This classic Black Raspberry Pie recipe has blackberries and raspberries, touched with lemon and sugar, all baked in the best pie crust ever. Simple is best here.
Ahhhh pie. My favorite dessert of all time. Hands down. FOREVER AND EVER.
Pie is one of the first things I started making by myself as a kid. I tried a few recipes here and there and I’ve been using this crust for YEARS. A full tutorial is included there, and if you follow my steps, you’ll be surprised at how simple and easy it is. Pretty soon, you won’t even need to look at the recipe.
Pie is pretty organic, too. Which is why I like it. It doesn’t have to be the most flawless thing (like cake, ugh) and you can kind of play around with what you put in the filling. I chose two of my favorite berries, raspberries and blackberries, cuz it’s my birthday week and I do what I want, yo.
No, actually I think these two berries are the perfect marriage for a simple pie. AND, you don’t have to hull, slice or dice anything like you have to with strawberries, peaches, and apples so it’s way faster. Ya see what I did there? Made it easier on ya. That’s how I do, and you sure do need to make this pie!
Don’t forget to check out my recipe for pie dough and these other yummy pies:
Chocolate Chip Pecan (no corn syrup needed – yay!)
Port Wine Poached Pear and Chocolate Tart (okay, yes it’s a tart but whatever)
If you want a simple and classic pie recipe, this Black Raspberry Pie is it. Blackberries and raspberries are touched with lemon and sugar, all baked in the best pie crust ever.
- Homemade or storebought pie crust – here’s my homemade recipe that’s perfect (if you want to make a covered top or lattice top pie like I did, make that full recipe. If you don’t want a top to your pie, you can cut the recipe in half. It makes enough for 2 crusts.)
- 3 cups raspberries
- 3 cups blackberries
- 1 cup granulated sugar (OR 1/2 cup granulated sugar and 1/2 cup honey)
- juice of one lemon
- 3 Tbsp. tapioca starch (could sub arrowroot powder)
- 1 Tbsp. heavy cream, half and half or whole milk
- about 1 Tbsp. sugar for sprinkling (I like a coarse granulated sugar)
- If you’re making your own pie dough, start by doing that. Here’s my recipe.
- After making the dough, divide it into two discs, wrap in plastic, and chill in the fridge for at least 30 minutes.
- Just before you’re ready to roll out your dough, wash and dry your berries.
- Pour them in a bowl and add the sugar (and honey if using), lemon juice, and tapioca starch. Mix together gently to combine, but be careful not to break apart all of the berries. Set aside.
- Roll out your pie dough. Press into the pie pan and place back in the fridge for 30 additional minutes.
- Preheat the oven to 425 degrees F.
- When the dough has chilled again, pour in the berry pie filling. Top the pie as you please (see notes for lattice instructions).
- Brush the cream on the crust. Sprinkle with the coarse sugar or regular sugar.
- Place the pie plate on a baking sheet and cover with foil.
- Bake for 25 minutes before turning the oven down to 350 degrees F. Remove the foil. Bake for an additional 40-45 minutes or until the crust is browned and the filling is bubbling.
- Cool on a wire rack almost completely before serving so the filling can set up.
If you want to make the lattice top seen here:
- Make my full recipe for pie dough, or use 2 store-bought crusts.
- When you roll your cust out to press into the pan, roll out the other crust.
- Take the extra crust and cut it into even strips with a pizza cutter. If you want some braided pieces, cut a few of the strips into thirds.
- Braid the selected pieces and pinch the ends. Place all of the strips back into the fridge until you have filled the pie. This makes it easier to work with.
- When the pie is filled, weave it. Here’s how you weave it, I really like this video.
- Brush with the cream, sprinkle with the sugar and pop in the oven and bake as directed!