Razzleberry pie is a raspberry and blackberry pie made with the best pie crust ever, and it's impossible to resist when served warm with a scoop of vanilla ice cream!
What is Razzleberry pie?
Traditionally, razzleberry pie filling is made out of blackberries and raspberries, although this variety of pie has only been popular since the 1990's. I've seen homemade versions add blueberries, but in my opinion, that's not a true razzleberry pie. If there is such a thing.
The Marie Calender's Razzleberry Pie (delicious by the way) only contains blackberries and raspberries, so I wanted to stay as close to the true Razzleberry pie as we know it, as possible.
That being said--this razzleberry pie is even better than Marie's (gasp!). Thanks in part, to my mom's pie crust recipe. I know everyone claims to have the best pie crust, but I would bet money on this pie crust. It's so, so, so good.
This really is one of the quickest pies to make. The crust dough can even be made up to 3 days in advance if wrapped in plastic and stored in the fridge, and the razzleberry filling only takes a minute or two to mix up.
Basically you can have this thing assembled in the time it takes to preheat the oven!
I highly recommend serving this on the hot side of warm, with a scoop of French vanilla ice cream.... so delicious.
- Pie pan
- Rolling Pin
For the Filling
- 2 cups raspberries frozen or fresh
- 2 cups blackberries frozen or fresh
- 3 tbsp all purpose flour
- 3 tbsp sugar
- 4 tbsp butter melted (1/2 stick), plus more for greasing pie pan
- 1/4 tsp salt
For the Crust
- 2 cups all purpose flour
- 1 cup shortening
- 1 tsp salt
- 1 large egg plus one more for brushing over top
- 3 tbsp water cold
- 1 tbsp vinegar
- If berries are frozen, let them thaw at least half way at room temperature.
- Preheat oven to 400 degrees.
- Combine berries, flour, sugar, melted butter and salt in a bowl.
- Lightly grease an 8 or 9 inch pie pan with butter or shortening.
- Combine the flour, shortening and salt for the crust until the mixture looks crumbly.
- Add the egg, water and vinegar and mix until dough ball forms.
- Divide the dough into two halves, and roll to 1/8th inch thickness using a rolling pin. Work from the center out to form large circles.
- Carefully transfer one of the circles to a greased pie pan and press down the center and edges.
- Top the bottom crust with the prepared Razzleberry filling and spread evenly across the pan.
- Top with the other rolled out pie crust, pinch the edges and discard any excess dough.
- Use a fork or knife to pierce the top crust several times to allow steam to escape.
- Whisk one egg and brush over the top of the pie before putting it in the oven.
- Bake for 35-42 minutes until edges and top center are golden brown.
- Cool for at least 20 minutes before slicing.
- Pie crust dough can be made up to 3 days in advance and stored in the fridge.
- Pierce the pie with a fork or knife several times before baking to allow steam to escape.
- Brush with a beaten egg before baking, to create a shiny, golden crust.
- Best served warm, with vanilla ice cream.
- To reheat, microwave individual slice on a plate for 30 seconds.
- To reheat entire pie, warm in the oven, covered with foil at 250 degrees for 15-20 minutes.