Patriotic Black Raspberry Pie

This is my favorite pie. Well, it’s really a tie between this recipe and my mom’s peach pie (I’ll share that recipe some other time). My mom really makes the best pies – perhaps I’m biased but I sure do love her pies!

So let’s talk about black raspberries, not to be confused with blackberries. In my opinion, they are much better! They are the most delicious berry and taste a little tangier than a red raspberry. In the south unfortunately we do not see many black raspberries if any at all. That was a HUGE red flag for me. Growing up in Ohio we have them wild and also at U-Pick farms across the state. I would go to these farms with my mom in the summertime, which is a fond memory of my childhood.

I also have memories of me picking them along our hay fields. Dad would be mowing hay while mom and I would be picking berries. We got a few war wounds as those bushes are prickly, but those berries were worth it and we felt like we hit the jackpot if we filled up a bucket or two. There was no way to avoid the purple-stained hands from picking the juicy berries, and of course, we would sneak a bite or two of the berries, I mean we had to test them out and make sure they tasted good! My dad loved black raspberries and this was one of his favorite pies; it makes me smile to think about him enjoying a piece with some vanilla ice cream.

I’m on a mission to plant a variety of berry bushes and since they aren’t common in our state, black raspberries are at the top of my list. In the south, you may be lucky enough to find a few, but sometimes you have to drive 3 hours to the mountains to find them (yes I’ve done that). If you want to get your hands on some, perhaps you’ll need to grow your own bushes as I plan on doing!

Alright, let’s get to the good part. This pie takes me back to my childhood on the farm, reminds me of my dad, and of course how lucky I am that my momma can bake a mean pie. Now it’s your turn to try your hand at this recipe. I hope you enjoy it!

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Patriotic Black Raspberry Pie

Recipe by Tasha Barbour- Rural Roots RecipesCourse: Desserts, Farm, Garden, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• Pie Filling

• 4 cups black raspberries

• ½ cup white sugar

• 3 TBS tapioca (no not the pudding, it comes in a box)

• Dash of cinnamon

• 1 TBS of butter, cut up

• Sprinkle of sugar

• Crust (makes 9” double pie crust)

• 2 cups white flour

• 1 tsp salt

• ¾ cup Crisco

• 5 TBS of cold water

Directions

• Start with the crust. Add flour and salt together, and blend in Crisco using a pastry cutter or fork. Once blended add in a tablespoon of water one at a time until the dough comes together. Split it in half and roll out each crust to 9”.
• Heat Oven to 350 degrees.
• Add all filling ingredients together except butter and sprinkle of sugar.
• Pour pie filling mixture into one of the pie crusts that has been molded into a 9″ glass pie pan.
• Top with the pieces of cut butter.
• Add the top pie crust, you can make it pretty like this a flag design or just a plain crust is great, too. You could carve a B into it, something my mom has always done.
• Brush it with some milk and sprinkle with sugar.
• Bake on the bottom rack for 1 hour or until the crust is golden.
• Let cool for a few hours before serving and then serve it up with some delicious vanilla ice cream.