Easy Black Raspberry Pie Recipe: Fresh & Lovely

If you’ve been searching for a true summer showstopper, this black raspberry pie recipe delivers a juicy, ruby-hued filling tucked inside a golden, flaky double crust—simple ingredients, big flavor, and a breezy method anyone can master.

Why You’ll Love This Black Raspberry Pie Recipe

• Peak berry flavor: Black raspberries are naturally fragrant and slightly tart, so the pie tastes vibrant without being cloying.
• No-fuss thickener: Using all-purpose flour keeps the filling lush and jammy without a gelatinous texture.
• Fast and approachable: With ready-made pie dough, the pie is oven-ready in minutes.
• Family-friendly: No alcohol, no complicated steps—just classic home-baked comfort.
• Beautiful on the table: The deep purple filling bubbles through steam vents for a picture-perfect pie.

Ingredients for Black Raspberry Pie Recipe

For the Pie

• 2 pie crusts (top & bottom), 9-inch (store-bought or homemade)
• 6 cups black raspberries (fresh; frozen is fine if thawed and patted dry)
• ¼ cup packed brown sugar
• ⅓ cup granulated sugar
• ¼ cup all-purpose flour (thickener)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• 2 teaspoons unsalted butter, cut into tiny bits (for dotting)

For the Finish

• 1 egg white, beaten with 1 tablespoon water (egg wash)
• A little brown or coarse sugar to sprinkle on top (optional)

Ingredient Notes (Substitutions & Healthy Swaps)

• Crust options: Use your favorite double-crust pastry, refrigerated rounds, or a vegan/dairy-free crust if needed. If you prefer, make a lattice top to show off the filling.
• Flour vs. other thickeners: Flour gives a soft, jammy set. If you want a clearer, glossy filling, swap with 3 tablespoons cornstarch or 4 tablespoons quick-cooking tapioca.
• Sweetness level: Black raspberries vary in tartness. Taste a berry and adjust sugar by 1–2 tablespoons if needed.
• Spice & brightness: Cinnamon is subtle. Add 1 teaspoon lemon zest or 1 teaspoon lemon juice for sparkle if your berries are very sweet.
• Gluten-free: Use a gluten-free pie crust and thicken the filling with cornstarch or tapioca.
• Egg-free finish: Brush the top crust with milk or cream (or a dairy-free milk) instead of egg white; sprinkle with sugar for shine.
• Allergy-friendly: This pie contains no alcohol and no pork. For dairy-free, simply skip the butter dot or use a dairy-free alternative.

Step-by-Step Instructions

Step 1 – Heat the Oven and Prep the Pan

Preheat the oven to 425°F (220°C) with a rack in the lower third (this helps the bottom crust bake through). Lightly grease a 9-inch pie dish. Fit the bottom crust into the dish, letting excess hang over the rim. Chill while you make the filling.

Step 2 – Mix the Filling

In a large bowl, gently toss together the black raspberries, brown sugar, granulated sugar, flour, cinnamon, and sea salt. Stir just until the berries are coated—avoid smashing them so the filling retains some whole fruit.

Tip: If using frozen berries, thaw completely, drain well, and pat dry with paper towels to remove extra moisture before mixing.

Step 3 – Fill and Dot with Butter

Spoon the filling into the chilled bottom crust and dot with butter. The butter pools into the juices, adding a silky finish to the filling as it bakes.

Step 4 – Add the Top Crust and Seal

Place the top crust over the filling. Trim edges so there’s about 1 inch of overhang. Tuck the top crust under the bottom crust and crimp to seal. Cut steam vents (a small X or a few slashes) to let steam escape and prevent overflow.

Step 5 – Brush and Sugar

Brush the top with egg wash (or milk/cream for egg-free). If you like a lightly crunchy top, sprinkle a teaspoon of sugar over the crust.

Step 6 – Bake Hot, Then Check for Bubbling

Set the pie on a foil-lined baking sheet to catch drips. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking 20–25 minutes, or until the crust is burnished golden and the filling bubbles steadily through the vents.

Doneness cues:

• The crust is deep golden on top and fully browned at the edges.
• The filling is actively bubbling—a sign the thickener has activated and the pie will set as it cools.

Step 7 – Cool Completely Before Slicing

Cool the pie on a rack for at least 3–4 hours (longer is better). This rest lets the juices thicken so your slices are clean instead of runny. Serve slightly warm or at room temperature.

