• Tommy Centola

Blackberry-Pecan Pie

I remember picking blackberries in my grandmother's yard. Combining them with the ultimate southern nut, pecans, makes this pie a great ending to any meal. What do you think?


Basic Pie Crust


2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon salt

3/4 cup cold unsalted butter, cubed

1 large egg

2 tablespoons cold water


In a large bowl, sift together flour, sugar and salt. In the work bowl of a food processor, add flour mixture and butter; process until flour resembles coarse crumbs, about 45 seconds. Add egg and 2 tablespoons water; process until dough forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate 30 minutes or u to overnight. Remove from refrigerator 15 minutes before rolling.


Blueberry-Pecan Pie


Basic Pie Crust

1 large egg

1 teaspoon water

1 cup light corn syrup

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon kosher salt

1 teaspoon vanilla extract

4 large eggs, lightly beaten

3 cups fresh blackberries

2 cups pecan halves


Preheat oven to 350℉.


On a lightly floured surface, roll Basic Pie Crust to 1/8 inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. Refrigerate 20 minutes. In a small bowl, whisk together egg and 1 teaspoon water. With a pastry brush, brush edges with egg wash.

In a medium bowl, whisk together corn syrup, sugar, cornstarch, salt, and vanilla. Gently whisk in eggs until just combined. Fold in blackberries and pecans; pour into prepared crust. Bake 40 minutes. Tent crust with foil, and bake until firm in center, about 20 minutes more. Let cool 1 hour. Serve warm with vanilla ice cream., if desired.


Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!

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