This razzleberry pie, with its sweet and tart triple berry pie filling inside of a perfectly flaky crust, is a recipe you'll come back to over and over again!! It's simply bursting with berry flavor but requires just a handful of simple ingredients and is easy for any level baker to make!
What is Razzleberry Pie?
Razzleberry pie is basically a mixed berry pie made with raspberries, blackberries, and blueberries. Our recipe is a close copycat of Marie Callender's razzleberry pie recipe -- but it's EVEN BETTER!! It is my favorite kind of pie, hands down.
Razzleberry pie is an all occasion pie! It's great in the summer when berries are in season and at their sweetest but it's also great to serve for holidays.
I love to serve this pie after a Thanksgiving feast of fried turkey, cranberry sauce, instant pot carrots, and mashed potatoes. It's good any time of year with a scoop of berry ice cream.
Why You Will Love Our Mixed Berry Pie
- The filling comes together quickly with minimal ingredients.
- The crust is flakey, delicious, and so easy to make. This pie crust recipe has been in my family for generations and it's perfect!
- Everyone loves this berry pie! Top it with ice cream or whipped cream for a creamy, tart, and sweet dessert.
- We love pie and are pros at making them!! We will be sharing you all our tips and tricks so your pie bakes up perfectly!
About The Ingredients
All of the ingredients for this triple berry pie can be purchased at your local grocery store. Let's take a look at the highlights for both the mixed berry pie filling and the homemade crust.
Be sure to check the recipe card for the full list of ingredients and quantities of each.
Mixed Berry Pie Filling Ingredients
All you need are five simple ingredients to make the best triple berry pie filling.
- Berries: Our recipe uses frozen berries and you will need a combination of blackberries, raspberries, blueberries. It is this combination and ratio of berries that makes this pie so phenomenal. In this recipe blackberries are the primary berry so I do not recommend subbing bagged frozen mixed berries because the ratios of the berries will be different.
- Clear gel: This will act as our thickener. This helps your filling firm up a bit so it's not soupy. There are several brands available at grocery stores and online. Here are two available for purchase: Hoosier Hill Instant Clear Gel and E-Z Gel that I recommend.
Pie Crust Ingredients
This homemade 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 to Make Razzleberry Pie
Are you ready to get started? We are!! It may seem like there are a lot of steps but this pie actually goes together quite easily and quickly. We will walk you through each step.
Step 1: Make The Filling
- Step 1: Combine the sugar and clear gel in a large dutch oven and stir until everything is mixed together.
- Step 2: Add the water and stir again. Turn the heat to high and bring the liquid to a boil.
- Step 3: Add the frozen berries and stir to mix together.
- Step 4: Bring the mixture to a boil and cook until it thickens about five minutes.
Step 2: Prepare the Pie Crust
Let's walk through how to make our amazing recipe for the best pie crust from scratch. 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: Add the flour to your stand mixer.
- Step 2: Add the salt and sugar.
- Step 3: Toss in the shortening.
- Step 4: Use your paddle attachment to blend the ingredients together until your flour resembles course peas.
- Step 5: Slowly pour in the ICE COLD water with the paddle attachment moving at medium speed.
- Step 6: Once 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 is before rolling, the better your pie crust will turn out.
- Step 8: After chilling, roll piece of dough out into 9-10 inch rounds.
Step 3: Assemble Your Mixed Berry Pie
- Step 9: Transfer one dough round to your pie plate and poke the bottom of the crust with a fork.
- Step 10: Ladle the pie filling mixture into your crust.
- Step 11: Top your pie with a flat piece of crust dough and cut a few slits in it and you are good to go.
- Step 12: Trim the excess dough from the edges of the pie.
PRO TIP: If you want to get fancy with the top crust there are lots of options. One of our favorites is braiding the dough or using pie dough cutters to create some fun shapes. If you want to try out some of these fancy options we've got more about making a lattice crust, making a braided edge, and adding a leaf accent.
Step 4: Finish and Bake Your Razzleberry Pie
- Step 13: Brush the top of the pie crust with an egg wash.
