Go Back
–+ servings

Black Raspberry Pie

Created by: Sarah Mock
Black Raspberry Pie baked in a blue pie plate
prep time15 minutes
cook time1 hour
Additional Time 1 hour
total time2 hours 15 minutes
Makes 6 pieces

Ingredients

  • 5 Cups (600 g) Black Raspberries (Fresh)
  • 3 tablespoons (3 tablespoons) Cornstarch
  • 1 Cup (200 g) Sugar (plus extra sugar for sprinkling)
  • 6 grinds (6) nutmeg (freshly ground)
  • ½ Teaspoon (½ Teaspoon) Cinnamon
  • ¼ Teaspoon (¼ Teaspoon) salt
  • 2 tablespoon (1 tablespoon) Butter (unsalted)
  • ½ (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.
    3 tablespoons Cornstarch, 1 Cup Sugar, 6 grinds nutmeg, ½ Teaspoon Cinnamon, ¼ Teaspoon salt
  • Roll out the bottom crust and place in a 9" pie plate.
    ½ recipe Easy Pie Crust Recipe
  • Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
    5 Cups Black Raspberries
  • Pour the sugar coated berries into the prepared, unbaked piecrust.
  • Dot the berries with the butter.
    2 tablespoon 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. 

Copy/Paste and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright-protected. SavoringTheGood®