Razzleberry pie is a perfect summer dessert! Fabulous when served warm and topped with vanilla ice cream! Sure to impress guests!
My husband is a foodie. He is obsessed with food. When he has a rare day off he just wants to go out to eat. Food is one of our splurges, even on our tight budget. But he doesn’t just love to eat food, he also loves to make food. Lucky me, right?! When I married him I didn’t know he was a chef! Neither did he! But during his first year of medical school, he decided to try to learn to bake bread. (Ummmm……random.) He would finish his studying and be bored because I was always busy grading papers and planning lessons. (I was teaching school in inner-city St. Louis that year….Oy.) So he read America’s Test Kitchen cookbook and taught himself to cook. Amazing. And now he is a gourmet chef! Of course, now he is also a general surgery resident, so he works insane hours and is never even home to eat dinner, let alone make it. Boo. However, a few weeks ago he got a magical, glorious, miraculous, rare weekend off. So, naturally, he decided to figure out how to make a razzleberry pie. Naturally. I love that man. 🙂
According to his research, many traditional razzleberry pie recipes are made with raspberries and marionberries. But, although it is berry season, marionberries are just not readily available here in Colorado, so he decided to experiment and use three different kinds of berries: raspberry, blackberry, and blueberry.
I am not including a recipe for pie crust here, only the filling. He used America’s Test Kitchen double pie crust recipe. I would have used the Pillsbury pie crusts that are available in the refrigerated section at the grocery store. So, basically, you can use any double pie crust recipe that you would like! You will simply cut half of the crust into strips and weave them, as shown below. Then trim the excess and tuck the crust edges under.
Now on to my man’s own recipe for Razzleberry Pie. I hope that you enjoy it!
Razzleberry Pie Recipe
Rating
- double pie crust
- 18 ounces raspberries
- 18 ounces blackberries
- 10 ounce blueberries
- 1½ cups sugar
- 3 Tablespoons cornstarch
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- egg white
- 1 Tablespoon sugar (sprinkles onto crust)
- Prepare the double pie crust recipe of your choice. If you don't want to make your crust you can use the Pillsbury Pie Crusts available in the refrigerated section.
- Press the first layer of crust into the lightly greased pie pan.
- In a large bowl combine the raspberries and blackberries and smash them up a bit. (You don't want them pureed, but you want about ⅓ of the berries to be mashed. You can use your hands to do this if you would like.)
- Add the blueberries and ½ cup sugar. Let sit for 60 to 90 minutes.
- Use a mesh strainer to drain the excess juice. SAVE ¼ CUP OF THIS JUICE!
- Toss together the berry mixture, ¼ cup of the reserved juice, lemon juice, cornstarch, and salt.
- Add ½ cup to 1 cup of sugar to taste, depending on the sweetness of the berries.
- Pour the berry mixture into the pie crust.
- Roll out the remaining pie crust dough and cut it into strips. If you freeze the crust for about 30 minutes at this point it will be easier to weave into the lattice pie top.
- Weave the dough strips on top of the pie.
- Trim the excess dough and tuck and pinch under the strips to form a nice edge on your pie crust.
- Beat an egg white and brush it onto the uncooked pie crust. Sprinkle 1 Tablespoon sugar on tope of the egg whites.
- Bake at 425 degrees for approximately 25 minutes, or until the top crust begins to brown.
- Turn the oven down to 375 degrees and continue to bake for 30 to 45 minutes, or until the filling is bubbling and the crust is a deep golden brown.
- Let cool for 1-2 hours.
- Serve with vanilla ice cream!
Love My Razzleberry Pie? Try These other Pie Recipes!
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I don’t see the actual recipe… am I missing something?!
I think I fixed it. Sorry about that!
There it is! Yay! Thank you! I’m going to make this for my family for Easter brunch. My pregnant sister has crazy cravings for berries right now and I thought this would be a perfect surprise for her! Thanks again!
How fun! Enjoy!
Razzleberry is my husband’s favorite pie. Since Marie Callender pies are now assembled in China I was searching for recipes. Yours is one of the few Razzleberry pie recipes that uses fresh berries and I congratulate you. I made this pie for Memorial Day weekend and my husband couldn’t quit eating it. The only substitution I made was I used ClearJel (3 Tablespoons) and 1 cup of berry juice/water instead of cornstarch. So when I have fresh berries available this is now my go to recipe for Razzleberry pie. Thank you so much!
You are so welcome!!!! We were so bummed when the Marie Callendar restaurant by us shut down. The frozen ones really can’t compare to fresh!!
That is a beautiful pie! Thanks for sharing on the What’s for Dinner link up!
I made this pie and can’t get over how delicious!!!! I didn’t add any sugar (other than what the berries initially maserated in) and it was perfect. Tart. Fresh. Delicious. I used to eat Marie Callendars and am happy to find this excellent recipe.
Hooray!! This makes me so happy! Enjoy your pie!
This recipe became my go to for fresh razzleberry pie. I grabbed a copy years ago. I make it every year for hubby when fresh berries are in season. This year I decided to stop and thank you for the recipe. It’s perfect. It turns out every time. My husband loves pies because his grandmother made a fresh pie every day. My pies never turn out but this recipe does. Thank you for making me a rock star with his favorite pie.
Thank you for taking time to leave this wonderful comment!! My husband developed this recipe, and he was delighted by your feedback! 🙂