Cookery
"Lindy's BlackRazz Pie"
A perfect Summer treat just right for picnics and cookouts, Lindy's BlackRazz Pie is an award-winner among just about everyone who samples it. You just may find your guests stuffing it into their faces, just like Mark!
Ingredients:
Pie crust (store bought or make your own)
2 cups of raspberries
4 cups of blackberries
3/4 cup sugar
2 tablespoons of corn starch
2 tablespoons of Minute Tapioca
1 tablespoon of large grain sugar (optional)
1 egg
Tools:
Pie plate/s
mixing bowl
mixing spoon
knife
cutting board
What to do:
Combine sugar, corn starch, and tapioca. Add fruit and gently combine (don't crush the berries!). Let this sit for 15-20 minutes. Meanwhile, lay out the top crust part on your cutting board, and cut it into strips about an inch or two wide for the top. Place the bottom crust into your pie plate, and then add the fruit mixture and smooth it out. Now take those strips of dough and lay them on top, and weave them together to make a lattice. Crimp the edges together with the bottom crust piece. Beat the egg and brush it over the top of the lattice strips, and sprinkle it with the large grain sugar. You can use regular sugar if you don't have the other. Bake in a 425 degree oven for 15 minutes, then reduce heat to 350 degrees. Continue baking for another 35-40 minutes.
Serves 6-8.
Recommended Sides:
Ice cream, preferably vanilla or black raspberry
Pie crust (store bought or make your own)
2 cups of raspberries
4 cups of blackberries
3/4 cup sugar
2 tablespoons of corn starch
2 tablespoons of Minute Tapioca
1 tablespoon of large grain sugar (optional)
1 egg
Tools:
Pie plate/s
mixing bowl
mixing spoon
knife
cutting board
What to do:
Combine sugar, corn starch, and tapioca. Add fruit and gently combine (don't crush the berries!). Let this sit for 15-20 minutes. Meanwhile, lay out the top crust part on your cutting board, and cut it into strips about an inch or two wide for the top. Place the bottom crust into your pie plate, and then add the fruit mixture and smooth it out. Now take those strips of dough and lay them on top, and weave them together to make a lattice. Crimp the edges together with the bottom crust piece. Beat the egg and brush it over the top of the lattice strips, and sprinkle it with the large grain sugar. You can use regular sugar if you don't have the other. Bake in a 425 degree oven for 15 minutes, then reduce heat to 350 degrees. Continue baking for another 35-40 minutes.
Serves 6-8.
Recommended Sides:
Ice cream, preferably vanilla or black raspberry
