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Best Black Raspberry Pie Recipe

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Thibeault's Table Raspberry Pie
Thibeault's Table Raspberry Pie from www.thibeaultstable.com

Description

This black raspberry pie is the perfect combination of sweet and tart. The filling is made with fresh black raspberries and is encased in a flaky, buttery crust. This pie is sure to be a hit at any gathering or as a special treat for yourself.

Prep Time

The prep time for this pie is approximately 30 minutes.

Cook Time

The cook time for this pie is approximately 50 minutes.

Ingredients

  • 4 cups fresh black raspberries
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 double crust pie dough
  • 1 egg, beaten
  • 1 tablespoon water

Equipment

  • 9-inch pie dish
  • Rolling pin
  • Pastry brush
  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Parchment paper

Method

  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the black raspberries, sugar, cornstarch, salt, and lemon juice. Mix well.
  3. Roll out half of the pie dough onto a floured surface. Place it into a 9-inch pie dish and trim off any excess dough.
  4. Pour the black raspberry filling into the pie crust.
  5. Dot the top of the filling with small pieces of butter.
  6. Roll out the other half of the pie dough onto a floured surface. Use a knife or a pastry cutter to cut the dough into strips.
  7. Lay the strips of dough on top of the filling in a lattice pattern, weaving them over and under each other.
  8. In a small bowl, beat together the egg and water to make an egg wash.
  9. Brush the lattice top with the egg wash.
  10. Bake the pie for 50 minutes, or until the crust is golden brown and the filling is bubbling.
  11. Let the pie cool completely before serving.

Notes

  • You can use fresh or frozen black raspberries for this recipe. If using frozen, make sure to thaw them completely before using.
  • If you don't have black raspberries, you can substitute with red raspberries or blackberries.
  • You can make the pie dough from scratch, or use store-bought pie dough for convenience.

Nutrition Info

Serving size: 1 slice

Calories: 350

Total fat: 17g

Saturated fat: 8g

Cholesterol: 45mg

Sodium: 300mg

Total carbohydrates: 48g

Dietary fiber: 4g

Sugars: 24g

Protein: 4g

Recipes FAQ

  • Can I freeze this pie?

    • Yes, you can freeze the pie before or after baking. To freeze before baking, assemble the pie and wrap it tightly in plastic wrap and aluminum foil. To freeze after baking, let the pie cool completely and wrap it tightly in plastic wrap and aluminum foil. Thaw the pie in the refrigerator before reheating.

  • How long does this pie last?

    • This pie will last for up to 3 days in the refrigerator when stored in an airtight container.

  • Can I use a different type of fruit?

    • Yes, you can substitute the black raspberries with any type of berry or fruit. Adjust the sugar and lemon juice accordingly to balance the sweetness and tartness of the fruit.

Recipe Tips

  • Make sure to let the pie cool completely before slicing it. This will allow the filling to set and prevent it from spilling out.
  • If the edges of the crust are browning too quickly, cover them with aluminum foil to prevent them from burning.
  • For a shiny crust, brush the entire pie with the egg wash before baking.
  • Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

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