I love
blackberry pie, it’s one of my favorites and my sisters always make one for our
family reunions and I always have to fight someone for the last piece! Lol
Blackberry pie is really one of the easiest fruit pies to make because
there is no stove top cooking, you just mix up everything in a bowl and fill
the crust, put on the top crust and bake. But I came up with
an idea of making blackberry cream pie and for this one I had to use canned pie
filling – I am working out the kinks of making my own filling with this recipe
so I might have a follow up recipe soon but why wait to enjoy something so
good? J
FILLING
INGREDIENTS
1 can of
blackberry or cherry pie filling, you can use whatever flavor you want
but these are my favorites.
1 large size
box of vanilla pudding – cook and serve – not instant.
NOTE: If large box of
pudding is too much for your size pie just pour in about ¾ of it or until the
crust is filled about ½ way.
PIE CRUST (or you can use premade crust)
INGREDIENTS
·
1 1/2
cups all-purpose flour
·
1/4
teaspoon fine salt
·
1
teaspoon granulated sugar
·
8 tablespoons cold
unsalted butter (1 stick), cut into small pieces
·
4 to 5
tablespoons ice water
INSTRUCTIONS
1. Combine the flour, salt, and sugar in a large
bowl and stir briefly until the mixture is aerated. Using a pastry blender or
your fingers, cut the butter into the dry ingredients until it’s in pea-size
pieces that are slightly yellow in color, about 4 to 5 minutes.
2. Drizzle in 4 tablespoons of the ice water and
mix just until the dough comes together. (Add the last tablespoon of ice water
if necessary, but don’t overwork the dough or it’ll become tough.)
3.
Shape the dough into a
flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
4.
Roll out the dough so that it will fit a 9 inch
pan with about a ½ to 1 inch
overlay. Fold in half and lay in pie
plate and unfold. Fold edges under and
crimp or style the way you want. Take a
fork and make a few holes across the bottom and sides of crust. Bake at 375 until golden brown, if the dough bubbles up a bit take a wooden
spoon and gently press it down.
If
using a store bought crust, or making your own bake them according to
instructions above or according to the instructions of the store bought
crust. Let the crust cool.
Once
both the crust has cooled (pudding can be warm)
pour the pudding into the crust and cover it with plastic wrap and set
it in the refrigerator to finish cooling.
Then remove plastic and pour or spoon the can of pie filling over the
top of the pudding, spread evenly.
Toppings: You can top this with either meringue or
whipped cream – it’s really good either way but if you want to keep it simple
and easy – I recommend using whipped cream.
J Put in refrigerator until ready to serve
and keep any leftovers in the refrigerator.
