Blackberry Pie Pioneer Woman . It is too divine for words or pictures to accurately describe it. Don’t believe me? Try this Blackberry Pie Pioneer Woman recipe out. Let me know how you like it! I don’t know about you, but my favorite pie is blackberry always has been since I was a kid. It’s just the perfect combination of sweetness and tartness that make it my ultimate dessert.
Blackberry Pot Pies
- Level: Intermediate
Two 24-ounce bags frozen blackberries
1 1/2 cups sugar
1/4 cup cornstarch
2 tablespoons vanilla
Perfect Pie Crust, recipe follows
1 egg, lightly beaten, for the egg wash
Vanilla ice cream, for serving
Perfect Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
3/4 cup (1 1/2 sticks) salted butter, cut into pieces
3/4 cup vegetable shortening or lard
1 tablespoon distilled white vinegar
1 egg, lightly beaten Add to Shopping List
6 individual cast-iron pans (4- to 5-inch pans)
- Set the oven to 350 degrees Fahrenheit.
- Bring the blackberries, sugar, and water to a boil in a big saucepan. Add the cornstarch to the pan after combining it with 2 tablespoons of water. Simmer for 5 minutes or until thick. Add the vanilla and mix. Take the food off the stove and let it cool somewhat.
- Each individual cast-iron skillet should be filled with 3/4 cups of filling before being placed on a foil-lined baking sheet.
- The Perfect Pie Crust dough should be removed and divided into 6 uniform balls. The first one is rolled out to a thickness of about 1/8 inch. Make a circle from the dough that is just a bit bigger than the pan. Place the circle atop a full pan and lightly push the edges. Afterward, use the remaining dough and pans. Apply a thin layer of egg wash using a pastry brush to the pies’ tops. Make a few tiny cuts with a sharp knife on the top of each pie to let the hot air out.
- Bake for 20 to 25 minutes, or until the crusts are golden brown. (The berries will slightly bubble over; this is normal.) Before serving, let settle for at least 15 minutes.
- Serve a scoop of vanilla ice cream with each individual pie.
Perfect Pie Crust:
- Salt and flour are combined in a bowl. Using a dough cutter, incorporate the butter and vegetable shortening into the flour until the mixture resembles tiny pebbles. Stir briefly after adding the white vinegar, egg, and 5 tablespoons of cold water. When not in use, place the dough in a plastic bag and chill.
This recipe can also be done in 1 large cast-iron pan.
Pioneer Woman’s Blackberry Cobbler
This easy and delicious blackberry cobbler from The Pioneer Woman requires just a few minutes of prep and yields a summer dessert everyone is sure to love.
The Pioneer Woman is an expert in her field. When I initially started learning how to bake, Ree’s blog was one of the first I started reading.
I bought her first book when it was published and stood in line to get it autographed when she came to town since I’ve tried so many of her recipes. Since then, I’ve had a couple opportunities to meet her, and I can attest that in person, she is every bit as sweet, funny, and genuine as she appears to be online.
When I first came upon her blackberry cobbler recipe I knew I had to try it. That was many years ago and it’s been a family favorite ever since! This blackberry cobbler is filled with fresh juicy berries and covered with a sweet and light cake-like cobbler topping.
What makes Pioneer Woman’s blackberry cobbler special?
Instead of the thick, biscuit-like batter that I’m used to, the batter for this cobbler is thin, like cake batter. And you pour the batter into the pan first, then layer the blackberries on top when you stack it. The topping becomes lovely and crisp while the blackberries generally sink to the bottom and soften during baking.
This scone is very delicious! As I have stated, The Pioneer Woman is an expert. I could have consumed the entire pan between the luscious blackberries and the crispy cake topping.
This is my favorite version of cobbler. It’s cakey and sweet and can really stand on its own without a creamy accompaniment such as ice cream or whipped cream.
PREP TIME:0 hours 20 mins
COOK TIME:1 hour 0 mins
TOTAL TIME:1 hour 20 mins
stick butter: 1 1/4 c.
sugar: 1 c.
self-rising flour: 1 c.
milk: 2 c.
blackberries (frozen or fresh)
- In a microwaveable dish, melt the butter. 1 cup of flour and sugar should be added to a mixing bowl along with the milk. Mix well. After that, add the melted butter and combine everything thoroughly. Bakeware should be buttered.
- The blackberries should now be rinsed and pat dried. In the buttered baking dish, pour the batter. Distribute the blackberries evenly over the top of the batter. 14 cup of sugar should be added on top.
- Bake for one hour at 350 degrees, or until bubbling and golden. Ten minutes before it’s done, if you like, add another teaspoon of sugar to the cobbler.
The Pioneer Woman’s Blackberry Cobbler
The Pioneer Woman’s simple 5-ingredient Blackberry Cobbler recipe only requires 10 minutes of preparation time. It has a delicious, golden crust and a sweet, juicy filling!
Guys, I’m not very good at baking. I frequently utter it. I’m not talented, patient, or motivated enough for it.
However, this recipe is fantastic and requires zero prior baking experience.
You’ve just met the men with the best simple brunch concept.
- Self Rising Flour- it contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.
- Whole Milk
- Blackberries– fresh or frozen
- Vanilla Ice Cream– for serving, optional
HOMEMADE SELF RISING FLOUR
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
How to Make The Pioneer Woman’s Blackberry Cobbler
- Combine the 1 cup sugar and 1 cup self-rising flour. Add 1 cup whole milk and 1/2 stick melted butter.
- Add to a (9 x 9) casserole dish and top with 2 cups blackberries.
- Sprinkle 1/4 cup sugar on top and bake at 350° F for 50 minutes.
- Add 2 Tablespoons sugar and bake for 10 more minutes.
- Serve with vanilla ice scream and serve.
Using Frozen Berries
- Berries that have been frozen before being added to the dish also work well. They’ll be mushy and the consistency will be off if you let them thaw.
Alternative Berry Options
or use a combination of several!
How to Store Leftover Cobbler
- Baked Cobbler can be kept covered for up to 3 days at room temperature or for up to 7 days in the fridge.
Freezing Leftover Cobbler
- Due to the leavening agent in the flour, freezing this Cobbler is best done after it has been baked.
- To reheat, defrost it over night and heat it completely in a covered oven-safe dish at 350 degrees. How much you’re heating will determine how long it takes.
- Reheating can also be done in a microwave.
Best Pan Sizes For This Recipe
- A 9 x 9 inch pan works well for this recipe. If using a 9 x 13 pan, consider doubling the recipe for thicker results.
What to Serve with Blackberry Cobbler
I’m joking. I’m simply checking to see if you’re listening. Ice cream made of vanilla is the natural choice.
If you decide to ignore this crucial component, I will track you down with an ice cream cone in hand.