Black Raspberry Pie Recipe

Nothing tastes more like summer than a fresh baked Wild Black Raspberry Pie or Blackberry Pie!

I just found out that we had wild black raspberries growing around the Rada plant here so I wanted to share with you how to make a Wild Black Raspberry Pie. I went out and I picked 5 cups of fresh black raspberries. You could also use blackberries or red raspberries and the pie could be made from frozen berries too.

Recipe for Black Raspberry Pie

Filling Recipe (Makes a 9-inch pie)

• 5 cups fresh or frozen and partially thawed black raspberries or blackberries
• 1 1/4 cups white sugar
• 1/4 cup cornstarch
• 2 tablespoons butter, softened
• Dash of salt
• 1 tablespoon milk
• 1 tablespoon white sugar

Follow this link to another Rada blog recipe for making a homemade pie crust recipe for a 9 inch double crust pie.

Preparation:

1. Heat oven to 350º F.
2. Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastry edge with water.
3. Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush top of pie with milk and sprinkle with sugar.
4. Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving

Need a pie server? Check out our serrated pie server. It has serrated edges on both sides of the blade to easily cut through any type of crust whether it be a flaky pie crust, a thick crusty pizza crust or a delicate wedding cake.