Black raspberries only show up for a few short weeks in early summer, and when they do, this Black Raspberry Pie is exactly what I make with them.
The deep purple berries turn into a filling that is tart, sweet, and impossible to stop eating straight out of the pan.
I grew up picking black raspberries along a fence row behind my grandmother’s house every July.
She always turned the biggest haul into a double crust pie with a lattice top, and that is the version I am sharing today.
If you love a good berry pie, you will also want to bookmark my Raspberry Pie Recipe for the weeks when regular raspberries are easier to find than the black ones.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 25 minutes (plus 3 hours chilling and cooling) |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Black Raspberry Pie Recipe
This pie hits that sweet spot between tart and sugary, so every bite feels balanced instead of cloying.
The black raspberries cook down into a jammy, glossy filling that holds its shape when you slice into it.
It also happens to be a forgiving recipe. You can use fresh berries when they are in season or frozen ones the rest of the year, and it still turns out beautifully.
- Deep, jammy flavor that tastes like summer
- Flaky, buttery crust with a golden lattice top
- Works with fresh or frozen black raspberries
- A showstopper dessert that is simpler to make than it looks
- Freezes well, so you can bake ahead for a holiday or gathering
You might also enjoy: Mini Blueberry Pies Recipe
Ingredients
Most of these ingredients are pantry staples, aside from the black raspberries themselves, which are worth seeking out fresh at a farmers market or grabbing frozen when they are out of season.
- 2 unbaked pie crusts, homemade or store bought (for a 9 inch double crust pie)
- 6 cups fresh or frozen black raspberries, thawed if frozen
- 1 cup granulated sugar, divided
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar, for topping
This filling is very close in spirit to the one I use in my Sugar Free Blueberry Pie Recipe, just swapped out for black raspberries and a touch more lemon.
Kitchen Equipment Needed
You do not need anything fancy to make this pie, but a few good tools make the process a lot smoother, especially when it comes to getting a clean lattice top.
- 9 inch ceramic pie dish
- pastry blender, if making homemade crust
- rolling pin
- pastry brush, for the egg wash
- rimmed baking sheet, to catch any bubbling juices
- wire cooling rack
- fine mesh strainer, handy if you want to strain out some seeds
- Large mixing bowl
- Sharp paring knife, for the lattice strips
Read Also: Graham Cracker Crust Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend when I make this pie.
None of them are required, but they make the process easier and the results more consistent.
1. Emile Henry Ceramic Pie Dish
Ceramic holds and distributes heat more evenly than a thin metal pan, which means the bottom crust of your pie actually cooks through instead of turning soggy.
It also goes straight from the oven to the table, which is nice for serving.
2. OXO Good Grips Pastry Blender
If you are making your crust from scratch, this tool cuts cold butter into the flour quickly, before it has a chance to warm up in your hands.
Cold butter is the whole secret to a flaky crust, so this small investment pays off every time.
3. Silicone Basting Brush Set
A good pastry brush makes an even, thin layer of egg wash across the lattice top, which is what gives you that deep golden color once it bakes.
Silicone bristles also clean up in seconds and will not shed like some natural bristle brushes do.
4. Adjustable Pie Crust Shield
Black raspberry pie bakes for close to an hour, and the edges of the crust can brown much faster than the center.
A crust shield slides right over the rim and protects it, so you get a golden edge instead of a burnt one.
You might also enjoy: Oreo Pie Crust Recipe
Step-by-Step Instructions: How to Make Black Raspberry Pie
1. Prepare the pie dough
- If using homemade dough, divide it into two disks, wrap in plastic, and chill for at least an hour before rolling.
- If using store bought dough, let it sit at room temperature for about 10 minutes so it is easier to unroll without cracking.
- Lightly flour your work surface and rolling pin before you start, so the dough does not stick.
2. Make the black raspberry filling
- Add the black raspberries to a large mixing bowl.
- In a small separate bowl, whisk together 3/4 cup of the sugar, the cornstarch, salt, and cinnamon until no lumps remain.
- Sprinkle the sugar and cornstarch mixture over the berries and gently fold everything together with a rubber spatula, being careful not to crush the fruit too much.
- Stir in the lemon juice and vanilla extract until evenly combined.
- Let the filling sit at room temperature for 10 to 15 minutes so the sugar starts to draw out some of the berry juices.
3. Roll out and place the bottom crust
- On a lightly floured surface, roll one disk of dough into a circle about 12 inches across.
- Carefully transfer the dough into your 9 inch pie dish, pressing it gently into the bottom and up the sides without stretching it.
- Trim any excess dough hanging more than half an inch over the edge, then place the crust in the refrigerator while you finish the filling.
4. Fill the pie
- Pour the black raspberry filling into the chilled bottom crust, spreading it into an even layer.
- Scatter the small pieces of butter evenly over the top of the filling.
