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Blackberry Pie Question

Over Labor Day, my daughter found some great blackberry bushes and went wild picking. She washed and froze them in plastic ziplocks.

It seems I've been assigned to make pies. I've made a few pies in my life and, thanks to CH, I can now make a pretty good crust but I've only used fresh fruit.

How should I handle these frozen blackberries? Thaw and drain? Mix with flour, sugar or tapioca?

Any advice is appreciated. Maybe I should go the easy way and make a cobbler -- love the Willie's Crisp recipe I got here.

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  1. I'd mix them with another fruit, then sugar and cornstarch. Peaches or plums go really well with them. Another Southern favorite is blackberry and custard pie!

    1. Thaw, drain, sugar to taste, tapioca works best for me (be sure to let it sit for 15 minutes so that it softens up, otherwise you'll get hard and crunchy nuggets).......I am so jealous of you right now!!!

      5 Replies
      1. re: KSlink

        I wouldn't drain the juice - you'll end up with a dry pie if you do. Those juices are what release with heat when you use fresh fruit.

        1. re: biondanonima

          I was thinking I should drain after thawing because she had washed the berries (I would not have done so) .. thinking there will be too much liquid.

          Now have to decide between flour and tapioca; maybe I should experiment and do one of each. If so, how much tapioca?

          1. re: walker

            I like tapioca for berry pies because I like the sheen it gives the filling. I only use flour for apple pie. the amount will depend on how many berries you use and how juicy they are - for average juiciness, I would go with 2t. of tapioca per cup of berries (a bit more or less if you like a firmer or juicier pie). If you're worried that the juices will be watered down because they were pre-washed, I would strain them and then reduce the juices on the stovetop rather than discarding entirely.

            1. re: biondanonima

              Agree. When making berry pies, I generally macerate the fruit in sugar. After about an hour, it will release a lot of liquid, which I strain and reduce to almost a syrup. Then fold back into the berries with the tapioca.

              Also, with very wet fruit, coat bottom of crust with melted white or dark chocolate.This will seal in the bottom crust.

              PS: I don't think rinsing causes waterlogging. Berries aren't spongy.

          2. re: biondanonima

            Then the op should make sure to have something to thicken the juices, like corn starch, or tapioca and a tablespoon of butter added to the fruit as it may be too runny.

        2. Thaw 4 cups (for one pie), then mix with ¾ cup granulated sugar, ½ t. cinnamon, 1/3 cup all-purpose and flour. Bake for 35-45 minutes, until crust is nicely browned and juice begins to bubble through the slits.

            1. re: Uncle Bob

              I made this mixed berry pie and it got very nice reviews. I have varied the berries according to what looked good.

              http://www.epicurious.com/recipes/foo...

            2. I have made the blackberry cobbler #1 from pioneer woman and it is easy and delicious - could probably delegate to your daughter. That said my mom made blackberry pie with just blackberries, flour and sugar and they were easy and yummy too. I like the ratio of crust to berries better in a croustade plus it's even easier than a pie. I'm sure no matter what you choose it will be good.