Razzleberry Pie Recipe

4.08 from 13 votes

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 Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: people

Calories: 548kcal

Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

2½ 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

US Customary - Metric

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