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Pie with two slices cut out surrounded by orange flowers on wooden cutting board.
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5 from 2 votes

Razzleberry Pie

Sweet blackberries and even sweeter raspberries baked in the best pie crust imaginable.
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: al a mode, dessert, Pie
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 tbsp all purpose flour
  • 3 tbsp sugar
  • 4 tbsp butter melted (½ stick), plus more for greasing pie pan
  • ¼ 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

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.
    Blackberries and raspberries in a bowl with flour, sugar and melted butter.
  • 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.
    Glass bowl with crumbly pastry mixture.
  • Add the egg, water and vinegar and mix until dough ball forms.
    Ball of pastry dough in a glass bowl.
  • 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.
    Wooden rolling pin rolling out pie crust on floured surface.
  • Carefully transfer one of the circles to a greased pie pan and press down the center and edges.
    Bottom of pie crust in a pie pan.
  • 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.
    Cast iron pie pan with handles holding uncooked pie with holes poked in the top.
  • Whisk one egg and brush over the top of the pie before putting it in the oven.
    A basting brush dipped in beaten egg brushing over the top of a pie crust.
  • 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