This homemade razzleberry pie boasts a perfectly set filling that is bursting with the sweet-tart flavors of raspberries and blackberries. The best part? You don’t have to worry about it turning runny or soupy – it holds its consistency beautifully.
What is a Razzleberry Pie
A razzleberry pie is a heavenly concoction that is as delicious as it sounds. Despite its whimsical name, a razzleberry isn’t a single fruit but a delightful blend of berries. This wonder of a pie is a mouthwatering combination of raspberries and blackberries, hence the term “razzleberry.”
Homemade Pie
When it comes to desserts, it is hard to beat a homemade berry pie! This delicious homemade razzleberry pie is an extra-special treat for any time of the year! The jammy, tart raspberry, and blackberry mixture is sandwiched between a flaky crust in a deep-dish pie plate and baked to a golden brown.
This recipe uses frozen berries, meaning you can bake a delicious razzleberry pie anytime throughout the year!
Here is Why This Berry Pie Recipe Works
We used our “from scratch” double crust pie recipe, but you can use your favorite pie crust recipe or even a pre-made crust. Frozen berries are almost always packed at the peak of their freshness which makes it possible to bake a seasonal favorite at any time.
- Our all-butter pie crust is easy to make and is flakey and crisp with a sprinkling of sugar on the upper crust.
- Baking the pie at a higher temperature for the initial 15 minutes will ‘set’ the bottom of the pie crust and keep it from getting soggy.
- You can make this dessert in advance.
If you love this recipe, try our mixed berry pie or our old-fashioned blackberry pie.
Razzleberry Pie Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Double-crust pastry. Use our all butter pie crust, our gluten-free pie dough, or your favorite recipe.
- Berries. Frozen Raspberries and blackberries are usually packed at the peak of their ripeness and are available in most supermarkets.
- Lemon juice. Fresh is always the best choice. It adds a touch of tartness.
- Sugar. Regular granulated white sugar.
- Thickener. You can use either Instant Clear Jell, Instant tapioca, or cornstarch. These thickeners will make the filling thick and jammy, keeping the berries vibrant and clear. They will not mask the razzleberry flavor and cloud the filling as flour does.
- Salt. Just a little will balance the sweetness of the razzleberry filling.
- Butter. Gives the pie richness to the berry juices.
- Egg-white wash. Brushed on top of the crust for a golden crispness.
- Coarse white sugar. This makes a sparkling finish to the pie.
How to Make the Pie
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
Start with the Crust
Make the pie crust and let it chill in the fridge for a while. Roll out the bottom crust large enough to line the deep-dish plate with a 2-inch overhang.
Make the Razzleberry Filling
In a large bowl, toss the berries with the lemon juice. Combine the sugar, thickener of choice, and salt and toss with the berries.
Add the Delicious Mixed Razzleberries to the Pie
Transfer the berry mixture to the pie dish and dot the surface with butter bits.
Cover the Pie with the Top Crust
Roll the remaining crust and cover the pie, then brush the egg wash over the top.
Vent the Pie and Bake
Cut the vents in the upper crust, crimp edges, and sprinkle with coarse sugar. Pop it in the oven and bake the pie until the juices bubble up.
Tips for Pies with Berries
The secret to knowing when the pie is fully cooked is not so much the time but to bake the pie until you see the juices bubbling up through the vents.
- Do not overwork the pastry, or the gluten will develop too much and make it tough.
- You can use fresh berries instead of frozen berries; follow the baking instructions in the notes of the printable recipe card.
- If you choose tapioca as the thickening agent, let the tossed fruit rest for 10-15 minutes before spooning it into the pie plate. The resting will give the tapioca time to soften before baking.
- You can use cornstarch as a thickener. However, the pie will not freeze well as the cornstarch will break down when thawed.
- Baking the pie at a higher temperature for the first 15 minutes will help the crust get flaky and prevent the bottom of the pie from getting soggy.
- Venting the pie with several slits will allow the steam to escape as the pie bakes. It will also prevent the pie from developing a gap between the top crust and the filling.
- Bake the pie until you see juices bubbling out of the vents. The baking time can vary depending on the juiciness of your berries, but you will know the pie is done when the juices bubble up.
- If the rim of the crust begins to darken too quickly, cover it with a metal or silicone pie edge shield or coat strips of foil coated lightly with non-stick oil spray.
Serving Suggestions
- Let the pie cool completely before slicing. A freshly baked warm pie will be runny and not serve up nicely.
