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Blackberry Pie Recipe

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Blackberry Cream Tart
No Bake Blackberry Pie
Blackberry Cobbler
Classic Blackberry Pie

Blackberry Cream Tart

Pastry:
1/2 C. butter
3/4 C. flour
1/4 C. sour cream

Blackberry Pie Recipe Filling:
8 oz. cream cheese
1/2-3/4 C. sugar
1 t. vanilla
1/2 C. sour cream

Topping:
4 C. blackberries

Glaze:
1/2 C. water
1/2 C. sugar
2 T. cornstarch
1 T. lemon juice

For crust, blend flour and butter with pastry cutter. Add sour cream. Chill for 8 hours or overnight. Roll out and place in bottom of pan, preferably a tart pan. Bake in 350°F. oven for 30 minutes or until golden brown. Let cool.

For cream filling, blend cream cheese and sugar until smooth. Add vanilla. Gradually add sour cream until smooth. Evenly spread cream filling over crust. Arrange 3 cups of berries on top of filling. Refrigerate one hour. Squish remaining berries for juice. Combine juice with water, sugar and cornstarch in saucepan. Cook until sauce thickens and clears. Add lemon juice. Cool. Brush over tart and return to fridge until ready to serve.

Source

No Bake Blackberry Pie Recipe

Pastry for 1 9″ pie plate*

3/4 cup sugar
2 TB corn starch
1/4 tsp salt
1 heaping TB blackberry jam
3/4 cup water

2 pounds blackberries, rinsed, hulled and sliced

Blackberry Pie Recipe Instructions
Set a rack in the middle of the oven and preheat to 450F.

Line the pie plate with the dough, crimp edges and dock sides and bottom. Bake 10 - 12 minutes, until edges are nicely browned. Move to a rack to cool completely.

Meanwhile, in a small saucepan over almost-medium heat, combine the sugar, corn starch, salt, jam and water, stirring from time to time until the jam has melted and the sauce begins to simmer. Cook, stirring, about 5 minutes, until thickened and looks clear on a spoon. Set aside to cool.

Meanwhile, prepare the blackberries.

Scatter the blackberries in the cooled pie shell and spoon on the cooled sauce, taking care to get some on all the berries for a nice shine.

Refrigerate at least 2 hours before serving. Top with whipped cream, if desired.

Blackberry Cobbler

2 1/2 cups fresh or frozen (thawed and drained)
blackberries (do not use blueberries)
1 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted

Cream, whipped cream or ice cream, if desired
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F.
In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter.
Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.

Classic Blackberry Pie Recipe

The taste and warmth of a homemade pie is irresistible to friends and family. Provide a tasty treat that only tastes like it took hours to make.

Crust:
2-1/4 cups flour
1 tsp. salt
2 tablespoons sugar
1 cup shortening or butter
¼ to ½ cup of ice cold water

Blackberry Pie Recipe Filling:
8 cups thinly sliced, cored and peeled tart apples (about 5-6 large apples)
1/2 cup sugar
¼ cup brown sugar
1 Tbsp. cornstarch
2 Tbsp. butter (melted)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice (optional)

Blackberry Pie Recipe Instructions:

Mix flour, salt and sugar in large bowl. Cut in shortening/butter using a pastry blender, food processor or 2 knives until mixture resembles coarse meal. Add water, slowly one tbsp. at a time, mixing lightly with fork until flour mixture is evenly moistened and sticks together when pinched. Divide dough in half; shape each half into 2 discs. Wrap each dough round in plastic wrap; refrigerate 1 hour. Toss apples with sugar, brown sugar, melted butter, cinnamon, nutmeg and lemon juice in large bowl; set aside at room temperature.

Note: Avoiding a mess: if you would like to avoid flour getting all over your kitchen, try placing the dough between two pieces of plastic wrap, when it is rolled flat, unpeel the plastic wrap on one side and flip into the pie plate. Press the dough into all creases of the pie plate and peel the top layer of the plastic wrap off of the crust.

Place one dough round on a floured surface; roll out dough with rolling pin to flatten, working from center, rotating often, to create a 12 in. flat disc.

Note: Remember to start with flour on the rolling pin, as well as the dough.

Cut the dough hanging over edge of pie plate with a small, sharp knife or kitchen scissors. Place the pie crust in the refrigerator and take the second ball of dough out. Repeat step and roll the ball into a 12 inch flat disc. Place the disc on a large sheet of plastic wrap, and set aside. Drain the apple mixture in a strainer and boil the liquid on med-high for 6 minutes. While it cools- Add cornstarch to drained apples and toss. Then add the apple liquid. Retrieve the pie plate from the refrigerator and fill with apple mixture and liquid. Moisten the edges of the pie crust. Place the remaining dough over the pie crust, trim, but leave about ½ from the edge. Preheat oven to 400°F. Fold the ½ inch edge of the top crust under edge of bottom crust; pinch edges together to form a ridge. Crimp edges with fork or the thumb and finger technique. Cut several slits near center of pie to allow steam to escape. Bake 45 to 50 min. or until the apples are soft. 30 minutes into baking, and cover the edges with foil to prevent over browning. Cool.

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