- Set the filled pie back in the refrigerator while you roll out the top crust.
5. Roll out and weave the lattice top
- Roll the second disk of dough into a 12 inch circle and cut it into strips about 3/4 inch wide using a sharp paring knife or pastry wheel.
- Lay half of the strips across the pie in one direction, spacing them evenly.
- Fold back every other strip, lay a new strip perpendicular across the pie, then unfold the strips back over it, repeating this pattern to weave a lattice.
- Trim the overhanging strips, then fold the bottom crust edge up and over the ends of the lattice strips to seal.
- Crimp the edges of the crust using your fingers or the tines of a fork.
6. Chill and add the egg wash
- Place the assembled pie in the refrigerator for at least 20 minutes, which helps the crust hold its shape in the oven.
- Preheat your oven to 400 degrees Fahrenheit while the pie chills.
- Just before baking, brush the beaten egg evenly over the lattice top using your pastry brush.
- Sprinkle the turbinado sugar over the egg washed crust for extra crunch and shine.
7. Bake and cool the pie
- Set the pie on a rimmed baking sheet to catch any drips, then place it in the oven.
- Bake at 400 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 350 degrees and continue baking for 35 to 40 minutes, until the filling is bubbling and the crust is deep golden brown.
- If the edges start browning too quickly, cover them with a crust shield or strips of foil.
- Cool the pie on a wire rack for at least 3 hours before slicing, which allows the filling to fully set.
This same lattice technique is one I rely on for my Butter Pie Crust Recipe, so it is worth practicing on a simple crust first if you are new to weaving lattice strips.
Tips for The Best Black Raspberry Pie
A few small details make the difference between a pie that slices cleanly and one that turns into a puddle on the plate.
Most of it comes down to patience with the chilling and cooling steps.
- Keep your butter and dough cold throughout the process for the flakiest crust
- Do not skip the resting time after mixing the filling, it helps the cornstarch do its job
- Let the pie cool completely, even overnight, for the cleanest slices
- Use a glass or ceramic pie dish so you can check that the bottom crust is fully baked
- If using frozen berries, do not thaw them all the way, slightly frozen berries release less liquid
Read Also: Vodka Pie Crust Recipe
Serving Suggestions
This pie is rich enough to stand on its own, but a few simple additions turn it into a full dessert spread.
I especially love it slightly warm with something cold on top.
- A scoop of vanilla bean ice cream
- Fresh whipped cream with a touch of vanilla
- A drizzle of warm honey over each slice
- Alongside a slice of Blueberry Swirl Cheesecake for a berry filled dessert table
- A cup of black coffee or Earl Grey tea to balance the sweetness
Variations of Black Raspberry Pie
Once you have the basic filling down, this pie is easy to adapt to whatever you have on hand or whichever crust style you prefer.
Here are a few ways I like to switch it up.
- Swap the lattice top for a crumb topping made from flour, brown sugar, and butter
- Mix in a cup of fresh blackberries or raspberries for a mixed berry version
- Use a gluten free pie crust to make the whole pie gluten free
- Add a teaspoon of orange zest to the filling for a brighter, citrusy note
- Bake the filling in individual hand pies instead of one large pie for easy serving
You might also enjoy: Blackberry Peach Galette Recipe
Storage and Reheating
Because this pie has fresh fruit and a butter crust, how you store it really does affect the texture.
Here is what has worked best for me.
- Store leftover pie loosely covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days if your kitchen runs warm
- Freeze whole or in slices, wrapped tightly, for up to 3 months
- Thaw frozen pie overnight in the refrigerator before serving
- Warm individual slices in a 300 degree oven for about 10 minutes to freshen up the crust
This same pie also freezes and reheats a lot like my Cranberry Meringue Pie Recipe, so the same storage timeline applies well here too.
Nutritional Facts
| Approximate Nutrition Per Slice | |
|---|---|
| Calories | 310 |
| Total Fat | 12g |
| Carbohydrates | 48g |
| Sugar | 24g |
| Fiber | 5g |
| Protein | 3g |
These numbers are estimates based on standard ingredients and an 8 slice pie, and they will vary depending on the exact crust and berries you use.
Read Also: Raspberry Scones Recipe
Health Benefits of Key Ingredients
This is still a dessert, but a few of the ingredients bring real nutritional value along with the flavor.
Black raspberries in particular are one of the more nutrient dense berries you can bake with.
- Black raspberries are high in antioxidants and dietary fiber
- Lemon juice adds vitamin C and helps brighten the overall flavor
- Butter, in moderation, provides fat soluble vitamins like vitamin A
- Cinnamon has natural anti inflammatory properties
- Eggs contribute protein along with that golden crust color
My White Chocolate Raspberry Scones Recipe uses a lot of these same berries if you want another way to work them into your baking.
