Cherry and Blackberry Pie Recipes


I love pies from scratch. Even better if the berries are homegrown.

Thornless Blackberries

These are the best to grow. Vigorous, upright canes that are thornless for easy-to-grow and easy-to-pick berries. Soft-textured, glossy blackberries that should melt in your mouth – best for eating fresh and using in your favorite recipes. the best flavor is irresistibly sweet, look for a lower acidity in the blackberries, which all makes for a pleasurable eating experience. May produce yields of up to 11 – 15 lbs. of fruit per plant. Choose a productive, thornless primocane blackberry variety! First-year canes begin ripening in late August into September, while second-year canes bear heaviest crops in July. Continues to fruit until frost. Everbearing primocane. Self-pollinating. 

For Pies:

First, you need to have a great crust.

Homemade Pie Crust

1 ½ cups of All Purpose Flour
5 Tbsp Cold Butter, cut into cubes
¼ cup of Cold Vegetable Shorting, cut into cubes
½ tsp Salt
3 to 5 Tbsp of Ice Water

Learn how to make a flaky homemade pie crust in seven easy steps. The tastiest pies are made from the crust up. In this video, you’ll learn how to make homemade pie crusts in seven easy-to-follow steps. All you need are flour, water, salt, and fat (butter, shortening, or lard). You’ll learn the proper order for mixing together ingredients and how to cut in the fat, and see why a combination of fats sometimes makes the best pies (with some fats adding flakiness to the crust and others rich flavor). You’ll see tricks for easily mixing the fat into the dry ingredients and see what the mixture should look like when prepared just right, so you’ll end up with a wonderfully flaky pie crust. You’ll learn when to add the water and how much to add at a time. You’ll learn how to test the pie dough for moisture and how to avoid adding too much water or overworking the dough, which will give you a tough pie crust. You’ll also learn why the dough should rest in the refrigerator for an hour and how best to store it. Then you’ll see a great technique for rolling out pie dough on a floured counter and learn how to judge whether the crust has been rolled out large enough to fit the pie pan. You’ll also see how to gently fold the pie crust and lay it out in the pie pan and get great tips for trimming and crimping the edges and for fixing any cracks or tears in the pie pastry. You’ll also see how to prevent the dough from shrinking during baking. Learning these easy techniques will help you bake the best homemade pies—from apple and cherry pies to pumpkin and pecan pies—even chicken pot pies!


Mom’s Backyard Blackberry Pie

Cherry Pie

The best part about making pies is having them with friends and family. Seeing the enjoyment of the flavorful desert cross everyone’s face.

Mom’s Backyard Blackberry Pie
  • 4 cups fresh or frozen and partially thawed blackberries
  • 1 1/4 cups sugar
  • 6 tablespoons cornstarch
  • 2 tablespoons butter softened
  • Dash of salt
  1. PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
  2. HEAT oven to 350ºF.
  3. COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
  4. ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with a fork to allow steam to escape.
  5. BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Recipe here:… Sephanie Jaworski of demonstrates how to make a Blackberry Pie. This delicious Blackberry Pie has two layers of buttery crisp pastry with a generous layer of lightly sweetened fresh blackberries in between. I love the look of this pie, with its golden brown pastry stars that give you just a peek of the glistening fruit underneath. And while the blackberries keep their shape after baking, they are wonderfully soft and tender with their garnet colored juices all thick and syrupy. Absolutely perfect with a scoop of vanilla ice cream.

Cherry Pie
  • 5 to 6 cups fresh pitted cherries about 2 1/2 to 3 pounds
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon almond extract optional
  1. In a saucepan over medium heat, combine cherries, water, lemon juice, sugar, and cornstarch.
  2. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.
  3. If using, stir in almond extract. Cool slightly before using as a topping.

Making cherry pie is easy – all you need is a little patience when pitting the cherries. We promise it’s worth it. You can use sweet cherries, sour cherries or a combination of both, just remember to dial the sugar back or up depending on what you choose

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