Food::Jewelry::Treasures – House of Hsiao

Tag: blackberry pie

  • Blackberry Chiffon Pie

    This is one of my favorite pies. It’s light and airy, fruity and just the right amount of sweetness. If you’re looking for something to do with all those blackberries you picked, this is the perfect thing to make!


    I’ve also made this pie with strawberries instead of blackberries with excellent results. Raspberries would work great too.


    Blackberry Chiffon Pie
    8 servings
    adapted from Better Homes and Gardens New Cookbook

    2-1/2 cups fresh blackberries, lightly rinsed and dried on paper towels
    1/4 cup sugar
    1 tablespoon fresh lemon juice
    1/4 cup sugar
    1 envelope unflavored gelatin
    2/3 cup water
    2 egg whites (I use Just Whites)
    1/4 cup sugar
    1/2 heavy whipping cream
    1 prepared Graham Cracker Crust
    whipped cream (optional)

    1. In a mixing bowl, crush blackberries with a potato masher, pastry blender or a fork to measure 1-1/4 cups crushed berries. Do not use a food processor or blender to crush the berries. Stir in 1/4 cup sugar and the lemon juice. Set aside.

    2. In a small saucepan stir together 1/4 cup sugar and the gelatin. Stir in the water. Cook and stir over low heat until the sugar and gelatin dissolve. Remove from heat and cool.

    3. Stir the cooled gelatin mixture into the blackberry mixture. Chill to the consistency of corn syrup, stirring occasionally (about 1 hour). Remove from the refrigerator (gelatin mixture will continue to set).

    4.  If you are using Just Whites, follow the package instructions for the equivalent of two egg whites. Immediately beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add 1/4 cup sugar, beating until stiff peaks form (tips stand straight).

    5. When gelatin berry mixture is partially set, the consistency of unbeaten egg whites, fold in the stiff beaten egg whites.

    6. Beat the heavy whipping cream until soft peaks form. Fold whipped cream into the blackberry mixture. Chill until the mixture mounds when spooned (about 1 hour). Pile mixture into a prepared graham cracker crust.

    7. Chill pie for 8 hours or until firm. Serve with additional whipped cream, if desired.

  • Blackberry Crumb Pie

    Last weekend Gabe and I went berry picking at Baggenstos Farm in Sherwood. It was a perfect day for picking berries – partly cloudy and cool in the morning. When we got there we loaded up a little wagon with boxes and headed out to the berry patch.

    We walked down to the blackberry vines – I mean – blackberry heaven! Imagine rows and rows of blackberry vines taller than you are and loaded with plump, ripe blackberries. And did I mention at Baggenstos Farm their vines are thornless? Wow, this was going to be easy!


    The smell of freshly picked blackberries is intoxicating. And so is the smell of a freshly baked blackberry crumb pie…

    Blackberry Crumb Pie
    adapted from How to Cook Everything by Mark Bittman
    8 servings

    5 cups blackberries, picked over, rinsed quickly and lightly dried on paper towels
    1/2 cup sugar
    2 tablespoons cornstarch or 3 tablespoons instant tapioca
    Pinch salt
    1/4 teaspoon ground cinnamon
    Pinch ground nutmeg
    1 tablespoon freshly squeezed lemon juice
    1 teaspoon freshly minced lemon zest
    1 recipe single pie crust, prepared and lined in a pie pan
    1 recipe Crumb Topping

    Preheat the oven to 450F. Very gently toss the blackberries with the sugar, cornstarch or tapioca, salt and spices. Stir in the lemon juice and zest. Pile berries into the prepared pie crust. Sprinkle the prepared crumb topping evenly over the berries. Place the pie on a rimmed baking sheet and place in the 450F oven and bake for 10 minutes. Reduce the heat to 350F and bake another 40 minutes until the berries are bubbling and the crust is golden brown. Cool on a rack before serving warm or at room temperature.