Razzleberry pie
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.
MY OTHER RECIPES
Razzleberry pie
Yield: 8 slices
Prep Time: 30 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour and 20 minutes
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
Directions:
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.
You can also use 3 1/3 cups frozen mixed berries.
Enj0y!
Top with homemade whipped cream for the ultimate razzleberry pie! Mmm…
Enjoy!
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: http://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!