Black Raspberry Buttermilk Pie

A Summer Berry Pie Worth Waiting For

If you've never baked with black raspberries before, you're in for a treat. Their deep berry flavor has a little more complexity than traditional red raspberries, making them especially wonderful in custard pies like this one.

This recipe is based on a classic buttermilk pie, with a handful of fresh berries scattered across the top before baking. As the pie bakes, some berries sink into the custard while others remain near the surface, creating beautiful pockets of fruit throughout each slice.

While black raspberries are my favorite here, don't let that stop you from making this pie. Blueberries, raspberries, blackberries, or a mixture of berries all work beautifully.

You'll need one extra blind-baked pie crust to begin. You can find our pie crust recipe linked below.

Ingredients (makes one 9-inch pie)

For the Pie

1 extra blind-baked 9-inch pie crust, cooled

1 cup + 2 tablespoons (165 g) all-purpose flour

2 tablespoons (15 g) cornmeal

½ teaspoon (3 g) kosher salt

1 cup + 1 tablespoon (215 g) granulated sugar, divided

10 tablespoons (140 g) unsalted butter, softened

2 teaspoons orange zest

1 teaspoon vanilla bean paste (or vanilla extract)

4 large eggs

1¼ cups (295 g) buttermilk, room temperature

2 cups (300 g) fresh black raspberries

Method

Preheat the oven to 325°F (165°C).

Place the blind-baked pie crust on a sheet pan.

In a small bowl, whisk together the flour, cornmeal, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup (200 g) of the sugar, softened butter, orange zest, and vanilla until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.

Reduce the mixer speed to low and add the flour mixture. Mix just until incorporated.

With the mixer running on low, slowly add the buttermilk and mix until smooth. Scrape the bowl and mix for another 30 seconds.

Pour the filling into the cooled pie shell.

If using fresh berries, make sure they are completely dry before adding them to the pie. Scatter the black raspberries evenly across the surface of the filling. Some will sink slightly as the pie bakes, which is exactly what you want.

Sprinkle the remaining tablespoon of sugar over the berries and filling.

Bake for approximately 55–65 minutes, or until the edges are lightly golden and puffed and the center still has a slight wobble when gently shaken.

Allow the pie to cool on a wire rack for at least 2 hours before slicing.

Storage

Store covered in the refrigerator for up to 4 days. Because this is a custard-style pie, it should be kept chilled once cooled.

Baker's Note

Fresh black raspberries are delicate and highly seasonal, making this one of those recipes worth baking the moment you find them. If you're lucky enough to have wild black raspberries nearby, this pie is one of the best ways to showcase them. The slight crunch from the cornmeal and the bright orange zest make the berries taste even more vibrant.