Hello, food lovers! I’m Lina Kohn, the heart and hands behind Gourmet Gusto. My passion for cooking started young. I grew up in Italy. My grandmother’s kitchen was pure magic. Simple ingredients transformed into delicious meals. That aroma of herbs still lingers. Life brought me to the USA. I wanted to share my family recipes. Gourmet Gusto is my way of doing that. It’s about memories and heritage. It’s about sharing authentic Italian flavors. Today, I’m so excited to share a truly special treat with you: this Black Raspberry Pie. It’s a taste of home. It brings a bit of that Italian magic right to your table. Get ready for a wonderfully warm and encouraging baking adventure!

Why You’ll Love This Black Raspberry Pie

This Black Raspberry Pie is a true winner. It’s super easy to make. You’ll love the delicious flavor. It really shows off fresh black raspberries. It’s a wonderful homemade pie.

Simple preparation for busy cooks.
Bursting with sweet and tart berry goodness.
A beautiful way to use seasonal fruit.
Perfect for family gatherings or a special treat.

Freshness and Flavor of Black Raspberry Pie

Using fresh, ripe black raspberries is key. They make this Black Raspberry Pie sing. Ripe berries offer the best sweet and slightly tart taste. This ensures your homemade pie is full of vibrant flavor.

Gathering Your Black Raspberry Pie Ingredients

Let’s get our kitchen ready for this Black Raspberry Pie. We’ll need a good double pie crust. You can use your favorite recipe for this. It’s the foundation for our delicious pie.

For the filling, we need 6 cups of fresh black raspberries. Make sure they are ripe. To sweeten things up, grab 1 cup of granulated sugar. Cornstarch is our thickener, so measure out 1/4 cup.

A little tang brightens the berry flavor. We’ll use 1 tablespoon of fresh lemon juice. Don’t forget 1 teaspoon of lemon zest for that extra punch. A pinch of salt, just 1/4 teaspoon, balances everything.

For that lovely golden top, we need 1 egg. Beat it well for an egg wash. If you like a little sparkle and crunch, have 1 tablespoon of turbinado sugar ready. And finally, 1 tablespoon of butter, cut into small pieces, goes on top of the berries.

Step-by-Step Guide to Making Black Raspberry Pie

Now for the fun part – bringing our delicious Black Raspberry Pie to life! Follow these easy steps. You’ll have a beautiful pie in no time. Don’t worry if you’re new to baking. I’m here to guide you through each stage.

Preparing the Black Raspberry Pie Crust

First things first, let’s get that pie crust ready. Prepare your double pie crust following your favorite recipe. This is the base for our wonderful Black Raspberry Pie. Make sure it’s chilled, as this helps with handling.

Creating the Black Raspberry Pie Filling

In a big bowl, gently mix your fresh black raspberries. Add the sugar and cornstarch. Toss them together until the berries are coated. Now, add the lemon juice and zest. Sprinkle in the salt. Give it one last gentle stir. You want to coat every berry. Avoid crushing them too much!

Assembling and Baking Your Black Raspberry Pie

Pour the lovely berry mixture into your prepared bottom crust. This is where the magic really starts to happen. Dot the top of the berries with those small butter pieces. They melt and add richness. Place your top crust over the filling. Crimp the edges to seal everything up nicely. Cut a few vents in the top crust. This lets steam escape. Brush the top with your beaten egg wash. Sprinkle with turbinado sugar if you like that extra sparkle. Bake in a preheated oven at 375°F (190°C) for about 45-55 minutes. You’ll know it’s ready when the crust is golden brown and the filling is bubbly. Let it cool completely before slicing. This is important for the filling to set properly.

Tips for a Perfect Black Raspberry Pie

Making a wonderful Black Raspberry Pie is all about a few key things. Always use the freshest black raspberries you can find. They truly make a difference in flavor! If your berries aren’t super sweet, feel free to add a little more sugar. Taste your berry mixture before filling the pie.

Frozen black raspberries work too! Just don’t thaw them first. Add them straight from the freezer. You might need to bake the pie a bit longer. Keep an eye on it. A perfectly baked pie has a golden crust. The filling should be bubbly and thick.

