Black Raspberry Recipe
Make Black Raspberry Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Filling
Crust
Method
Filling Preparation
- 1
Prepare the Raspberry Filling
In a large mixing bowl, combine fresh black raspberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss to coat the berries evenly. Set aside to let the mixture macerate for about 15 minutes, allowing the flavors to meld and the juices to release.
Crust Preparation
- 2
Make the Crust
In a food processor, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Do not overmix.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembly and Baking
- 4
Preheat and Roll Out
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie pan, pressing it gently into the bottom and sides.
- 5
Fill the Crust
Pour the raspberry filling into the prepared crust, spreading it evenly.
- 6
Bake the Pie
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is bubbly and the crust is golden brown. Check the pie periodically and cover the edges with aluminum foil if they brown too quickly.
- 7
Cool and Serve
Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour before serving. This will help the filling set up nicely.
