Razzleberry Pie Recipe
This Razzleberry Pie Recipe combines raspberries, blackberries, and blueberries in a perfectly balanced sweet and tart filling, encased in a flaky, buttery crust. A classic American pie that is easy to make and perfect for any occasion.
1 Servings
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
To make this gluten-free, use a gluten-free pie crust (homemade or store-bought) and replace cornstarch with an equal amount of arrowroot powder or Clear Jel. Ensure all other ingredients are gluten-free certified.