This recipe will make you weep. Why? Well first, the pride of making your very own pie from start to finish is enough to move anyone to tears. Secondly, the taste, especially when you use freshly picked black raspberries, is incredible.
This will move you to tears, promise, 😉
Like I said, this recipe is going to be egg, milk, soy and nut free, and obviously free of fish and shellfish. Unfortunately pies are difficult to make without gluten. However, I do have a gluten free crisp recipe that I hope to share soon, adapted for black raspberries.
Anyway, this recipe is a bit of a mish mosh of recipes I found for black raspberry pie. The great thing is that the crust, which is a basic Betty Crocker pie crust recipe, is adaptable for any filling. The black raspberries are native to western Pennsylvania in the area that I live. Unfortunately I don’t have any pictures of berry picking – we were far too deep in the woods for me to reasonably lug a camera around along with our bucket.
If you are berry hunting, this is what you are looking for. Unripened, they are red like raspberries. They need to be black!
Black Raspberry Pie
For the Filling
4 cups fresh black raspberries (you can also use frozen)
3 tablespoons cornstarch
1 cup sugar
Sprinkling freshly grated nutmeg
Sprinkling ground cinnamon
For the Crust
1 cup shortening
2 & 2/3 cups flour
1 teaspoon salt
7 to 8 Tablespoons cold water (I always put water and ice in a glass to chill it)
1. Preheat the oven to 425 degrees F.
2. Start with the filling. Take a medium sized bowl and fill it with the berries. Toss with cornstarch, sugar (which makes them juicy!), nutmeg, cinnamon and salt.
3. Set aside and let the juices flow. Also, please taste the glory of this filling. So good just plain!
4. Now begin the crust. Combine flour and salt in a bowl.
5. Cut shortening into this mixture until the particles are the size of, as Betty Crocker says, “small peas.”
6. Sprinkle in water, 1 Tablespoon at a time. You may need more or less, depending on the day.
7. Gather the pastry in a ball, then separate into about a 60/40 division.
8. The 60% will be your bottom crust. Shape into a flattened round on a floured surface by (literally) smacking it with your hand. Then roll out until it’s about an eighth of an inch thick, or one inch larger than your pie plate.
9. Transfer into your pie plate by folding it into fours. Once it’s in the plate, open it up and make sure the size is right.
10. Fill the bottom pastry with the berry filling. Dot with little chunks of butter. I may or may not have gone all Paula Deen on this pie during that step…
11. Here comes the interesting part – a lattice crust. Roll a circle, just like you did for the bottom crust. Cut into strips about 1/2 inch wide. A pastry wheel makes this fancy; however, my picture doesn’t show a crust made with this, as I didn’t have one.
12. You can weave the strips, or you can do a bottom layer and top layer, depending on how crafty you are. I pretty much have sausage fingers, so weaving was, unfortunately, out of the question for me. 😉
13. Fold the overhanging inch over and flute the edges. Your pie probably looks amazing now. But you can make it better: sprinkle extra sugar over the top to give it a nice crunchy glow.
14. Throw the pie in the oven on top of a baking sheet, that way if it gets all gooey, your oven isn’t destroyed. Bake for 15 minutes at 425 degrees, then lower it to 375 and cook for a remaining 45 to 50 minutes. The Pittsburgh Post Gazette says to note when the pie is “bubbling and burping,” and then to leave it in the oven for 10 minutes after that.
15. Enjoy how beautiful your pie is. Also serve with vanilla ice cream and coffee for extra brownie points!