Blackberry: Blackberry Pie Recipes by Rusty

posted by Rusty 07-13-103 12:53 PM

Washington Blackberry Pie

1 (9") baked pie shell
1 qt. blackberries
3 oz. cream cheese
1 c. sugar
3 tbsp. cornstarch

Pie crust:
2 c. flour
1 1/4 tsp. salt
3 tbsp. milk
2 tsp. sugar
2/3 c. cooking oil

Wash and drain berries. Crumble cream cheese on bottom of pie shell. Put 1/2 of berries in pie shell.

Mash and strain rest of berries for 1 1/2 cups juice (add water if necessary). Bring to boil. Mix sugar and cornstarch and add to boiling juice. Stir until thick. Pour over berries, cool in refrigerator.

Combine flour, sugar and salt. Put in a pie pan. Mix oil and milk and pour over flour mixture. Mix with fork. Use hands to press into pan and up sides of pan. Save 1/3 of mixture for crumb top. Bake pie shell first, 350 degrees for 20 to 25 minutes.

Blackberry Pie

1 unbaked pie shell
1 qt. blackberries
1 c. flour
1 c. milk
2 c. sugar

Fill pie shell with berries. Mix flour, sugar and milk. Pour mixture over berries. Bake at 350 degrees for 45 to 50 minutes until center is set. If desired, brown under broiler.

Blackberry Pie

1 c. flour
1/2 c. milk
1/2 c. sugar
3 tbsp. melted butter
1 tsp. baking powder
1 pt. blackberries, sweetened with 1/2 c. sugar

Sift flour; add baking powder an sugar. Add milk and melted butter. Pour this into a rather deep buttered dish or pan. On top of this mixture, pour blackberries. Bake in 425 degree oven until done.

Wild Blackberry Pie

1/4 lb. butter
1 c. flour
1 egg
1 tsp. vanilla
3 c. blackberries or peaches
1 3/4 c. sugar
3/4 c. milk
2 tsp. baking powder

Melt butter in square baking pan.

In a small bowl, mix 1 cup sugar, flour, baking powder. In measuring cup, mix 3/4 cup milk, 1 egg, and vanilla. Add to flour mixture to form batter. Pour batter evenly over melted butter. Cover batter with fruit. Sprinkle with cinnamon and remaining sugar.

Bake at 350 degrees for 35-40 minutes. Test with toothpick to see if batter is done.

Fresh Blackberry Custard Pie

1 (9 inch) pie crust
2 c. fresh berries
2 eggs (beaten)
1 1/2 c. sugar
1/4 c. flour
1 sm. can evaporated milk
1/2 tsp. Vanilla

1/2 c. sugar
1/3 c. flour
1/4 c. margarine
1/2 tsp. vanilla

Combine sugar, flour and berries and toss to coat fruit. Fill a pastry lined 9 inch pie plate. Mix beaten eggs, milk and vanilla and pour over fruit. Mix topping until it resembles coarse crumbs. Sprinkle crumb mixture over berry filling. Bake 350 degrees about 1 hour or until done.

Blackberry Pie

Pie crust
1 c. milk
1 tbsp. butter
2 tbsp. flour or cornstarch
1/2 c. sugar
Pinch of salt

Line pie pan with crust. Fill nearly full with berries which have been sweetened with sugar to taste. Make a custard with milk, butter, flour, sugar and salt. Cook until thick and pour over berries and bake.

Magic Blackberry Pie

1 c. sweetened condensed milk
1 c. canned blackberries, drained
1/2 c. heavy cream, whipped
1/4 c. lemon juice
1 tsp. vanilla
2 tbsp. powdered sugar

Line pie plate with vanilla wafer pastry. Use 3/4 cup finely crushed vanilla wafers for crumbs. Cover bottom of pie dish. Stand up whole vanilla wafers around edge of dish. Mix well the magic pie filling. Pour in prepared pie dish. Top with whipped cream or Cool Whip. Chill. Do not bake.

Fresh Blackberry Pie

1 (9") graham cracker pie crust
Blackberries (do not use frozen)
15 lg. marshmallows
1/2 c. milk

Place washed and thoroughly drained berries in pie crust. Put sugar to taste over berries. DO NOT MIX sugar into berries (makes too much juice). Melt marshmallows and milk in double boiler. When melted, pour over berries. Refrigerate several hours before serving. Strawberries, blueberries or raspberries may also be used.

Blackberry Crunch Pie

1 c. sour cream or yogurt
2 tbsp. flour
3/4 c. sugar
1 beaten egg
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. berries

1/4 c. brown sugar
1 tbsp. butter
1 tbsp. milk
1/2 c. pecans

Combine first 6 ingredients. Add berries. Bake in unbaked shell at 400 degrees for 25 minutes. Spoon topping over top and bake for 10 minutes.

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