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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
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours
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.