Blackberry Pie Pioneer Woman

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.

Table of Contents

Blackberry Pot Pies

Level: Intermediate

Total: 1 hr 25 min (includes cooling and resting time)
Active: 40 min
Yield: 6 servings

Ingredients

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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

Directions

Special equipment:

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.

Cook’s Note

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.

Blackberry Cobbler

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.

YIELDS:8 servings

PREP TIME:0 hours 20 mins

COOK TIME:1 hour 0 mins

TOTAL TIME:1 hour 20 mins

Ingredients: 1

stick butter: 1 1/4 c.

sugar: 1 c.

self-rising flour: 1 c.

milk: 2 c.

blackberries (frozen or fresh)

Directions

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!

A casserole dish filled with Blackberry Cobbler with a wooden spoon and an ice cream scoop on top.

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.