Black Raspberry Pie
A delightful and visually appealing black raspberry pie, celebrated for its tart-sweet flavor and flaky crust. It’s perfect for summer gatherings and special occasions.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 280 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Pie Crust:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
- 1 large egg (for egg wash)
- 1 tablespoon heavy cream (for egg wash)
- For the Black Raspberry Filling:
- 6 cups fresh black raspberries (about 2 pounds)
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- For Finishing:
- 2 tablespoons coarse sugar (for sprinkling)
Instructions
- Prepare the pie crust by whisking together flour, salt, and sugar in a bowl; cut in the butter until crumbly; gradually mix in ice water to form a dough; divide and refrigerate.
- For the filling, rinse black raspberries, mix with sugar, cornstarch, lemon juice, zest, salt, and vanilla, then let sit for 15 minutes.
- Roll out the pie crust, place in pie dish, pour in filling, dot with butter, and add top crust as desired.
- Brush egg wash on top and sprinkle with coarse sugar.
- Bake in preheated oven at 425°F for 20 minutes, then at 375°F for 35-40 minutes, until golden and bubbly.
- Cool completely on a wire rack for at least 3 hours before serving.
Notes
Blind-bake the bottom crust for 10 minutes to prevent sogginess. Allow the pie to cool thoroughly before slicing to ensure the filling sets properly.
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