A delicious raspberry pie with a Rada Serrated Pie Server.
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Black Raspberry Pie

Nothing tastes more like summer than a fresh baked Wild Black Raspberry Pie or Blackberry Pie!


  • 5 cups fresh or frozen and partially thawed black raspberries or blackberries
  • 1 1/4 cups white sugar
  • 1/4 cup cornstarch
  • 2 tablespoons butter, softened
  • Dash of salt
  • 1 tablespoon milk
  • 1 tablespoon white sugar
  • 9 inch double pie crust


  • Heat oven to 350ยบ 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


Wild Black Raspberries and Blackberries:
You can find either of these berries growing wild along field fences or start your own plants. They are fun to pick and a delight to eat. Enjoy your harvest with this simple to make pie recipe.