Blackberry Pie
User Reviews
0
0 reviews
Unrated
Blackberry Pie
Report
This Blackberry Pie is the ultimate combination of sweet and tart fruit layered in a light, flaky crust. Perfect for all kinds of summer gatherings!
Share:
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup Crisco shortening (heaping)
- 5 tablespoons cold water
- 6 cups blackberries fresh or frozen
- 1 cup sugar
- 1/2 cup flour
Add to Shopping List
Instructions
- Heat oven to 425. Mix flour and salt in a medium bowl.
- Using a pastry blender or fork, blend in the shortening until it forms a pea size shape. Do not over mix.
- Sprinkle cold water over the top 1 tablespoon at a time until all the flour is moistened, tossing with a fork until pastry leaves side of the bowl.
- Combine together with a wooden spoon then switch to your hand and gather pastry to form a ball.
- Separate the pastry into two equal parts. One will be for the bottom crust and one for the top crust.
- Take one ball and flatten on a lightly floured surface.
- Roll pastry using floured rolling pin into a circle 2 inches larger than your upside down pie plate.
- Transfer pastry to pie plate.
- In a bowl, combine blackberries, sugar and 1/2 cup of flour. See notes if for frozen blackberries.
- Pour blackberries into pie pastry.
- Repeat the rolling out process for the second pie pastry and place on top of the pie.
- Cut off the excess pie crust.
- Seal the two pie pastries together by rolling them under then flute the edges.
- Poke holes with a fork or cut slits on the top of the pie.
- Cover the crust with 2-3 inch strips of aluminum foil. Bake for 30 minutes.
- Remove the foil and continue baking the pie for an additional 15 minutes.
- Take pie out of oven and allow it to cool on a wire rack for 2 hours.
- Serve on its own, with ice cream, or whipped cream. Enjoy!
Notes
- Frozen blackberries become very juicy when they defrost and it will be too much liquid in your pie. I like to let them defrost a bowl and drain out most of the juice before adding the sugar and flour for the filling.
- Find blackberries that are deep in color, ranging from dark purple to black.
- For plump and juicy berries, the bigger the better. Look for larger sized berries for the best flavor and texture.
- Avoid berries that are too soft or mushy. The blackberries should be slightly firm when you gently press on the fruit.
Nutrition Information
Show Details
Calories
436kcal
(22%)
Carbohydrates
65g
(22%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
2g
Sodium
294mg
(12%)
Potassium
217mg
(6%)
Fiber
7g
(28%)
Sugar
30g
(60%)
Vitamin A
231IU
(5%)
Vitamin C
23mg
(26%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Sodium | 294mg | 12% |
| Potassium | 217mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 30g | 60% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 23mg | 26% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
