Easy Black Raspberry Pie
This black raspberry pie is summer in a slice! Juicy berries, a hint of orange zest, and a buttery crust come together in the sweetest, most irresistible way. Naturally sweetened and vegetarian — it’s pure joy!
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.