Parton Family Black Raspberry Pie
Savor the rustic charm of the Parton Family Black Raspberry Pie, a timeless dessert brimming with juicy black raspberries nestled in a flaky, golden crust. This recipe combines the rich sweetness of fresh berries with a hint of tart lemon, all thickened to perfection with cornstarch for a luscious filling. Finished with a buttery lattice or full pastry top brushed with a glossy egg wash, this pie turns out beautifully crisp and aromatic. Perfectly suited for summer gatherings or festive occasions, it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. With just 30 minutes of prep time and straightforward instructions, this homemade treat is a delicious way to celebrate the season's bounty. Indulge in this family tradition, and savor every bite of its sweet, tangy perfection!
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Recipe Information
Ingredients
- 4 cups Fresh black raspberries
- 1 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 tablespoon Unsalted butter
- 1 pinch Salt
- 2 rounds Prepared pie dough
- 1 large Egg
- 1 tablespoon Milk
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the black raspberries, granulated sugar, cornstarch, lemon juice, and a pinch of salt. Stir gently until the raspberries are coated and the ingredients are evenly mixed. Set aside for 10 minutes to allow the mixture to macerate.
Roll out one round of pie dough and line a 9-inch pie dish, allowing the edges to slightly overhang. Trim any excess dough.
Pour the black raspberry filling into the prepared pie crust, spreading it evenly. Dot the filling with the tablespoon of butter, distributed in small pieces.
Roll out the second round of pie dough and place it over the top of the filling. You can leave it as a full crust and cut slits for ventilation, or create a lattice pattern for a decorative touch.
Trim and crimp the edges of the top and bottom crusts together to seal. Ensure the edges are tightly pinched to avoid leaks during baking.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash to ensure a golden, shiny finish.
Place the pie on a baking sheet to catch any drips during baking, and transfer it to the preheated oven.
Bake for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to set before slicing.
Serve slices with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 2268 mg | 99% | |
| Total Carbohydrate | 537.7 g | 196% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 252.8 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
