • Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed).
  • Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up.
  • Place coated berries on the bottom crust in the pie plate.
  • Top berries with rolled pastry crust.
  • Entwine the upper and lower edges of crust and crimp to form a seal.
  • Beat egg white until frothy in a small dish.
  • Using a brush, coat top crust lightly with egg white.
  • Sprinkle crust with 2 tbsp sugar.
  • Using a sharp knife, cut several vents in the top crust.
  • Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes.
  • Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary.
  • Cool pie thoroughly on a wire rack before serving.

Nutrition Facts : Calories 453.7, Fat 20.5, SaturatedFat 5, Sodium 322.4, Carbohydrate 63.4, Fiber 8.6, Sugar 26.8, Protein 6

COUNTRY-STYLE FRESH BLACKBERRY PIE



Country-Style Fresh Blackberry Pie image

Mmmmmmmmmm, I love blackberries!! If you do too, you might like to try this sometime! It's really good warm with vanilla ice cream, too!! ;)

Provided by Wildflour

Categories     Pie

Time 1h

Yield 1 9, 6-8 serving(s)

Number Of Ingredients 11

2 pints fresh blackberries
1 tablespoon fresh lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 (9 inch) double crust pie crusts
milk
1 tablespoon sugar, more if desired
vanilla ice cream (optional)

Steps:

  • Rinse blackberries in colander, dry on papertowels.
  • Make and roll out enough pie dough to line a regular (not deep-dish) 9" pie plate. Cover with plastic wrap and refrigerate to keep cold. Wrap other ball (rest)of dough and chill, too.
  • Place blackberries in large bowl, sprinkle with lemon juice. Set aside.
  • In small bowl, mix 1 cup sugar with the flour, cinnamon and nutmeg.
  • Sprinkle over berries and slightly toss very gently.
  • Remove dough-lined plate from fridge,(uncover), and gently pour berries into pie plate. Be sure to slightly mound them in the center.
  • Evenly dot top of berries with cut up butter.
  • Set aside.
  • Roll out second portion of pie dough to an 11" circle.
  • Cut a 2" cross in center. Fold back each center point to create a steam vent.
  • Place top crust over filling.
  • Fold edge of top crust under edge of bottom crust and press together to seal.
  • Stick four toothpicks down through the points (folds) of steam vents on the top crust to hold in place while baking.
  • Crimp edge of pie crust all the way around.
  • Brush top with milk and sprinkle with sugar.
  • Place pie on foil-lined cookie sheet to catch any spills.
  • Cover edge of pie crust with foil to prevent over-browning.
  • Bake in 400 degree oven for 40-45 minutes or til juices bubble through steam vent and crust is golden brown.
  • Remove to wire rack to cool.
  • Remove toothpicks.
  • Serve warm with vanilla ice cream if preferred!

Nutrition Facts : Calories 548.2, Fat 25.1, SaturatedFat 7.6, Cholesterol 10.2, Sodium 360.4, Carbohydrate 77.3, Fiber 6.3, Sugar 40.2, Protein 5.8

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

I grew up picking wild blackberries and dewberries for making pies and jelly. It was a hot job picking those berries, having to wear long sleeves and pants so we wouldn't get to scratched up too bad from those wicked berry thorns. I still try and go find some wild blackberries every year to make a fresh pie. Eating a warm piece...

Provided by Crystal ~

Categories     Pies

Time 1h5m

Number Of Ingredients 6

4-5 cups of fresh blackberries
¾ cup granulated sugar
1/3 cup cornstarch
1 tablespoon fresh lemon juice
2 tablespoons butter
pastry for 2-crust pie

Steps:

  • 1. Preheat oven to 425 degrees.
  • 2. Prepare pastry.
  • 3. In a medium mixing bowl, combine the blackberries and sugar; mixing gently together. Add in the cornstarch and gently mix again.
  • 4. Add the blackberry pie filling to a pastry lined pie plate. Sprinkle lemon juice over filling and then dot with butter.
  • 5. Fit the remaining rolled out pastry over top of pie filling. Trim, seal, and flute the edges. Cut slits in top of pie crust.
  • 6. Bake for 40-50 minutes, or until crust is browned and juice begins to bubble through the slits in crust. Cool on a wire rack.

FRESH BLACKBERRY PIE



Fresh Blackberry Pie image

My daughters favorite berry pie...been promising this pie, since I posted the blueberry pie...she finally got her wish...I'm such a spoiler..:) Decided I would use the same recipe as I used for the blueberry pie...being it was out of this world...Thanks Carol..:) My photos

Provided by Cassie * @1lovetocook1x

Categories     Pies

Number Of Ingredients 9

1 - 1 1/4 cup(s) sugar - i used 1 1/4
1/2 cup(s) flour
1/8 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
4 cup(s) fresh blackberries, could use frozen
1 tablespoon(s) lemon juice
2 tablespoon(s) butter, softened
2 - 9 - inch, unbaked pie crusts
1 - egg, blended with a small amount of water

Steps:

  • Preheat oven to 425 degree F. Combine the first 4 ingredients in a large bowl; stirring well. Add berries and toss gently. Set aside.
  • Place 1 pie crust in a 9 inch pie pan. Spoon in berries.
  • Dot with butter, and sprinkle with lemon juice.
  • Place second crust over top the berries; crimp edges. Cut slits to allow steam to escape. Brush the crust with beaten egg. Sprinkle with sugar.
  • Bake at 425 degree for 10 minutes. Reduce heat to 375 and continue baking 30 - 35 minutes more. Shield crust with foil.
  • Will add more photos when cut... Enjoy!

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