Razzleberry Pie

A plate with a slice of berry pie and a scoop of vanilla ice cream.

5 from 1 vote

This razzleberry pie is filled with sweet-tart raspberries and blackberries in a flaky double crust. It uses frozen berries for an easy year-round pie with a thick, jammy filling that sets up nicely for slicing.

Prep Time20

Cook Time1 30

Additional Time30

Total Time2 20

Course: Pies and Tarts

Cuisine: American

Keyword: Razzleberry pie, razzleberry pie recipe

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Crust:

3 cups all-purpose flour plus more for dusting 360 grams
1 teaspoon salt
1 teaspoon baking powder
1¼ cups butter cold, cut into small cubes; 20 tablespoons
6 to 8 tablespoons water ice-cold

For the Berry Filling:

3 ½ cups frozen raspberries 435 grams
3 ½ cups frozen blackberries 500 grams
2 tablespoons fresh lemon juice
¾ cup granulated sugar
8 tablespoons quick-cooking (instant) tapioca or ⅔ cup instant powdered clear jell
¼ teaspoon salt
1 tablespoon butter cold; cut into small bits
1 Egg white
1 tablespoon coarse 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.
Whisk the egg white with 1 tablespoon of cold water. 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

Using fresh berries: Fresh raspberries and blackberries can be used instead of frozen. Bake at 450°F for 15 minutes, then reduce the temperature to 375°F and bake for another 45 to 55 minutes, or until the juices are bubbling through the vents.

Using tapioca: If using quick-cooking tapioca, let the filling rest for 10 to 15 minutes before adding it to the pie crust. This gives the tapioca time to soften.

Using cornstarch: You can use 8 tablespoons of cornstarch in place of the tapioca or Instant ClearJel. Cornstarch doesn't hold up as well through freezing and thawing.

For a crisp bottom crust: The initial high-temperature bake helps the crust get flaky and crisp. Be sure to reduce the oven temperature as directed.

Check for doneness: Cut the vents completely through the top crust so steam can escape. The pie is done when you can see the berry juices bubbling through the vents.

If the crust browns too quickly: Cover the edges with a pie shield or strips of foil.

Cool before slicing: Let the pie cool completely, then refrigerate it before slicing so the filling has time to set. If you prefer warm pie, reheat individual slices after cutting.

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