|Gorgeous Fourth of July Pie!!|
The beginning of July is always the time our black raspberries come out in NJ. Just in time for Fourth of July celebrations and my brothers birthday! Ever since he was young, my mother had always made him a black raspberry pie for his birthday. When she couldn't do it anymore, I kind of took over the tradition! I have a patch of black raspberries in my yard that I planted a few years ago. This year we got a pretty good crop…but not enough to make pie and jam. I have to make my jam! So my husband and I went to a state preserve by our home and found some wild black raspberries to pick. We were able to get a whole colander full! I was thrilled…you see they have become a very coveted berry. There was a time they grew everywhere! You could find them growing in just about every vacant field or along the roadway! But today, most of the fields of wild black raspberries have given way to housing developments. I had enough to make two pies mixed with peaches and blueberries and enough for a batch of black raspberry jam! I even had enough to make some black raspberry frozen yogurt! Happy Fourth of July!
This is the best pie crust I have ever made…it always comes out perfect! It's from Nick Malgieri and I had found it online about 10 years ago! I use the food processor method.
Flaky Pie Crust by Nick Malgieri
Ingredients for a one-crust pie, about 10 ounces:
- 1 1/4 cups allpurpose bleached flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking powder
- 8 tablespoons (1 stick) cold unsalted butter
- 2 to 3 tablespoons cold water
Ingredients for a twocrust pie, about 1 1/4 pounds dough:
- 2 1/2 cups (about 11 ounces) allpurpose bleached flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 16 tablespoons (2 sticks) cold unsalted butter
- 4 to 6 tablespoons cold water
To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
Black Raspberry Pie Filling
5 cups Black Raspberries
4 medium ripe peaches
1 cup blueberries
1 tablespoon of tapioca
3/4 cup of sugar
2 to 2 1/2 tablespoons cornstarch
1 teaspoon orange zest
2 teaspoons lemon juice
2 tablespoons butter
Pre-heat oven 375°
Since I didn't have the 7 cups of raspberries called for to make my berry pie…I decided to mix the berries with peaches and blueberries. The black raspberry taste is still prominent and the peaches and blueberries compliment the raspberries. Mix all filing ingredients together except for the butter in a large bowl. Roll out crust and place into pie plate. Pour berry mixture into pie plate. Dot with butter. Roll out the rest of crust and make lattice top. Brush crust with milk and sprinkle with sugar. To prevent edges from burning make aluminum foil bands. Bake for 55-60 minutes. Then take off foil for last 10 minutes of baking.
|Such a beautiful berry-peach filling|
|Making lattice top|
|Two lovely pies…one for my brothers birthday and one for the Fourth!|
|Black Raspberry Jam|
|My homemade black raspberry frozen yogurt|