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Fresh Blackberry Pie

Though this blackberry pie should be assembled and served the same day, you can get a head start by combining the berries and sugar and chilling them the night before.

Southern Living JULY 2003

  • Yield: Makes 8 servings

Ingredients

  • 1 1/2 cups fresh blackberries
  • 1 1/4 cups sugar, divided
  • 1/2 (15-ounce) package refrigerated piecrusts
  • 3 tablespoons cornstarch
  • 1 1/4 cups water
  • 1/2 teaspoon vanilla extract
  • 1 (3-ounce) package raspberry gelatin
  • 4 drops blue liquid food coloring
  • Sweetened whipped cream (optional)

Preparation

Gently toss berries and 1/4 cup sugar in a large bowl; cover and chill 8 hours. Drain.

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake at 450° for 7 to 9 minutes or until lightly browned.

Stir together cornstarch and remaining 1 cup sugar in a small saucepan; slowly whisk in 1 1/4 cups water and vanilla. Cook over medium heat, whisking constantly, 7 to 8 minutes or until mixture thickens.

Stir together raspberry gelatin and blue liquid food coloring in a small bowl; whisk into the warm cornstarch mixture.

Spoon blackberries into piecrust. Pour glaze evenly over berries, pressing down gently with a spoon to be sure all berries are coated. Chill 2 1/2 hours. Serve with whipped cream, if desired.

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Fresh Blackberry Pie Recipe

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