Razzleberry Pie

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.

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!

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.  

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.

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!

Frequently Asked Questions

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.

Here are some more of our favorite berry desserts:

• Cheesecake Stuffed Strawberries
• Berry Crisp Recipe
• Berry Cobbler with Cake Mix
• Blackberry Pie
• Blackberry Crumble Bars
• Chocolate Covered Strawberries
• American Flag Brownies
• Lemon Raspberry Parfaits

More Pie Recipes

• Easy Pumpkin Pie
• No Bake Cheesecake
• No Bake Pumpkin Cheesecake
• No Bake Orange Cheesecake
• More Best Pie Recipes

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.