My black raspberry pie recipe can be made with fresh or frozen black raspberries and is made without tapioca.
This is the best black raspberry pie because of it is a two-crust pie and has a hint of cinnamon and nutmeg to bring your fork back for another piece of pie.
I use my favorite easy pie crust recipe for this, as well as other pies I make in my house. The is the same crust that makes an appearance in my apple cranberry pie. If you love black raspberries as much as I do, you will want to make my black raspberry jam. I even show you how to make it seedless!
For something completely different I wanted to point you to one of the most popular posts on this site that you may not have seen yet: sous vide pork shoulder. Well worth the 24 hour cook time!
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❓ How can you tell a black raspberry instead of a black berry?
- Is the berry in question hollow?
- Is the berry about the size of your thumbnail instead of the size of your thumb?
- Does the berry make up of small fruit cells?
If you say yes to all of these questions you have a black raspberry NOT a blackberry.
🍒 Ingredients needed:
- black raspberries
- cornstarch
- sugar
- nutmeg
- cinnamon, ground
- salt
- butter
- Easy Pie Crust Recipe
🔪 How to make this recipe:
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie. or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 45 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 15 minutes or until the filling in the center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
📝 Recipe questions and answers:
If you can't find fresh black raspberries for this recipe you are welcome to use frozen black raspberries. Black raspberry season is short so finding them fresh is not always easy. Be sure to thaw the frozen berries at room temperature for about half an hour. Be sure to add all the thawed juice to the pie.
If the black raspberries do not come free of their stems and plugs when you pick them in the field it can be a bit painful to remove the plug when you are cleaning them at home. I found it easiest to gently hold the berry between your thumb and forefinger with one hand and use tweezers to gently remove the stem and plug with the other hand. Be sure to remove the entire stem as there are tiny thorns on the stem.
Black raspberries and blackberries come from the same genus and family and are often mistaken for each other. A black raspberry is a small, black-colored raspberry with very small white hairs between the fruit cells.
Farmers knick name the black raspberry as “blackcap” due to the ripe berries coming clean off the bush without a plug, making it hollow inside. Black raspberries are one of the most well-researched berries, especially in the area of cancer prevention.
🥧 Black Raspberry Pie Tips:
- Be sure to whisk together the sugar, cornstarch and spices. Not whisking them together could lead to a pie with lump from cornstarch lumps.
- Cool completely and refrigerate until chilled through for best slicing results.
- Check each berry for the stem and plug. Biting into a black raspberry thorn is not fun.
- Toss the berries gently to do your best to keep as many whole as possible.
🧾 More Black Raspberry Recipes:
- Seedless Black Raspberry Jam - This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries. There is also a low sugar recipe option for this small-batch black raspberry jam that is equally as delicious.
- Black Raspberry Pie - This is the best black raspberry pie because of it is a two crust pie and has a hint of cinnamon and nutmeg to bring your fork back for another piece of pie.
- Black Raspberry Ice Cream - Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.
Recipe
Black Raspberry Pie
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 5 cups fresh black raspberries
- 3 tablespoons cornstarch
- 1 cup sugar plus extra sugar for sprinkling
- 6 grinds freshly grated nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon unsalted butter
- ½ recipe Easy Pie Crust Recipe
Instructions
- Heat oven to 425º F.
- Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
- Roll out the bottom crust and place in a 9" pie plate.
- Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
- Pour the sugar coated berries into the prepared, unbaked piecrust.
- Dot the berries with the butter.
- Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
- Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
- Fold top crust under bottom crust edge to seal.
- Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
- Place foil around the edges of the pie to prevent over baking.
- Bake at 425 for 45 minutes.
- Remove the foil from the edge of the pie and drop the temperature to 350.
- Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
- Cool to room temperature before serving and chill until firm for best slicing results.
- Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.
Notes
- Be sure to whisk together the sugar, cornstarch and spices. Not whisking them together could lead to a pie with lump from cornstarch lumps.
- Cool completely and refrigerate until chilled through for best slicing results.
- Check each berry for stem and plug. Biting into a black raspberry thorn is not fun.
- Toss the berries gently to do your best to keep as many whole as possible.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Cayla
Just curious if this can be frozen and baked later. If so…what would the instructions be? Thanks so much!
Stef
I need to go find some black raspberries now! This pie is incredible! Thanks so much for the recipe.
Robin
Delicious pie and great advice about Black Raspberries.