Black Raspberry Pie Recipe
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
- 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
- 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
- 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
- Dot the berry filling with small pieces of butter, distributing them evenly across the top. Roll out the top pie crust and choose between:
- 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.
- 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
- 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
- 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
- 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.