- 5 cups fresh blackberries, divided
- 1 pastry shell (9 inches), baked
- 1 cup water, divided
- 3/4 cup sugar
- 3 tablespoons cornstarch
- Red food coloring, optional
- Whipped topping
- Place 2 cups blackberries in pastry shell; set aside. In a saucepan, crush 1 cup berries. Add 3/4 cup water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Press berries through a sieve. Set juice aside and discard pulp.
- In a saucepan, combine the sugar and cornstarch. Stir in remaining water and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Pour half of the glaze over berries in pastry shell. Stir remaining berries into remaining glaze; carefully spoon over filling.
- Refrigerate for 3 hours or until set. Garnish with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Glazed Blackberry Pie
"I've made this twice this week and put it in a graham cracker crust for a quickie. I served it with cool whip or ice cream. My guest loved it! I found it had a very flavorful glaze. Lois"
"I think frozen berries would be too 'wet' and make a soggy mess of the crust. You might try cooking all of the frozen berries and then using them as a filling. But it wouldn't really be a glazed pie anymore. JMHO"
"I am also asking about frozen berries. Do we use them the same as fresh?"
"I'm going to try all of these and very soon. I love pies and especially fruit pies. Ann Yarber."
"Does the recipe need to be modified if using frozen blackberries, since many of us do not have access to fresh ones?"
"I use this receipe for my fresh peach and strawberry pie. The only difference is instead of crushing the fruit, I leave it whole and add 1 lg box of specific jello (for color/peach or strawberry or berry). Taste so fresh and is delicious!"
"You could reduce the calories further by substituting Splenda for the sugar."
"why don't you add sugar info in your recipes for us diebetics. It would really help us"