Black Raspberry Pie
This recipe has been in my family as long as I can remember, and is tied directly to the Fourth of July. My Grandfather would take my brother and me berry picking, which was no easy task. We would go into the woods on those late June or early July days, sweat dripping down our backs, thorns catching our arms and legs, just to get those finger-staining, plump, delicious berries that we knew would make the best pie for our picnic. If you've never had black raspberry pie, you don't know what you're missing. Pair a warm slice with some Dairy Queen soft serve vanilla, and you'll have a slice of heaven on earth.
Crust - we always use the Crisco pie crust recipe on the can. You can't beat it! You'll need the double recipe.
Filling - 4 cups berries, gently rinsed
1 1/2 cups sugar
1/3 cup flour
1/2 tsp. cinnamon
Gently stir together until berries are evenly coated. Pour into bottom pie crust in a 9" pan. Top berries with 1 1/2 tbsp. butter, cut into pieces. Place top crust over berries. Pinch top and bottom crust together to make a nice edge. Cover edges with foil all the way around. Use a fork to make a design in the top crust, which vents it so steam can escape.
Bake in a preheated oven at 425 degrees for 50-60 minutes, or until top crust is lightly browned. During last 5 minutes of baking, toss granulated sugar over the top of the pie. Cool before serving. Enjoy!
Crust - we always use the Crisco pie crust recipe on the can. You can't beat it! You'll need the double recipe.
Filling - 4 cups berries, gently rinsed
1 1/2 cups sugar
1/3 cup flour
1/2 tsp. cinnamon
Gently stir together until berries are evenly coated. Pour into bottom pie crust in a 9" pan. Top berries with 1 1/2 tbsp. butter, cut into pieces. Place top crust over berries. Pinch top and bottom crust together to make a nice edge. Cover edges with foil all the way around. Use a fork to make a design in the top crust, which vents it so steam can escape.
Bake in a preheated oven at 425 degrees for 50-60 minutes, or until top crust is lightly browned. During last 5 minutes of baking, toss granulated sugar over the top of the pie. Cool before serving. Enjoy!