Black Raspberry Pie

We picked a lot of black raspberries so I decided to make this pie. I found this recipe in my Better Homes & Gardens cookbook. You can also make it with red raspberries, strawberries, blackberries or blueberries (although you need to alter the sugar & flour depending on the tartness of the berry) or make a mixed berry pie (see below).

Ingredients:
2 unbaked pie crusts (recipe follows)
5 cups black raspberries
3/4 cup sugar
1/3 cup all-purpose flour

Directions:
1. Roll out double-crust pie pastry. Line a 9-inch pie pan with half of pastry.
Note: I like to pre-bake my pie crust before filling. To do that, cover the edges with aluminum foil, prick bottom with a fork & bake at 375 for 7-8 minutes.
2. In a large bowl, combine the sugar & flour. Stir in berries. Gently toss until berries are coated. If using frozen fruit, let mixture stand for 45 minutes or until fruit is partially thawed but still icy.)
3. Transfer berry mixture to pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Place top pastry crust on filling & seal. Crimp edge as desired (see photo) & cut slits in center.
4. If desired, brush top pastry with milk & sprinkle with sugar. To prevent over browning, cover edge of pie with foil (see photo). Bake in 375F oven for 25 minutes (or 50 mins for frozen fruit). Remove foil. Bake pie for 25-30 minutes more until pastry is golden & filling is bubbly. Cool on wire rack.
Serve with whipped cream.

Fresh Black Raspberries that we picked from a local farm.

Berry Pie Filling:
Blackberry pie: 5 cups berries, 3/4 to 1 cup sugar, 1/3 cup flour
Blueberry pie: 5 cups berries, 2/3 to 3/4 cup sugar, 3 tbs flour
Raspberry pie: 5 cups, 3/4 to 1 cup sugar, 1/3 cup flour
Mixed Berry pie: 2 cups blueberries, 2 cups halved strawberries, 1 cup blackberries or raspberries, 1/2 to 2/3 cup sugar, 1/3 cup flour

Pie crust & filling in pie plate.

Put the top pastry on, crimp the edges & cut slits in the middle.
To crimp the edge, press your thumb on the inside edge of pie crust and your index finger & thumb of other hand on outside edge, press together.

You can also use the tines of a fork pressed lightly on the pie crust to create this look.

Cover the edges of the pie with aluminum foil for first 25 minutes to prevent edges from browning.

Double Pie Crust Recipe

Ingredients:
2 1/4 cups all-purposed flour
3/4 tsp salt
2/3 cup shortening
8 to 10 tbs cold water

1. In a medium bowl, stir together flour and salt. Cut in shortening until pieces are pea size.
2. Sprinkle 1 tbs water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tbs water at a time, until all the flour mixture is moistened. Divide in half; form each half into a ball.
3. On a lightly floured surface, use your hands to flatten 1 dough ball. Roll dough from center to edges into a 12 inch circle.
4. Transfer to pie plate gently without stretching. Roll remaining dough into circle 12 inch. Cut slits to allow steam to escape. Place on filling, trim to 1/2 inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge & bake.