- Step 14: Sprinkle with sugar and bake in the oven.
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.
How to Store
Store your freshly baked razzleberry pie on the counter for up to 2 days. You can also refrigerate it to extend it's shelf-life to 4 days.
If you want to enjoy your pie slightly warm you can warm it up in the oven for a few minutes at 325° F or in the microwave.
You can also freeze this pie prior to baking. Wrap it tightly in plastic wrap and then with foil. It will freeze for 3 months. When ready to use you can unwrap it and bake it without thawing. Just add 15-20 minutes to your baking time.
Serving Suggestions
Serve it up for summer BBQs, special occasions, holiday meals, and so much more.
Triple berry 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.
Expert 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 flakier 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.
What's is the Best Pan to Bake a Pie In?
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 pie pan is a classic. 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 for your table, 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 and they are perfect for traveling since I don't have to worry about getting my dish back.
Recipe FAQ
It's a mixed berry pie made with raspberries, blackberries, and blueberries.
Yes! Our razzleberry pie is completely vegan!
Yes! You can use fresh rather than frozen in this recipe. Use the same amounts listed for frozen and replace with fresh berries. Fresh berries make a delicious option in the summer when berries are at their prime but the rest of the year frozen berries are the best option. They will have more flavor since they are frozen so quickly after harvesting.
I love this triple berry pie with it's ratio and blend of raspberries, blackberries, and blueberries but of course you can easily change up the ratio and use different berries if you prefer.
More Pie Recipes
We have several pie recipes - check out our:
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BEST Razzleberry Pie
Equipment
- Stand mixer optional
- 5 qt dutch oven
- Pie Pan
Ingredients
Crust
- 6 cups of flour
- 2 cups shortening
- 1 ½ teaspoon sugar
- 1 ½ teaspoon salt
- 1 cup Ice cold water more as needed
Filling
- 3 ⅓ cup water
- 3 ⅓ cup sugar
- 6 tablespoons instant clear gel You can use Hoosier Hill Instant ClearGel or E-Z Gel
- 2 16 ounce bags of blackberries
- 1 12 ounce bag of raspberries
- 1 16 ounce bag of blueberries
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
Crust
- 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.
Filling
- 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.
Pie Assembly
- 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 ⅓ 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.
- Prepare egg wash by whisking egg and water together. Crush mixture over the top of pie crust. Sprinkle with sugar if desired.
- 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.
Video
Notes
- 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.
- Store: Razzleberry pie can be kept on the counter for up to 2 days. You cal also refrigerate it if you want it to keep for up to 4 days.
Nutrition
Elizabeth Davis says
I made this today for my Dad's birthday, berry pie is his favorite, and it was a huge hit! I did the lattice with a braid and it was great!
I was really worried about how "firm" the filling should be when you add it to the pie crusts, it seemed really soupy, but it started to firm up and eventually was fine, but it took much longer than the 5 minutes on the stove, I was nervous! :-)
I love your site, thank you so much!
Abigail Hall says
Hello,
Does this use frozen bags of fruit? I do not see that specified anywhere.
Thank you!
Kadee says
Yes - frozen berries.
Desarae says
drooling!
Lauren says
Looks delicious...bought all the ingredients and plan to make this for my family's thanksgiving! I'm confused by step 9, though: "Pour in 1/3 of pie filling." does the rest of the filling get added later? do i just end up with enough filling for 3 pies? ...i am planning to make two pies so i bought double the berries, but is this enough for 2 pies or for 6?? Any help will be much appreciated! Thanks.
Kadee says
Hi Lauren,
The recipe makes three 9-inch pies. So you bought enough for 6 pies! :)
Let me know if you have any other questions.
Kadee
Lauren says
Haha! Oops. Oh well...I guess there's no such thing as too much pie! Thanks. :)
Elizabeth says
Yum! Looks so good!
Alisha b says
Is there any reason why cornstarch wouldnt work for this pie? I dont make pie very often so i dont really want to buy a new product If i dont have to...
Kadee says
You can certainly use cornstarch, but it does not stand up to high and low temps like the clear gels do.