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razzleberry pie in a white cast iron pan on a marble counter. There is a bowl or berries and ice cream to the side.
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5 from 3 votes

BEST Razzleberry Pie

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!
Prep Time30 minutes
Cook Time45 minutes
cooling time5 hours
Total Time6 hours 15 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 24 servings (Three 9-inch pies)
Calories: 404kcal

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

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Notes

Be sure to check the full post above for more ingredient tips and storage info.
  • 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.
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Nutrition

Serving: 1slice | Calories: 404kcal | Carbohydrates: 59g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 152mg | Potassium: 109mg | Fiber: 3g | Sugar: 32g | Vitamin A: 71IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 2mg