any one have a good recipe for black berry pie (pie crust to)?

Question

Does any one have a good recipe for black berry pie (I lost mine) . I need a recipe for the pie crust as well. Any other great recipes would be apreciated as well thanks

Answer 1

Blackberry Pie

Ingredients

(6 servings)

1 3/4 c Unsifted all-purpose flour
2/3 c Vegetable shortening
1 c Sugar
1 x Dash salt
1/2 ts Salt
1/3 c Cold water
1/4 c All-purpose flour
4 c Washed fresh blackberries


Instructions

Sift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie.

New England Butternut Bisque

Makes approximately 9 cups

Ingredients:

3 tablespoons dark brown sugar
1 1/2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon white pepper
3/4 teaspoon onion powder
3/4 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 large or 2 medium butternut squash, peeled, seeded, and all membrane removed
3 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped celery
5 cups chicken stock, or canned chicken broth
3 cups heavy cream
3 tablespoons chopped fresh parsley

Preparation:

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 5 tablespoons.

Grate enough of the squash on the large holes of a hand grater to yield 3 cups. Cut half the remaining squash into small dice, half into medium dice-there should be about 2 cups small dice and 2 cups medium dice. Set the diced squash aside.

Melt the butter in a large heavy pot over high heat. When the butter sizzles, add the onion, celery, and the grated squash, and cook, occasionally scraping the bottom of the pot, about 13 to 15 minutes. Stir in 4 tablespoons of the seasoning mix and cook, scraping the pot bottom once or twice, 3 to 4 minutes.

Add chicken stock, the diced squash, and the remaining seasoning mix. Bring to a boil, reduce the heat to low, and simmer, scraping the bottom of the pot from time to time, until the squash has disintegrated somewhat, about 40 minutes. Turn up the heat to high and stir in the cream. Bring to a boil, reduce the heat to low, and simmer 15 minutes. Remove from the heat and stir in the parsley.



Beef Barley Soup

My clients love this soup in the winter, it is hearty enough to eat as a meal!

Makes 4 servings

Ingredients:

1 large parsnip, diced
1/4 cup chopped parsley
3 pound beef shin (or more)
1 3/4 quart water
2 carrots, diced
1 16 ounce can peeled tomatoes, crushed
2 stalks celery, diced
2 onions, chopped
salt and pepper to taste
2 cloves garlic, crushed
1 cup pearl barley
1 white turnip, diced

Preparation:

Place all ingredients, except barley, in a large pot. Bring to a boil. Lower to simmer and cook 2 1/2 hours. Add barley and cook until tender, Check package of barley for approximate timing. The meat can be served as a side dish to the soup with a dressing of mayonnaise and horseradish. Serve crusty bread also. Makes a great one dish meal.



Fantastic French Onion Soup

Makes 6 servings

Ingredients:

2 1/2 pounds onions, thinly sliced
2 tablespoons expeller-pressed grape seed or olive oil
1 tablespoon butter or canola oil margarine, unhydrogenated
1/2 teaspoon dry mustard
5 cups chicken broth
5 cups beef broth
1/2 teaspoon dried sage
1 bay leaf
1/4 cup dry white wine

Preparation:

Sauté the onions in the oil and butter for 30 minutes, over medium-low heat. Stir in the dry mustard and sauté for an additional 30 minutes

Occasionally, stir the onions to prevent sticking. Add the remaining ingredients and simmer for 45 minutes. This soup tastes even better when served a day or two later.


Cream of Yellow Squash and Morel Mushroom Soup

This is truly an earthy soup. Hearty and colorful.

Makes 4 servings

Ingredients:

2/3 ounce morel mushrooms, dried
2 tablespoons butter
2 yellow squash, coarsely chopped
1/4 yellow onion, coarsely chopped
1 teaspoon fresh garlic, chopped
3 chicken bouillon cubes
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup heavy cream
1 tablespoon red bell peppers, small dice

Preparation:

Bring one cup of water to boil, add the mushrooms, cover and remove from the heat. Allow the mushrooms to soak for 45 minutes.

Drain the softened mushrooms and reserve the liquid. Cut the mushrooms into 1/4 inch slices and rinse them under cold running water to remove any dirt particles.

