Razzleberry Pie

Sweet and tart, triple berry pie filling inside of a perfectly flakey crust.  This razzleberry pie is a recipe you'll come back to over and over again for its simple ingredients, easy execution, and delicious results.

Why This Recipe Works

Razzleberry pie is a triple berry or mixed berry pie. It contains raspberry, blackberries, and blueberries. It is my favorite kind of pie, hands down. This is even better that Marie Callender! I love to serve this pie after a Thanksgiving feast of fried turkey, cranberry sauce, instant pot carrots and mashed potatoes. But I also love to serve this pie year round with a scoop of ice cream.

You're going to love this recipe because:

• The filling comes together quickly with minimal ingredients.
• The crust is flakey, delicious, and so easy to make.
• Everyone will love this berry pie! Top it with ice cream or whipped cream for a creamy, tart, and sweet dessert.

About The Ingredients

All of the ingredients for this triple berry pie can be purchased at your local grocery store. Here are a few items to note:

For this recipe you'll need to add the following to your grocery list (this recipe makes 3 9-inch pies):

For the pie filling:

• Three type of frozen berries - 32 ounces of frozen blackberries, 12 ounces of frozen raspberries, 12 ounces of frozen blueberries. It is this combination of berries that makes this pie so phenomenal. I do not recommend subbing frozen mixed berries, because I like the ratios of the berry mixture to be more heavily blackberry.
• Clear gel - This will act as our thickener. This helps your filling firm up a bit and not become soupy.  There are several brands of this that are available at grocery stores and online. Here are a few available for purchase: Hoosier Hill Instant Clear Gel, E-Z Gel.

A complete list of filling ingredients can be located in the recipe card below.

For the pie crust:

This pie crust is literally the best crust I've ever had! I have a few tips for making it in a stand mixer. Here are a few notes about the ingredients.

• Shortening - this is what makes this pie crust so good and so flakey. We get asked all the time if you can sub butter. The answer is that shortening will produce the best crust, so go with the shortening.
• Pantry items - there are a handful of pantry items you'll need for this crust like flour, salt, and sugar.
• Ice cold water - this is a MUST! When making pie crust you want to use ICE COLD water. Keeping that dough cold will make all the difference.

How Do You Make Razzleberry Pie From Scratch?

The Filling

I'm going to start off with the filling, and then we will chat about the crust.

Step 1: In a large dutch oven, add sugar and clear gel.  Stir until well combined.

Step 2: Add water. Stir to combine and then set stove to high and bring to a boil.

Step 3: Add in frozen berries. Stir to combine.

Step 4: Bring to a boil and cook for 5 minutes or until thickened.

The Pie Crust

How do you make pie crust from scratch? For the pie crust recipe I am using the amazing recipe we have here on the blog.  It is perfection. Over the years, I have tested making this crust in my stand mixer as a shortcut and it has always turns out great!  Here is how I do it.

Step 1: In the bowl of your stand mixer, add flour.

Step 2: Add salt and sugar.

Step 3: Toss in shortening.

Step 4: Using your paddle attachment, blend until your flour resembles course peas.

Step 5: With your paddle attachment turning at medium speed, slowly pour in ICE COLD water.

Step 6: When the dough begins to form a ball, you are done.

Step 7: Divide your dough into 6 equal parts.

Pro Tip: Store divided dough, wrapped in plastic wrap, in the fridge until you roll it out. The more chilled the dough, the better.

Step 8: Roll each out into 9-10 inch rounds.

Step 9: Transfer one dough round to your pie plate, poke the bottom of the crust with a fork.

Step 10: Ladle pie filling mixture into your crust.

Step 11: 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 with the top crust - 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.

Step 12: Trim the excess dough from your edges.

Step 13: Brush with an egg wash.

Step 14: Sprinkle with sugar.

Step 15: Bake at 375 degrees for 15 minutes. Line edges with foil and continue baking for 30-35 minutes until golden brown.

Step 16: Let cool completely before serving. Serve with ice cream or whipped cream.

Pro Tip: 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.

Serving Recommendations

This pie can be served chilled, or warm. If you chill your pie, the filling will be more firm that if you serve it warm out of the oven. I like to serve with a scoop of vanilla ice cream or homemade whipped cream.

Pie Pan Recommendations

There are several options when it comes to pie pans. There are two standard sizes, 9 inch regular and 9 inch deep dish. This pie recipe makes 3 standard pies or 2 deep dish. Here are a few of my favorite pie plates:

• Glass pie dish - this type is a classic pan. It bakes up evenly and is sturdy.
• Ceramic Pie Pan - this pie pan is so beautiful and bakes up great. If you're looking for something beautiful, this is your guy.
• Cast Iron Pie Plate - there is nothing more indestructible than cast iron. For even cooking and something heavy duty opt for cast iron.
• Disposable Pie Pan - for easy clean up I like to use these disposable pie pans. They don't cook as evenly, but they sure are convenient!

Razzleberry Pie FAQ

Pro Kitchen Tips & Tricks

• Always use ICE WATER when making your pie dough. Keeping the dough cold is key to a flakey crust.
• Wrap prepared pie dough in plastic wrap and store in the fridge until you're ready to roll it out. Chilled pie dough will result in a flakey pie crust.
• 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.
• Bake on top of a cookie or baking sheet. This will catch any spills from the filling bubbling over, and keep your oven clean.

I'm in charge of pies this Thanksgiving, do you have other recipes?

We have several pie recipes - check out our:

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