Black Raspberry Pie Recipe

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!

❓ 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:

1. Heat oven to 425º F.
2. Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
3. Roll out the bottom crust and place in a 9" pie plate.
4. Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
5. Pour the sugar coated berries into the prepared, unbaked piecrust.
6. Dot the berries with the butter.
7. Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
8. Follow my instructions for weaving a lattice top pie. or place the top crust on the berries.
9. Fold top crust under bottom crust edge to seal.
10. Crimp and flute edges. Cut slits in top crust  to allow steam to escape if not making a lattice top pie.
11. Place foil around the edges of the pie to prevent over baking.
12. Bake at 425 for 45 minutes.
13. Remove the foil from the edge of the pie and drop the temperature to 350. 
14. Bake for an additional 15 minutes or until the filling in the center is bubbly and crust is golden brown.
15. Cool to room temperature before serving and chill until firm for best slicing results.
16. Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

🧾 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.

Black Raspberry Pie

Sarah Mock

My black raspberry pie recipe can be made with fresh or frozen black raspberries

4.62 from 26 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Additional Time 1 hr

Total Time 2 hrs 15 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert Recipes

Cuisine American

Servings 1 pie

Calories 214 kcal

Ingredients

  

1x2x3x

• 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

1. Be sure to whisk together the sugar, cornstarch and spices. Not whisking them together could lead to a pie with lump from cornstarch lumps.
2. Cool completely and refrigerate until chilled through for best slicing results.
3. Check each berry for stem and plug. Biting into a black raspberry thorn is not fun.
4. Toss the berries gently to do your best to keep as many whole as possible. 

Nutrition

Serving: 1gCalories: 214kcalCarbohydrates: 43gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gCholesterol: 4mgSodium: 113mgFiber: 6gSugar: 29g

Tried this recipe?Let us know how it was!