Black Raspberry Pie

Okay, now I got an awesome recipe for a pie that is becoming ever so rare. Finding black raspberries is the hardest part of making this pie! So with that in mind, when you do find them, usually by picking them in the wild, you need this Black Raspberry pie recipe. For most part, this pie has a wonderful and sweet flavor, as well as, the sweetness of the berry is one of a kind. Therefore, do not use red raspberries for this recipe, this is for Black Raspberries. Besides, you will enjoy the black raspberries better.

Note: DO NOT CONFUSE BLACKBERRIES WITH BLACK RASPBERRIES, THEY ARE NOT THE SAME! If you are looking for Blackberry recipe goto Blackberry Pie

What your going to need for Black Raspberry Pie:

2 Homemade pie crusts – Go here for Pie Crust

4 to 5 cups Black Raspberries

¾ cup Sugar

A little Sugar for the crust

3 Tablespoons Cornstarch

¾ cup Water

Bowl

A Spoon

And some really cool music to listen to!

Lets get started:

Preheat oven to 425.

When you got them all mixed up, you can add the mixture to your pie dough that is in the pan. With that in mind, its best that your berries are kind of sticking up, out of the pie some. Nobody likes a flat pie (“looks wise”). Next take your top pie dough and place it over top of the berries, making sure it extends over the edges a little.

Designing the edges:

First, on the edges, take your pointer finger and thumb of your left hand and place near the outside of pie crust. Next, with your right hand place your pointer finger on the insides of the crust. Then carefully make a V with around your pointer finger on your right hand, by pressing slowly with your left hand pointer finger and thumb. Then, continue all the way around the crust until you are finished. Does take some practice, but once you get it, no problem. 

Finshing up your Black Raspberry Pie:

Cook Time: 45 minutes to 1 hour (depending whether berries were frozen or not) at 425°