Black Raspberry Pie
This Black Raspberry Pie is the perfect way to celebrate the short, sweet season of fresh black raspberries. The deep purple berries cook down into a jammy, glossy filling that strikes the ideal balance between tart and sugary. Featuring a flaky, buttery lattice-top crust, this showstopper dessert is surprisingly simple to make and works beautifully with either fresh or frozen berries.
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)
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
Instructions
- 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.
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.
Nutrition
Serving: 1SliceCalories: 310kcalCarbohydrates: 48gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 180mgPotassium: 200mgFiber: 5gSugar: 24gVitamin A: 8IUVitamin C: 25mgCalcium: 4mgIron: 6mg
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