Recipe: Homemade Blackberry Pie step by step with pictures | Handy.Recipes

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Homemade Blackberry Pie

Cooked home blackberry pie

Time to cook: 180 minutes

Nutritional Value

This pie is delicious and easy. In this recipe I would like to focus on the decoration of the pie. I think the way of decorating it in this recipe is one of the easiest. Decorated in this simple way homemade pie, will please your family and friends. From simple, gradually, we will move on to more complex decorations of baked products. So, together with you, I will also learn how to decorate home baking, because as you know, a dish should not only be delicious but also beautiful.

Author of the recipe

Ingredients for homemade blackberry pie:

  • Milk - 2/3 glass
  • Butter - 100 g
  • Sugar - 1/2 glass
  • Egg (2 pieces for dough, 1 piece for greasing pies) - 3 units
  • Salt - 1/2 teaspoon
  • Wheat flour / Flour (Flour may need a little more up to 3.5-4 cups) - 3 glass
  • Blackberries
  • apricot jam
  • Yeast (A small sachet of granulated yeast for muffins.) - 7 g

How to cook homemade blackberry pie step by step with photos

Ingredients for making 2 pies

Melt the butter and add to the warm milk.

Add sugar.

Add yeast. Stir the mixture well. Leave for a few minutes if necessary so that the yeast melts completely. Add salt.

Add chicken eggs (2 pieces)

Stir the mixture well.

Gradually add all the flour in batches.

Knead the dough.

Cover the dough with clingfilm or a towel and leave to rise in a warm place. After the first rise, knead the dough and let it rise again. Then you can begin to cut the pies.

Roll out the dough as a sheet.

Transfer the pastry layer to a greased baking sheet.

Prepare the blackberries for the filling.

Spread the blackberries as an even thin layer on the pastry, about 2 cm from the edge.

Fold the edges of the pastry in the middle to prevent the juice from leaking out of the berries. Cover the cake pan with a towel to prevent the pastry from drying out.

Roll out a small piece of pastry into a 0.2 to 0.3 mm thick layer. Using the pick wheel, at the same distance, cut strips, the width of the strip is about 0.8-10 mm.

Lay the strips on the workpiece at regular intervals. Make a grid.

Add sugar to taste.

Make plaits out of remaining strips of dough. We need them to cover some irregularities and flaws of the pie contour.

Spread the plaits along the pie outline. The plaits are not big, the length of plaits will not be long enough to cover the pie outline.

We are going to resort to a little trickery and using cookie cutters we will cut out leaves from the remnants of the pastry.

To make the leaves look more natural and beautiful we make incisions in the shape of small triangles along the edge of each leaf with a knife.

The leaves close the joints of the plaits.

Use cookie cutters to cut out butterflies from scraps of dough.

Place butterflies on the future pie plate.

Make small hollows on butterflies' backs with a toothpick.

We make similar indentations - veins - in the center of leaves. So they look more natural. Brush the pie with beaten egg and put it in the oven to bake. Bake until nice and crispy, ready to bake.

The given amount of ingredients is for two pies. Next pie with apricot jam.

Spread the jam in the center of the tart, leaving 1.5 to 2 cm from the edge.

Roll out the rest of the pastry sheet and use a pastry cutter with a fluted edge to cut out ribbon-like strips 0.8 to 10 mm wide.

Place the strips on the cake board.

Make small bowknot notches from the remaining ribbon strips. Grease the cake with beaten egg and put it in the oven to bake. Bake until pie is nicely browned and ready to serve.

Enjoy your tea time!

Nutritional Value:

Whole Dish:
3870.5 Calories
85.3 g
109.9 g
639.8 g
254.6 Calories
5.6 g
7.2 g
42.1 g

Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Eggs, Yeast, Baking, Cakes, Apricot Jam, Blackberries, Pastry

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