Dessert - Make ahead blackberry pie filling recipes

Nutrition:

• Calories: 114 kcal
• Carbohydrate: 20 g
• Protein: 1 g
• Fat: 4 g
• Saturated Fat: 2 g
• Cholesterol: 10 mg
• Sodium: 34 mg
• Fiber: 3 g
• Sugar: 16 g
• Serving Size: 1 serving

How to cook:

1. Blackberry Pie Filling
2. Melt the butter in a 12-13-inch skillet. Cook the blackberries over medium heat for about 15-20 minutes or until soft. Sprinkle with sugar and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.
3. Dissolve the cornstarch in about 1/4 cup of cold water. Stir to combine.
4. Pour in the cornstarch mixture once they are almost done and let cook to thicken the blackberries and juice. (NOTE: Blackberry Pie Filling will thicken once removed from the heat and it cools. Should it not be thick enough, simply pour back into the skillet, add a little more dissolved cornstarch and cook some more.)
5. Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
6. Blackberry Hand Pies
7. Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick. Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.
8. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.
9. Place uncooked pies on a half-sheet pan which is lined with parchment paper. If frying pies right away, place the entire sheet pan in the fridge while you heat the oil.
10. Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
11. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes total. As they fry, use a slotted spoon to gently move them back and forth. (So they don't burn.)
12. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar while they are still warm. Or drizzle with a simple glaze.
13. These are best served warm.

Notes: A Farmgirl's Kitchen®, Step 1: Make pie crust and refrigerate. Step 2: Prepare the pie filling. In a large bowl combine blackberries, sugar, instant tapioca, lemon juice, and ground nutmeg. Set aside. (adjust the sugar based on how sweet or tart the berries are) Use either frozen or fresh berries.

How to cook:

1. Mix all three ingredients in a bowl, then spread in bottom crust. Layer top crust over, pinch edges, and poke crust in the middle to let air escape.
2. Bake 35-45 minutes at 400°.

Notes: Blackberry Pie Recipe, First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops …

Nutrition:

• Calories: 202 kcal
• Carbohydrate: 43 g
• Protein: 1 g
• Fat: 4 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 10 mg
• Sodium: 36 mg
• Fiber: 3 g
• Sugar: 36 g
• Unsaturated Fat: 2 g
• Serving Size: 1 serving

How to cook:

1. Blueberry Pie Filling
2. If using fresh blueberries you may need to add a little water to the pan so they don't burn.
3. If using frozen blueberries; no need to thaw the berries and they will create their own moisture from being frozen.
4. Add the blueberries into a large cast iron skillet or pot and cook over medium heat. Add the butter, sugar and lemon juice. Cook until soft, stirring with a wooden spoon occasionally.
5. Dissolve the cornstarch into cold water, stir with a tablespoon.
6. Stir the cornstarch mixture into the blueberry mixture. Cook over medium to high heat to thicken. Let the mixture simmer and stir constantly with a wooden spoon as it thickens.
7. Let pie filling cool completely before putting into the pie shell.
8. Blueberry Hand Pies
9. Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about ⅛-1/4-inch thick.
10. Scoop about 1 tablespoon or so of the cooled pie filling in the center of each round. Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed)
11. Trim the edges of pie crust with pastry cutter or small pizza cutter. Crimp the edges of the dough with a floured fork.
12. Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.
13. Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.
14. Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).
15. Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.
16. Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.
17. Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.
18. These are best served warm.

Notes: Best Blackberry Pie Filling Recipe: With Fresh Or Frozen, 1 cup sugar, 6 tablespoon cornstarch, 1 large lemon, 6 cups blackberries, 1 pinch salt. Heat the saucepan over medium to medium-high heat. Stir occasionally until …