• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Frozen Biscuit
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Razzleberry Pie

    Razzleberry Pie

    Published: Oct 6, 2020 · Modified: Dec 20, 2021 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sliced razzleberry pie in a pie pan with plates.
    A mixed berry pie in a pie pan cut into slices.

    Razzleberry pie is a delicious triple berry pie filled with raspberries, blackberries, and marionberries within a buttery and flaky pie crust.

    Slices of triple berry pie on plates with scoops of vanilla ice cream.

    If you've never had razzleberry pie, you are in for a treat. If you have tasted it before, then you know what a delicious dessert it is.

    Personally, it's my favorite kind of fruit pie, especially when served warm with a scoop of vanilla ice cream.

    Ingredients

    Berries- raspberries, blackberries, and marionberries (marionberries optional- can substitute wild blueberries); fresh or frozen

    Sugar- granulated sugar

    Flour- all-purpose flour

    Butter- salted

    Salt- regular table salt, not coarse

    Shortening- regular or butter-flavored

    Vinegar- white vinegar

    Egg- for brushing onto crust to make it shiny and golden

    Pie Crust Dough

    Prepare the pie crust dough first.

    Combine the flour and salt until evenly mixed, then use a fork or pastry cutter to combine the shortening until the mixture resembles coarse crumbs.

    Bowl of dry pie crust ingredients with shortening cut in.

    To the crumbs, add the vinegar and cold water and knead until a smooth ball of dough has formed.

    Pie crust dough in a glass bowl.

    Wrap the dough in plastic wrap and allow the dough to rest in the refrigerator while you prepare the pie filling.

    Preheat the oven to 400 degrees Fahrenheit.

    If using frozen berries, rinse them in cool water in a strainer.

    Drain excess moisture off and scatter onto paper towels, patting them dry to remove remaining water.

    Berry Filling

    Add the berries to a bowl, along with the flour and sugar. Stir lightly.

    Blackberry and raspberry pie filling in a glass bowl.

    Sprinkle in the flour and toss gently until the berries are evenly coated. Set berries aside.

    Assemble the Pie

    Remove the pie crust dough from the plastic wrap and divide it into two portions, one slightly larger than the other because it will be the bottom of the pie crust.

    On a floured surface, roll out the larger portion of dough into a circular shape until roughly ⅛th inch thick.

    Repeat with the remaining smaller portion of dough and reserve for the top pie crust.

    Pie crust being rolled out with a rolling pin.

    Carefully transfer the larger rolled-out dough to the pie pan.

    Press down lightly with fingertips until the dough fits snugly in the pan.

    Pie crust pressed into a pie pan.

    Fill the pie crust with the triple berry mixture until just below the edge of the pie pan.

    Top with the other rolled-out pie dough, trim the edges and pinch completely around to seal them.

    Poke holes with a fork or knife to allow steam to escape.

    Brush with a beaten egg for a glossy, golden finish once the razzleberry pie is baked.

    Uncooked pie being brushed with a beaten egg.

    Bake the razzleberry pie at 400 degrees Fahrenheit for approximately 35 minutes until the crust is golden and filling just begins to escape.

    Serve

    Cool slightly before serving.

    The razzleberry pie is best served warm with vanilla ice cream but is also delicious served alone, at any temperature.

    Tips

    Store on the counter at room temperature for up to 2 days.

    The pie can also be stored in the fridge for up to one week.

    FAQs

    What is razzleberry pie made out of?

    Razzleberry pie is a combination of blackberries, raspberries. It does not contain blueberries, as it is often said to.

    Is there such a thing as a razzleberry?

    A razzleberry refers to the combination of blackberries and raspberries, which is why traditional razzleberry pie is made up of the two berries.

    Did you make this pie? Leave a rating using the stars in the recipe card, or comment below.

    Try these other similar recipes below or keep scrolling for the pie recipe card.

    • Garlic Ranch & Zucchini Pizza
    • Mango Pico de Gallo
    • Lemon Orzo Pasta Salad with Asparagus and Feta
    • Chocolate Chip Cookies Without Brown Sugar
    Pie with two slices cut out surrounded by orange flowers on wooden cutting board.

    Razzleberry Pie

    Sweet blackberries and even sweeter raspberries baked in the best pie crust imaginable.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: al a mode, dessert, Pie
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Servings: 12 servings
    Calories: 275kcal
    Author: Erin
    Cost: $2.10

    Equipment

    • Pie pan
    • Rolling Pin
    • Oven

    Ingredients

    For the Filling

    • 2 cups raspberries frozen or fresh
    • 2 cups blackberries frozen or fresh
    • 3 tablespoon all purpose flour
    • 3 tablespoon sugar
    • 4 tablespoon butter melted (½ stick), plus more for greasing pie pan
    • ¼ teaspoon salt

    For the Crust

    • 2 cups all purpose flour
    • 1 cup shortening
    • 1 teaspoon salt
    • 1 large egg plus one more for brushing over top
    • 3 tablespoon water cold
    • 1 tablespoon vinegar

    Instructions

    • 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 ⅛th 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.

    Notes

    • 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. 

    Nutrition

    Serving: 1g | Calories: 275kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 255mg | Potassium: 104mg | Fiber: 3g | Sugar: 5g | Vitamin A: 89IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « "Everything" Brownies
    Beer Braised Pulled Beef Sandwiches »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    A pizza with ranch sauce, zucchini, garlic, chicken, onions, and dill toppings.

    Garlic Ranch & Zucchini Pizza

    White bowl with mango, avocado, red onion and cilantro salsa

    Mango Pico de Gallo

    stack of cheesecake squared with berry swirls

    Mixed Berry Cheesecake Bars

    Cake with white frosting and fresh strawberries on top.

    Strawberry Layered Cake

    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

    Creamy Tomato Basil Soup

    small bowl of cabbage salsa surrounded by corn tortilla chips on a plate next to white fringe towel

    Cabbage Salsa

    refrigerator pickled radishes in two mason jars with dill and black peppercorns

    Pickled Radishes

    wheat hoagie buns piled with garden vegetable chicken salad recipe

    Chicken Salad Sandwich

    This Month's Top Recipes

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Ramekin of homemade butter on a distressed wooden board.

    How to Make Butter with Heavy Whipping Cream

    A basket of biscuits with butter and honey.

    Crisco Biscuits

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email