Best 10 Wild Black Raspberry Pie Recipes

BLACK RASPBERRY PIE

Steps:

• Heat oven to 350º F.
• Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into the bottoom of an unbaked pie crust. Moisten pastry edge with water.
• Roll out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Brush top of pie with milk and sprinkle with sugar.
• Bake 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving

JEWEL'S BLACK RASPBERRY PIE

Steps:

• 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.

BLACK RASPBERRY PIE

Steps:

• Preheat oven to 425º F (219º C).
• Place bottom pie crust on greased 9-inch pie dish.
• Mix berries, brown sugar, regular sugar, flour, cinnamon, and salt in large large mixing bowl.
• Pour filling onto the pie crust.
• Break up little pieces of butter and place on top of filling.
• Top with pie crust. Fold edges back and below bottom crust so that the filling doesn't pour out during the baking process.
• Make two small cuts to form an "X" right in the middle of the top crust to let steam out during the baking process.
• Mix the egg white with 1 tablespoon of water and brush on to the top of the pie.
• Sprinkle a little brown sugar over the pie and put it in the oven for 35 minutes. Serve with vanilla ice-cream if you like :)

BLACK RASPBERRY PIE

Steps:

• Heat oven to 425º F.
• Whisk together the sugar, cornstarch, nutmeg, cinnamon and salt. Do your best to break up the corn starch lumps.
• Roll out the bottom crust and place in a 9" pie plate.
• Sprinkle the sugar mixture over the black raspberries and gently shake the bowl to distribute the sugar through the berries.
• Pour the sugar coated berries into the prepared, unbaked piecrust.
• Dot the berries with the butter.
• Roll out the top pie crust and cut the crust into strips for a lattice top or leave whole for a more traditional crust.
• Follow my instructions for weaving a lattice top pie or place the top crust on the berries.
• Fold top crust under bottom crust edge to seal.
• Crimp and flute edges. Cut slits in top crust to allow steam to escape if not making a lattice top pie.
• Place foil around the edges of the pie to prevent over baking.
• Bake at 425 for 45 minutes.
• Remove the foil from the edge of the pie and drop the temperature to 350.
• Bake for an additional 15 minutes or until the filling in center is bubbly and crust is golden brown.
• Cool to room temperature before serving and chill until firm for best slicing results.
• Serve with fresh whipped cream or a scoop of ice cream for a la mode pie.

RASPBERRY PIE I

Steps:

• Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
• Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

WILD BLACKBERRY PIE

Steps:

• To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup butter or margarine. Add boiling water to the flour mixture. Stir until mixture clings in a ball. Divide dough in half, and roll out two crusts.
• Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt. Mix with the berries. Place berry filling in an unbaked pie crust. Sprinkle with lemon juice and dot with butter or margarine.
• Fit and seal upper crust.
• Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.

BLACKBERRY RASPBERRY PIE

Steps:

• Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
• To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
• Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
• Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
• Cool the pie to room temperature before serving.

BLACKBERRY-RASPBERRY HAND PIES

Steps:

• Whisk together sour cream, lemon juice, and ice water in a bowl. Mix together flour, 1/2 teaspoon salt, and 1 teaspoon granulated sugar in a large bowl. Add butter and beat with a mixer on medium-low until mixture resembles coarse meal with some blueberry-size clumps remaining. Gradually beat in sour-cream mixture until just combined but still crumbly. (Squeeze a small amount of dough to see if it holds together. Beat in more water, 1 teaspoon at a time, if necessary.) Divide dough in half, gather into 2 flat rectangles, and wrap in plastic wrap. Refrigerate until just firm, 45 minutes.
• Roll out each rectangle of dough into a 7-by-14-inch rectangle on a piece of floured parchment with a floured rolling pin. (Dough will be very thin.) Transfer rectangles on parchment to 2 baking sheets and refrigerate until firm, 15 minutes.
• Meanwhile, stir together berries, remaining 1/3 cup granulated sugar, cornstarch, and 1/4 teaspoon salt in a bowl. Slide 1 dough rectangle, still on parchment, onto a work surface. With a long side facing you, cut dough crosswise into four 3 1/2-by-7-inch strips.
• Mound 2 tablespoons berry mixture in center of bottom half of each strip. Brush edges with egg wash and fold top half over fruit to enclose. Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with fresh parchment. Transfer to freezer. Repeat with remaining dough and berry mixture. Freeze hand pies until very firm, at least 45 minutes.
• Preheat oven to 375 degrees with racks in upper and lower thirds. Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, rotating sheets and switching racks halfway through, until pies are golden brown, 35 to 40 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

BLACK RASPBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour melted butter into an 11x7-inch baking dish.
• Mix 1 cup sugar, flour, milk, and baking powder together in a bowl. Pour on top of melted butter in the baking dish, making sure not to stir. Place black raspberries on top of mixture, making sure not to stir. Top with remaining 1/4 cup sugar.
• Bake in the preheated oven until crust is browned and set, 30 to 40 minutes.

WILD BLACK RASPBERRY PIE

Steps:

• 1. Put one crust in pie shell.
• 2. mix flour and. sugar
• 3. Pour over berries mix lightly. Pour into pie shell.Dot wih better.
• 4. Put second shell on top, flute edges cut steam vents.Sprinkle with a little sugar
• 5. Bake in hot oven 425 degrees for 35 to 45 min. Serve warm.