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5 from 1 vote

Razzleberry Pie

Also known as mixed berry pie or triple berry pie, this pie has 3 kinds of berries gently cooked down in between the best flakey pie crust. It has the perfect balance of sweet and tart. An easy, mouth watering, classic American pie!
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 1 9" - 10" pie
Author: Lori Vaughn

Ingredients

Pie Crust

Filling

  • 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

Egg Wash

  • 1 egg
  • 1 tbsp milk
  • coarse sugar for dusting on top

Instructions

Pie Crust

  • 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.

Filling

  • 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!

Notes

TIPS:
Berries: If you don't like a particular berry in this combo, feel free to just use one or two kinds and substitute out the amount for more of your favorite berry!
Pie crust: Do not let your filling sit in the pie crust for more than a couple hours in the fridge. The filling will soften your pie crust, leading to a potentially soggy bottom. 
You can brush the bottom with an egg wash prior to filling the pie to act as a barrier and prevent a soggy bottom crust. 
You can keep pie crust chilled in the fridge while you prepare the filling. Pie crusts can also be frozen as a way to make in advance.