Black Raspberry Pie Recipes

BLACK RASPBERRY PIE

Steps:

• Preheat oven to 425º F (219º C).
• Place bottom pie crust on greased 9-inch pie dish.
• Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl.
• Pour filling onto the pie crust.
• Break up little pieces of butter and place on top of filling.
• Top with pie crust. Fold edges back and below bottom crust so that the filling doesn't pour out during the baking process.
• Make two small cuts to form an "X" right in the middle of the top crust to let steam out during the baking process.
• Mix the egg white with 1 tablespoon of water and brush on to the top of the pie.
• Sprinkle a little brown sugar over the pie and put it in the oven for 35 minutes. Serve with vanilla ice-cream if you like :)

BLACK RASPBERRY PIE

Steps:

• Heat oven to 350º F.
• Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into the bottoom of an 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. Brush top of pie with milk and sprinkle with sugar.
• Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving

BLACK RASPBERRY PIE

Steps:

• Heat oven to 425º F.
• Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
• Roll out the bottom crust and place in a 9" pie plate.
• Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
• Pour the sugar coated berries into the prepared, unbaked piecrust.
• Dot the berries with the butter.
• Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
• Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
• Fold top crust under bottom crust edge to seal.
• Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
• Place foil around the edges of the pie to prevent over baking.
• Bake at 425 for 45 minutes.
• Remove the foil from the edge of the pie and drop the temperature to 350.
• Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
• Cool to room temperature before serving and chill until firm for best slicing results.
• Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

FAVORITE FRESH RASPBERRY PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle. , Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes. , On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter., Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar. , Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. If desired, serve with vanilla ice cream.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

BLACKBERRY RASPBERRY PIE

Steps:

• Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
• To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
• Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
• Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
• Cool the pie to room temperature before serving.

BLACK RASPBERRY CREAM PIE

Steps:

• Preheat oven to 375 F
• Brush pie shell with egg white.
• Bake for 5 minutes, let cool.
• Beat whipping cream on medium high until stiff peaks form. Set aside.
• Beat cream cheese until smooth. Add black raspberry spread. Beat until combined.
• Fold in whipping cream.
• Spoon mixture into pie shell.
• Cover and freeze for at least 4 hours.
• Garnish with black raspberries and lemon twist and mint.

WILD BLACK RASPBERRY PIE

Steps:

• 1. Put one crust in pie shell.
• 2. mix flour and. sugar
• 3. Pour over berries mix lightly. Pour into pie shell.Dot wih better.
• 4. Put second shell on top, flute edges cut steam vents.Sprinkle with a little sugar
• 5. Bake in hot oven 425 degrees for 35 to 45 min. Serve warm.

PARTON FAMILY BLACK RASPBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Place one of the unbaked pie shells in a lightly oiled pie plate.
• In a small bowl combine the sugar, flour, and salt.
• In a large bowl, gently toss the raspberries with orange juice and the sugar/flour/salt mix. Black raspberries are fragile, so be careful or you'll break them up.
• Place the pie filling in the unbaked pie shell in the pie plate, heaping them in the center. Put the top crust on, fold the edges under, and crimp them with your fingers or a fork to seal the edges. Prick the top crust to let some of the heat and juices escape - it's fun to do this in a decorative way!
• Bake at 450 degrees F for 10 minutes, then reduce the heat to 350 degrees F and bake for an additional 25 to 30 minutes until done.
• Sweep the top of the crust with milk and sprinkle with the granulated sugar. In the beginning of the cookbook, Willadeene says "Sweeping the top of rolls or biscuits with milk or butter means brushing the top with these ingredients.".
• Note: one of the great things about simple recipes is that you can easily experiment with them. You could put things like dots of butter and cinnamon in this pie, for instance. Have fun! :).