Black Raspberry Pie
Source of Recipe
crisco.com
Recipe Introduction
This pie is as simple as tossing together five ingredients�raspberries, sugar, cornstarch, butter, and salt�in your prepared pie crust. Try it with red raspberries.
List of Ingredients
- 9-inch Classic CRISCO Double Crust
- 4 cups fresh or frozen and partially thawed black raspberries
- 1 -1/4 cups sugar
- 1/4 cup cornstarch
- 2 tablespoons butter or margarine, softened
- Dash salt
Instructions
- For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate. Do not bake. Heat oven to 350�F.
- For filling, combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
- Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape.
- Bake at 350�F for 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
Final Comments
Makes One 9-inch Pie
8 Servings
Tip: Try red raspberries if black raspberries are unavailable.
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