This Razzleberry Pie Recipe is the perfect blend of raspberries, blackberries, and blueberries in a flaky, buttery crust. Sweet, tart, and totally irresistible!
You know those recipes that instantly bring back childhood memories? For me, razzleberry pie is one of them. My grandmother used to make this every summer when the berries were at their juiciest, and I’d always sneak a taste of the filling before she could even assemble the pie. (No regrets.)
There’s something magical about the way the tangy raspberries, sweet blueberries, and juicy blackberries melt together in that perfect, jammy filling. It’s a pie that tastes like sunshine and family gatherings—simple but unforgettable.
And let’s talk about that golden, buttery crust. Flaky, crisp, and just sturdy enough to hold in all that berry goodness without turning into a soggy mess. Trust me, if you’ve never made a razzleberry pie before, this is your sign to try it.
Why You’ll Love This Razzleberry Pie Recipe?
- The Perfect Balance – Sweet, tart, and just the right amount of fruitiness.
- Easy to Make – No fancy techniques, just simple, homemade goodness.
- Flaky Homemade Crust – Store-bought is fine, but homemade makes it next level.
- Customizable – Use fresh or frozen berries, add a crumble topping, or go full lattice.
- Perfect for Any Occasion – Whether it’s a summer BBQ, Thanksgiving, or just a Tuesday night.
Ingredient Notes:
A pie is only as good as its ingredients, so let’s break them down!
Berry Filling
- Mixed Berries (Raspberries, Blackberries, Blueberries) – The classic trio. Frozen works great, but fresh berries will give you even more vibrant flavor.
- Granulated Sugar – Sweetens the tart berries just enough.
- Cornstarch or Clear Jel – Helps the filling thicken beautifully. No one wants a runny pie!
- Lemon Juice – A splash of acidity brightens the flavors.
- Cinnamon – Adds a subtle warmth that makes the berries pop.
Pie Crust & Topping
- Pie Crust – You can use store-bought, but if you’ve got the time, homemade is 100% worth it.
- Egg Wash – This gives the crust that gorgeous golden color.
- Coarse Sugar – Optional, but adds a sweet crunch on top!
How To Make Razzleberry Pie?
Step 1: Prepare the Crust
If making homemade pie crust, roll it out and press it into a 9-inch pie dish. If using store-bought, just unroll and fit it into the dish. Keep the second crust ready for the top.
Step 2: Make the Berry Filling
In a medium saucepan, combine berries, sugar, cornstarch, lemon juice, and cinnamon over medium heat. Stir occasionally as the berries release their juices. Cook for about 5-10 minutes, stirring often, until the mixture thickens.
Remove from heat and let it cool while you prep the crust.
Step 3: Assemble the Pie
Preheat your oven to 375°F (190°C). Pour the cooled berry filling into the prepared crust.
Now, let’s talk about your topping options:
- Full Crust: Roll out the second crust and place it over the filling. Crimp the edges and cut small slits for ventilation.
- Lattice Crust: Cut the top crust into strips and weave them over the filling for that classic pie look.
Step 4: Bake Until Golden & Bubbling
Want To Save This Recipe?
Brush the top crust with egg wash and sprinkle with coarse sugar.
Bake on the middle or lower oven rack for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil or use a pie crust shield.
Step 5: Cool & Serve
Once baked, let the pie cool for at least 2 hours before slicing. This step is crucial—it helps the filling set so your slices hold their shape.
Serve warm or at room temperature with vanilla ice cream or whipped cream—because, honestly, what’s pie without it?
Storage Options:
- Room Temperature: Keep it covered and store for up to 1 day.
- Refrigerator: Store in an airtight container for 3-4 days. Reheat in the oven at 325°F for 10 minutes.
- Freezer: Wrap the fully baked pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Different Berries – Try swapping in strawberries or cherries for a new flavor.
- Lower Sugar – Reduce sugar slightly if you prefer a more tart pie.
- Gluten-Free Option – Use a gluten-free pie crust and cornstarch instead of Clear Jel.
- Crumble Topping – Instead of a top crust, add a buttery streusel for a different texture.
What to Serve with Razzleberry Pie?
This pie pairs well with just about anything, but here are my top picks:
- Vanilla Ice Cream – Because melty ice cream + warm pie = heaven.
- Whipped Cream – Light, fluffy, and the perfect finishing touch.
- Coffee or Tea – The slight bitterness balances the pie’s sweetness.
Frequently Asked Questions:
Can I use fresh berries instead of frozen?
Absolutely! Fresh berries will give you an even brighter flavor, but you might need a little extra thickener since they release less juice.
My pie filling is too runny—what went wrong?
Make sure you let the filling cook down before adding it to the crust, and don’t skip the cooling time after baking!
Do I need to use an egg wash?
No, but it gives the crust that gorgeous golden color. If you skip it, the pie will still taste amazing but won’t have that classic bakery look.
If you love bold berry flavors, flaky crusts, and homemade goodness, this razzleberry pie recipe is a must-try. Whether it’s for a holiday, a summer BBQ, or just because you feel like baking, this pie is always a winner.
So, are you a berry pie fan, or do you lean toward apple or peach? Let me know in the comments—and happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Razzleberry Pie Recipe
Ingredients
For the Pie Crust
- 1 batch of homemade or store-bought pie crust enough for top and bottom
For the Berry Filling
- 6 cups mixed berries raspberries, blackberries, blueberries; fresh or frozen
- ¾ cup granulated sugar
- ¼ cup cornstarch or Clear Jel for thickening
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon cinnamon for warmth and depth of flavor
For the Egg Wash
- 1 egg
- 1 tablespoon milk
- Coarse sugar for dusting, optional
Instructions
Prepare the Pie Crust
- If making a homemade pie crust, roll out the dough and fit it into a 9-inch pie dish. If using a store-bought crust, simply unroll and press it into the dish. Keep the second crust ready for the topping.
Cook the Berry Filling
- In a medium saucepan over medium heat, combine the berries, sugar, cornstarch, lemon juice, and cinnamon. Stir occasionally until the berries release their juices and the mixture thickens, approximately 5-10 minutes. Remove from heat and allow it to cool slightly.
Assemble the Pie
- Preheat the oven to 375°F (190°C). Pour the cooled berry filling into the prepared crust.
- For the top crust, you may choose between:A full crust: Roll out the second dough round, place it over the filling, and crimp the edges. Cut small slits to allow steam to escape.A lattice crust: Cut the second crust into strips and weave them over the filling.
Apply the Egg Wash & Bake
- Whisk together the egg and milk, then brush the mixture over the top crust. Sprinkle with coarse sugar if desired.
- Place the pie on the middle or lower oven rack and bake for 50-60 minutes, until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil or a pie shield.
Cool & Serve
- Once baked, allow the pie to cool for at least 2 hours before slicing. This helps the filling set properly.
- Serve warm or at room temperature with vanilla ice cream or whipped cream. To reheat, place in the oven at 325°F for 10 minutes with aluminum foil on top.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
