Black Raspberry Pie Recipe
A delightful pie filled with sweet and tart black raspberries, encased in a flaky homemade crust. Perfect for a summer dessert!
Equipment
- Mixing bowls
- 9-inch pie plate
- Pastry blender or fork
- Rolling pin
- Oven
Ingredients
Crust Ingredients
- 2 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1 cup Cold unsalted butter Cut into cubes
- 1/2 cup Ice water Add as needed
Filling Ingredients
- 4 cups Black raspberries Fresh or frozen
- 3/4 cup Granulated sugar
- 2 tablespoons Cornstarch
- 2 tablespoons Lemon juice
- 2 tablespoons Butter Cold, cut into pieces
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough and fit it into a 9-inch pie plate.
- Make the filling: In a large bowl, gently combine black raspberries, sugar, cornstarch, and lemon juice.
- Pour the filling into the prepared pie crust. Dot the top with pieces of cold butter.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
Notes
For a richer flavor, use a combination of fresh and frozen black raspberries. You can also add a sprinkle of cinnamon or nutmeg to the filling.