Black Raspberry Pie

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Around our place, it's berry season.... we just finished the strawberries and are now full swing into raspberry picking. 
 We have both red raspberries and black raspberries. My personal favorite would be the black raspberries, as I think they are easier to prune, pick, and can be used in more recipes than the red, but that is just a personal opinion!
This year I planted yellow raspberries, but it will be another year or two before they'll be ready to pick.
 Oh and blueberries - this is our first year to pick blueberries! We don't have many, just a few handfuls so far, but they sure are yummy and so fun to pick right out of the garden - that is something new for us!
Anyway, back to the subject..... I like to put both the red and black raspberries in the freezer to use in desserts throughout the winter. But, the kids love to pick and eat 'em right out of the garden, so sometimes I don't always get as many as I'd like to put away for later.
And then there's the hubby... he loves fresh red raspberries on top of ice cream for a evening treat in the summer, (If you've never tried it, you should - it's a perfect blend of sweat and tart all at the same time!) so ya, raspberries are loved and ate by all around our place!
Today, I managed to keep the kids out of the black raspberries, (mainly because we were in town all day, so they weren't home to eat them!) and after picking them, I had enough to bake a fresh black raspberry pie - It's super easy and so, so, amazingly good!
Black Raspberry Pie
5 c. black raspberries
 1 c. sugar
1/2 c. flour
2- 9" pie crust's
Toss raspberries, sugar, and flour together, pour into a 9" pie shell - put other 9" pie crust on top, pinch edges together, poke air holes with a fork, sprinkle top with water and sugar and bake for 375* for 40-50 min or until golden brown. Sever warm with either milk or ice cream and enjoy!
*Note: I bake mine at 350* for 40 min then at 375* for 17 min. Please note all ovens are different, so heat and oven temps will be dependent on what you have.

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