Fresh summer berries – it doesn’t get much better than this!
July is time for
Homemade Black Raspberry Pie
2 cups flour
1 cup cold salted butter
7 or 8 T ice water
5 cups Fresh Black Raspberries
1 cup sugar
3 T corn starch
In a large bowl, cut the butter into the flour (use a pastry cutter or two butter knives) until it resembles coarse grain – you want there to be pea-sized bits of butter throughout. Add the cold water two tablespoons at a time, and then use the pastry cutter to fold/toss the water into the flour mixture. You do not want to overwork the dough. Continue adding water until there is no dry flour left on the sides or in the bottom of the bowl. Working quickly, divide the mixture in half, lightly form two balls, wrap separately in plastic wrap and gently flatten them into disks. Chill for 2 hours.
Just before you roll out the dough, combine the sugar and cornstarch until silky and well distributed. Toss with the berries and allow to macerate.
Roll out 1/2 the dough on a floured surface. Lift and place in a 9″ pie pan (I use glass). Repeat with the other half of the dough.
Fill pie pan with berry mixture. Cover with second sheet of dough.
Bake on center rack for 15 minutes at 425° F, then turn down the heat to 375° F and bake for 45 more minutes. I always put a cookie sheet on the lower rack to catch the berry drippings – it will save you oven clean-up later.