Glazed Blackberry Pie

Name: Glazed Blackberry Pie
Prep time: 25 min
Total time: 25 min
Yield: 6-8 servings.
Ingredients: 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

I use the first ripe berries of the season to make this fruity pie.—Monica Gross, Downey, California

Ingredients

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

Directions

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.

Nutrition Facts

1 slice: 251 calories, 7g fat (3g saturated fat), 5mg cholesterol, 100mg sodium, 46g carbohydrate (26g sugars, 5g fiber), 2g protein.

Originally published as Glazed Blackberry Pie in Country Woman July/August 2001

Reviews

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jderouin

Sep 5, 2008

this pie was awesome very easy and very very good do you think i could use blueberries?
gerklop

Sep 4, 2008

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
CookieCarol

Aug 31, 2008

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
jneu

Aug 31, 2008

I am also asking about frozen berries. Do we use them the same as fresh?
garnets

Aug 30, 2008

I'm going to try all of these and very soon. I love pies and especially fruit pies. Ann Yarber.
bmeiring

Aug 30, 2008

Does the recipe need to be modified if using frozen blackberries, since many of us do not have access to fresh ones?
jrnana

Aug 29, 2008

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!
bwmac

Aug 28, 2008

good idea
PvW

Aug 28, 2008

You could reduce the calories further by substituting Splenda for the sugar.
eaglesnest

Aug 28, 2008

why don't you add sugar info in your recipes for us diebetics. It would really help us