Are you dreaming of warm summer days filled with the sweet, tart burst of fresh raspberries? Then look no further! This black raspberry pie recipe, bursting with juicy, homemade goodness, is the perfect way to capture that summer feeling any time of year. Forget those store-bought pies; this recipe is surprisingly easy and yields a delicious, homemade dessert that will impress your family and friends. It's the ultimate combination of easy recipes and delicious dishes, making it a perfect addition to your quick dinner ideas repertoire.
Ingredients:
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Filling:
- 4 cups fresh black raspberries (or a mix of black and red raspberries)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup lemon juice
- 1 tbsp butter, cut into small pieces
- 1 tsp vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This will make it easier to roll out.
- Roll and bake: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Repeat with the remaining dough for the top crust, or use it to create decorative cutouts. Prick the bottom crust with a fork to prevent bubbling. Blind bake the crust for 15 minutes at 375°F (190°C).
Making the Filling & Assembling the Pie:
- Combine filling ingredients: In a medium bowl, gently combine the raspberries, sugar, cornstarch, and lemon juice.
- Fill the crust: Pour the raspberry mixture into the pre-baked pie crust. Dot the top with butter pieces.
- Bake: Bake for 40-45 minutes, or until the filling is bubbly and the crust is golden brown. If the crust starts browning too quickly, cover the edges with foil.
- Cool and serve: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly. Once cooled, drizzle with a little extra lemon juice if desired. Add a scoop of vanilla ice cream for the ultimate indulgence!
Tips for the Best Black Raspberry Pie:
- Use fresh raspberries: Fresh raspberries provide the best flavor and texture. If using frozen raspberries, make sure to thaw them completely and drain off any excess liquid before adding them to the filling.
- Don't overmix the filling: Overmixing can cause the cornstarch to clump, resulting in a lumpy filling.
- Blind baking the crust: This prevents a soggy bottom crust. You can use pie weights or dried beans to help keep the crust from puffing up while it bakes.
- Let it cool completely: This crucial step allows the filling to set properly, preventing a runny pie.
Variations:
- Add a streusel topping: For an extra layer of deliciousness, sprinkle a streusel topping over the pie before baking.
- Use other berries: Feel free to substitute other berries, such as blueberries or strawberries, or create a mixed berry pie.
- Make a lattice top: For a beautiful and rustic look, create a lattice top crust instead of a solid top.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Sugar: 30-40g
- Protein: 3-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This homemade black raspberry pie is a delicious and satisfying dessert perfect for any occasion. It's a wonderful example of healthy meals that don't compromise on taste. So gather your ingredients, and get ready to bake up a slice of summer! Enjoy!