FAQs About Black Raspberry Pie
1. Can I use frozen black raspberries instead of fresh?
Yes, frozen black raspberries work well in this recipe and are often easier to find than fresh ones.
Just fold them into the filling while they are still slightly frozen so they release less liquid.
2. Why is my pie filling runny?
A runny filling usually means the pie needed more cooling time before slicing, since the cornstarch keeps setting as it cools.
It can also happen if the berries were very juicy and the filling needed an extra tablespoon of cornstarch.
3. Can I make this pie ahead of time?
Absolutely, you can bake the pie a full day ahead and store it at room temperature loosely covered.
The flavor actually improves after resting overnight.
4. What is the difference between black raspberries and blackberries?
Black raspberries are hollow in the center once picked, while blackberries have a solid white core.
Black raspberries also tend to be sweeter and slightly more delicate than blackberries.
5. Can I use a store bought pie crust for this recipe?
Yes, a store bought double pie crust works perfectly fine here if you are short on time.
Just let it sit at room temperature for a few minutes before rolling so it does not crack.
You might also enjoy: Apple Blackberry Pie Recipe
Black Raspberry Pie
Ingredients
- 2 unbaked pie crusts Homemade or store bought, for a 9 inch double crust pie
- 6 cups black raspberries Fresh or frozen, thawed if frozen
- 1 cup granulated sugar Divided
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter Cut into small pieces
- 1 large egg Beaten (for egg wash)
- 1 tablespoon turbinado sugar For topping
Equipment
- 9 inch ceramic pie dish
- Pastry blender If making homemade crust
- Rolling Pin
- Pastry brush For the egg wash
- Rimmed baking sheet To catch any bubbling juices
- Wire cooling rack
- Fine-mesh strainer Handy if you want to strain out some seeds (optional)
- Large mixing bowl
- Sharp paring knife For the lattice strips
- Adjustable pie crust shield To protect crust edges from over-browning (optional)
- Silicone Basting Brush Set For a smooth, even egg wash (optional)
Method
- Prepare the pie dough: If using homemade, divide into two disks, wrap, and chill for at least an hour. If using store-bought, let it sit at room temperature for 10 minutes to prevent cracking.
- Make the filling: In a small bowl, whisk 3/4 cup of the sugar, cornstarch, salt, and cinnamon. Gently fold this mixture into the black raspberries with lemon juice and vanilla. Let it sit for 10-15 minutes.
- Roll and place the bottom crust: Roll one disk of dough into a 12-inch circle and transfer it to a 9-inch pie dish. Trim the excess, leaving a half-inch overhang, and refrigerate.
- Fill the pie: Pour the berry mixture into the chilled crust. Dot the top evenly with small pieces of butter. Place the filled pie back in the refrigerator.
- Weave the lattice top: Roll the second dough disk into a 12-inch circle and cut into 3/4-inch strips. Weave a lattice pattern over the filling, trim the overhang, fold the bottom crust over the ends, and crimp to seal.
- Chill and add egg wash: Refrigerate the assembled pie for 20 minutes. Preheat your oven to 400°F. Brush the lattice with beaten egg and sprinkle with turbinado sugar.
- Bake the pie: Place the pie on a rimmed baking sheet. Bake at 400°F for 20 minutes, then reduce to 350°F and bake for 35-40 minutes until bubbly and golden. Cover edges with a shield if needed.
- Cool completely: Let the pie cool on a wire rack for at least 3 hours before slicing to allow the filling to set properly.
Nutrition
Notes
- Keep your butter and dough cold throughout the process for the flakiest crust.
- Do not skip the resting time after mixing the filling; it helps the cornstarch activate.
- Let the pie cool completely, even overnight, for the cleanest slices.
- Use a glass or ceramic pie dish so you can check that the bottom crust is fully baked.
- If using frozen berries, do not thaw them all the way; slightly frozen berries release less liquid.
- Swap the lattice top for a crumb topping made from flour, brown sugar, and butter for a different texture.
- Mix in a cup of fresh blackberries or raspberries for a mixed berry version.
- Use a gluten free pie crust to make the whole pie gluten free.
- Store leftover pie loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Freeze whole or in slices, wrapped tightly, for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Black Raspberry Pie Recipe is the kind of dessert that disappears fast whenever I bring it to a summer gathering.
It is worth the little bit of extra effort the lattice top takes.
I hope it becomes a favorite in your kitchen too, whether you are working with berries you picked yourself or a bag from the freezer section.
Give it a try and let me know in the comments how it turned out for you.
If you make this pie, I would love to see it, so feel free to share a photo with me. Happy baking.
Recommended:
- Blueberry Scones Recipe
- Blueberry Peach Galette Recipe
- Raspberry Streusel Bars
- Blueberry Galette Recipe
- Blueberry Crumble Pie Recipe