- Refrigerate the pie and cut cold slices.
- If you want to serve the pie warm, warm each piece for 15 seconds in the microwave.
- Serve plain or with a scoop of lavender vanilla ice cream or a dollop of whipped cream to each serving.
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More Pie Recipes You Will Love:
- Strawberry pie with jello
- Peach bourbon pie
- Chocolate pecan pie
- Sweet potato pie
- French Coconut pie
- Apple slab pie
- Caramel apple pie
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Razzleberry Pie
Ingredients
For the Crust:
- 3 cups all-purpose flour (360) plus more for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2-½ sticks 20 tablespoons cold butter, cut into small cubes
- 6-8 tablespoons ice-cold water
For the Berry Filling:
- 3-½ cups frozen raspberries 435 grams
- 3-½ cups frozen blackberries 500 grams
- Juice of 1 fresh lemon
- ¾ cup granulated sugar
- ⅔ cup 2. oz./47g instant powdered clear jell or 8 tablespoons quick cooking tapioca
- ¼ teaspoon salt
- 1 tablespoon cold butter cut into small bits
- Egg white mixed with 1 tablespoon water
- 1 tablespoon coarse finishing sugar optional
Instructions
For the Pie Crust:
- Mix the flour and salt together in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender.
- Sprinkle the water over the mixture and stir with a fork. Squeeze a clump of dough together in your hands. If it holds its shape it is just right. If it is still crumbly and does not hold together easily, add another tablespoon or two of ice water until you can squeeze a handful, and it holds together.
- Divide the dough in half and form each half into a flat disk. Wrap each disk in plastic film and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and let it rest at room temperature to soften up a little and make it easier to roll.
For the Pie Filling:
- Preheat the oven to 450°F
- Add the berries to a large bowl. Drizzle the lemon juice over the berries and toss to combine.
- In a small dish, add the sugar, clear jell (or tapioca), and salt. Sprinkle the mixture over the fruit and gently fold together to coat well.
- Roll out one of the pastry disks for the bottom crust to a diameter of about 14 inches. Carefully fit the pastry into a 9-inch, deep-dish pie plate.
- Spoon the fruit mixture into the pie crust and dot with the butter bits.
- Roll the remaining pastry disk for the upper crust a little larger than 14 inches. Cover the berry mixture with the pastry, trim and crimp the edges together, and cut 4 vents to allow steam to escape. Brush the top with the egg wash and sprinkle coarse sugar over the top of the pie.
- Set the pie on a parchment-lined sheet pan to catch any drips and transfer the pie to the lower position of the oven.
- Bake for 15 minutes, then reduce the heat to 375°F. Continue to bake for another 1 hour 15 minutes or until the crust is golden brown and the berry juices are bubbling up through the vents. If the crust begins to darken too quickly, drape a piece of foil or parchment paper over the top.
- Transfer the pie from the oven to a wire rack to cool, then refrigerate for 2 to 3 hours or until completely cold. If you slice the pie while it is still warm, the juices will run. If you want warm pie, you can zap the slices in the microwave after you slice it.
Notes
- Fresh berries can be used instead of frozen berries, adjust the bake time to 450°F for 15 minutes, then reduce the temperature to 375°F and bake an additional 45-55 minutes until the juices begin to bubble up.
- If you choose tapioca as the thickening agent, let the tossed fruit rest for 10-15 minutes before spooning it into the pie dish. This will give the tapioca time to soften before baking.
- Cornstarch: you can use 8 tablespoons of cornstarch in place of the tapioca or clear gel. Keep in mind that the pie will not freeze well if you use cornstarch because it will break down when thawed.
- Baking the pie at a higher temperature for the first 15 minutes will help the crust get flaky and prevent the bottom of the pie from getting soggy. Make sure you reduce the temperature after the first 15 minutes or the pie will burn.
- Use a sharp paring knife to cut pie vents in the upper crust. You want to cut all the way through the dough so the berries are visible.
- Venting the pie with several slits will allow the steam to escape as the pie bakes. It will also prevent the pie from developing a gap between the top crust and the filling.
- Bake the pie until you see juices bubbling out of the vents.
- If the rim of the crust begins to darken to quickly, cover with a metal or silicone pie edge shield or coat strips of foil coated lightly with non-stick oil spray.
- Let the pie cool completely before slicing. A freshly baked warm pie will be runny and not serve up nicely. Refrigerate the pie, cut cold slices and if you want warm slices, warm each slice 15 seconds in the microwave.
