This delicious Razzleberry Pie is bursting with raspberries, blackberries, and blueberries all baked into a flakey homemade pie crust. Serve with a scoop of vanilla ice cream or a big dollop of freshly whipped cream for a perfect summer dessert

If you want to enjoy it all year long, you can also use frozen berries. And if you love berry pie, try this Blackberry Pie, Fresh Peach and Raspberry Pie, Fresh Strawberry Pie, or our Strawberries and Cream Pie.

A close up picture of a freshly baked Razzleberry pie with a flaky homemade pie crust.

Razzleberry Pie Recipe

Razzleberry pie gets its name from the combination of mixed berries it is made with.  Our razzleberry pie recipe is filled with blackberries, blueberries and raspberries making for a dazzling homemade triple berry pie that can be made year-round.  

In the summer, you can use any combination of these fresh berries that you would like.  But, it’s also the perfect pie to make when you crave a little summer warmth in the winter.  Just grab yourself a bag or two of frozen mixed berries and away you go!

Three photos showing the steps for rolling out and laying the bottom crust inside a pie plate. Recipe for razzleberry pie.

In this recipe for razzleberry pie, you will find our step-by-step instructions on how to make the perfect flakey pie crust.  It truly is easy to make at home and so much more delicious than store-bought pie crust.  

Three photos showing filling the razzleberry pie with mixed berries and making the lattice top for a flakey pie crust.

Key Ingredients You Will Need

  • Flour – you can use all-purpose flour for this recipe.
  • Crisco – Crisco works great because it doesn’t melt as easily as butter.  But, you can absolutely substitute cold butter if you’d prefer.
  • Water – use super cold water to keep the dough as cool as possible.  You can even add ice cubes to the water (don’t add the ice cubes to the dough).
  • Egg Wash and Sugar – applying an egg wash to the dough gives it a little shine and keeps the crust nice and crisp.  You don’t need much – just an egg and a tablespoon of water.  We like to finish off with a sprinkle of sugar, too.
  • Mixed Berries – you can use any combination of fresh or frozen raspberries, blueberries and blackberries that you’d like.  If you plan to use frozen, you’ll want to increase the amount of cornstarch by a bit because they tend to have more moisture.  It’s also a good idea to defrost and drain them before using.
  • Cornstarch – this helps to thicken the pie filling as it cooks, keeping it from getting soggy.
  • Lemons – you will need both the zest and the juice from a fresh lemon.
Three photos showing how to crimp the pie crust edges, egg wash and sprinkle with sugar. This is the best razzleberry pie recipe.

How to Make Razzleberry Pie

  1. Mix the pie dough.  In a medium sized mixing bowl, combine the four and salt.  Add the Crisco (or cold butter) and use your fingers to combine.  Once the mixture resembles coarse meal, make a well in the center and add the water.  Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened.  Do not overmix or knead!
  2. Divide and chill.  Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes – 1 hour. 
  3. Roll the dough out.  Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface.  Use a rolling pin, start in the middle of the dough and roll outwards to make a circle.  Roll into an evenly thick, round, circle large enough for the dough to hang over your pie plate at least 1/2″.
  4. Line your pie plate.  Carefully line a pie plate with the rolled dough and set aside.
  5. Make the lattice strips.  Roll the second disc of dough into a large circle about 1/4″ thick, then cut into 3/4″ strips using a pizza cutter.  Place on a sheet tray and transfer to the cooler while you make your pie filling.  
  6. Make the Razzleberry Pie filling.  In a small bowl, combine the sugar and cornstarch and whisk together.  In a separate mixing bowl, add the berries, lemon juice and lemon zest and mix together gently.   Sprinkle the sugar and cornstarch mixture over the berries and toss to coat, then transfer the berry mixture to the prepared bottom crust.  
  7. Make the lattice design on the top.  Take your prepared lattice strips and create a lattice design over the top.  Trim any excess as needed, then crimp the bottom and top layers of dough all around the edge of the pie dish so that they seal together and look decorative.
  8. Bake.  Bake your pie as directed, and enjoy!
An unbaked pie with a lattice top design.

Frequently Asked Questions

Can I Make Razzleberry Pie with Frozen Berries?

Yes, you can absolutely use frozen berries for this pie.  You’ll need to use ¼ cup of cornstarch to keep the filling nice and thick.

