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4.08 from 13 votes

Razzleberry Pie Recipe

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 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 548kcal
Author: The Carefree Kitchen

Ingredients

Double Pie Crust Recipe

  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Salt
  • 8 oz Crisco or butter
  • ¼ cup Water cold

Pie Filling

  • 2 cups Blackberries
  • 2 cups Raspberries
  • 2 cups Blueberries
  • cup Sugar
  • 4 Tablespoons Cornstarch ¼ cup if using frozen berries
  • 2 Tablespoons Lemon Juice
  • 2 teaspoons Lemon Zest

To Finish

  • 1 large Egg
  • 1 Tablespoon Water
  • 1 Tablespoon Sugar

Instructions

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.

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 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!

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