No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

BLACKBERRY SILK PIE

7/17/2020

0 Comments

 
Picture
(from Ken Haedrich)

​one 9” pie shell, par baked until golden, then cooled (see the recipe index at https://www.nomoremrnicepie.com/recipes)
Note- this pie is very good paired with a classic pie pastry or with a cornmeal pie crust. (See my Sweet Cherry and Rhubarb recipe in the index.) You will only need a single crust unless you want to prepare a double crust and wrap and freeze half for a future bake.

For the filling-
2 cups fresh blackberries
3 eggs, room temperature
1½ cups heavy cream, brought to room temperature 20 minutes before using
¾ cups sugar
1 teaspoon vanilla extract

​For the garnish-
Lightly sweetened whipped cream
Fresh blackberries

To par-bake the pie shell, heat your oven to 400 degrees F. Line a 9” pie plate (not deep dish) with your favorite pie crust and refrigerate for 20 minutes or until ready to bake.  Prick the pie pastry all over with a fork to prevent the crust from puffing up while baking. Line the pie crust with a sheet of parchment paper of a square of aluminum foil that extends over the edges of the pie plate. Fill the pie shell with pie weights or dried beans. Bake the shell on the bottom rack of the oven for 15 minutes. Carefully remove the parchment/foil and weights. Lower the oven heat to 350 degrees F. Bake the shell for an additional 15 to 20 minutes longer, until golden and no longer raw. Set aside to cool while you prepare the filling.
 
Set the oven temperature to 425 degrees F.
 
In the bowl of a food processor fitted with the blade attachment, puree the blackberries. Transfer to a fine mesh strainer and strain to remove the seeds.
In a medium bowl, beat the eggs. Gradually add the heavy cream, sugar, vanilla, and the strained blackberry puree. Mix until well combined. Place the par-baked pie shell on a parchment lined baking sheet. Pour the filling into the pie shell and bake for 10 minutes. Carefully cover the edges of the pie with strips of aluminum to prevent over browning. (I drape the foil strips rather than tuck them under the edges.)Reduce the oven heat to 325 degrees F and bake an additional 30-35 minutes, just until the edges are firm and the center of the pie jiggles slightly. Be careful not to over bake; the filling will continue to firm up as it cools. Transfer to a rack and let cool completely. Cover loosely with aluminum foil and refrigerate for at least 1 hour before serving. Serve with lightly sweetened whipped cream and fresh blackberries. Cover and refrigerate any leftovers.
0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index