Description
Treat yourself to this Classic Black Raspberry Pie made with a flaky, buttery crust and a sweet, juicy black raspberry filling. This easy homemade pie is perfect for summer gatherings, holidays, and family desserts.
Ingredients
For the Black Raspberry Filling
6 cups fresh or frozen black raspberries – Sweet-tart berries create the flavorful filling.
1 cup granulated sugar – Sweetens the berries while allowing their natural flavor to shine.
¼ cup cornstarch – Thickens the juices into a perfectly sliceable filling.
1 tablespoon lemon juice – Brightens the berry flavor.
1 teaspoon lemon zest – Adds fresh citrus aroma.
1 teaspoon vanilla extract – Enhances the berry flavor.
¼ teaspoon salt – Balances the sweetness.
1 tablespoon unsalted butter – Dot over the filling before baking for added richness.
For the Pie Crust
2 prepared 9-inch pie crusts (homemade or store-bought) – One for the bottom crust and one for the top lattice or full crust.
For the Egg Wash
1 large egg
1 tablespoon milk
Optional Toppings
- Vanilla ice cream
- Fresh whipped cream
- Powdered sugar
- Extra fresh black raspberries
- Lemon zest
- Fresh mint leaves
Instructions
- Preheat oven to 400°F (200°C).
- Mix black raspberries with sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt.
- Fit one pie crust into a 9-inch pie plate.
- Fill with the berry mixture and dot with butter.
- Add the top crust or lattice and seal the edges.
- Brush with egg wash.
- Bake for 20 minutes at 400°F, then reduce to 375°F and bake for 30–40 minutes more.
- Cool for 3–4 hours before slicing.
- Serve with vanilla ice cream or whipped cream.
Notes
- Let the pie cool completely before slicing for clean, neat pieces.
- Frozen black raspberries can be used without thawing.
- Cover the crust edges with foil if they brown too quickly.
- Prep Time: 25
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slices per serving
- Calories: 390 calories
