There’s something magical about a homemade black raspberry pie — and this one comes together so simply! Bursting with juicy black raspberries and brightened with a hint of fresh orange zest, this pie strikes the perfect harmony between sweet and tangy. And the best part? You can whip it up in no time with a buttery premade crust. It’s the kind of dessert that feels like summer in every bite — naturally sweetened, totally vegetarian, and absolutely irresistible. One slice just won’t be enough!
If you’re a fan of easy fruit pies, you’ll also love this Peach Pie with Canned Peaches — another simple summer favorite that always hits the spot.
Summer just isn’t summer without berries — and in the Midwest, we’re lucky to have an abundance of one of the most special little gems: black raspberries. If you’ve never had them, imagine a raspberry… but deep, dark, and bursting with flavor. They only thrive in northern climates, so sure, we deal with some icy winters — but it’s all worth it when berry season rolls around!
Growing up, I spent countless summer afternoons picking blackberries with my grandparents. We’d come home with buckets full of sun-warmed berries and turn them into the most delicious berry tarts. So when I stumbled upon wild berry patches in the woods near home, I knew exactly what to do: pie, of course!
For this simple and sweet berry pie, I lean on ingredients that let those berries shine. Honey brings a natural sweetness, a splash of orange juice brightens everything up, a little extra cornstarch gives that luscious, gooey filling, and I happily use a premade crust — because who wants to spend all day fussing when you could be out enjoying the sunshine?
And here’s a little tip — while I adore black raspberries, you can absolutely use whatever berries you have on hand, fresh or frozen. For tips on safe handling of frozen berries, this USDA guide is a great resource.
Ready to make the easiest, dreamiest 5-ingredient berry pie? Let’s do it!
Table of Contents
Ingredients & Easy Swaps
Here’s what you’ll need to bring this dreamy berry pie to life — just a few simple ingredients that really let the berries shine. I’ve also included some handy substitution ideas so you can make it with whatever you have on hand! All swaps are 1:1 unless noted.
Black Raspberries
The star of the show! These little beauties are soft, juicy, and just a bit tart — perfect for pie. If you’re lucky enough to pick them fresh, you’ll know they’re ripe when they almost fall off the branch into your hand.
Substitutions: Can’t find black raspberries? No worries — red raspberries, blackberries, huckleberries, or even mixed berries (fresh or frozen) work beautifully. If using frozen, just thaw overnight in the fridge or give them a quick warm-up in the microwave. I often mix berries for a colorful, flavorful twist. In northern U.S. farmers’ markets, black raspberries sometimes make a special summer appearance — scoop them up if you see them!
Honey
Since black raspberries can lean tart, honey brings that perfect natural sweetness and a lovely depth of flavor.
Substitutions: Feel free to use cane sugar, coconut sugar, agave, brown sugar, or even maple syrup — all delicious options.
Orange Juice & Orange Zest
A splash of citrus brightens everything and helps balance the natural tartness of the berries. I opt for orange instead of lemon, as it’s a touch sweeter and pairs beautifully with honey.
Substitutions: Lemon or lime juice works too! If you don’t have orange zest, lemon zest or even a sprinkle of cinnamon can add warmth — especially lovely for a fall-inspired pie.
Cornstarch
This is our secret to that luscious, gooey filling. As the pie bakes, cornstarch thickens the berry juices into that irresistible texture we all love in a berry pie.
Substitutions: Arrowroot powder is a great alternative if you prefer.
Premade Pie Crust
Confession time — I’m all about saving time in the kitchen when I can, so I love using a good-quality premade crust. You’ll find them in the freezer section — either already shaped in a tin or rolled in a box. If you want to get fancy with a decorative top, grab an extra rolled crust.
Substitutions: Of course, if you love making your own crust, go for it! For tips, check out this excellent King Arthur guide to making perfect pie crust. You can also skip the bottom crust entirely for a lower-carb option and just do fun shapes of crust on top.
How to Make This Black Raspberry Pie — Step by Step
Ready to fill your kitchen with the smell of summer? Let’s get baking!
Step One: Preheat the Oven
Start by preheating your oven to 375°F — the perfect temp to turn those juicy berries into bubbly, golden goodness.
