Black Raspberry Pie Recipe

Close-up of a beautifully baked black raspberry pie with a flaky, golden crust, surrounded by a rustic blue napkin and fresh berries.

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This Black Raspberry Pie Recipe is bursting with juicy black raspberries, warm cinnamon, nutmeg, and a buttery homemade crust. The perfect balance of sweet and tart in every bite!

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Let’s talk about pie. But not just any pie—Black Raspberry Pie. The kind that brings back childhood memories of sticky fingers, sunburned shoulders, and the thrill of sneaking berries straight off the vine before they even made it into the basket.

Growing up, my summers were basically a mix of barefoot adventures, bike rides, and berry-picking missions. Black raspberries were the gold standard—if you found them, you knew you hit the jackpot. Unlike their red raspberry cousins, these little gems had a deeper, richer sweetness with just the right amount of tart.

My grandma had one rule when we went berry picking: “Half for the basket, half for your belly.” (Which, in retrospect, probably explains why it took so long to fill a basket.) But once we had enough, it was time to bake. And let me tell you, there is nothing like the smell of a black raspberry pie bubbling away in the oven, filling the house with that sweet, warm scent of summer.

Now, every time I make this pie, I’m right back there—sitting at the kitchen table, impatiently waiting for my slice, trying to resist cutting into it too soon (spoiler: I usually fail). If you love a dessert that’s equal parts nostalgia, flavor, and flaky, buttery goodness, you’re in the right place.

Why You’ll Love This Black Raspberry Pie Recipe?

  • Sweet, tart, and ridiculously flavorful – Black raspberries have a bold, fruity taste that’s deeper than regular raspberries.
  • Works with fresh or frozen berries – Because waiting for berry season is too much pressure.
  • That flaky, buttery crust – If you don’t believe pie crust is as important as the filling, we need to talk.
  • Lattice or full top crust? – Your pie, your rules. Either way, it’ll be delicious.
  • Pairs perfectly with ice cream – Because what’s pie without a melty scoop of vanilla on top?

Close-up of a beautifully baked black raspberry pie with a flaky, golden crust, surrounded by a rustic blue napkin and fresh berries.

Ingredient Notes:

Every single ingredient plays a role in making this pie magic. Here’s what’s happening behind the scenes:

  • Black Raspberries – The star of the show. Sweeter and slightly earthier than red raspberries, they create a richer filling.
  • Cornstarch – The secret to a perfectly thickened filling (because nobody wants berry soup in a crust).
  • Sugar – Enhances the natural sweetness of the berries while balancing their tartness.
  • Nutmeg & Cinnamon – Just a hint of spice gives the berries that extra warmth and depth.
  • Salt – Don’t skip it! A pinch of salt makes all the other flavors shine.
  • Butter – A little butter on top of the berries before baking helps create that glossy, irresistible filling.
  • Pie Crust – Whether homemade or store-bought, a good crust makes or breaks the pie.

Pro Tip: Using frozen berries? Let them thaw slightly and drain excess liquid before mixing them with sugar and cornstarch. This keeps your filling from turning soupy.

A whole black raspberry pie with a crisp lattice crust, placed on a dark wooden table, accented with scattered raspberries and vibrant green leaves.

How To Make Black Raspberry Pie?

Pie might seem intimidating, but I promise—it’s easier than it looks. Just take it step by step.

Step 1. Preheat and Prep the Ingredients

Set your oven to 425°F. In a small bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, and salt. Make sure the cornstarch is evenly distributed—you don’t want surprise clumps in your filling.

Step 2. Roll Out the Crust

Roll out your bottom pie crust and carefully place it into a 9-inch pie dish. Gently press it into the edges, but don’t stretch it—otherwise, it’ll shrink while baking (which is just plain heartbreaking).

Step 3. Coat the Black Raspberries

Toss the black raspberries with the sugar mixture, making sure each berry is coated. Give the bowl a little shake to distribute everything evenly without mashing the berries.

Step 4. Fill the Pie and Add Butter

Pour the coated berries into the prepared crust. Dot the top with small pieces of butter—this gives the filling that rich, glossy finish.

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Step 5. Choose Your Top Crust Style

Now, time to decide:

  • Lattice Top – Classic and lets the filling bubble up beautifully.
  • Full Crust – Easier and more traditional. Just don’t forget to cut a few slits for steam to escape!

Either way, seal the edges by folding the top crust under the bottom crust and crimping.

Step 6. Bake to Perfection

To prevent the edges from burning, wrap foil around the crust rim. Bake at 425°F for 45 minutes, then remove the foil and lower the temp to 350°F. Bake for another 15 minutes, until the filling is bubbly and the crust is golden brown.

Step 7. Let It Cool (If You Can Wait!)

The hardest part—waiting. Let the pie cool to room temperature before slicing. If you want super clean slices, refrigerate it for an hour first (but let’s be real, I never wait that long).

Serve with whipped cream or vanilla ice cream, and enjoy every bite!

A golden-brown lattice-topped pie filled with rich, juicy black raspberries, resting on a marble countertop with scattered fresh raspberries and mint leaves for garnish.

