Ingredients
5 cups fresh or frozen black raspberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon salt
Double pie crust (homemade or store-bought)
1 tablespoon butter (cubed)
1 egg (for egg wash)
1 tablespoon coarse sugar (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, combine the black raspberries, sugar, cornstarch, lemon juice, lemon zest, and salt. Toss gently to coat the berries without crushing them.
Step 3: Roll out one half of the pie dough and line a 9-inch pie plate. Trim the edges to leave a 1/2-inch overhang.
Step 4: Pour the berry mixture into the crust and dot the top with small cubes of butter.
Step 5: Roll out the second half of the dough. Place it over the filling or cut it into strips to create a lattice top. Seal and flute the edges.
Step 6: Brush the top of the crust with a beaten egg and sprinkle with coarse sugar if desired. Cut steam vents if using a full top crust.
Step 7: Bake for 20 minutes at 400°F, then reduce the heat to 375°F and bake for another 30-35 minutes until the crust is golden brown and the filling is bubbling thickly.
Step 8: Allow the pie to cool completely on a wire rack for at least 4 hours before slicing to allow the filling to set.
Notes
If using frozen berries, do not thaw them before mixing. You may need to add an extra 5-10 minutes to the baking time.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 45mg
Keywords: easy black raspberry pie recipe, summer pie, berry dessert, homemade pie crust, black raspberry recipes
