I love this recipe! I’ve made it two years in a row around memorial day and it’s a great pie for dessert or paired with coffee for breakfast in the summer.
ANY RECIPE KRISTY IS MAKING I AM SO ON BOARD, THIS GIRL AND COOK AND BAKING, WELL OUT OF THIS WORLD. IF SHE HAD A COOKBOOK ID BE THE FIRST ONE TO GET A COPY.
That is a nice recipe and I remember it from one episode of the show on PBS and love it so much. I still have to make a blackberry pie and we grow plenty of them here in Arkansas where I live. Thanks so much for sharing the recipe with all of us and I hope you all have a great Christmas.
I love the flavor of blackberries amped up with some sugar, I just hate the seeds, they're really tough and large and abundant lol. I love the dough recipe. I wonder if this would be weird if the berries got blended then strained. Or if I found some way to strain the seeds.
I have blackberries but I live in Kentucky. Hopefully, I will find a recipe for Kentucky blackberry pie someday. Oregon is a very long drive from my house.
How would someone with longer fingernails press the pie dough into the pie pan and crimp the dough edges? I have tried several different ways without success, so I gave up. Suggestions would be most appreciated!
I made a blackberry jam cake recently with blackberry puree, and when I strained the seeds, all that was left was basically juice. Unfortunately, I don't think it would work in a pie since there wouldn't be much fruit leftover--just juice--so it would be very runny.
@@wildsheepc tillamook is an expensive specialty cheese in other regions, its only a "slightly more expensive name brand" cheese in the pnw so if they were comparing normal generic and name brand cheese for a different region, or ones that are generally the same price point across the us, then they wouldnt have used a regional cheese brand
could totally use more filling, and i've never made a butter crust that dry that magically hydrates in the fridge that theirs did - believe me, i've tried. 🤣
I love the taste of a blackberry, but I just cannot get past the over-seediness of them. I can't imagine a whole pie's worth of this seedy fruit. So bummed! But that is a pretty pie!
First off! You got to pick yourself a big, full pail of plump, ripe berries! In the Coast Range where I live, that means getting out there in the heavy brush, WITH THE BEARS! Yes Virginia! Those 250-500 pound Black Bears love black berries too! (Most bears are not dangerous. BUT! Since they don't advertise that fact, it's safer just to KEEP WELL AWAY from them there berry bushes!)
I was hoping America’s Test Kitchen was above the obnoxious , random annoying thumbnails , that have odd looking facial expressions, in order to “receive more views” but I guess not...
Good pie, I’m sure! Two things, 1. C’mon, was that plastic wrap necessary? Our planet is being poisoned with tons and tons of plastic. 2. Weaving a lattice isn’t terribly hard. Show ‘em how, Love your channel, but please! Use less plastic!
I love this recipe! I’ve made it two years in a row around memorial day and it’s a great pie for dessert or paired with coffee for breakfast in the summer.
This has become my signature pie, and I made one today. My sister in law always requests one from me when she's in town.
ANY RECIPE KRISTY IS MAKING I AM SO ON BOARD, THIS GIRL AND COOK AND BAKING, WELL OUT OF THIS WORLD.
IF SHE HAD A COOKBOOK ID BE THE FIRST ONE TO GET A COPY.
I've had blackberry cobbler but never had blackberry pie. This looks so delicious. I'm going to have to try this.
That is a nice recipe and I remember it from one episode of the show on PBS and love it so much. I still have to make a blackberry pie and we grow plenty of them here in Arkansas where I live. Thanks so much for sharing the recipe with all of us and I hope you all have a great Christmas.
Beautiful pie. How could one not love pie of any kind?
Wow, you guys are amazing!
I like what I see here and am going to try this recipe out.
thx
Love these recipe videos. Thanks
Looks easy... once I made a good mistake; mixed sugar with egg yolk, then brushed, turned out shiny & crispy!
Than you! I’ve been looking for a blackberry pie recipe. Blackberries grow well here in western Colorado.
I'm in Oregon, Coos Bay. Just picked a bunch of wild blackberries. Yippie!
I love the flavor of blackberries amped up with some sugar, I just hate the seeds, they're really tough and large and abundant lol. I love the dough recipe. I wonder if this would be weird if the berries got blended then strained. Or if I found some way to strain the seeds.
Shortening makes a flaky crust better than butter. My grandmother always used shortening. She made the best pies. I still like your recipes and shows
AMAZING
Buttermilk works good too.
