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Fabulous Black Raspberry Pie!

Fabulous Black Raspberry Pie!

Summer Black Raspberries lie under a buttery & flaky lattice crust. Perfection with every bite. You will not believe the crust is Gluten Free! A pie to savor ~ I’ve added a handful of red raspberries for color contrast. This recipe makes 2 smaller 6 inch pies ~ double the recipe for a full sized pie. YES ~ you can use all red raspberries if black raspberries are not available.

I LOVE Pie!! Summer just-picked fruit lie under just the perfect crust!

Fabulous Black Raspberry Pie!


1 recipe: Gluten Free Pastry Crust for Pie

1  ½ cups Black Raspberries

½ cup red raspberries 

⅓ cup plus 1 tablespoon pure cane sugar 

2 tablespoons cornstarch (I’ve used organic; non-gmo)  

1 pinch sea salt 

½ teaspoon fresh lemon juice

2 teaspoons milk

2 teaspoons sanding sugar (coarse sugar)



Make the pie dough. Refrigerate as recipe states at least 30 minutes. (Yes – you can make with traditional flour!)


Make the Pie Filling:
In a large bowl, add the remaining ingredients: Black raspberries, Raspberries, sugar, cornstarch, sea salt and lemon juice.
Toss all together with a rubber spatula.


Remove dough ball from the refrigerator.
Cut 2 long pieces of waxed paper – about 16″ long.
Add a light dusting of your gluten free flour onto one piece paper – which will lay on your work surface.
Add the dough; top with the other sheet of waxed paper and roll to an 1/8″ thickness.


Place a tart pan on top and trace with a knife – cut a piece of dough to fit into the bottom of a pan.
Repeat for the second pie pan.
Fill each with half of the fruit filling. Place tarts on a rimmed sheet pan (will catch any drippings) and refrigerate until cold 20 minutes (or freeze for 5 minutes.)


Refrigerate the remaining dough for the lattice.
HINT: Cold dough – – warm oven; that’s how you get a flaky crust!


Preheat oven to 375 degrees.
Take out the reserved dough, re-roll 1/8″ thick. Cut 1/2″ strips of dough.
Top each fruit filled pie with three strips across and overlapping 2 strips down to form a lattice design.
Weave in an over-under pattern if desired.
Crimp the edges, cutting away some dough if necessary.
If the pie feels warm – refrigerate again until cold on the baking pan.


Brush the top of the lattice dough with the milk using a pastry brush – and sprinkle the dough with sanding sugar.


Bake on the rimmed sheet pan until very golden and cooked through about 35 minutes.

See BLOG for many more photos and steps to make the perfect pie crust and pie.

This recipe can not be reproduced without the consent of its author, Karen Sheer

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