Razzleberry Pie

Why You’ll Love This Recipe

Razzleberry Pie is a vibrant and juicy dessert made with a medley of berries—typically raspberries, blackberries, and blueberries—encased in a flaky, golden crust. This pie combines tart and sweet flavors in every bite, making it a crowd-pleaser at summer gatherings, holiday dinners, or as a comforting treat any time of year.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pie dough (for a double crust)raspberriesblackberriesblueberriesgranulated sugarlight brown sugarsaltcornstarchlemon juicevanilla extractbutteregg (for egg wash)coarse sugar (optional, for topping)

directions

Preheat your oven to 400°F (200°C).

Roll out one pie dough disc and fit it into a 9-inch pie pan. Chill while preparing the filling.

In a large mixing bowl, combine raspberries, blackberries, and blueberries.

Add granulated sugar, brown sugar, salt, cornstarch, lemon juice, and vanilla extract to the berries. Gently toss until evenly coated.

Pour the berry mixture into the prepared pie crust and dot with small pieces of butter.

Roll out the second pie dough disc and place over the filling. Crimp the edges to seal and cut slits in the top for steam to escape (or use a lattice pattern).

Brush the top crust with egg wash and sprinkle with coarse sugar if desired.

Bake for 20 minutes at 400°F, then reduce oven temperature to 375°F (190°C) and bake for an additional 35–40 minutes, or until the filling is bubbling and the crust is golden brown.

Cool the pie on a wire rack for at least 3–4 hours to allow the filling to set before slicing.

Servings and timing

This recipe yields 8 servings.Preparation time: 25 minutesBaking time: 55–60 minutesCooling time: 3–4 hoursTotal time: 4.5–5 hours

Variations

Add a pinch of cinnamon or nutmeg for a warm spice flavor.

Substitute some of the berries with cherries or strawberries for a different twist.

Use a crumble topping instead of a top crust for a rustic look.

Mix in orange zest for a bright citrus note.

storage/reheating

Store Razzleberry Pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, warm individual slices in the microwave for 20–30 seconds or the whole pie in a 300°F (150°C) oven for about 15 minutes.

FAQs

What is a razzleberry?

Razzleberry isn’t a real fruit—it’s a fun name for a mix of berries, usually raspberries, blackberries, and blueberries.

Can I use frozen berries?

Yes, just thaw and drain excess liquid before mixing with the other ingredients.

Why is my pie filling runny?

Make sure to use enough cornstarch and allow the pie to cool fully so the filling sets properly.

Do I need to pre-bake the crust?

No, this pie bakes long enough for both crusts to cook through.

Can I make this pie ahead of time?

Yes, you can bake it a day ahead and store it at room temperature or in the fridge.

Can I freeze Razzleberry Pie?

Absolutely. Wrap it tightly and freeze for up to 3 months. Reheat in the oven before serving.

How do I prevent a soggy bottom crust?

You can brush the bottom crust with egg white before filling or bake the pie on a preheated baking sheet.

Is this pie very sweet?

It has a balanced sweet-tart flavor, but you can adjust sugar to taste based on the ripeness of your berries.

Do I have to use a top crust?

No, a crumble or streusel topping works beautifully too.

Can I use store-bought pie crust?

Yes, store-bought crusts are a convenient option and work well in this recipe.

Conclusion

Razzleberry Pie is a deliciously juicy, fruity dessert that brings together the best of summer berries in a flaky, buttery crust. Whether served warm with ice cream or cooled and enjoyed on its own, it’s a dessert that’s as fun to say as it is to eat. Perfect for gatherings or just treating yourself, this pie is sure to become a seasonal favorite.

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