Blueberry and Blackberry Pie Recipes

I still reminisce about the moment when my granny pulled out the mouthwatering blackberry pie from the oven and the delicious smell wafting across the kitchen, into my room. While her gloved hands worked relentless in the kitchen to whip up this scrumptious, delightful dish, I often found myself waiting for her to place it on the dinner table, which would mean it was all ready to be devoured… Only by me of course!

Just like any other unkind teenybopper, I probably never tried to figure out what goes on in the making of these yummy pies. Well, though I never really donned the apron on, as time flew by, reality struck me real hard, when I realized there is a huge difference between pies available at the local pastry store and the ones made at home, which are filled with pure love.

As I finally threw on the apron and worked laboriously to perfect myself at this seemingly impossible task, I came across a few easy recipes that would bring me loads of accolades. Guaranteed to get you rave reviews from your folks, here are a few blackberry and blueberry pie recipes given below.

Blackberry Pie Recipes:

Tapioca Blackberry Pie
Ingredients
Blackberries (4 cups)
Butter (2 tablespoons)
Tapioca (3 tablespoons)
White sugar (1/2 cup)

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Take a mixing bowl, preferably a large size and mix the blackberries, tapioca and sugar in it. Pour it in the piecrust. The berries have to be treated with care to avoid any damage. Once done, cover the crust and crimp the edges. Slit the top to in order have steam vents. Add dollops of butter. It’s now ready to be baked in the preheated oven. Wait for half an hour. Once golden brown, it’s ready to be served!

Fresh Blackberry Pie:
Ingredients
Fresh blackberries (1 1/2 cups )
Cornstarch (3 tablespoons)
Sugar(1 1/4 cups)
Package refrigerated piecrusts (1/2 (15-ounce)
Vanilla extract (1/2 teaspoon)
Water (1 1/4 cups)
Blue liquid food coloring (4 drops)
Raspberry gelatin (1 (3-ounce)
Sweetened whipped cream

Directions:
Take a large bowl and gently toss berries combined with 1/4 cup sugar. Cover it up and let it chill for 8 hours.

Once the piecrust is fitted into the pieplate, ensure you fold the edges and crimp it below. Use a fork to prick the bottom and the sides of the piecrust. Bake at 450° for at least 7 to 9 minutes. You can also keep a check on it till it turns light brown.

Now, take a small saucepan and stir together the cornstarch with the 1cup sugar. Whisk in 1 1/4 cups water and vanilla and let it cook over medium heat. Keep whisking till mixture thickens. Now, pour the raspberry gelatin and blue liquid food coloring in a small bowl. Whisk into the cornstarch mixture. Gently spoon the blackberries into piecrust and pour the glaze over it.

Now chill for 2 1/2 hours. Use whipped cream if required. Your fresh blackberry pie is ready to be devoured.

Blueberry Pie Recipes:

Vanilla Blueberry Pie
Ingredients
Flour (1 1/2 cup)
Cheese, cream, cubed (3 oz)
Vanilla (1 tsp extract,)
Butter (1/2 cup-cold)
Cream cheese pastry

For the filling:
Blueberries (2 pt)
Fruit spread, blueberry (2/3 cup)
Nutmeg, ground (1/4 tsp)
Cornstarch (2 tbsp)

Glaze:
1 egg yolks
1 tbsp cream

Directions:
First preheat oven to 425. Take a large bowl and cut the butter into the flour. You can use two knives till the mixture resembles coarse crumbs. Once the mixture turns into dough, cut the cream mixture into it and blend in the vanilla as well. (The pastry can be prepared in the food processor). Now take a pastry cloth and roll out the 1/2 dough to 11"circle. Line the 9-inch pie plate. Set it aside.

Now, combine the blueberries and cornstarch in a medium bowl. Toss it lightly to
coat. Follow it by adding some fruit spread and nutmeg. Mix lightly and spoon into crust.
Place the remaining dough to 11" circle and roll over the fruit mixture. Now, if you need to allow the steam to escape so cut it into several slits. Cut leaves from pastry scraps and let it bake for 10 minutes.
Now, remove pie from the oven and reduce the temperature to 350. Once you combine egg yolk and sour cream, brush it lightly over crust. Let the pie now cool on the wire rack. It can be served at a room temperature.

Fresh Blueberry Pie:
1 pie shell, baked (9-inch)
Cornstarch (3 tbsp.)
Fresh blueberries (4 c.)
Sugar (1 c.)
Salt (1/4 tsp.)
Butter (1 tbsp.)
Water (1/4 c.)

Take two cups fresh, uncooked blueberries and line pie shell with it. Mix some cornstarch with sugar. To prepare some sauce, cook two cups berries with cornstarch, sugar, water and salt. Let it thicken. Remove from heat to add some butter. Let it cool. Pour over berries and let it chill.