This delicious Razzleberry Pie recipe 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.
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.
Ingredients in Razzleberry Pie
- Flour - you can use all-purpose flour for this recipe.
- Salt - any sea salt or finely ground salt will work.
- 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.
Razzleberry Pie Filling
- 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.
- Sugar - we like using regular white granulated sugar for the pie filling.
- 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
- 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!
- 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. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe!
- 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 ½".
- Line your pie plate. Carefully line a pie plate with the rolled dough and set aside.
- Make the lattice strips. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" strips using a pizza cutter. Place on a sheet tray and transfer to the cooler while you make your pie filling.
- 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.
- 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.
- Bake. Bake your pie as directed, and enjoy!
Recipe Variations for Razzleberry Pie
Here are some creative recipe variations to take your razzleberry pie to the next level and add some pizzazz to your dessert table:
- Razzleberry Pie with Streusel Topping: For a delightful contrast, add a sweet and buttery streusel topping with oats, brown sugar, and a pinch of cinnamon.
- Almond Razzleberry Pie: Layer your razzleberry pie with a silky almond cream filling. This adds a rich, nutty dimension that pairs beautifully with the berry mixture.
- Lemon Razzleberry Pie: Grate fresh lemon zest into the berry filling to add a zesty, citrusy twist.
- Brown Butter Razzleberry Pie: Brown the butter before adding it to your pie filling for a nutty, toasty flavor. The brown butter adds an extra layer of richness to your pie.
- Chocolate Razzleberry Pie: Drizzle your baked razzleberry pie with melted dark or white chocolate.
Frequently Asked Questions
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.
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.
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.
Razzleberry pie is made with Raspberries, Blueberries, and Blackberries. It's is also called a mixed berry pie.
Storing and Thawing
- 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.
Razzleberry Pie Recipe
Double Pie Crust Recipe
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 8 oz Crisco or butter
- ¼ cup Water cold
- 2 cups Blackberries
- 2 cups Raspberries
- 2 cups Blueberries
- ⅔ cup Sugar
- 4 Tablespoons Cornstarch ¼ cup if using frozen berries
- 2 Tablespoons Lemon Juice
- 2 teaspoons Lemon Zest
- 1 large Egg
- 1 Tablespoon Water
- 1 Tablespoon Sugar
Basic Double Pie Crust
- In a large mixing bowl, combine the four and salt.
- Add the Butter 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!
- 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. Note: if you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.
- 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 ½".
- Carefully line a pie plate with the rolled dough and set aside. Roll the second disc of dough into a large circle about ¼" thick, then cut into ¾" 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 and 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.
- 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 350 degree 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!
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
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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.