Gail's Black Raspberry Pie

Crust

1 ¾ C. Flour
1 tsp. Salt
½ C. Oil
3 Tbsp. Ice Water

Combine to form dough and knead lightly. Roll between two sheets of waxed paper and lay into pie pan. Do not bake before filling.


Raspberry Pie Filling

1 qt. Raspberries
¼ C. Water
1 C. Sugar
2 Tbsp. Cornstarch
½ tsp. Cinnamon

Combine all ingredients and boil 5 minutes. Pour into pie shell and top pie with crust or crumb topping. Bake at 350’ for one hour.


Crumb Topping

¼ C. Butter
1 C. Sugar
1 C. Flour
1 ¼ tsp. Nutmeg

Combine ingredients and crumble. Use this to top fruit pies or cobblers.


Nothing in the world is better than this. No offense to any of Trav's aunts or their pie baking ability, but I find that my bias leans towards Gail's recipe. Not because I am love her most or anything, but because she PERFECTED IT! And being in this family for several years now, I have had my share of black raspberry pies (it's kind of a Tilley tradition--every holiday or get together). Since Gail's passing, I have had the privilege of baking this pie many times for Wayne, as well as for our own family. Something is to be said about a recipe that not only is delicious beyond compare, but the love that is shared from beyond the grave through special family recipes extends and continues to feed our souls. Love you "Mom".