Serving Your Black Raspberry Pie

Patience is key for the best slice. Let your beautiful Black Raspberry Pie cool completely. This usually takes at least 2-3 hours. Cooling allows the filling to set perfectly. Then, slice it up and enjoy! It’s delicious on its own. A scoop of vanilla ice cream is also wonderful. Or perhaps a dollop of whipped cream.

Frequently Asked Questions about Black Raspberry Pie

Got questions about making this delicious Black Raspberry Pie? I’m happy to help!

Can I use frozen black raspberries instead of fresh ones? Yes, you absolutely can! Just don’t thaw them before using them in your pie. Add them directly from the freezer. You might need to increase the baking time slightly, so keep an eye on the crust’s color and the filling’s bubbling.

How do I prevent my pie crust from getting soggy? A good double pie crust is key. Make sure your bottom crust is well-chilled before filling. Also, baking the pie at the correct temperature ensures the filling thickens properly, which helps prevent a soggy bottom. Dotting the berries with butter also creates a slight barrier.

My black raspberries are very tart. What should I do? It’s totally fine if your berries have a bit of a tang! You can adjust the sugar in the filling. Taste your berry mixture before adding it to the pie crust. If it’s too tart for your liking, add a tablespoon or two more sugar until it tastes just right for your homemade pie.

Can I make this pie ahead of time? Yes, this fresh berry pie is great for making a day in advance. Store it loosely covered at room temperature. The flavors often meld beautifully overnight. Just be sure it’s completely cooled before storing.

Ingredient Notes and Substitutions for Black Raspberry Pie

When making this Black Raspberry Pie, a few notes help. Ensure your black raspberries are ripe for the best flavor. If you can’t find fresh ones, frozen work well too. Just add them frozen to the pie.

Can’t find black raspberries? Red raspberries are a lovely substitute. They’ll create a slightly different, but still delicious, fruit pie. You might need to adjust the sugar a bit. Taste your filling before you bake your Black Raspberry Pie.

Storing and Reheating Your Black Raspberry Pie

Got some delicious Black Raspberry Pie left? Wonderful! Store it loosely covered at room temperature for up to two days. If it’s very warm, the fridge is best.

To reheat, warm individual slices gently in the oven at around 300°F (150°C). This brings back that lovely crispness to the crust. Enjoy your leftover homemade pie!

Nutritional Information for Black Raspberry Pie

Here’s a look at the estimated nutrition for one slice of our delightful Black Raspberry Pie. Keep in mind these numbers are approximate. They can change based on your specific ingredients and crust recipe.

Expect around 350-400 calories per slice. You’ll also get about 4-6g of fiber. This homemade pie offers a good balance of carbs and natural sugars from the berries.

Amazing Black Raspberry Pie: 5 Stars

Author: Lina Kohn
Total Time: 1 hour 20 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A delightful Black Raspberry Pie recipe from Gourmet Gusto, perfect for showcasing fresh black raspberries. This recipe is warm, encouraging, and easy to follow, bringing a taste of authentic Italian-inspired baking to your home.

Ingredients

Scale

1 recipe for double pie crust
6 cups fresh black raspberries
1 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
1 tablespoon butter, cut into small pieces
1 egg, beaten (for egg wash)
1 tablespoon turbinado sugar (optional, for topping)

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Instructions

Prepare your double pie crust according to your favorite recipe.
In a large bowl, gently combine the fresh black raspberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Toss until the berries are evenly coated.
Pour the raspberry filling into the bottom pie crust.
Dot the top of the filling with the small pieces of butter.
Place the top pie crust over the filling. Crimp the edges to seal and cut vents in the top crust.
Brush the top crust with the beaten egg wash. Sprinkle with turbinado sugar, if desired.
Bake in a preheated oven at 375°F (190°C) for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely on a wire rack before slicing and serving.

Notes

Ensure your black raspberries are fresh and ripe for the best flavor.
If using frozen black raspberries, do not thaw them before using; you may need to increase the baking time slightly.
Adjust the sugar quantity based on the sweetness of your berries.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American