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A slice of black raspberry pie dusted with powdered sugar, served on a white plate with fresh raspberries and blueberries.

Black Raspberry Pie Recipe

A delicious and tangy black raspberry pie with a flaky crust, perfect for dessert or a special occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup unsalted butter, chilled and cut into cubes
  • 6-8 tablespoons ice water
  • 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

Method
 

  1. 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.
  2. Combine raspberries, sugar, cornstarch, lemon juice, vanilla, and salt. Toss to coat and let meld.
  3. Roll one dough disk into a 12-inch circle. Transfer to pie pan and trim edges.
  4. Pour filling into crust. Roll second dough for top crust or lattice. Cover pie and cut slits if needed.
  5. 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.

Notes

For a golden crust, brush with milk or beaten egg before baking. Cover edges with foil if browning too quickly.