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Ingredients1 h 15 m servings 471
Original recipe yields 10 servings (1 pie)
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.
- Gently mix black raspberries, sugar, cornstarch, and tapioca together in a large bowl until berries are well coated; pour into the prepared pie plate. Top with butter pieces. Add remaining pie crust on top; cut slits to vent.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until top is golden brown, about 45 minutes. Let cool before serving.
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- Cook's Note:
- I used the recipe for "Butter Flaky Pie Crust" from Allrecipes for this pie.
Per Serving: 471 calories; 18.9 75.2 4.7 12 221 Full nutrition
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