Does Razzleberry Pie Have to Be Refrigerated?

Nope – most of the time we store this covered at room temperature.  However, if you want it to last a couple of extra days you may want to cover and store your berry pie in the fridge.

Can I Freeze Razzleberry Pie and Bake it Later?

You sure can!  Once you go to bake, don’t bother thawing it out.  Just pull the pie out of the freezer when you begin to preheat your oven.  This is especially important if your pie dish is glass so that the frozen dish doesn’t crack when you put it into the hot oven.  You’ll need to add a little extra bake time, but otherwise it will bake up exactly the same.

What is razzleberry?

Razzleberry pie is made with Raspberries, Blueberries, and Blackberries. It’s is also called a mixed berry pie.

A glass pie plate with a Razzleberry pie that has a slice removed.

Storing and Freezing Instructions

  • Room Temperature: this pie can be covered with aluminum foil and stored at room temperature for up to 2 days.
  • Refrigerator: you can also cover and store in the fridge for up to 5 days.
  • Freezer: if you plan to freeze your pie, let it cool completely and then wrap in aluminum foil, then plastic wrap.  Store frozen for up to 2 months.
  • Thawing: to thaw a frozen pie, either pull it out to room temperature for a few hours, or you can toss into a 350 degree oven for about 10 minutes.
A slice of razzleberry pie topped with whipped cream and fresh berries on a white plate.
4.08 from 13 votes

Razzleberry Pie Recipe

Author The Carefree Kitchen
This delicious razzleberry pie is bursting with raspberries, blackberries, and blueberries all baked into a flakey homemade pie crust.  Serve with a scoop of vanilla ice cream or a big dollop of freshly whipped cream for a perfect summer dessert, or make with frozen berries and enjoy all year long.
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Yields8 people

Ingredients

Double Pie Crust Recipe

  • cups all-purpose flour
  • 1 teaspoon salt
  • 8 ounces Crisco, or butter
  • 1/4 cup water, cold

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

To Finish

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

Instructions
 

Pie Crust

  • In a large mixing bowl, combine the flour and salt. Add the Crisco and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
  • Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead! Divide the dough into two even pieces, form them into flat discs, wrap in plastic and let rest in the cooler for about 30 minutes – 1 hour.
  • Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle that is about 1/4" thick and large enough for the dough to hang over your pie plate at least 1/2".
  • Carefully line a pie plate with the rolled dough, pressing into the bottom and edges. Cut off any overhanging dough and set aside. Roll the second disc of dough into a large circle about 1/4" thick, then cut into 3/4" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.

Razzleberry Pie Filling

  • In a small bowl, combine the sugar and cornstarch and whisk together. In a separate mixing bowl, add the blueberries, raspberries, blackberries, lemon juice, and lemon zest and mix together gently. Sprinkle the sugar and cornstarch mixture over the berries and toss to coat.
  • Transfer the pie filling to the prepared bottom crust, then create a lattice crust on top of the pie with the reserved dough strips and chill in the fridge while you preheat the oven.

Baking

  • Preheat oven to 350 degrees F.
  • Whisk together 1 whole egg with 1 tablespoon of water, then use a pastry brush to apply the egg wash over the entire crust. Sprinkle with 1 tablespoon of sugar just before baking.
  • Bake in a preheated oven for about 45 minutes – 1 hour, or until the filling is bubbling and thickened and the crust is golden brown. If the edges of the pie become golden before the baking time is complete, cover the edges with strips of aluminum foil and finish baking.
  • Once the pie has finished baking, remove from the oven and let cool before serving with a scoop of fresh whipped cream or vanilla ice cream. Enjoy!

Notes

Storing instructions: cover with aluminum foil and store at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Nutrition

Calories: 548kcal | Carbohydrates: 66g | Protein: 5g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 4g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 119mg | Fiber: 4g | Sugar: 28g | Vitamin A: 88IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Dessert
Cuisine American
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This homemade Razzleberry Pie is the most amazing summer pie you’ve never heard of! It’s loaded with raspberries, blackberries, and blueberries all baked into a flakey homemade pie crust.

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4.08 from 13 votes (11 ratings without comment)

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2 Comments

  1. This is such a fun recipe!! I’m having some friends over tonight and this is going to be the perfect dessert!

  2. So, so, good! We had an abundance of berries and this was the perfect way to use them up. Thanks for sharing!

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