Black Raspberry Pie with the Best Crumble Top Recipe

It’s no secret that one of my favorite parts of summer is being able to pick fresh black raspberries and make Black Raspberry Pie. Last summer I discovered that not only could we enjoy fresh black raspberry recipes but I could also waterbath can Black Raspberry Jam and pie fillings to enjoy that flavor all year long. Somehow, it tastes better in the dead of winter when summer seems so far away. Are you craving more delicious treats? Visit the From Scratch Desserts section for more recipes.

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Each year we enjoy picking and eating fresh black raspberries the first couple of weeks in July. You can’t find them in stores so the only chance we get to eat them is when they are fresh. We have a love-hate relationship with these two weeks because it does get kind of old having to go pick every day…but we just can’t stop because we love the berries so much!

Ingredients You’ll Need:

• Black Raspberries – fresh or frozen work for this pie. I love to put black raspberries away in the freezer so mid-winter I can bust some out and make a summery pie.
• Cornstarch, cinnamon, flour, sugar, baking powder, and salt – simple ingredients that you probably already have at home. I like to buy organic in these dry ingredients when possible.
• Egg and butter
• Pastry Blender – This is an easy tool that I use to blend butter and flour-type ingredients to make a crumbly mixture. You can also use a fork but the pastry blender makes it a lot easier.
• Pie Dish – I love these simple pie dishes. I have 3 of them, you just never know how many pies you’re going to need to make at one time! Chicken Pot Pie, Rhubarb Pie, the options are endless.

Recipe for Black Raspberry Pie

I’m a big fan of baking pies and this one is definitely my favorite. Strawberry rhubarb pie is a close second though and a family favorite. If you’re able to can some pie filling these pies are so easy and quick to throw together anytime because all your need is pie crust, filling, and the crumble if you want to add that extra flare. If you don’t have a premade pie filling, don’t worry, I’ve still got you covered.

To Make the Black Raspberry Filling

Preheat your oven to 425º and prepare your pie crust in a pie pan. In a small bowl, combine 3 tbsp of cornstarch, 1 cup of sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Put 5 cups of frozen or fresh black raspberries in a medium bowl and sprinkle the dry mixture over the berries. Toss until all the berries are covered. Pour the black raspberry mixture (or your prepared pie filling) into the prepared crust.

How to Make the Crumble Topping

Combine 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl. Add softened butter and an egg. Using a pastry blender or fork, combine ingredients until your mixture is fully combined and crumbly. I really love my little pastry blender, it is such a simple tool but makes combining these ingredients so much easier. Sprinkle the crumble over the black raspberries. You will probably have extra crumble. You can store this in the fridge for a couple of days if there’s something else you want to use it for.

Bake the pie for 15 minutes at 425º. Turn the temperature down to 350º and bake for 45 more minutes. The crumble should be lightly browned and the berries should be bubbly. Finally, allow the pie to cool before cutting into it! Serve with ice cream or on its own.

If you love this crumble as much as I do make sure to check out some of the other recipes we have using it, like the Strawberry Rhubarb Crumble or our Berry Bars using whatever kind of berries or canned pie filling you have on hand!

Frequently Asked Questions

Can I Use Frozen Berries?

Yes! Frozen berries can be used instead of fresh berries. I find that they are a little less flavorful once they’ve been frozen but they will still be delicious.

Why is Cornstarch Included in the Recipe?

Cornstarch, arrowroot powder, flour, or tapioca are all used to thicken pie fillings so they are not watery when they’re done. The addition of cornstarch in this recipe will ensure your pie will set and not be too runny when you serve it.

Do I Have to Let the Pie Cool Before Serving?

Letting a pie cool before serving will ensure it sets properly and isn’t runny. I know it can be hard to resist the warm black raspberries but you want it to hold it’s shape!

Can I Substitute or Add Other Berries in this Recipe?

Yes! If you don’t have black raspberries feel free to use other berries like blackberries, thimbleberries, or a combination of berries.

Do I Have to Pre-Bake the Pie Crust?

In this recipe, the pie is cooked at a higher temperature to help the pie crust set properly. Then the temperature is lowered so the pie can finish cooking. If you would prefer to pre-bake your pie crust follow these directions:

1. Put parchment paper over the pie crust and put dried beans or pie weights on top of it to prevent the crust from puffing up.
2. Pre-bake the pie crust in a 375º oven for 15-20 minutes.
3. Remove the weights and parchment paper and bake again for 5-10 minutes until it is lightly brown and set. Remove from the oven.
4. Add your pie filling and top crust or crumble. Return to the oven for 35-45 minutes, until the top crust is golden brown and the filling is bubbling

How Long is Black Raspberry Pie Good For?

Store the leftover pie in an airtight container for up to 3-4 days in the refrigerator or in the freezer for longer storage.

More Homemade Pie Recipes

Pies are a yummy addition to any family meal and a crowd-pleaser at picnics and holiday gatherings. There are so many flavors and recipes to explore, and everyone will have their favorites. I’ve included some of my favorites here.

• Pumpkin Pie with a Pecan Crumble
• Classic Rhubarb Pie
• Mini Blueberry Pie

Black Raspberry Pie with Crumble Top

This Black Raspberry Pie recipe uses a canned pie filling that you can make when your black raspberries are in their peak season! It is super easy to make the pie using the canned filling and even more enjoyable in the winter months.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 1 hour hr

Total Time 2 hours hrs

Servings 8 slices

Ingredients

  

• 1 premade pie crust

Filling-Use 1 Quart of Black Raspberry Pie Filling or Ingredients below

• 5 cups fresh or frozen black raspberries
• 3 tbsp corn starch
• 1 cup sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt

Crumble Top

• 1 1/2 cups flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1/2 cup butter softened

Instructions

 

• Preheat the oven to 425º
• Make or unwrap your favorite pie crust and prepare your pie pan.

To Make Pie Filling (If not using premade pie filling)

• Combine cornstarch, sugar, cinnamon, and salt in a small bowl.
• Sprinkle dry mixture over the black raspberries and toss to coat.
• Pour the black raspberry mixture (or prepared pie filling) onto the prepared crust.

To Make Crumble Top

• Combine flour, sugar, baking powder, and salt in a medium bowl.
• Add softened butter and egg. Using a pastry blender or fork, combine ingredients until your mixture is crumbly.
• Sprinkle the crumble over the pie filling. You will probably have extra crumble.
• Bake pie for 15 minutes at 425º and then reduce heat to 350º for about 45 more minutes, until crumble is lightly browned and the berries start to bubble.
• Allow pie to cool before serving.