I have blackberries but I live in Kentucky. Hopefully, I will find a recipe for Kentucky blackberry pie someday. Oregon is a very long drive from my house.
😂😂
🤓
you're closer than than they are in Boston.
You should use more black berrys. Wonder why its called a Oregon pie!
What kind of pie pan was used in the video it looks really nice
Where did this awesome berry shirt come from?
U need way more berries in that
How would someone with longer fingernails press the pie dough into the pie pan and crimp the dough edges? I have tried several different ways without success, so I gave up. Suggestions would be most appreciated!
Spoon and fork?
Maybe try using your knuckles?
Here's a crazy thought. Clip your nails?
Sulema R ... I have done that, but my nails still poke into the crust!!
Maltbrew ... I have had them cut down...not nearly as long as they were!
It is worth the extra couple minutes of effort to weave the lattice strips.
La Dorada...I'm sure you'll eventually read my comment. It was not pretty.
I think it could have used a little more filling. It looks nice though
why is the color correction so dark?
That's racist.
The seeds drive me crazy
I hate the seeds in this type of berry pie. Is there a way to strain them out?
I made a blackberry jam cake recently with blackberry puree, and when I strained the seeds, all that was left was basically juice. Unfortunately, I don't think it would work in a pie since there wouldn't be much fruit leftover--just juice--so it would be very runny.
“oregon blackberry” thats, a marionberry
S. E. Sullivan, you could also call this a "former mayor of D.C." pie! LOL!
They also forgot to include Tillamook in the cheddar cheese comparison video, so... 🙄
@@wildsheepc tillamook is an expensive specialty cheese in other regions, its only a "slightly more expensive name brand" cheese in the pnw
so if they were comparing normal generic and name brand cheese for a different region, or ones that are generally the same price point across the us, then they wouldnt have used a regional cheese brand
I'm eating oregon blackberries right now. Who knew, they were marrion berries the whole time?
When did she add the pectin???
Was wondering this myself
No pectin needed, just corn starch. She meant the natural pectin in the berries.
Natural pectin in berries.
could totally use more filling, and i've never made a butter crust that dry that magically hydrates in the fridge that theirs did - believe me, i've tried. 🤣
To bad the pie is not full, like it should be.
I’m just here to remind people to dislike CZcams rewind
nik it’s not that bad
@ nik, i agree friend
@Leigh Chapman I, for one, appreciate the feedback. Likewise, if you don't approve of the comments, don't read them. LOL
@Leigh Chapman Learn to scroll.
that is extremely petty
I love the taste of a blackberry, but I just cannot get past the over-seediness of them. I can't imagine a whole pie's worth of this seedy fruit. So bummed! But that is a pretty pie!
First off!
You got to pick yourself a big, full pail of plump, ripe berries!
In the Coast Range where I live, that means getting out there in the heavy brush, WITH THE BEARS!
Yes Virginia! Those 250-500 pound Black Bears love black berries too!
(Most bears are not dangerous. BUT! Since they don't advertise that fact, it's safer just to KEEP WELL AWAY from them there berry bushes!)
This is awful but Christie always makes me think of Bob’s Burgers, one of the peripheral figures come to life.
If this was me I'd feel complimented. Love that show and all its characters
It looks good, but i'm diabetic so is off limits for me, plus, this a rerun, new ones please for regular viewers
16 tablespoons? It must equal another measurement that would be easier and more accurate to measure. Why state "16 tablespoons"?
dymondwillow2 I guess just in case you don’t have a full stick of butter, or sometimes butter can be packaged in huge one cup measures.
16 tbsp= 8 ounces or more precisely 227 grams. Avoid using volume measurements if possible. Weighing will give you consistent results.
She said 2 sticks or 16 tablespoons..
Because Murica
@@cjdp238 that's as bad. Here in Mexico, butter sticks weigh 90g, whereas in the US, 113g.
Julia looks so old in that awful Kate Gosselin haircut.
Well, aren’t you nice?
That’s a lot of bacon to fry 😂😂😂
Sorry dear, but your dough is still too dry. Spritz it with extra water before wrapping it.
I was hoping America’s Test Kitchen was above the obnoxious , random annoying thumbnails , that have odd looking facial expressions, in order to “receive more views” but I guess not...
Good pie, I’m sure! Two things, 1. C’mon, was that plastic wrap necessary? Our planet is being poisoned with tons and tons of plastic.
2. Weaving a lattice isn’t terribly hard. Show ‘em how,
Love your channel, but please! Use less plastic!