Black Raspberry Pie

A taste of summer.

Black Raspberries are probably tied with blueberries for my favorite berry. They are smaller, seedier, and slightly less sweet than blackberries. However, blackberries, or a blackberry blueberry mix would make a fine substitution in this pie.

The pie can also be frozen so you can enjoy summer berries all year long! Just bake your pie for about 25 minutes longer.

Crust

• 1¼ cups flour

• 2 tsp sugar

• ¼ tsp salt

• 3 tbsp butter, chilled

• 3 tbsp vegetable shortening, chilled

• 2-4 tbsp water, chilled

Pie crusts can be tricky to not overwork. I make mine in a food processor to bring the dough together quickly. These measurements will make a single crust. A fruit pie is usually a double curst pie and will require two of these. This recipe makes enough dough for a 10 in pie plate, for this recipe I used a 9½ in plate.

1. Pulse flour, sugar, and salt in a food processor to combine.

2. Cube chilled butter and chilled shortening, add to flour. Pulse until just combined. The mixture should have a crumbly texture.

3. With the food processor on low, add the water one tablespoon at a time until the dough just comes together. It should form a ball or be able to be pressed together.

4. Wrap dough up in plastic wrap, or desired wrap, and chill for 30min to an hour.

5. Repeat process if making two crusts.

Filling

• 6 cups black raspberries

• 1 cup sugar

• 3 tbsp corn starch

• ⅛ tsp salt

If using blackberries feel free to cut back on the sugar a little, like using a 3/4 or a scant cup of sugar.

1. In a small bowl combine the sugar, flour, and salt.

2. Add sugar mixture to the black raspberries and toss to coat.

3. Let stand for 10 minutes.

Assembly

1. Preheat the oven to 375°F.

2. Roll out the dough for the bottom crust to a 13in circle. I like to roll my dough out between sheets of plastic wrap or parchment paper so it doesn't stick to the counter or rolling pin. If not using either of those make sure you're working on a well floured surface.

3. Transfer the bottom crust into a 9 or 9½ inch pie plate.

4. Pour in black raspberry filling.

5. While rolling out the top crust place the pie in the fridge. Roll out top crust to a 13 in circle.

6. Slice off the extra bottom crust that hangs over the edges of the pie plate. Place top crust over filling and bottom crust. To seal the pie you can use a fork to seal the edges or tuck the edge of the top crust underneath the bottom crust and pinch to seal.

7. Cut at least 6 small slits in the top of the pie crust for steam to escape. Feel free to make a fun design!

8. Bake for 45-50 minutes or until crust is nicely browned. If your crust is browning too quickly, cover the edges with foil.

9. Let the pie cool completely before serving.

10. Serve and enjoy!

Black raspberry season is one of my favorite summer berry seasons. We have wild black raspberries that grow down by one of my mom's fields. Given the multiple posts I have written lauding the berries, you can probably tell I love them. This pie is quintessential summer for me. We get a glut of berries all at once and then it's a scramble to use them all before they go bad. We make pies and cakes and jam. You name it, we've black raspberried it.

I know black raspberries can be hard to find in stores, but if you find them and make this pie I hope you enjoy it as much as I do. Even if you use black berries or a berry mix it will still be delicious. Happy baking!