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Black Raspberry Pie Recipe

This Black Raspberry Pie Recipe is a sweet-tart berry pie made with pie crusts, blackberries, raspberries, sugar, lemon juice, cornstarch, milk, and coarse sugar.
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Course: Dessert
Cuisine: American
Keyword: Black Raspberry Pie Recipe
Prep Time: 45 minutes
Cook Time: 45 minutes
Chill Time: 3 hours
Total Time: 4 hours 30 minutes
Servings: 8 slices

Ingredients

  • 2 prepared pie crusts 1 bottom crust and 1 top crust
  • 3 1/2 cups blackberries fresh or frozen
  • 3 1/2 cups raspberries fresh or frozen
  • 1 cup sugar plus more if needed, according to taste
  • 2 1/2 tbsp lemon juice
  • 2 tbsp cornstarch

For Topping the Crust

  • 1 tbsp milk
  • 2 tbsp coarse sugar

Instructions

  • Preheat the oven to 400°F / 204°C.
  • Line a baking pan with aluminum foil to catch any filling that may bubble over during baking.
  • Lightly sprinkle flour over the pie plate.
  • Place the bottom pie crust into the prepared pie plate.
  • Gently press the crust into the plate without stretching it.
  • Trim any excess crust from the edges, if necessary.
  • In a large saucepan, combine the blackberries, raspberries, and sugar.
  • Place the saucepan over medium heat.
  • Cook the berry mixture for approximately 5 minutes, stirring regularly, until the sugar dissolves and the berries begin to release their juices.
  • Taste the berry mixture carefully.
  • If additional sweetness is desired, add more sugar 1 tablespoon at a time, stirring after each addition.
  • In a separate small bowl, combine the lemon juice and cornstarch.
  • Mix until a smooth slurry forms.
  • Gradually pour the lemon juice and cornstarch slurry into the simmering berry mixture while stirring continuously.
  • Continue cooking and stirring for 2 to 3 minutes, or until the filling thickens slightly.
  • Remove the saucepan from the heat.
  • Allow the berry filling to cool for approximately 10 minutes before assembling the pie.
  • Pour the slightly cooled berry filling into the prepared bottom crust.
  • Spread the filling evenly inside the crust.
  • Place the top pie crust over the berry filling.
  • Seal the edges of the top and bottom crusts together by crimping with a fork or with your fingers.
  • Cut several small slits in the top crust to allow steam to escape during baking.
  • Brush the top crust evenly with milk.
  • Sprinkle the coarse sugar over the brushed crust.
  • Place the pie on the prepared foil-lined baking pan.
  • Bake at 400°F / 204°C for 40 to 45 minutes, or until the crust is golden brown and the filling bubbles through the slits.
  • If the crust edges begin to brown too quickly, cover them with foil strips or a pie crust shield halfway through baking.
  • Remove the pie from the oven.
  • Place the pie on a cooling rack.
  • Allow the pie to cool at room temperature for approximately 2 hours.
  • Transfer the pie to the refrigerator.
  • Chill thoroughly for approximately 3 hours before serving.
  • Slice and serve once the filling has fully set.

Notes

To make this Black Raspberry Pie Recipe gluten free, use certified gluten-free prepared pie crusts or a homemade gluten-free double pie crust.
Confirm that the cornstarch is labeled gluten free, as some brands may be processed in facilities with gluten-containing products.
Use gluten-free coarse sugar and verify that all packaged ingredients, including milk and frozen berries if used, are free from gluten cross-contact warnings.
If using frozen berries, check the package label to ensure no gluten-containing additives or processing concerns are listed.
Prepare the pie using clean utensils, bowls, pans, measuring tools, and work surfaces to prevent cross-contamination.
If serving someone with celiac disease, choose certified gluten-free ingredients whenever possible.