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 in inner city St. Louis that year….Oy.) So he read The 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 pies 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 The America’s Test Kitchen double pie crust recipe. I would have used the Pillsbury pie crusts that are available in the refridgerated section at the grocery store (seriously yummy!). 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.
- 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!