Black Raspberry Pie
Recipe: #9435
May 05, 2013
Categories: Desserts, Raspberry, Brunch, Fathers Day Mothers Day, Oven Bake, Pies, more
"From Iowa Farmer Today. If you can imagine a red raspberry with the color of a blackberry, you will know what a black raspberry looks like. Unlike the blackberry, however, the black raspberry has a hollow inside like the raspberry. If you are not sure, you can probably use any of the three berries interchangeably in this recipe without a lot of difference. Most of the difference will lie in the time they are available to harvest, which are a little bit different. At any given point during the summer, at least one of these should be available at the market, if not locally."
Original is 6-7 servings
Ingredients
- CRUST
-
-
-
-
- FILLING
Nutritional
- Serving Size: 1 (224.4 g)
- Calories 556.6
- Total Fat - 30.7 g
- Saturated Fat - 12.1 g
- Cholesterol - 21.7 mg
- Sodium - 200.2 mg
- Total Carbohydrate - 59.5 g
- Dietary Fiber - 7.7 g
- Sugars - 46.7 g
- Protein - 15.8 g
- Calcium - 101.8 mg
- Iron - 3 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix the flour and salt, and cut in the lard with a pastry cutter.
Step 2
Add the water gradually until the crust comes together, then wrap in plastic wrap or waxed paper and chill until the dough is cold.
Step 3
Dividing the dough into 2 pieces, roll out one and place in the pie plate.
Step 4
Toss berries with flour, lemon juice and sugar and place on top of crust; dot with small pieces of butter.
Step 5
Roll out the other pie crust and place it on top of the pie, and crimp edges together.
Step 6
Brush pie with milk and sprinkle with sugar, and cut 1-2 venbt holes in the pie crust for steam to escape.
Step 7
Bake at 350F for about an hour or until lightly browned and bubbly.
Tips
No special items needed.
0 Reviews
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