Best Wild Blackberry Or Dewberry Pie Recipes

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.

WILD BLACKBERRY OR DEWBERRY PIE

Steps:

• Heat oven to 425 degrees.
• Prepare pastry.
• In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
• Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.

WILD BLACKBERRY PIE

Steps:

• 1. In mixing bowl, sift together 2 1/2 cups flour, 3 1/2 tablespoons sugar and 1/3 teaspoon salt.
• 2. Add shortening and cut into flour with a pastry blender or 2 knives until it resembles coarse meal.
• 3. Using a fork, stir the ice water in until it just starts to come together.
• 4. Turn out onto lightly floured work surface and knead 3 to 5 times (don't over-knead.)
• 5. Form into ball and cut in half.
• 6. Shape each half into a disk about 3/4"-1" thick.
• 7. Wrap in plastic wrap and refrigerate for at least an hour. (May be done a day ahead.)
• 8. Place oven rack in middle position, preheat oven to 375 degrees Fahrenheit and remove dough from refrigerator (allow to sit at room temperature 10-15 minutes before rolling out.)
• 9. Put blackberries in mixing bowl and sprinkle with 3 tablespoons flour, 2/3 cup sugar, lemon juice and zest (if using) and mix very well (a few smashed blackberries is a good thing!) Set aside.
• 10. Place 1 disk of dough on lightly floured surface and, using a lightly floured rolling pin, roll dough into a 12 inch circle.
• 11. Using a bench scraper or long, straight edge chef's knife, go around and under the edge of the dough, releasing it from the surface.
• 12. Place rolling pin on dough, slightly off-center, and using bench scraper, lift dough up and roll over rolling pin, until all dough is released.
• 13. Unroll over metal, glass or ceramic pie plate, then center and lightly press into plate.
• 14. Roll out 2nd crust.
• 15. Pour berries into plated crust and dot with small pieces of the butter.
• 16. Cover with 2nd crust and trim any excessive crust (any that is more than 3/4 inch from edge of pan.)
• 17. Fold edge under, crimp and flute.
• 18. Cut several slits in top and bake at 375 degrees for approximately 1 hour and 15-20 minutes, checking browning of edge at about 50 minutes. (If becoming too brown, cover edge of pie with foil, see note.)
• 19. When ready, filling should be bubbling, but not overflowing. Remove from oven and allow to cool for at least 4 hours. (For faster cooling, may be placed in refrigerator after an hour or so.)
• 20. NOTE: To prevent over-browning of edge of piecrust, try this easy trick: Place an empty pie pan, upside down, on flat surface. Tear a square of foil from roll and fold in half. Place over half of the pan and smooth the foil down over the edge of the bottom of pan to create a half moon imprint on foil. Remove foil and use kitchen shears to cut out the "moon." Unfold and place over pie.

SELF CRUSTING BLACKBERRY/DEWBERRY COBBLER

Steps:

• 1. In a saucepan, heat berries, water, sugar and butter. Add flour to thicken. Simmer on low heat, until desired thickness. Do not scorch.
• 2. In a large mixing bowl, sift together flour and baking powder. Add sugar and milk. Mix well and pour into 9x13 baking dish that has 2 tablespoons butter or margarine melted in it.
• 3. Pour berry filling gently over the entire surface, DO NOT STIR.
• 4. Bake at 350 degrees for about half an hour, until crust on top is golden brown.

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.

DEWBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Line 9" pie pan with half the pastry.
• Combine berries, sugar, flour and lemon juice (being careful not to mash berries).
• Spoon berry mixture into pie shell, and dot with butter.
• Cover with top crust and slash in several places to allow steam to escape. (I usually brush top crust with a slightly beaten egg white).
• Bake at 450 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for 30 to 40 minutes, or until browned.

WILD BLACKBERRY PIE

Steps:

• To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
• Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
• Fit and seal upper crust.
• Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.