What ingredients are used to make razzleberry pie?

Razzleberry pie filling typically includes a mix of raspberries, blackberries, and blueberries, blended with sugar, cornstarch to thicken, and sometimes a hint of vanilla extract for added flavor. The crust is made from all-purpose flour, sugar, kosher salt, chilled unsalted butter, and ice water, which creates a flaky and tender base and lattice top.

Can I use frozen berries to bake a razzleberry pie?

Yes, frozen berries can be used for razzleberry pie. It’s best to thaw the berries completely, then combine the leftover juice with sugar and cornstarch, heating the mixture until thickened before adding the berries. Avoid berries packed in syrup to prevent the filling from becoming too watery or overly sweet.

How should I store homemade razzleberry pie?

Homemade razzleberry pie can be stored at room temperature in an airtight container for up to three days without refrigeration. If you need to keep it longer, place it in the fridge for up to five days. For extended storage, the pie can be frozen either before or after baking for three to six months.

Is razzleberry a type of fruit or just a pie name?

Razzleberry is not an actual fruit; it is a term used to describe a pie made from a combination of raspberries, blackberries, and blueberries. The name highlights the mix of berries rather than a single fruit variety.

How do I bake a frozen razzleberry pie?

To bake a frozen razzleberry pie, do not thaw it first. Place the frozen pie on a baking sheet, bake at 425°F for 15 minutes to set the crust, then reduce the oven temperature to 375°F and bake for an additional 30 to 45 minutes until the filling is bubbly and the crust is golden brown.

Razzleberry Pie Recipe With Fresh Homemade Fruit Filling

Ingredients

Scale

2 to 2½ cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon to 1 teaspoon salt
1/2 cup plus 4 tablespoons chilled butter or a blend of butter and vegetable shortening, cut into pieces
6 to 8 tablespoons ice water
4 cups frozen mixed berries (2 cups raspberries, 1 cup blackberries, 1 cup blueberries)
1 cup granulated sugar
1/3 to 4 tablespoons cornstarch
1/2 teaspoon salt (optional)
1 teaspoon lemon juice or vanilla extract (optional)
6 tablespoons old fashioned oats
1/3 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
4 tablespoons butter
1 egg white or 1 egg, lightly beaten
1–2 tablespoons granulated or coarse sugar

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Instructions

1. Prepare the Pie Crust: Combine flour, sugar, and salt in a large bowl. Cut chilled butter (and shortening if used) into the mixture until it resembles coarse crumbs. Add ice water gradually, mixing until dough just comes together. Divide into two discs, wrap, and chill for 1 to 2 hours.
2. Prepare the Filling: Combine mixed berries with sugar, cornstarch, and salt. Thaw frozen berries slightly and drain excess juice to prevent a runny filling. Optionally, thicken juice with sugar and cornstarch in a pan. Add lemon juice or vanilla if preferred.
3. Par-bake Bottom Crust: Preheat oven to 375°F. Roll out dough to fit a 9-inch pie dish, place crust in dish, cover with foil and weights. Bake for 10-12 minutes, lightly golden. Remove foil and weights.
4. Assemble Pie: Pour filling into crust, avoiding excess juice. Add a lattice top or sprinkle on crumb topping. Seal edges.
5. Finish and Bake: Brush with egg wash and sprinkle sugar. Bake at 425°F for 25 minutes, reduce to 375°F, and bake 40-55 minutes, covering edges if needed.
6. Cool and Serve: Cool for 3-4 hours. Serve with whipped cream or ice cream, if desired.

Last Step:

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Notes

🧊 Use slightly thawed frozen berries to manage moisture and prevent a runny filling.
🍂 Par-bake your crust to ensure a crispy base and prevent sogginess.
🛡️ Cover crust edges with foil to prevent over-browning.

Author: Brandi Oshea
Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 415
Sugar: 30 grams
Sodium: 330 mg
Fat: 20 grams
Saturated Fat: 8 grams
Unsaturated Fat: 12 grams
Trans Fat: 0 grams
Carbohydrates: 60 grams
Fiber: 5 grams
Protein: 4 grams
Cholesterol: 35 mg