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A delicious slice of black raspberry pie with a golden lattice crust, served with a scoop of vanilla ice cream on a white plate.
Daniel

Black Raspberry Pie

This black raspberry pie captures the essence of summer with a sweet-tart, juicy filling encased in a flaky, golden crust.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 refrigerated pie crusts (9-inch, for a double crust)
For the Filling
  • 6 cups fresh black raspberries
  • 0.75 cup granulated sugar (or to taste, depending on berry sweetness)
  • 0.25 cup all-purpose flour
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 tsp salt
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg (for egg wash)
  • 1 tbsp water (for egg wash)
  • 1 tbsp turbinado sugar (for sprinkling)

Equipment

  • 9-inch pie plate
  • Large Mixing Bowl
  • Whisk
  • Pastry brush

Method
 

Prep
  1. Preheat your oven to 425°F (220°C). Unroll one of the refrigerated pie crusts and carefully fit it into a 9-inch pie plate. Don't trim the edges yet.
  2. In a large bowl, gently combine the fresh black raspberries, granulated sugar, all-purpose flour, lemon juice, and salt. Stir just until the berries are coated. Be careful not to crush the delicate berries.
  3. Pour the black raspberry filling into the prepared pie crust. Dot the top of the filling evenly with the small pieces of unsalted butter.
  4. Unroll the second pie crust and place it over the filling. Trim the edges of both crusts to about 1/2 inch beyond the rim of the pie plate. Crimp the edges together using your fingers or a fork to seal them securely. Cut several slits in the top crust to allow steam to escape during baking.
  5. In a small bowl, whisk together the large egg and water to create an egg wash. Brush the top crust evenly with the egg wash, then sprinkle generously with turbinado sugar for a lovely sparkle and crunch.
  6. Place the pie on a baking sheet (to catch any drips) and bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-45 minutes, or until the crust is golden brown and the filling is bubbly and thick. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
  7. This is crucial! Let the pie cool completely on a wire rack for at least 3-4 hours, or even longer, before slicing and serving. This allows the filling to set properly, preventing a runny mess.

Notes

For an even richer pie, serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. If using frozen black raspberries, do not thaw them first; simply toss them with the sugar and flour mixture and proceed with the recipe, adding an extra 10-15 minutes to the baking time. To prevent a soggy bottom crust, you can sprinkle 1-2 tablespoons of fine breadcrumbs or crushed cornflakes on the bottom crust before adding the filling.