Description
A delicious and easy black raspberry cream pie with a flaky crust and sweet filling, perfect for dessert.
Ingredients
Scale
- 1 store-bought pie crust, gluten-free or regular
- 6 cups black raspberries, rinsed
- 1/41/2 teaspoon sea salt
- 1/4 cup brown sugar plus a little extra to sprinkle on top of pie
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/41/2 teaspoon cinnamon
- 21/2 teaspoons butter, softened
- 1 egg white
Instructions
- Prepare Pie Crust: Start by placing your gluten-free pie crust in the pie pan. It should fit nicely, with the edges hanging over a bit. This crust sets the stage for that luscious filling. Just be careful not to stretch it too much, or it might crack during baking.
- Heat & Mix Filling: In a saucepan, gently warm the black raspberries until they start to break down and release their juices. The aroma will fill your kitchen beautifully. Mixing in flour helps thicken that filling, but be mindful to add just enough for the right texture—it should not be runny.
- Fill & Cover: Spoon the berry mixture into the prepared crust, spreading it out evenly. It will look vibrant and inviting, a preview of the deliciousness to come. Make sure not to overfill, as the filling needs room to bubble while it bakes.
- Seal & Bake: Place the top crust over the filled pie and crimp the edges to seal. If it starts browning too fast, a little foil around the edges will help. Baking will bring out that lovely golden color, and the sweet smell is unbelievable.
- Cool & Serve: Let the pie cool for a bit after it comes out of the oven; it is tempting to dig right in! Patience pays off by helping it set up perfectly. Trust me, if you cut into it too soon, it might get messy, but waiting makes all the difference.
Notes
- Store leftovers in the refrigerator, covered, for up to 3 days.
- If the filling leaks out during baking, folding the edges of the top crust tightly against the bottom crust can help keep it contained.
- When the top crust browns faster than the filling cooks, covering the edges with foil will prevent burning.
- If the pie filling is not setting properly after cooling, adding enough flour to bind the fruit juices is crucial for a better consistency.
- To reheat, place individual slices in the oven at 350 degrees F for about 10 minutes, until warmed through.
- Serve warm with vanilla ice cream.
- Top with whipped cream and fresh black raspberries.
- Pair with a glass of dessert wine for special occasions.
- For a more pronounced sweetness, consider increasing the amount of brown sugar or granulated sugar in the filling to match your taste.
- If using frozen black raspberries, thaw and drain them thoroughly beforehand to avoid excess moisture that can make the pie soggy.
- Add a splash of lemon juice for extra zing.
- Incorporate some chopped strawberries with the black raspberries.
- Use a crumb crust instead of a pastry crust for a different texture.
- Ensure raspberries are rinsed thoroughly before use.
- A sprinkle of extra brown sugar on top makes the pie extra nice as it bakes.
Nutrition
- Serving Size: 1 slice
- Calories: 174
- Sugar: 25g
- Sodium: 121mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 4mg