Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Enjoy one of summertime's best treats in this simple yet amazing black raspberry pie.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
10
Yield:
1 pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Place 1 pie crust in a deep-dish pie plate. Set aside second crust.

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  • 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.

Cook's Note:

I used the recipe for "Butter Flaky Pie Crust" from Allrecipes for this pie.

Nutrition Facts

471 calories; protein 4.7g; carbohydrates 75.2g; fat 18.9g; cholesterol 12.2mg; sodium 221.2mg. Full Nutrition
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Reviews (1)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2019
I changed the white sugar for brown sugar for a homier, warmer taste. The touch of caramelization that occurs brings the raspberries to another level. My favorite and my families Favorite pie. Read More