There’s something truly special about a homemade pie, and today I’m thrilled to share with you my recipe for the best black raspberry pie you’ll ever taste! Perfect for any occasion, whether it’s a family gathering, a holiday feast, or just a cozy night in, this pie is sure to become a favorite. So, grab your apron, and let’s dive into this delicious journey together!
Why You’ll Love This Recipe
- A perfect balance of sweet and tart flavors that will leave everyone wanting more.
- An easy-to-follow recipe that’s great for both beginners and experienced bakers.
- A flaky, buttery crust that complements the juicy black raspberries perfectly.
- Plenty of tips and tricks to ensure your pie turns out perfectly every time.
Ingredients
Let’s start by gathering all the ingredients you’ll need for this recipe. Don’t worry, it’s a straightforward list that you might already have most of in your pantry!
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, chilled and cut into cubes
- 6-8 tablespoons ice water
For the Filling:
- 4 cups black raspberries, fresh or frozen
- 1 cup sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
A full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now that we’ve got our ingredients ready, let’s move on to the fun part – making the pie! Follow these simple steps, and you’ll be enjoying a slice (or two) in no time.
Step 1: Make the Pie Crust
In a large bowl, mix together the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least one hour.
Step 2: Prepare the Filling
In another large bowl, combine the black raspberries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Gently toss the ingredients together until the berries are evenly coated. Set aside to let the flavors meld while you roll out the crust.
Step 3: Roll Out the Crust
On a floured surface, roll out one disk of dough into a circle, about 12 inches in diameter. Carefully transfer the rolled dough into a 9-inch pie pan. Trim any excess dough hanging over the edges. Pour the berry filling into the prepared pie crust, spreading it evenly.
Step 4: Top the Pie
Roll out the second disk of dough. You can either cut it into strips for a lattice top or cover it with a solid layer. If using a lattice top, arrange the strips over the filling, weaving them together. If using a solid top, cut a few slits for steam to escape.
Step 5: Bake the Pie
Bake the pie for 15 minutes at 425°F to set the crust. Reduce the temperature to 350°F and continue baking for 30-40 minutes, or until the filling is bubbly and the crust is golden brown. If the edges of the crust brown too quickly, cover them with aluminum foil.
Step 6: Cool and Serve
Remove the pie from the oven and place it on a wire rack. Let it cool for at least two hours before slicing. This cooling time helps the filling thicken, so be patient – it’s worth the wait!
Pro Tips for Making the Recipe
Here are a few tips to ensure your pie turns out perfectly every time:
- Chill the Dough: Make sure to keep the butter and dough cold, as this will help create a flaky crust.
- Don’t Overmix: Mix the filling ingredients just until they’re combined. Overmixing can make the filling too runny.
- Use Fresh Berries: If possible, use fresh black raspberries for the best flavor. If using frozen, thaw and pat dry first.
How to Serve
Now comes the best part – serving and enjoying your homemade black raspberry pie! Here are a few ideas for serving:
- Classic Slice: Serve a slice on its own, or pair it with a scoop of vanilla ice cream for an extra-special treat.
- Whipped Cream: Top with whipped cream for a lighter, sweeter option.
- Breakfast Option: Enjoy a slice for breakfast with a cup of coffee – pie is always a good idea in the morning!
Make Ahead and Storage
If you want to make this pie ahead of time, you can prepare the filling and store it in the refrigerator for up to 24 hours. The crust dough can also be made ahead and stored in the fridge for up to 2 days or frozen for up to 3 months. Once baked, the pie can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
Looking for more black raspberry recipes? Check out my guides on How to Make Canning Black Raspberry Pie Filling and How to Make Seedless Black Raspberry Sauce. If you’re in the mood for something a bit different, don’t miss my recipe for How to Make the Best Black Raspberry Crisp – it’s ready in just 45 minutes!
There you have it – the ultimate guide to making the best black raspberry pie! I hope you enjoy every bite as much as I do. Happy baking, and don’t forget to share your creations with your loved ones. After all, pie is always better when shared!
Black Raspberry Pie Recipe
Ingredients
Method
- Mix flour, salt, and sugar. Add butter and mix until crumbly. Gradually add ice water to form dough. Divide into two disks, wrap, and refrigerate for 1 hour.
- Combine raspberries, sugar, cornstarch, lemon juice, vanilla, and salt. Toss to coat and let meld.
- Roll one dough disk into a 12-inch circle. Transfer to pie pan and trim edges.
- Pour filling into crust. Roll second dough for top crust or lattice. Cover pie and cut slits if needed.
- Bake at 425°F for 15 minutes, then reduce to 350°F for 30-40 minutes until golden and bubbly. Cool for 2 hours before serving.
