This black raspberry pie recipe is made with just a few simple ingredients! Refreshing black raspberries, tart orange zest, and an easy premade buttery crust makes this the perfect balance of sweet and sour for a summer pie! Plus, it’s vegetarian and made with natural sugar.
Black Raspberry Pie Ingredients:
How to make Black Raspberry Pie:
- Preheat the oven to 375 degrees F.
- Mix it up! Add all ingredients except the pie crust to a large bowl. Stir to combine. Let this mixture sit for 15 minutes while you prep the pie crust. If this mixture tastes too sweet, add a dash of salt.
- Prep your pie crust by gently rolling it over the pie pan (9-inch pie plate). Press the crust into the edges of your pan and crimp the edges. The edges should be about an inch over the edge of the pie dish. If your premade pie crust is not large enough, simply roll two together using your hands or a rolling pin. There is no need to blind bake this crust due to the long bake time.
- Put it together. Pour the berry mixture or spoon mixture into the pie shell and smooth the top. Cut out any shapes desired from the remaining pie crust and place on top of filling or do a full top crust (full or lattice top). If doing shapes, you can cut them out and bake separately on a baking sheet
- Bake. Cover the crust edges in aluminum foil to keep from burning, remove this foil for the last 5-10 minutes of the bake. Place pie in the oven and bake for 50-55 minutes until the top is golden brown and the filling is bubbling.
- Enjoy this delicious pie for dessert tonight! It’s our favorite kind of pie for summer!
How long does this dish take? 1 hour and 15 minutes, including bake time
How much does this make? 12 servings
Does this meet my dietary needs? This recipe is vegetarian and made with natural sugar. It can easily be made gluten free and vegan with a different crust choice.
How many bowls should I plan for this meal? 1 large bowl, 1 pie dish
How long does this keep? A couple weeks in the fridge, sealed
Is it freezer friendly? Yes, just freeze in a sealed container. It will keep for 2-3 months.
Is this meal prep friendly? Yes! This is great to keep in the fridge for the week or to have when all the friends and family show up to the house, you could also take a slice with you for lunch in the cooler! Since it’s the best black raspberry pie, we highly recommend making this favorite treat for friends! If making for a picnic or event, simply keep covered and in the fridge until the day of the picnic, then uncover and let come to room temp. That’s the great thing about pie, easy to make and easy to serve!
Does it matter which pie crust I use? Yes and no, I don’t have a favorite but if you have any dietary restrictions, be sure to check the ingredients list. Here’s a great homemade recipe (gluten free and vegan) if you are feeling ambitious! I grew up making blackberry pie with bot homemade and store bought crust and honestly, either is great!
All substitution options are a 1:1 substitution unless noted otherwise.
Black Raspberries: While fresh black raspberries are best, Red raspberries, blackberries or huckleberries could be used – fresh or frozen. If frozen, just leave in the fridge the night before to thaw or heat in the microwave to bring to room temp. You could also mix berries or use frozen mixed berries. Black raspberries can sometimes be found at the farmer’s market in the northern US during the summer months.
Honey: Cane or coconut sugar, agave, brown sugar, or maple syrup can be substituted.
Orange Juice: Lime juice or lemon juice can be used
Orange zest: Lemon Zest can replace orange zest, this could be swapped out with cinnamon for a hint of cinnamon and a more fall flavor.
Corn starch: Arrowroot powder could be used in place of cornstarch
Premade Pie Crust: Your favorite crust can be used or you can make your own. You can also omit the bottom crust for a low carb option and just do fun shapes of crust on the top!
Black Raspberries are similar to a raspberry but dark purple or black in color and wild ones are quite small and very sweet. My explanation of the flavor of black raspberries is like nature’s jelly bean. They grow in wet northern climates and are usually seen in Oregon. Black raspberries get their dark purple color from anthocyanins which are powerful antioxidant flavonoids. Many fruits have this antioxidant, like blackberries and blueberries, but black raspberries are considered the “King Berry” because it has the highest concentration of antioxidants of any fruit! Talk about cool! Ok, got to go eat some pie now to get my antioxidant fill in. (Source)
Want to hear a joke?
A pie costs $10 in Jamaica and $12 in the Bahamas… These are the Pie rates of the Caribbean!
Try these other delicious recipes!
Black Raspberry Pie
- 1 each pie crust store bought or homemade
- 6 cups black raspberries
- 1 cup honey
- 1 tbsp orange juice
- 1 each zest from orange
- 5 tbsp corn starch
- Preheat the oven to 375 degrees.
- Add all ingredients except the pie crust to a large bowl. Stir gently to combine. Let this mixture sit for 15 minutes while you prep the pie crust.
- Prep your pie crust by gently rolling it over the pie dish. Press the crust into the edges of your pan and crimp the edges. The edges should be about an inch over the edge of the pie dish. If your premade pie crust is not large enough, simply roll two together using your hands or a rolling pin. There is no need to blind bake this crust due to the long bake time.
- Pour the filling into the pie crust and smooth the top. Cut out any shapes desired from the remaining pie crust and top the pie with it.
- Cover the crust edges in foil to keep from burning, remove this foil for the last 5-10 minutes of the bake. Bake for 50-55 minutes until the top is golden brown and the filling is bubbling.