Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Razzleberry Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 50 reviews

This delicious Razzleberry Pie features a flaky homemade crust filled with a luscious mix of blackberries, raspberries, and blueberries, lightly sweetened and thickened with cornstarch and brightened with lemon zest and juice. The pie is topped with a classic lattice crust and baked to golden perfection, offering a delightful balance of tart and sweet flavors perfect for any dessert occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Pie Crust

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 8 ounces Crisco (or butter)
  • ¼ cup cold water

Pie Filling

  • 2 cups blackberries
  • 2 cups raspberries
  • 2 cups blueberries
  • 2⁄3 cup sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest

Topping

  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sugar

Instructions

  1. Prepare Pie Crust: In a large mixing bowl, combine the flour and salt. Add Crisco and blend with your fingers until the mixture resembles coarse meal. Make a well in the center and add the cold water. Gently mix until all flour is moistened without overworking the dough.
  2. Chill Dough: Divide the dough into two even discs, wrap each in plastic wrap, and refrigerate for 30 minutes to 1 hour to allow the dough to rest.
  3. Roll Out Bottom Crust: On a lightly floured surface, roll out one disc into a circle about ¼ inch thick and large enough to hang over the edges of your pie plate by at least ½ inch. Carefully transfer and press into the pie plate. Trim excess dough.
  4. Prepare Lattice Strips: Roll out the second dough disc to the same thickness and cut into ¾-inch strips using a pizza cutter. Place on a sheet tray and refrigerate until ready.
  5. Make Pie Filling: In a small bowl, whisk together sugar and cornstarch. In a separate bowl, gently toss the blackberries, raspberries, and blueberries with lemon juice and zest. Evenly coat the berry mixture with the sugar-cornstarch blend.
  6. Assemble Pie: Pour the berry filling into the prepared bottom crust. Arrange the chilled dough strips over the filling in a lattice pattern. Chill the assembled pie in the refrigerator while preheating the oven.
  7. Preheat Oven: Set oven to 350°F (175°C).
  8. Apply Egg Wash: Whisk the egg with 1 tablespoon water. Use a pastry brush to coat the entire crust and lattice strips evenly. Sprinkle 1 tablespoon sugar over the crust for a sparkling finish.
  9. Bake Pie: Bake for 45 minutes to 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil strips to prevent burning.
  10. Cool and Serve: Remove the pie from the oven, allow it to cool completely to set the filling. Serve warm or at room temperature, optionally with fresh whipped cream or vanilla ice cream. Enjoy!

Notes

  • Be careful not to overmix the pie dough to keep it flaky.
  • Use fresh or frozen berries; if using frozen, do not thaw before mixing.
  • Chilling the pie before baking helps the crust retain its shape during baking.
  • Cover the crust edges with foil if they brown too quickly to prevent burning.
  • Serve with whipped cream or vanilla ice cream for an extra special treat.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/razzleberry-pie-recipe/