Jewel's Black Raspberry Pie


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

Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
1 pie


  • 2 deep-dish prepared pie crusts

  • 2 quarts fresh black raspberries

  • 1 ½ cups white sugar

  • 3 tablespoons cornstarch

  • 2 tablespoons quick-cooking tapioca

  • 4 tablespoons butter, cut into 4 pieces


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

  2. 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.

  3. 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 (per serving)

471 Calories
19g Fat
75g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 471
% Daily Value *
Total Fat 19g 24%
Saturated Fat 6g 30%
Cholesterol 12mg 4%
Sodium 221mg 10%
Total Carbohydrate 75g 27%
Dietary Fiber 1g 5%
Total Sugars 30g
Protein 5g
Vitamin C 29mg 145%
Calcium 54mg 4%
Iron 3mg 14%
Potassium 347mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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