In a previous post on making blackberry liqueur, I mentioned that you could save the strainings when straining and filtering the liqueur after maceration. In this post I will show you how to make Blackberry Liqueur Pie.
In this example I used ready-made, refrigerated "unroll and bake" pie crust for 9 inch pies – available in the refrigerated section of your local supermarket. This is fast and convenient, but you can also make your own crust. Later, I will give you my recipe for a better organic pie crust. You will need two crusts for this pie.
Blackberry Liqueur Pie:
- 1 1/14 cups blackberry liqueur strainings (leftover from blackberry liqueur)
- 1 1/14 cups thawed (from frozen) blackberries
- 1 1/14 cups sugar
- 4 tbsp corn starch
- 4 – 5 tbsp butter
Important: Thawed blackberries are about half the volume of frozen blackberries so be sure to thaw the blackberries first, then measure them. Mix berries, sugar and corn starch in a bowl. Place into pie shell. Dot with butter. Cut top crust into strips, then criss cross strips for top crust. Bake at 375° for about 45 minutes.
Step One: Mixing The Ingredients
First, preheat the oven to 375°. Next, add the sugar into a medium sized bowl.
Add the thawed berries and then the leftover strainings, mix together partially then add the corn starch. Mix all the ingredients thoroughly.
StepTwo: Preparing The Pie Shell
Line a metal pie pan or glass pie plate with one of the crusts. Just unroll it and gently press it into the plate. Dot the bottom of the crust with butter, then pour the mixture into the pie shell. Then dot the top of the pie filling with butter before putting on the top crust.
Roll out a second crust onto a cutting board, then using a knife, cut it down the middle, dividing it in half. Then, divide each half into 4 strips, approx 1 1/4 inch wide each.
Peel out 4 of the strips from one of the halves and place them onto the pie in a parallel arrangement, placing the longest strips near the center and the shorter strips towards the edges. Repeat the process for the other 4 strips in a crosswise manner.
Turn the overlapping edges under the pie shell that lines the plate, then crimp down the edges all the way around for a neat crust.
Step Three: Baking The Pie
Bake the pie for about 45 minutes, or until the crust is slightly browned. Cool for about 30 to 45 minutes at room temperature and serve … you’ll never be able to get this at Marie Calendars!
Organic Pie Crust
Organic Pie Crust (ingredients for one crust):
- 1 1/14 cups organic pastry flour
- 9 tbsp very cold butter
- 2 to 3 tbsp ice cold water
- 1/2 tsp salt
Sift flour in a glass bowl. Mash butter into flour with a pastry blender (dough blender). When butter chunks are broken down to about split pea size, start to add 1 tbsp of ice cold water at a time, then add salt. When finished mixing, shape dough into a 4 inch disc on a smooth surface, lightly sprinkled with flour. Wrap with clear plastic wrap and place in refrigerator. Let chill for about half an hour, then roll out with rolling pin to about 13 inches in diameter. Line a glass pie dish with one crust. Make a second crust for the top of the pie.