Pro Tips for Success

1. Bake low and hot: Starting at a higher temperature sets the crust, then lowering ensures the filling cooks through without scorching.
2. Keep it cold: Cold dough bakes flakier. If the kitchen is warm, pop the assembled pie in the freezer for 10 minutes before baking.
3. Mind the moisture: Frozen berries must be well-drained and patted dry. If your berries are extra juicy, add 1 tablespoon extra flour.
4. Shield the edges: If the rim browns too quickly, cover with a pie shield or foil ring during the last 15–20 minutes.
5. Let it bubble: Visible bubbling means the filling reached the temperature needed to properly thicken.
6. Cool completely: Patience pays—cooling is the difference between soupy and sliceable.

Flavor Variations

• Lemon-Black Raspberry: Add 1 teaspoon lemon zest and 1 teaspoon lemon juice to the filling; finish the crust with a light lemon-sugar sprinkle.
• Vanilla Brown Sugar: Stir 1 teaspoon vanilla extract into the berries and use all brown sugar for a deeper, caramel taste.
• Mixed Berry Medley: Replace up to 2 cups of black raspberries with blackberries or blueberries for a nuanced, multi-berry pie.
• Cinnamon-Oat Crumble Top: Skip the top crust and use a quick crumble (½ cup oats, ¼ cup flour, ¼ cup brown sugar, 3 Tbsp butter) for a rustic finish.
• Spiced Almond: Add a pinch of cardamom and scatter sliced almonds over the egg-washed top for a delicate crunch.

Serving Suggestions

• Classic: Serve warm slices with vanilla ice cream or lightly sweetened whipped cream.
• Bright & Fresh: A spoonful of lemon yogurt or a drizzle of honey complements the berries.
• Brunch Board: Pair small slices with sharp cheddar, toasted almonds, and fresh berries.
• Make-Ahead Dessert: Bake in the morning; serve after dinner when perfectly set.

Storage and Freezing Instructions

• Room Temperature: Keep loosely covered for up to 24 hours once cooled.
• Refrigerate: Store covered in the fridge for 3–4 days.
• Reheat: Warm slices at 300°F (150°C) for 10–15 minutes to revive the crust.
• Freeze (Unbaked): Assemble the pie, wrap well, and freeze up to 2 months. Bake from frozen at 425°F for 20 minutes, then 375°F until bubbly and golden (add 10–15 minutes to the usual bake time).
• Freeze (Baked): Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge; refresh at 300°F for 15 minutes.

Nutrition Facts (Per Serving)

Estimated for 8 slices; values vary with crust brand and berry sweetness.

FAQ About Black Raspberry Pie Recipe

Final Thoughts

This black raspberry pie recipe captures the magic of summer in a friendly, fuss-free package: a bubbling berry filling, a beautifully browned crust, and a fragrance that fills the kitchen. Keep the method simple—hot oven, cold crust, a patient cool-down—and you’ll be rewarded with slices that hold together yet burst with juicy, berry-forward flavor. Whether you bring it to a picnic, bake it for a weekend dessert, or stash one unbaked in the freezer for surprise guests, it’s the kind of pie that turns ordinary days into something special

Easy Black Raspberry Pie Recipe: Fresh & Lovely

This black raspberry pie recipe delivers a juicy, ruby-hued filling inside a golden, flaky crust—easy, fragrant, and perfect for summer gatherings or a cozy night in.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 slices

Calories 250 kcal

Ingredients

  

For the Pie

• 2 pie crusts (top & bottom), 9-inch store-bought or homemade
• 6 cups black raspberries fresh; or thawed and patted dry if frozen
• 0.25 cup packed brown sugar
• 0.33 cup granulated sugar
• 0.25 cup all-purpose flour used as thickener
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon fine sea salt
• 2 teaspoons unsalted butter, cut into tiny bits for dotting the filling

For the Finish

• 1 egg white, beaten with 1 tablespoon water for egg wash
• brown or coarse sugar to sprinkle on top (optional)

Instructions

 

• Preheat oven to 425°F (220°C). Grease a 9-inch pie dish and fit the bottom crust, letting the excess hang over. Chill while prepping the filling.
• In a bowl, gently mix black raspberries with brown sugar, granulated sugar, flour, cinnamon, and salt until just coated. Do not mash berries.
• Spoon the filling into the bottom crust and dot with butter.
• Place the top crust over the filling, trim edges to 1-inch overhang, tuck under bottom crust and crimp to seal. Cut steam vents in the top.
• Brush with egg wash (or alternative) and sprinkle with sugar if desired.
• Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake 20–25 minutes more, until crust is golden and filling bubbles through vents.
• Cool on a rack for at least 3–4 hours before slicing to allow filling to set.

Notes

If using frozen berries, be sure to thaw, drain, and pat them dry thoroughly. Add 1 tbsp extra flour if berries are very juicy. For a glossy filling, swap flour for 3 tbsp cornstarch or 4 tbsp tapioca. For a vegan finish, use plant milk in place of egg wash.

Keyword black raspberry pie, easy berry pie, fruit pie, no alcohol pie, summer dessert