Homemade razzleberry pie – one of my all time favorite pies! Filled with 3 different types of berries and topped with a lattice crust.
Each Thanksgiving the most requested pie at my house is definitely the razleberry 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.
If you’re feeling adventurous you could also try a braided crust.
Enj0y!
Top with homemade whipped cream for the ultimate razzleberry pie! Mmm…
Enjoy!
Homemade razzleberry pie
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.
- Pre-heat 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 yolk 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.
I make a Triple Berry pie for Thanksgiving every year it’s definitely my favorite! Love your pie plate! :)
Delicious!
This pie looks great! The recipe calls for blackberries twice – 2 cups frozen blackberries and 1 cup frozen blackberries – should one of these be raspberries?
My all time favorite pie! Thanks for the recipe!
I’m a bit confused by the directions for the pie. I should bake the crust for 12 mins before filling it with the berries, etc., then bake again when I’ve finished putting it together? I’ve never done a homemade shell before. I suppose this threw me off a bit. Also, the “pie beads” or dry beans… where exactly do these go?
Hi Amy! Yes, I like to prebake my crust so it doesn’t stay doughy under the berries. I fill my pie tin with the crust and then place foil over the crust and add the pie beads. Here is a link to my pie crust so you can see a picture of the foil/pie beads: https://www.iheartnaptime.net/easy-pie-crust-recipe/. Then I bake for 12 minutes or under lightly golden. Then remove the foil and the beads and add the berry mixture. Does that make sense? Let me know if you have any other questions! Hope you enjoy this pie, it is my favorite! :)
Been looking for this recipe everywhere but where do you add the fluffy egg white?
You brush it on top of the pie crust! :)
Hi I am trying this pie today!! Looks DELISH! Just wondering if I can make it a day in advance? Do you keep it in the fridge until it’s ready to serve or just on the counter?
I would leave it on the counter, unless your home is very warm! :)
This pie looks incredible! Me (and my one tiny oven) are responsible for Thanksgiving for 13 this year. Any ideas on how to limit my oven time day of? Could I do the pre-baking of the crust the night before and refrigerate until I’m ready to get it all together and in the oven? Could I prep it the day before and bake day of or might it get soggy? Could I bake it the day before and reheat? I’m new to the pie game. I’ve always been behind the cupcakes. :)
Hi Ames!
I like to do as much pre-cooking as I can the day before! I’d actually make this pie Tuesday or Wednesday – if you make it Tuesday, store in the fridge until Thanksgiving morning then let it come up to room temperature. If you make it Wednesday, I’d let it sit overnight. If you want to warm it up at dessert time, preheat your oven to 275 and if it’s at room temp, let it warm up until you smell it – maybe ten minutes or so?
Hope you have a wonderful holiday!
Is this recipe for an 8in or 9in pie? I really want to try this for thanksgiving this year!
This is a 9 inch pan but either should work! :) Hope you enjoy. This is my favorite pie!
Hi. Have you ever used fresh berries instead of frozen?
Hi Nicole! I normally use frozen berries since I know I always have that on hand and they are always available even when they aren’t in season! Fresh berries should work as well. :)
I’ve heard you refer to Jell-O in the comment section several times now, but if not anywhere the recipe. What are you referring to?
Hi! The jello comment was meant for a different recipe, Raspberry Jello Pretzel Salad! Sorry for the confusion. This is the recipe for the jello salad: https://www.iheartnaptime.net/raspberry-pretzel-salad/
In your picture it looks like you let your berries sit and juice with the sugar mixture?
I kept mine frozen added sugar mixture but it really did not blend in poured it in the crust and the sugar mixture was just there, not really attached o frozen berries, anyway when I baked it even after it cools there is still a lot if liquid, it’s delicious but you liquidy,what did I do wrong?
Are you suppose to let berries sit and juice in the sugar before puutting in pie, i.e. ft frozen and sugar mixture did not stick to berries and poured it into crust, pie is great but cane out really funny. What did I do wrong? Please
Hi Karla! I let my berries thaw completely before adding in the sugar, corn starch, and salt and then just let them sit for the 12 minutes while the crust is baking. Hope that helps! :)
Lol my autocorrect and typing too fast has made me look like I can’t write and spell, sorry. I should have proofread. I think you understood what I was asking though. This was the best pie even though mine turned out too runny. So if I let them thaw and sit it should soak up some of the juice when it cooks? Thanks for answering back I know you are so busy and thanks for all the great recipes.
We try to avoid white sugar. I was wondering if anyone has made this pie and substituted maple syrup or honey for the white sugar? (Using a different measurement, of course.)
This pie was Soo good! The filling set up perfectly and the crust wasn’t soggy (even though there was a hole in the crust and some filling was underneath) I will definitely make it again.
I’m so glad you enjoyed it! Thanks for leaving a comment and review Charlynn :)