I have memories of my mom and our next door neighbor, Marla, standing in our kitchen making dozens and dozens of pies. This always happened a few days before Thanksgiving. The kitchen was a mess, the house smelled amazing, and the tone was always joyful. As I grew older I remember them sending me on errands to get missing ingredients. One of my mom’s favorite pies was Marla’s famous razzleberry pie.
This recipe is inspired by Marla’s recipe – with just one tweak. Her recipe calls for pie tone – an ingredient that is difficult to find. I’ve substituted instant clear gel for the pie tone. Both of these ingredients act as thickeners and prevent your pie from being soupy.
What Is Razzleberry Pie?
This pie filling is sodanggood! It is sweet and tart and all around delicious. Licking the spoon after you are done making the filling is the best part! What is razzleberry pie you ask? It’s triple berry pie – raspberry, blackberry, and blueberry.
The next best part of this pie is the crust! I’ve used the Pie Curst recipe here on the blog which is AMAZING!!! I love using it for chicken pot pie. Pie crusts are very easy to make – and we have all of our best tips and tricks outlined in Des’s post. I’ve included the recipe and my shortcuts in the recipe card.
Of course you can just top your pie with a flat piece of crust dough, cut a few slits in it, and you are good to go. But if you want to get fancy – try braiding your dough, or using pie dough cutters to create some fun shapes. Check out Des’s lattice crust, her braided edge, and her leaf accent.
For my razzleberry pie I did a quick braid, and some leafs on the edge. I think it made for a festive fall pie.
Unbaked pies are my favorite. They are so pristine and pretty.
I’ve linked a few of my favorite pie making tools here:
The last step of pie making is baking! I bake at 375 for about 15 minutes, then I cover the edges and bake for another 30-35 minutes. Always keep an eye on your pie – burnt crust is the very worst! When you pie is golden brown, pull it out of the oven and let it cool completely.
One tip is to chill your pie before baking. Don’t be afraid to use the freezer! If your pie goes into the oven chilled it will keep its form better than if it goes in at room temp.
We like to serve our pie with whipped cream, or ice cream!
So my question for you is – what is your favorite kind of pie? Let me know in the comments.
- 6 cups of flour
- 2 cups shortening
- 1 1/2 tsp sugar
- 1 1/2 tsp salt
- 1+ cup Ice cold water
- 3 1/3 cup water
- 3 1/3 cup sugar
- 6 tablespoons instant clear gel
- 2 16 ounce bags of blackberries
- 1 12 ounce bag of raspberries
- 1 16 ounce bag of blueberries
- In a stand mixer combine flour, sugar, and salt. Add shortening and mix on low with the paddle attachment until the dough resembles pea sized crumbs.
- With the mixer running, slowing add cold water until a ball forms.
- Divide into 6 balls and roll out into 10-11 inch circles.
- In a large dutch oven combine sugar and instant clear gel. Add water and bring to a boil, stirring constantly.
- Add in berries and bring to a boil.
- Cook 5 minutes or until thickened.
- Spray pie pan with non-stick spray.
- Cover pie pan with one circle of pie crust. Poke holes in the bottom using a fork.
- Pour in 1/3 of the pie filling.
- Top with another circle of pie crust and crimp edges. Cut two slits into the top of the crust to vent. Or use a decorative method with the crust on the top.
- Bake at 375 degrees for 15 minutes. Cover edges with foil and bake for an additional 30-35 minutes or until golden brown and bubbly.
- Let cool completely before serving.