Wild Black Raspberry Pie
A delightful dessert that captures the sweet and tart essence of wild black raspberries in a flaky crust, perfect for any occasion.
Ingredients
Filling
- 2 cups fresh black raspberries Wild black raspberries recommended for best flavor.
- 1 cup sugar Can substitute with honey or maple syrup.
- 2 tablespoons cornstarch Can be replaced with clear gel.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract Can omit for a purer raspberry flavor.
Crust
- 1 pie crust store-bought or homemade Chill for 30 minutes before use.
- 2 tablespoons butter Dot over the top of the filling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the black raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
Baking
- Pour the raspberry mixture into the pie crust.
- Dot the top with pieces of butter.
- Cover with another layer of pie crust or create a lattice top.
- Bake for 45-50 minutes until the filling is bubbly and the crust is golden brown.
- Allow to cool before serving.
Notes
Serve with vanilla ice cream or whipped cream for a delightful experience. Can garnish with fresh mint leaves.