Combine butter, squash, onion, garlic, bouillon cubes, spices and 1 cup of water in a saucepan and bring to a boil. Cover and reduce heat to a simmer for 20 minutes.

Pour cooked squash mixture into a blender and purée. The mixture will be thick.

Add heavy cream and 1/4 cup of the reserved mushroom liquid to the mixture and blend.

Add the sliced mushrooms and the red peppers. ENJOY!!!


Cream of Portabella Soup

Makes 4 servings

Ingredients:

1 clove garlic, minced
1 stalk celery, diced
1 medium onion, diced
2 Portabella mushrooms
2 tablespoons of butter
3 cups half and half
1 ounce dry sherry
salt and pepper

Preparation:

In a medium saucepan sauté garlic, onion and celery in 1 tablespoon of butter. Slice 1/2 mushroom in bite-sized pieces and set aside.

Dice the rest of the mushrooms and add to sautéing vegetables.

Cook until all vegetables are soft. Add sherry, stir and remove from heat. With a handheld blender, or you can use a food processor, purée vegetables until fine.

If you need to, add some of the half and half to aid in blending.

Return to stove, add the rest of the half and half, the sliced mushrooms and the last tablespoon of butter.

Heat until sliced mushrooms are cooked, taste for salt and pepper and serve.


Quick Chicken Soup with Napa Cabbage

Makes 6 servings

Ingredients:

6 cups strong chicken stock
1 head of garlic, split lengthwise
3 slices ginger

1 package semi-firm tofu
2 cups napa cabbage, sliced
1/2 cup bamboo shoots, sliced
1/2 cup shredded chicken meat
2 tablespoons soy sauce
1 teaspoon dry sherry

Preparation:

Combine the chicken broth, ginger and garlic in a pot and bring to a boil, reduce to simmer.

Cube the tofu into 1/2 inch cubes.

Add the cabbage, and bamboo shoots. Cook for another 5 minutes.

Finally, add chicken, tofu, soy sauce and wine.


Chili Soup

Makes 8 servings

Ingredients:

1 onion, medium, chopped
1 1/2 pounds ground beef
1 teaspoon salt
1 teaspoon peppercorns, cracked
45 ounces chile beans, Kuner's Hot Spicy style
24 ounces tomato juice, or V-8 juice
24 ounces water
2 tablespoons Ancho chile powder
1 teaspoon ground cumin

Preparation:

Cook the ground beef, onion, salt and pepper together in a heavy skillet until the meat is colored but not browned.

Turn the heat to low and cover the meat with 1 1/2 cups of water and simmer for 25 minutes.

Add the beans, tomato juice, water, chile powder and cumin to the meat and simmer for a long time (approximately 2 hours).

Answer 2

Fresh Blackberry Pie

Filling:
3 to 4 C. blackberries
1 3/4 C. sugar
2 T. flour
1/4 t. salt
1/2 T. butter (for top)

Crust:
2 C. flour
1 C. shortening (cold)
1/2 to 3/4 C. cold water
1/2 t. salt

Mix all filling ingredients together except butter.

For crust, cut shortening into flour and salt until it forms pea-size bits. Toss bits with cold fork until you can form a ball in your hand. Roll out on floured board or stone. Line pie pan with crust, add filling, dot with butter and top with crust. Bake 350°F. for 45 minutes to an hour, until done.

Answer 3

BLACKBERRY PIE
Frozen or fresh blackberries can be used. Serve with vanilla ice cream.

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

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.

Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes. Makes 1 - 9 inch pie


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Blackberry Pie II


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

Preheat oven to 450 degrees F (230 degrees C).

Line a 9 inch pie pan with half the pastry. Save remaining pastry for top crust. Chill both while preparing the blackberries.

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.

Bake for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 35 to 40 minutes, or until browned.


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PIE CRUST

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
Ingredients
2 2/3 cups all-purpose flour, plus extra for rolling
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
3 to 6 Tbsp ice water, very cold

1 Start by cutting the sticks of butter into 1/2-inch cubes and placing in the freezer for 15 minutes so that they become thoroughly chilled.


Dough is ready to shape into discs.

2 In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.



3 Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.