I finally pulled my ingredients together and made a wild black raspberry pie. It didn’t disappoint me 🙂
As far as pie making goes, I grew up in my grandparents’ house, trained early in pie making, so I don’t really use a recipe, it’s all in my head …. I was a little lazy in cutting the lattice strips, they look a little whopperjawed.
- 1/2 cup or 1 stick salted butter
- 1/2 t. salt
- 2 cups flour
- 5 to 7 tablespoons cold water
Add the salt to the flour and mix. Mix the butter into the flour with your fingers until well mixed together. Add the water (yesterday was rather warm and humid here, so I only used 5 T’s) and stir quickly together with a fork or your fingers. Knead the dough together only for just a second or two to make sure the ingredients are well incorporated. Roll out and line a pie pan and you’re good to go!
For the raspberries, pile them up in the newly made crust, sprinkle on about 2 tablespoons flour, 1/3 to 1/2 cup sugar (depends on how sweet you prefer it), and dot the top of this with about a tablespoon of butter, cut up in little pieces. Top this with either a lattice prepared from leftover dough, or top it off with a complete layer of dough. Cut out shapes work well too.
Bake at 350 degrees F until lightly browned. I don’t like my pies to get too brown, so I really watch it as it’s baking. If I see it’s browning quickly, I’ll cover it with foil to slow it down.
Next step – serve with vanilla ice cream or whipped cream and enjoy!