Razzleberry Pie

Homemade Razzleberry Pie – One of my all time favorite pies! Filled with 3 different types of berries and topped with a beautiful lattice crust.

Razzleberry pie is one of those desserts that reminds me of my childhood. We always had it during the holidays growing up, along with raspberry jello pretzel salad, saltine toffee, 7-layer bars and Christmas crack toffee.

Each Thanksgiving, the most requested pie at my house is definitely the razzleberry pie. Usually my mom would pick one up and we always gobbled it right up. This year I decided to try and make my own and it turned out absolutely amazing.

Raspberries, blackberries and blueberries are piled into this delicious pie. Those are three of my favorite kinds of berries! I used this pie crust recipe as the base. If you’re short on a certain berry, you can even use strawberries or boysenberries too. They all taste amazing. Just use whatever you have on hand. :) Raspberries are definitely my favorite berry though.

How to make razzleberry pie

1. Let berries thaw. Combine mixed berries in a bowl and allow to thaw.
2. Make crust, then bake. Preheat oven to 375°F. Make crust according to directions and then press pie shell in pan. Tuck under the edges and then place foil over the crust and put pie beads or dry beans in the center of the foil. Bake for 12 minutes or until lightly golden brown.
3. Add berry filling and lattice crust. Add the sugar, corn starch and salt to the berry mixture and stir together. Once the crust is golden brown, add the berry mixture on top. Then cut the lattice crust about 1/2 inch using a pizza cutter. Place 4 strips vertically on top of the berries and then carefully weave the 4 horizontal strips underneath. Brush the egg yolk on top of the crust using a pastry brush and then sprinkle with sugar.
4. Bake razzleberry pie. Bake for 45-55 minutes or until crust is golden brown. Remove from oven and allow to cool and to thicken before slicing. Serve with fresh whip cream!

TIP: If you’re feeling adventurous, you could also try a braided crust. It’s easier than you think and is a total show stopper!

Top with homemade whipped cream for the ultimate razzleberry pie! Mmm…enj0y!

More delicious pie recipes:

• Pumpkin Pie
• Chocolate Chip Cookie Pie
• Coconut Cream Pie
• Chocolate Silk Pie
• Brown Bag Apple Pie

Razzleberry Pie Recipe

Course: Dessert

Cuisine: American

Keyword: razzleberry pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 8

Calories: 400

Author: Jamielyn Nye

Homemade Razzleberry Pie - One of my all time favorite pies! Filled with 3 different types of berries and topped with a beautiful lattice crust.

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Ingredients

• 2 pie crusts , unbaked
• 2 cups frozen raspberries
• 1 cup frozen blackberries
• 1/2 cup frozen blueberries
• 1 1/2 cups sugar
• 1/3 cup corn starch
• 1/2 teaspoon salt
• 1 egg white , whisked
• 1-2 Tablespoons sugar

Instructions

• Combine mixed berries in a bowl and allow to thaw.
• Preheat oven to 375°. Make crust according to pie crust directions and then press pie shell in pan. Tuck under the edges and then place foil over the crust and put pie beads or dry beans in the center of the foil. Bake for 12 minutes or until lightly golden brown.
• Add the sugar, corn starch and salt to the berry mixture and stir together. Once pie crust is golden brown, add the berry mixture on top. Then cut the lattice crust about 1/2 inch using a pizza cutter. Place 4 strips vertically on top of the berries and then carefully weave the 4 horizontal strips underneath. Brush the egg white on top of the crust using a pastry brush and then sprinkle with sugar.
• Bake pie for 45-55 minutes or until crust is golden brown. Remove from oven and allow to cool and to thicken before slicing. Serve with fresh whip cream.

Notes

You can also use 3 1/2 cups frozen mixed berries, just take out the strawberries. 

Nutrition

Calories: 400kcal | Carbohydrates: 71g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Sodium: 327mg | Potassium: 139mg | Fiber: 4g | Sugar: 41g | Vitamin A: 50IU | Vitamin C: 12.5mg | Calcium: 25mg | Iron: 1.6mg

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