Razzleberry Pie is a delightful, vibrant dessert made with a medley of berries—typically raspberries, blackberries, and blueberries—baked into a flaky, golden crust. It’s sweet, slightly tart, and bursting with juicy flavor, making it a perfect treat for any season.
Why You’ll Love This Recipe
- Combines three delicious berries in one pie
- Can be made with fresh or frozen fruit
- Beautiful presentation with a lattice or full crust
- Perfect balance of sweet and tart flavors
- Great for holidays, potlucks, or weeknight desserts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 pie crusts (homemade or store-bought)
- 1 cup raspberries
- 1 cup blackberries
- 1 cup blueberries
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
- 1 egg (for egg wash)
- Coarse sugar for topping (optional)
Directions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the berries, sugar, cornstarch, lemon juice, vanilla (if using), and salt. Gently toss until coated.
- Roll out one pie crust and place it in a 9-inch pie dish.
- Pour the berry mixture into the crust.
- Roll out the second crust and place it over the filling (use a lattice design or a full crust with slits).
- Seal and crimp the edges, then brush the top with beaten egg and sprinkle with coarse sugar.
- Bake for 25 minutes, then reduce the oven temperature to 375°F (190°C) and bake an additional 30–35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely (at least 3 hours) before slicing to allow the filling to set.
Servings and timing
- Servings: 8
- Prep time: 30 minutes
- Cook time: 55–60 minutes
- Total time: Approximately 4 hours (including cooling time)
Variations
- Use a crumb topping instead of a second crust
- Add strawberries or marionberries for a different mix
- Include a pinch of cinnamon for a warm spice note
- Substitute tapioca or clear gel for cornstarch
- Use a gluten-free crust if needed
Storage/reheating
- Store at room temperature for up to 2 days, or refrigerate for up to 4 days
- Reheat slices in the oven at 350°F for 10–15 minutes
- Freeze baked pie for up to 3 months; thaw overnight in the refrigerator and reheat before serving
FAQs
What berries are in razzleberry pie?
Typically raspberries, blackberries, and blueberries.
Can I use frozen berries?
Yes, just thaw and drain excess liquid before mixing.
Do I need to blind bake the crust?
No, it’s not necessary for this pie.
What’s the best thickener for berry pies?
Cornstarch is commonly used, but tapioca or clear gel also work well.
How do I keep the crust from burning?
Cover the edges with foil halfway through baking.
Why let the pie cool before slicing?
It allows the filling to set for cleaner slices.
Can I make it ahead of time?
Yes, it stores well and can be made a day in advance.
Can I freeze the pie?
Yes, freeze the baked pie for later or freeze the assembled unbaked pie.
What’s a good topping for this pie?
Vanilla ice cream or whipped cream complements the tart berries perfectly.
Do I have to use all three berries?
No, you can mix and match based on availability or preference.
Conclusion
Razzleberry Pie is a stunning, flavorful dessert that’s easy to make and sure to impress. With its colorful blend of berries and buttery crust, it’s a showstopper at any table. Whether for a summer picnic or a holiday gathering, this pie is always a crowd-pleaser.
PrintRazzleberry Pie
A vibrant, mixed-berry pie bursting with flavors of raspberries, blackberries, and blueberries, topped with a golden, flaky crust—perfect for summer desserts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 20 minutes (includes cooling)
- Yield: 8 slices (1 9‑inch pie) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 double pie crust (9-inch), homemade or store-bought
- 1 1/2 cups fresh raspberries
- 1 1/2 cups fresh blackberries
- 1 1/2 cups fresh blueberries
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tbsp coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C). Place one pie crust into a 9-inch pie plate, crimping the edges.
- In a large bowl, gently toss raspberries, blackberries, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, and salt until berries are coated.
- Pour berry filling into the crust-lined pie plate. Dot with pieces of butter.
- Top with second crust. Either lay as whole crust and cut vents, or create a lattice. Trim excess dough and crimp edges to seal.
- Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 20 minutes, then reduce oven temperature to 350°F (175°C). Bake an additional 30–35 minutes until filling is bubbly and crust golden brown. If edges brown too quickly, cover them with foil or pie shield.
- Remove from oven and let cool on a rack for at least 2 hours to allow filling to set before slicing.
Notes
- You can substitute frozen berries—just thaw and drain excess liquid before mixing.
- Adjust sugar to taste depending on berry sweetness.
- Add a pinch of cinnamon or vanilla extract for extra warmth.
- Serve slices with vanilla ice cream or whipped cream.
- Leftover pie can be stored covered at room temperature for 1 day or refrigerated up to 4 days.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 360 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 45 mg