Black Raspberry Pie
My black raspberry pie recipe can be made with fresh or frozen black raspberries
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fresh black raspberries
plus extra sugar for sprinkling
grinds freshly grated nutmeg
recipe Easy Pie Crust 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 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.
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.
Tried this recipe?
Let us know
how it was!
Black Raspberry Pie https://www.savoringthegood.com/black-raspberry-pie-recipe/ July 5, 2019