Sign me up! Spread the filling into the pie crust and smooth out the top. Roll one of the pie crusts, on a lightly floured counter, into a 12-inch circle. Be sure to let your pie thoroughly cool first — let it sit on the counter until it reaches room temp and then let it chill even further in the fridge. About Me →, Copyright © 2020 Gonna Want Seconds on the Seasoned Pro Theme. Whisk together sugar, ground tapioca and salt in a mixing bowl. Remove from the heat and let cool for just a few minutes - gelatin should still be liquidy. Bake until bubbly and brown and irresistible! When you’re ready, wrap your pie airtight or store in a container and freeze for up to eight months! No-bake, super simple and comes together pretty quickly, save for some chill time. Spring, summer, fall -- it's always time for blackberry pie! Top with ice cream or eat it plain, this rich, flavorful dessert is as simple as it is beloved. This Website uses third party cookies to better understand your preferences, to offer you an optimal user experience, to keep track of statistics and to be able to collect your feedback. My pie follows a pretty standard pie progression, but with a few surprises! There are certain flavors that stand the test of time — and blackberry is one of them! Welcome to The Domestic Rebel! The people want pie, so let’s give them pie! Your email address will not be published. Spring, summer, fall — it’s always time for blackberry pie! What’s the best way to store your pie? When it comes to the crust, I like using a prepared shortbread or graham cracker crust. If you’re looking for an elegant, easy dessert made in under a few hours, you’ll love this simple, delectable pie! Who can resist?? Thickener: Flour is the standard thickener for fruit pies, followed closely by cornstarch. Let me know in the comments! Bring to a slow boil, stirring constantly. Hi Angel! My family and I devoured this! Since we’re not using flour to thicken the pie, you can also substitute a gluten-free pie crust and make this suitable for anyone with sensitivity. I love my pie slices chilled! You don’t have to think too hard about them or worry about overbaking anything. You’ll add in some melted gelatin which helps keep the pie filling stable (without it, the pie filling may never set up properly enough to cut a neat slice. Brush with heavy cream and sprinkle with sugar. Grind the tapioca in a spice grinder, or just cleaned coffee grinder, until it becomes a fine powder. Fit into a standard 9-inch pie plate. Thank you for sharing!!! © Gonna Want Seconds. Place pie plate on a rimmed baking sheet. Trim excess on ends of dough off strips flush with the overhang of the bottom crust. Gonna Want Seconds is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Fold/stir gently until an even color is achieved. My cherry crisp and blackberry pie bars are a great addition to any barbecue spread, just like the sun-and-sand favorite Atlantic Beach pie or the ever-popular million dollar pie. Arrange strips in a tight lattice pattern. Light, fluffy, sweet and packed with juicy berries and zesty lemon. Required fields are marked *. Fold lattice ends and bottom crust under. but I like to be prepared just in case! You can also use frozen if fresh isn’t an option! You can always prepare your own pie crust, but I like these in a pinch! This No-Bake Berry Mousse Pie is absolutely fabulous! If you weren’t excited for spring and summer before, I bet you are now! It’s an important step when you’re working with tapioca — this rest gives it additional time to soak up any loose juices and make sure you have a picture-perfect pie slice, not a sloppy mess. Get ready for one of the only Easter dessert recipes you’ll need with old school blackberry pie! Add dollops of butter (YUM!) My pie recipe has make-ahead magic built right in! Blackberry Mousse Pie CategoryPies, Cobblers, and Crisps Difficulty Beginner 1 cups blackberry juice (no pulp or seeds) 1 envelope Knox gelatin 1 tsp lemon juice 1 cup sugar 1 cup whipping cream 1 tsp vanilla 1 graham cracker pie crust. There are two cups of blackberries per pint — so you’ll need four pints total. Obviously, the crust needs to be deep golden brown, but the proof is in the bubbles! Content and photographs are copyright protected. Bake in a preheated oven, until crust is golden brown and the juices of the pie have slow bursting bubbles in the center of the filling, about 50-60 minutes. Add blackberries, lemon zest, lemon juice and water and fold until mixture is evenly coated. Like many Easter pie recipes of days past, this uses tapioca, a thickener alternative — plus enough berries to start your own farmer’s market! We don’t want any residual heat to raise the temp of the freezer! The berries will turn the filling a gorgeous pale pink/lilac color that is just beautiful. And don’t feel like blackberry desserts can only be Easter recipes! Burning: You can tent the top of the pie with foil, if necessary, to prevent it from burning. Trim excess dough leaving a 1-inch overhang. The filling consists of some heavy whipping cream, sour cream for a little tangy twist, and confectioners’ sugar whipped together. Next, ready your filling — take your blackberries (fresh is best!) Pour the filling into the crust, smooth out the top, and refrigerate it until set, about 3-4 hours or overnight. Fold in the berries and lemon zest. I still recommend brushing the top with milk or cream and dusting it with coarse sugar to add that little professional touch to your pie. pies and tarts easter, spring, thanksgiving. But there are a few secrets hidden amongst these steps that you should know about! and top with a lattice crust. Notify me of followup comments via e-mail. Berries: You’ll want eight cups of fresh blackberries for this recipe. Required fields are marked *. I also added in a little lemon zest to brighten things up! Excellent blackberry pie, my kids loved it! Growing Raspberries and Blackberries in the Home Garden, Health and Nutrition Benefits of Raspberries and Blackberries, Directory of Research and Extension Caneberry Expertise, Suppliers and Services for the Caneberry Industry, Wordpress Design by Art Schobey Interactive, North American Raspberry & Blackberry Conference: March 2016. I chose blackberries and raspberries, but any berry should work just fine. Be sure to join our email list to receive conference information and updates. If crust begins to brown too quickly, cover loosely with aluminum foil. Roll out the second crust, on a lightly floured counter, into a 12-inch circle. Hope this helps. In a saucepan, combine blackberry juice and lemon juice. But both flour and cornstarch can actually lose their thickening power when exposed to acid (i.e., lemon juice), so for any fruit pie that brings tartness, I use tapioca. Your email address will not be published. Fruit pies follow the same basic steps: crust, thickened filling, bake until bubbly. Start with a store-bought or homemade pie crust (your choice!). Put back in the fridge while you prepare the second crust. Meanwhile, in the bowl of a stand mixer, whip the heavy cream, sour cream, confectioners' sugar and vanilla extract on high speed until soft peaks form. After it’s been ground, the volume will change, so make sure you’re measuring ½ cup straight from the box, then grinding it. Dietary Restrictions: You can easily make a vegan blackberry pie by substituting a homemade or store-bought vegan pie crust, then using non-dairy milk to brush the pie crust before baking. This Berry Mousse Pie is delightful! 2. Lattice: You can forego lattice and top the pie with another solid piece of pie dough — just be sure to add some vent slits so the steam can escape. Great question. Cooks Illustrated gives you permission! Similarly, you can make your own crust by pulverizing shortbread cookies with some melted butter, mix it until moistened, then press it into a pie pan and bake until golden and set. To dot or not to dot: If you have many old pie recipes, you’ve likely seen directions that call for dotting the top of the filling with butter before adding the top crust.