Delicious Black Raspberry Recipes
The Ultimate Black Raspberry Pie
This is absolutely, hands-down, the best berry pie recipe in the world! The berries are raw and fresh, so none of the flavors and nutrients are lost in the cooking. It’s a bit of a project to make, but once you have done it and get a routine down, it’s worth every minute you spend in the kitchen. I use this recipe for any fresh, juicy berries and fruits.
1½ cups white flour
½ cup butter
¾ tsp salt (if butter is unsalted)
4 Tbsp water
3 Tbsp sugar
1. Mix the flour, sugar and butter together. (note: I always make my pie crust in a food processor. It is fast and mixes so thoroughly, it makes the best crust)
2. Add water 1 Tbsp at a time until it forms a soft dough. Make sure it is not too wet as it will be sticky, or too dry as it won’t roll out well. If using a food processor, don’t overmix it, stop as soon as it forms a lump.
3. Roll out into a 9” pie plate and bake the crust at 350° for 15 minutes or until golden
brown. Roll the crust extra thick, it’s almost like a cookie crust. You will have to put another pie plate on top of it or the crust will fold and buckle as it bakes. The second pie plate will help it hold its shape. Let it cool before removing the second pie plate from the top or it will tear the hot crust.
You will need 7-8 cups of berries, about 2 quarts.
First you have to make a glaze:
1. Put 3 cups of the berries into a blender and whiz them into a paste. If you are using blackberries or raspberries that have a lot of little seeds you will have to strain them through a fine sieve to get rid of the seeds. You should end up with 1 ½ cups of berry sauce, more or less.
2. In a small bowl or cup mix together 1 cup sugar (I’ve never tried honey, don’t know if it would work) and 3 Tbsp cornstarch.
3. Put the berry sauce in a pan and mix in the sugar/cornstarch mix. Heat gently until it reaches a boil. You must stir constantly as it will get very thick and could scorch easily.
Let it cool. This is the berry glaze.
4. When cool, mix the berry glaze with the rest of the fresh berries. Spread them evenly into the pre-baked pie shell.
5. Chill for at least 3 hours before serving.
Optional: You can spread a layer of vanilla yoghurt in the bottom of the crust before filling with the berries. Yum!!!!!!!!!
Black Raspberry Pie
This is the traditional Betty Crocker version of Black Raspberry Pie:
1 cup white flour
1/3 cup butter or shortening
½ tsp salt
2-3 Tbsp cold water
Note: I like to make my pie crusts in a food processor. It’s quick and easy and makes a fine, flaky crust.
1. Put flour, butter and salt in a food processor.
2. Turn on medium to high, until it forms a coarse, crumbly mixture.
3. Add 1 Tbsp cold water at a time and blend until it forms into a lump. Be careful not to add too much water.
4. Roll out as for any pie crust.
8 cups fresh Black Raspberries
1 cup sugar
¾ tsp cinnamon
1. Mix filling ingredients in a bowl and pour them into a pie crust.
2. Roll out the top crust of the pie, cut vents in it, and flute the edges.
3. Optional: I like to brush milk onto the upper crust to make it shine and then add some sprinkles of sugar to make it sparkle.
4. Bake at 375° for 50 minutes.
Serve hot or cold, with ice cream or without.
Black Raspberry Crisp Deluxe
8 cups fresh Black Raspberries
1 Tbsp lemon juice
1 tsp cinnamon
3 Tbsp flour
1. Toss Black Raspberries with lemon juice, cinnamon, and flour.
2. Place mixture in a 9×13 baking pan.
1 cup Hickory nuts (or chopped walnuts)
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1 cup butter
2 tsp cinnamon
¼ – ½ cup Maple Syrup
1. Chop oats coarsely in a food processor or blender
2. Add flour, sugar, cinnamon and nuts and whiz until mixed together thoroughly.
3. Add butter and mix until it resembles coarse bread crumbs. (Note: Filling may get seem too wet, resembling a paste—don’t get discouraged if this happens, just spread it as evenly as you can, it will be just fine!)
4. Spread topping evenly over the Black Raspberries.
5. Drizzle the maple syrup over the topping.
6. Bake at 375° degrees for 45 minutes.
Black Raspberry Almond Cobbler
Cobblers are a baked fruit dessert made something like a crisp but with a light, sweetened biscuit-like topping.
6 cups fresh Black Raspberries
¾ cup honey
5 Tbsp quick-cooking tapioca
½ cup water
2 Tbsp butter
¼ tsp almond extract
1. Combine Black Raspberries, honey, tapioca and water in a medium-sized saucepan. Bring to a boil, stirring constantly for 1 minute. (Be careful not to scorch it!)
2. Turn off heat and stir in the butter and almond extract.
3. Let cool while preparing the topping, then pour into a greased 9×13 pan.
2 cups whole wheat flour
3 tsp baking powder
¼ cup butter
½ cup almonds
½ cup buttermilk
1. In a food processor, put flour, baking powder, and almonds. Whiz until almonds are chopped fine.
2. Add butter and whiz again until it forms a crumbly mixture.
3. Adds eggs, buttermilk, and almond extract and whiz just until dough forms a lump.
4. Shape into biscuits and set them over the fruit in the 9×13 baking pan. Try to cover all the fruit as best you can with the biscuit mixture.
5. Bake at 400° for 25-30 minutes or until lightly brown.
Serve hot or cold.