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Razzleberry Pie

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A vibrant, mixed-berry pie bursting with flavors of raspberries, blackberries, and blueberries, topped with a golden, flaky crust—perfect for summer desserts.

Ingredients

Scale
  • 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

  1. Preheat oven to 400°F (200°C). Place one pie crust into a 9-inch pie plate, crimping the edges.
  2. In a large bowl, gently toss raspberries, blackberries, blueberries, granulated sugar, brown sugar, cornstarch, lemon juice, lemon zest, and salt until berries are coated.
  3. Pour berry filling into the crust-lined pie plate. Dot with pieces of butter.
  4. Top with second crust. Either lay as whole crust and cut vents, or create a lattice. Trim excess dough and crimp edges to seal.
  5. Brush top crust with beaten egg and sprinkle with coarse sugar if desired.
  6. 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.
  7. 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

Find it online: https://ukfinda.com/razzleberry-pie/