Razzleberry pie is a delicious triple berry pie filled with raspberries, blackberries, and marionberries within a buttery and flaky pie crust.
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.
Berries- raspberries, blackberries, and marionberries (marionberries optional- can substitute wild blueberries); fresh or frozen
Sugar- granulated sugar
Flour- all-purpose flour
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.
To the crumbs, add the vinegar and cold water and knead until a smooth ball of dough has formed.
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.
Add the berries to a bowl, along with the flour and sugar. Stir lightly.
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.
Carefully transfer the larger rolled-out dough to the pie pan.
Press down lightly with fingertips until the dough fits snugly in the 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.
Bake the razzleberry pie at 400 degrees Fahrenheit for approximately 35 minutes until the crust is golden and filling just begins to escape.
Cool slightly before serving.
The razzleberry pie is best served warm with vanilla ice cream but is also delicious served alone, at any temperature.
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.
Razzleberry pie is a combination of blackberries, raspberries. It does not contain blueberries, as it is often said to.
A razzleberry refers to the combination of blackberries and raspberries, which is why traditional razzleberry pie is made up of the two berries.
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- Pie pan
- Rolling Pin
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
- 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.
- 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.