Real Recipes From Real Home Cooks ®

wild black raspberry pie

★★★★★ 3
a recipe by
Linda Smith
Oelwein, IA

We lived in the country when we were first married. One spring, I found the biggest black raspberries ever seen. So I picked them, cleaned them, and decided to make a pie out of them for a family picnic. On the day of the picnic, we loaded the pie and everything in the car. When we got there, my hubby and my brother-in-law were unloading the car. My brother-in-law looked at the pie and said he didn't think we should take it out of the car because it really didn't look very good. Being young I believed him. When we got home they took the pie out and ate the whole thing.

Blue Ribbon Recipe

This easy black raspberry pie is perfect for summer. Simply mix together a few ingredients, pour into a prepared pie crust, dot with butter, and bake. This is a pie anyone can make. The crust is crispy and the inside is a soft, warm, and gooey center. All that's missing is a big scoop of vanilla ice cream. We opted to create a lattice with the top crust to make it a bit fancy.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For wild black raspberry pie

  • 2 pkg
    pie crust shell
  • 4 c
    wild black raspberries
  • 1 1/3 c
    granulated sugar
  • 1/3 c
    all-purpose flour
  • 2 Tbsp
    butter, softened

How To Make wild black raspberry pie

  • Crust in a pie shell.
    Put one crust in pie shell.
  • Flour and sugar in a bowl.
    Mix flour and sugar.
  • Raspberries, flour mixture, and pats of butter in the pie crust.
    Pour over berries and mix lightly. Pour into pie shell. Dot with butter.
  • Second pie crust placed on top of pie.
    Put a second shell on top. Flute edges and cut steam vents. Sprinkle with a little sugar.
  • Baking the Wild Black Raspberry Pie.
    Bake in hot oven 425 degrees for 35 to 45 min. Serve warm.