Razzleberry Pie
  • 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)
  1. 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.
  2. Press the first layer of crust into the lightly greased pie pan.
  3. 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.)
  4. Add the blueberries and ½ cup sugar. Let sit for 60 to 90 minutes.
  5. Use a mesh strainer to drain the excess juice. SAVE ¼ CUP OF THIS JUICE!
  6. Toss together the berry mixture, ¼ cup of the reserved juice, lemon juice, cornstarch, and salt.
  7. Add ½ cup to 1 cup of sugar to taste, depending on the sweetness of the berries.
  8. Pour the berry mixture into the pie crust.
  9. 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.
  10. Weave the dough strips on top of the pie.
  11. Trim the excess dough and tuck and pinch under the strips to form a nice edge on your pie crust.
  12. Beat an egg white and brush it onto the uncooked pie crust. Sprinkle 1 Tablespoon sugar on tope of the egg whites.
  13. Bake at 425 degrees for approximately 25 minutes, or until the top crust begins to brown.
  14. 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.
  15. Let cool for 1-2 hours.
  16. Serve with vanilla ice cream!
Recipe by Bombshell Bling at https://www.bombshellbling.com/razzleberry-pie/