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blackberry pie seeds

This sweet and oh so delicious batter is Pioneer Woman’s recipe. So simple but yet so perfect! She just tossed the berries right in and called it a day. Instead we took the extra 10 or so minutes and boiled our berries, removed the seeds and made ourselves a filling!

Seedless Blackberry Cobbler

Blackberry pickin’ season is in full swing here! As long as you can get to them before the turkeys do, then we can find ourselves some plump juicy berries that have us dreaming of what all we can bake!

I always say it, nothing can give you more satisfaction, a rewarding feeling, than making something yourself. A DIY project, craft, dinner or dessert. Putting things together from scratch and having an awesome turn out (not always), can really put a prideful smile across my face. Getting blackberries from a field bringing them home and putting them in a dessert, mm mm, love the feeling…and taste. I also love that I didn’t have to pay $3 for literally a handful-yea, what are we suppose to do with that Target!

So, of course having access to wild blackberry bushes, I have to make our favorite blackberry cobbler. There is no secret that these berries hold a lot of seeds. While edible, eh, they just kind of ruin it for me when I am trying to bite into my sweet dessert. Therefore this go-around was going to be different. NO SEEDS!

This sweet and oh so delicious batter is Pioneer Woman’s recipe. So simple but yet so perfect! She just tossed the berries right in and called it a day. Instead we took the extra 10 or so minutes and boiled our berries, removed the seeds and made ourselves a filling!

I am telling you, you will not be able to go back to tossin’ your berries in. I encourage you to serve this when others are around. Without those seeds, you will find yourself eating the entire dish piece by piece!

Check out my little girl whipping up this dessert and if you enjoy her cooking show, please subscribe to see more!

1 h 10 m

  1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

Deluxe Blackberry Pie

Recipe by: Carlo Zaskorski

Ingredients

  • Adjust
  • US
  • Metric
  • 4 cups fresh blackberries
  • 1 1/4 cups white sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons blackberry brandy
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 recipe pastry for a 9 inch double crust pie
  • 1 tablespoon white sugar
  • Add all ingredients to list
  • Add all ingredients to list

Directions

1 h 10 m

  1. Puree two cups of the blackberries in a blender until liquid. Strain out the seeds, and pour into a saucepan. Whisk in 1 1/4 cups sugar. Cook over a medium heat until boiling, stirring constantly and scraping bottom. Keep at a boil for 5 minutes, and then remove from heat.
  2. Mix cornstarch and brandy in a cup. When well mixed, whisk into pan; stir until mixture returns to a boil. Remove from heat. Stir in the nutmeg and cinnamon. Check the consistency of the mixture; it should be like a thin pudding. If necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.
  3. Fill the pie shell with the remaining two cups of blackberries. Pour the blackberry puree over the fresh berries, covering evenly. Use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. Dust with sugar on top.
  4. Bake in a preheated 400 degrees F (205 degrees C) oven for 35 minutes, or until crust is browned.

See how to make a sweet and tart, two-berry pie from scratch.