My husband’s favorite pie is black raspberry. If you like black raspberries you know it is nearly impossible to find these gems unless you yourself grow them and protect from the birds with netting. We went to the strip district last weekend and picked up 4 cups of blackberries next best thing. They were such a good deal! Only a dollar per 8 ounces. I promised him I would bake him a pie with the vibrant berries.
Ingredients for dough for crust:
2/3 cup crisco
2 cup ap flour
1 tsp kosher salt
4 to 6 TB ice cold water
Skim Milk to brush the top of the top
Ingredients for filling (Grammy Ulam’s recipe)
4 cups of Blackberries (or black raspberries)
3/4 cup but up 1 cup of sugar if very tart
3-4 TB corn starch
To start the dough for the crust. Mix flour and salt.
Cut shortening into flour with your hands (the key here is to get the flour mixture to look like pea size particles resembling wet sand.
Sprinkle the water slowly and not all at one time. Contine mixing with bare hands
Mix until all moisture has been incorporated into the dough and pastry cleans side of bowl.
Divide the dough into two balls, place in plastic wrap and refrigerator for 30 minutes.
While the dough colds off start the fruit filling.
Place first three ingredients for the filling in a sauce pan on medium low heat.