Black Raspberry Pie with the Best Crumble Top Recipe

Pick the Black Raspberries and Make the Pie Filling

It’s no secret that one of my favorite parts of summer is being able to pick fresh black raspberries all over my yard and at a local park in July! Last summer I discovered that not only could we enjoy fresh black raspberry recipes but I could also can jams and pie fillings to enjoy that flavor all year long. Somehow, it tastes better in the dead of winter too when summer seems so far away.

If you haven’t had the luxury of canning jam or pie fillings with your black raspberries, make sure to search for some recipes for that. I promise you won’t regret it! Check back here soon for some updated posts.

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The World’s Greatest Pie Recipe

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.

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.

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 about 15 minutes at 425º. Turn the oven 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!