Storage Options:

  • Room Temperature: If eating the same day, lightly cover it.
  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months.
  • Reheating: Warm in a 300°F oven for 10 minutes if you like your pie slightly warm.

Variations and Substitutions:

Want to mix things up? Try these ideas:

  • Mixed Berry Pie – Add red raspberries, blackberries, or blueberries for a fun twist.
  • Crumble Topping – Swap the top crust for a buttery oat streusel.
  • Lemon Zest Boost – A little zest brightens up the berries beautifully.
  • Dairy-Free Option – Skip the butter, or use a dairy-free alternative.

Overhead shot of a homemade black raspberry pie, its bubbling fruit filling peeking through the neatly woven lattice, alongside a small bowl of fresh berries.

What to Serve with Black Raspberry Pie?

Pie is already perfect, but these pairings make it even better:

  • Vanilla Ice Cream – The classic.
  • Fresh Whipped Cream – Light, airy, and just a little indulgent.
  • A Cup of Coffee or Tea – Because pie and coffee are meant to be together.
  • A Dusting of Powdered Sugar – Just for that bakery-style touch.

Frequently Asked Questions:

Can I use frozen black raspberries?
Yep! Just thaw and drain them first.

How do I keep my pie from getting watery?
Cornstarch is key! Also, letting the pie cool before slicing helps the filling set.

Can I make this pie ahead of time?
Absolutely. Bake it the day before and refrigerate overnight for the best slicing results.

There’s something magical about a homemade Black Raspberry Pie—the deep berry flavor, the golden flaky crust, and that first sweet-tart bite. Whether you’re baking it for a family gathering or just because you need pie (which is a valid reason), this recipe is a winner.

Now tell me—do you go full crust or lattice top? Let’s chat in the comments!

Happy baking!

A freshly baked black raspberry pie with a crimped crust edge, artfully displayed with a striped white napkin and fresh raspberries for decoration.

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Overhead shot of a homemade black raspberry pie, its bubbling fruit filling peeking through the neatly woven lattice, alongside a small bowl of fresh berries.

Black Raspberry Pie Recipe

Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 15 minutes
This Black Raspberry Pie Recipe is a delightful balance of sweet and tart flavors, featuring fresh black raspberries, warm cinnamon and nutmeg, and a flaky homemade crust. A classic dessert that can be made with fresh or frozen berries for year-round enjoyment.
6 Servings

Ingredients

For the Pie Filling

  • 5 cups fresh black raspberries or frozen, thawed and drained
  • 3 tablespoons cornstarch
  • 1 cup granulated sugar plus extra for sprinkling
  • ½ teaspoon ground cinnamon
  • 6 grinds of freshly ground nutmeg
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter cut into small pieces

For the Crust

  • ½ recipe of your preferred homemade pie crust or store-bought

Instructions
 

Prepare the Oven and Ingredients

  1. Preheat the oven to 425°F (218°C). In a small bowl, whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt. Ensure the cornstarch is evenly incorporated to prevent lumps in the filling.

Roll Out the Pie Crust

  1. On a lightly floured surface, roll out the bottom crust and carefully transfer it into a 9-inch pie dish. Gently press it into the dish, ensuring it evenly covers the base and sides. Avoid stretching the dough, as this may cause it to shrink while baking.

Prepare the Black Raspberry Filling

  1. Place the black raspberries in a large mixing bowl. Sprinkle the sugar and cornstarch mixture over the berries and gently toss or shake the bowl to evenly coat the fruit. Transfer the coated berries into the prepared pie crust.

Add Butter and Top Crust

  1. Dot the berry filling with small pieces of butter, distributing them evenly across the top. Roll out the top pie crust and choose between:
  2. A full crust: Carefully lay the crust over the filling and trim any excess dough. Tuck the edges under the bottom crust and crimp to seal. Cut several small slits in the center to allow steam to escape.
  3. A lattice crust: Cut the dough into strips and weave them over the filling in a lattice pattern. Trim and crimp the edges to secure the structure.

Protect the Edges and Begin Baking

  1. To prevent the edges from over-browning, wrap them with aluminum foil or a pie crust shield. Place the pie on the center rack of the oven and bake at 425°F for 45 minutes.

Adjust Temperature and Continue Baking

  1. Remove the foil from the crust edges and reduce the oven temperature to 350°F (177°C). Continue baking for an additional 15 minutes, or until the filling is bubbling in the center and the crust has turned a golden brown.

Cooling and Serving

  1. Allow the pie to cool to room temperature before slicing. For best slicing results, refrigerate for at least 1 hour before serving. Pair with whipped cream or vanilla ice cream for an indulgent experience.

Notes

To ensure this Black Raspberry Pie Recipe is completely gluten-free, make the following adjustments:
  • Use a gluten-free pie crust – Substitute a gluten-free pie crust recipe or use a store-bought gluten-free alternative.
  • Check the cornstarch – Ensure it is certified gluten-free to avoid cross-contamination.
  • Use gluten-free toppings – If using store-bought whipped cream or ice cream, verify that they are gluten-free.
This adaptation allows for a delicious, gluten-free version of this classic dessert while maintaining its delightful flavor and texture.
Bitty
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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