Black Raspberries remind me of summer … summer in Vermont where I grew up. If I close my eyes I can see the fields and feel the grass on my bare feet and smell summer in the air. Black raspberries/black berries grew wild on large bushes in a field near my house. I was young, with not a care in the world, except to pick black raspberries and plop the sun ripened berries into my mouth one after the other.
Sigh … I am not as young any more and now I live in Ohio where black raspberries do not grow wild near my house and I cannot pick them for free. I did, however, find a wonderful berry farm about 45 minutes from my house and the black raspberries were delicious … and yes, I still plopped them into my mouth … one after the other.
I picked enough berries to make my first ever Black Raspberry Pie. WHY have I never made this pie before. Bursting with fresh black raspberries and few ingredients, this pie way exceeded my expectations; which just goes to prove my saying that the simplest things in life bring the most pleasure. ENJOY!
Old Fashioned Black Raspberry Pie
- Double Crust (Your favorite pie crust recipe)
- 4 or 5 cups fresh or frozen and partially thawed black raspberries
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 2 tablespoons butter, softened
- Dash of salt
PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake
HEAT oven to 350ºF.
COMBINE blackberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
BAKE 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving
Recipe Source: http://www.crisco.com