Step Two: Mix the Filling
Grab a big bowl and toss in your washed black raspberries, honey, orange juice, zest, and cornstarch. Give everything a good stir so those flavors can mingle. Let this mixture rest for about 15 minutes while you work on the crust — this helps the berries release some of their juices.
Tip: If the filling tastes too sweet for your liking, just add a tiny pinch of salt to balance it out.
Step Three: Prep the Crust
Gently roll out your premade crust and lay it over a 9-inch pie dish. Press the dough into the corners and up the sides, leaving about an inch of overhang. If your crust seems a little small, no worries — just patch two together with your hands or rolling pin. No need to blind bake this one — we want that filling to bubble and soak right into the crust.
Step Four: Assemble the Pie
Pour that luscious berry mixture into your prepared crust and decorate as desired. If you love berry desserts, you might also enjoy my Strawberry Pound Cake Recipe — it’s another beautiful way to celebrate summer flavors!
Lattice How-To:
- Cut 10 strips, each about 1 inch wide.
- Lay 5 strips horizontally across the pie.
- Fold back every other horizontal strip.
- Lay a vertical strip, then fold the horizontal strips back over.
- Repeat this weaving pattern until you have a full lattice.
- Trim any excess and gently press the edges into the crimped crust.
It’s easier than it sounds — and looks so impressive!
Step Five: Bake
Before popping the pie in the oven, loosely cover the top with foil if you’ve added shapes or lattice to prevent burning — you’ll remove the foil for the last 25-30 minutes so the crust can turn perfectly golden.
If you like, brush the crust with egg wash or melted butter for a gorgeous shine (totally optional, but worth it!).
Bake for 50-55 minutes, until the filling is bubbling and the top is golden brown. I always set my pie dish on a sheet tray — just in case there’s a little happy spillover.
Step Six: Cool & Enjoy
Let the pie cool for about 30 minutes on a wire rack before slicing. For an extra treat, try drizzling a little homemade Blueberry Syrup over each slice — so good!
Trust me — this is the pie you’ll be craving all season long. 🥧✨
FAQ’s
What pairs with black raspberry?
Oh, black raspberries are so versatile! Their rich, slightly tart flavor pairs beautifully with creamy elements like whipped cream, vanilla ice cream, or mascarpone. They also love citrus — a little orange or lemon zest really brings them to life. And if you’re feeling adventurous, try pairing them with dark chocolate or herbs like mint or basil — pure magic!
What does black raspberry taste like?
Imagine the juicy sweetness of a raspberry, but with a deeper, more intense flavor — almost like a hint of wild blackberry mixed in. They’re sweet, a little tart, and have this lovely richness that makes them stand out from other berries. One bite, and you’ll understand why they’re so special!
What is the origin of black raspberry?
Black raspberries are a true treasure of northern climates. Native to North America, these berries have been growing wild for centuries — particularly in the Midwest and northern states where chilly winters give way to perfect berry summers. If you’ve ever stumbled upon a patch in the woods or at a farmer’s market, you know how rare and exciting it is to find them!
Easy Black Raspberry Pie
Ingredients
- 1 each frozen pie crust
- 6 cups black raspberries
- 1 cup honey
- 1 tablespoon orange juice
- 1 each zest from one orange
- 6 tablespoon corn starch
Instructions
- Preheat the oven to 375 degrees.
- Add all ingredients except the pie crust to a large bowl. Stir gently to combine. Let this mixture sit for 15 minutes while you prep the pie crust.
- Prep your pie crust by gently rolling it over the pie dish. Press the crust into the edges of your pan and crimp the edges. The edges should be about an inch over the edge of the pie dish. If your premade pie crust is not large enough, simply roll two together using your hands or a rolling pin. There is no need to blind bake this crust due to
- Pour the filling into the pie crust and smooth the top. Cut out any shapes desired from the remaining pie crust and top the pie with it.
- Cover the top and edges in foil to keep any designs from burning, remove this foil for the last 25-30 minutes of the bake. Bake for 50-55 minutes until the top is golden brown and the filling is bubbling. Let rest 30 minutes before eating to let the filling get very gooey.
