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Black Raspberry PIE

Black Raspberry Pie Recipe

5 from 1 vote
The Black Raspberry Pie Recipe is a delightful dessert that features a rich filling made from black raspberries.
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Prep Time 25 minutes
Cook Time 50 minutes
Servings: 2 Pies
Course: Dessert
Cuisine: American
Calories: 1921
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pie crusts deep-dish prepared
  • 2 quarts Raspberries rinsed
  • 1/4 teaspoon Sea Salt
  • 1/4 cup brown sugar
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter unsalted
  • 1 egg whites

Equipment

  • 9-inch pie dish
  • Baking sheet
  • small bowl
  • Wire rack
  • knife
  • Fork
  • Mixing bowl
  • Pastry brush

Method
 

Preheat the Oven:
  1. a. Set your oven to 375°F (190°C) to preheat.
Prepare the Pie Crusts:
  1. a. Take the two deep-dish prepared pie crusts and place one of them in a 9-inch pie dish.
  2. b. Trim any excess crust hanging over the edges.
  3. c. Use a fork to poke holes in the bottom of the crust to prevent it from puffing up during baking.
  4. d. Roll out the second pie crust and set it aside.
Make the Black Raspberry Filling:
  1. a. Rinse the 2 quarts of black raspberries under cold water and let them drain.
  2. b. In a large mixing bowl, combine the rinsed black raspberries with 1/4 cup brown sugar, 1 cup white sugar, 1/4 cup all-purpose flour, 3 tablespoons cornstarch, 1/4 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  3. c. Gently toss the mixture until the black raspberries are evenly coated with the sugar and flour mixture.
Assemble the Pie:
  1. a. Pour the black raspberry filling into the prepared pie crust in the pie dish.
  2. b. Cut the 1 tablespoon of unsalted butter into small pieces and dot the top of the filling with them.
  3. c. Carefully place the rolled-out second pie crust on top of the filling.
  4. d. Use a sharp knife to trim any excess crust from the edges of the pie dish.
  5. e. Seal the edges of the two crusts together by pressing them with your fingers or using the tines of a fork.
Add the Egg Wash:
  1. a. In a small bowl, beat the egg white until frothy.
  2. b. Brush the beaten egg white over the top crust of the pie to create a shiny, golden finish during baking.
Vent the Pie:
  1. a. Use a knife to make a few small slits or decorative cuts in the top crust to allow steam to escape while baking.
Bake the Pie:
  1. a. Place the assembled pie on a baking sheet to catch any drips during baking.
  2. b. Bake the pie in the preheated oven for approximately 45 to 50 minutes, or until the crust is golden brown, and the filling is bubbly.
Cool and Serve:
  1. a. Once the pie is done baking, remove it from the oven and let it cool on a wire rack.
  2. b. Allow the pie to cool completely before slicing and serving.

Notes

Use frozen black raspberries if fresh ones aren't available for year-round enjoyment.
Gently toss the black raspberries with the sugar and flour mixture to avoid crushing them.
Preheat the oven thoroughly to ensure even baking of the pie.
Create decorative slits or patterns on the top crust for an appealing look.
Allow the pie to cool completely before slicing to allow the filling to set.