As I mentioned in my last post, my honey brought home lots and lots of handpicked blackberries. The first pie that I made turned out really well, but I wanted to try something different for the second one. This recipe is similar to a fresh strawberry pie that I make occasionally, although not often enough!
- 3/4 c sugar
- 3 T cornstarch
- 1 1/2 c water
- 1 pkg blackberry jello (not pictured)
- 3 c blackberries
- 1 single crust pie crust
As in the previous post, I used my favorite pie crust recipe--refrigerated ready crust (!). Place crust in pie plate, and prick with fork--this keeps the crust from puffing up where it isn't suppose to.
While the crust is cooling, mix together sugar, cornstarch, and water. Cook on medium high heat until translucent to clear. Add jello, stir until dissolved. I couldn't find blackberry jello, so I used blackberry/raspberry fusion.
Allow the cooked mixture to cool slightly but not set, stir in blackberries, then pour into baked pie crust.
Refrigerate and allow to set for at least 30 minutes. As you can see, this one held together very well! Top with whipped topping and enjoy!
I didn't like this pie quite as well the first one--part of it may have been the jello--I'm not a big fan of raspberry flavored anything, so I thought the gel filling had a whang that wasn't to my personal liking. I also thought it was bit stiff or sticky--I should have remembered that when I make my strawberry pie, I don't use a whole box of strawberry jello as most recipes call for, I use only about 2 or 3 tablespoons. My husband thought it was a bit "seedier" than the other one, which is to be expected since the berries aren't actually cooked in this one.
Verdict: I would make this again if I could find blackberry or even blueberry jello, I just don't like the raspberry, even mixed with other flavors, and I would add only about 3 T of the jello powder, not the whole box.
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Foodie Friday at Desgins by Gollum
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Stay tuned for the easy blackberry jam I made!
Until next time, good cooking and good eating!