Also known as mixed berry pie, this pie has 3 kinds of berries gently cooked down in between 2 perfect flaky pie crusts. An easy, mouth watering, classic American pie!
The Best Razzleberry Pie
A classic razzleberry pie is made with blackberries, raspberries, and blueberries. However, you can substitute other berries if you’re hoping for a different combination. I’m always a “fresher the better” kind of girl, but I’ve tried this pie with both fresh and frozen berries, and honestly, the crowd couldn’t really tell a difference. The triple berry mix sold at most Costco Warehouses is an amazing price and the right kind of berry mixture.
I also tried this pie in two other ways – berries cooked down vs. berries fresh. Both tasted great, but my several helpful taste testers, and myself included, voted for the berries cooked down.
Best Flaky Pie Crust
This razzleberry pie uses my all time favorite pie crust. I tested SEVEN different pie crust combinations using different kinds of fats (butter, shortening, a mix, etc.) and there was a clear favorite. Feel free to use store bought crust in a pinch, but really, this recipe is so easy (and SO good).
PIE CRUST TIPS:
1. Use COLD ingredients. Then wrap, and let it chill for an additional 30-60 minutes before working out. This isn’t mandatory, but makes it easier to roll out the dough, especially if your kitchen is warm!
2. Do NOT over work the dough. Handle as minimally as possible. Overworked dough and too much flour are two main culprits for having dough break apart on you.
3. To transfer the dough from your work surface to the pie dish…
– Use a rolling pin to peel one edge off of the work surface, letting it gently hang while transferring. OR…
– Use a silicone mat as your work surface. Putting one hand on top of the dough, flip the silicone mat over the pie dish, using your hand to gently put the dough into place.
4. If some pieces of dough tear, it’s okay! Gently press the dough into place. Adding patches of dough if necessary to fill any larger tears or holes. By the time you put a filling in, no one will know!
5. To prevent a soggy bottom crust, you can brush some egg wash on the bottom of the crust before pouring the filling in.
Make Ahead Pie Tips
This razzleberry pie is easy to prepare ahead of time! A few ways to prepare in advance:
1. The pie will be perfectly fresh 1-2 days in the refrigerator. Make the whole thing a day or two ahead!
2. You can make pie crust in advance and keep in the refrigerator for a few days or wrap well and freeze for a few weeks!
3. The filling can also be prepared ahead of time. Store in the refrigerator for up to 3 days in advance before baking.
More Favorite Pies
If you make this pie, I’d love to hear your feedback in the comments below! I’d also love to see it on Instagram. Tag @loskitchenco so I can see your fun creations!
- pie crust (full recipe - for top & bottom)
- About 6 cups frozen mixed berries raspberries, blueberries, blackberries*
- ¾ cup granulated sugar
- ¼ cup clear jel or corn starch
- 1 TB lemon juice
- ¼ tsp cinnamon
- 1 egg
- 1 tbsp milk
- coarse sugar for dusting on top
- Use a store bought crust or this very easy (and AMAZING) flaky pie crust recipe. The recipe will be enough for a simple top and bottom crust. For additional crust designs such as an additional braid on the outside , 1 1/2 the recipe. Follow the instructions in my recipe in rolling out and placing in pie dish. You can also watch this tutorial.
- Add berries to a medium saucepan over medium heat, stirring occasionally. Once the berries have started to cook down slightly, add the remaining filling ingredients. Begin to stir more consistently to prevent burning the mixture. Mix until it begins to thicken, about 5-10 minutes, keeping in mind it will continue to thicken as it sets in the pie. Set it aside while you prepare the crust in a 9" pie dish.
Assembly & Baking
- Preheat oven to 375°F.
- Transfer the pie crust to your pie dish and pour in the filling.
- For simple covered crust: Roll out into a circle similar to the bottom crust. Use a rolling pin, or flip over your silicone working mat, to transfer the dough and gently place it over the filling. Crimp the edges to seal. Cut a couple slits in the top to allow air to vent during baking.For more pie crust techniques & ideas, see my pie crust recipe.
- Make an egg wash by whisking together egg and milk. Gently brush over the crust. Sprinkle coarse sugar over the top (optional).
- Bake for about 50-60 minutes on the middle or lower oven rack. Place a cookie sheet on a rack underneath to prevent messy spills. About ½ - ⅔ way through baking, check on the crust. If it's browning too quickly, place a sheet of aluminum foil over the top or use a pie crust shield to slow down the browning. It's done when the crust is a nice deep golden brown and filling is bubbly.
- After baking, let it rest and cool for at least a couple hours before serving. It's best served same day, but it'll stay fresh in the fridge for a few days.
- Serve warm or at room temperature. To reheat, place it in the oven at 325° with aluminum foil on top. Serve with ice cream!