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Blueberry and Blackberry Pie Recipes

Blueberry and Blackberry Pie Recipes

Here are some quick ways for preparing Blueberry and Blackberry pies at home.
Kashmira Lad
I still reminisce about the moment when my granny pulled out the mouth-watering blackberry pie from the oven and the delicious smell wafting across the kitchen, and into my room. While her gloved hands worked relentless in the kitchen to whip up this scrumptious and delightful dish, I often found myself waiting for her to place it on the dinner table, which would mean it was ready to be devoured.

Just like any other unkind teenybopper, I probably never tried to figure out what goes on in the making of these yummy pies. I realized that there is a huge difference between the ones available at the local pastry store and those made at home, which are filled with pure love.

I came across a few easy recipes that brought me loads of accolades. Guaranteed to get you rave reviews from your folks, here are a few recipes that you should definitely try at home.

Blackberry Pie Recipes

Basic Method
  • Fresh Blackberries, 1½ cups
  • Cornstarch, 3 tbsp.
  • Sugar, 1¼ cups
  • Refrigerated Crusts, 15 oz.
  • Vanilla Extract, ½ tsp.
  • Water, 1¼ cups
  • Blue Liquid Food Coloring, 4 drops
  • Raspberry Gelatin, 3 oz.
  • Sweetened Whipped Cream, for garnish
Take a large bowl and gently toss the berries along with ¼ cup sugar. Cover it up and let it chill for 8 hours. Once the crust is fitted into the plate, ensure you fold the edges and crimp it below. Use a fork to prick the bottom and the sides of the crust. Bake at 450° F 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 1 cup sugar. Whisk in the water and vanilla and let it cook over medium heat. Keep whisking till the mixture thickens. Now, pour the raspberry gelatin and blue liquid food coloring in a small bowl. Whisk this into the cornstarch mixture. Gently spoon the blackberries into the crust and pour the glaze over it. Now chill it for 2½ hours. Use whipped cream if required. Serve it cold.

With Tapioca
  • Blackberries, 4 cups
  • Butter, 2 tbsp.
  • Tapioca, 3 tbsp.
  • White Sugar, ½ cup
Preheat the oven to 350° F. Take a large mixing bowl and mix the blackberries, tapioca, and sugar in it. Pour it in the crust. The berries have to be treated with care to avoid any damage. Once done, cover the crust and crimp the edges. Slit the top in order to have steam vents. Add dollops of butter. It's now ready to be baked in the preheated oven. Bake it for half an hour. Once golden brown, it's ready to be served.

Blueberry Pie Recipes

Basic Method
  • Baked Pie Shell, 1 (9")
  • Cornstarch, 3 tbsp.
  • Fresh Blueberries, 4 cup
  • Sugar, 1 cup
  • Salt, ¼ tsp.
  • Butter, 1 tbsp.
  • Water, ¼ cup
Take 2 cups of uncooked blueberries and line the shell with it. Mix some cornstarch with sugar. To prepare the sauce, cook 2 cups of berries with cornstarch, sugar, water, and salt. Let it thicken. Remove from heat and add some butter. Let it cool. Pour it over the dessert and let it chill.

With Vanilla
  • Flour, 1½ cup
  • Cream Cheese, 3 oz. (cubed)
  • Vanilla, 1 tsp. (extract)
  • Butter, ½ cup
  • Cream Cheese Pastry
For the Filling
  • Blueberries, 4 cups
  • Fruit Spread, ⅔ cup (blueberry)
  • Nutmeg, ¼ tsp. (ground)
  • Cornstarch, 2 tbsp.
For the Glaze
  • Egg Yolk, 1
  • Cream, 1 tbsp.
Preheat the oven to 425° F. 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 a 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 ½ dough in a 11"circle. Line the 9" plate and keep it aside.

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 it in the crust. Place the remaining dough in a 11" circle and roll over the fruit mixture. Cut several slits to allow the steam to escape. Cut leaves from pastry scraps and let it bake for 10 minutes. Now, remove the pie from the oven and reduce the temperature to 350° F. Once you combine egg yolk and sour cream, brush it lightly over the crust. Let it cool on the wire rack. It can be served at a room temperature.