Blackberry Pie with Heavy Cream?

kathleen williams
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December 13, 20090 found this helpful

1850 Blackberry Pie

Ingredients
1 10" Unbaked Pie Shell
1 Qt Blackberries
1 C Flour
2 C Granulated Sugar
1 C Milk

Fill shell with berries. Mix flour, sugar, and milk. Pour mixture over berries. Bake at 350° for 45 to 50 minutes until center is set. If desired, brown under broiler.

Serves 6 to 8 Is this it?Good luck.

Ginnee
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December 13, 20090 found this helpful

I found this on the web: Blackberry Cream Pie

Pastry for 9-inch one crust pie
4 cups blackberries, fresh or frozen*
2 eggs, lightly beaten
1/3 cup sugar

* If using frozen berries, thaw and drain all juice before mixing.

** Sour cream may be substituted.

Preheat oven to 400 degrees F. Prepare pie pastry; line pie plate with pastry. Place blackberries in unbaked pastry shell.

In a large bowl, combine eggs, sugar, flour, salt, vanilla extract, and cream; pour mixture over the blackberries.
Bake for approximately 30 to 40 minutes or until the crust is nicely browned and the filling is set. Remove and oven and let cool slightly. Best served slightly warm.

Jim

December 15, 20090 found this helpful

Blackberry Pie I

Ingredients
4 cups fresh blackberries
1/2 cup white sugar
1/2 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie

Directions
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.

Blackberry Pie II
Ingredients
4 1/2 cups fresh blackberries, rinsed and drained
1 1/2 cups white sugar
1/4 cup tapioca flour
1 recipe pastry for a 9 inch double crust pie
1 egg white, beaten
1 tablespoon white sugar

Directions
1. Mix tapioca flour and sugar together, and blend mixture into the berries.
2. Line a pie dish with pastry. Pour filling into pie shell, and cover with top crust. Seal edges by pinching or fluting the edge. Brush top with egg white and sprinkle with a little sugar. Cut slits in top to allow steam to escape.

Blackberry Pie III
Ingredients
1 recipe pastry for a 9 inch double crust pie
4 cups fresh blackberries
3 tablespoons all-purpose flour
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon butter

Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.
3. Combine berries, flour, sugar, and lemon juice. Spoon into pie shell, and dot with butter or margarine. Cover with top crust, and slash in several places.
4. Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.

Blackberry Pie IV

Ingredients
4 cups blackberries
1/2 cup white sugar
3 tablespoons tapioca
2 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Directions
1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large mixing bowl, combine blackberries, sugar and tapioca. Be careful not to damage the berries. Pour into pie crust. Cover with top crust, seal and crimp edges, then cut slits in the top for steam vents. Top with pats of butter.
3. Bake in the preheated oven for 30 minutes, or until golden brown