This Razzleberry Pie is loaded with juicy raspberries, blueberries, and blackberries tucked under a golden, flaky crust that shatters when you cut into it. I first made this pie for a Fourth of July picnic years ago when I wanted something that felt fancy but didn't require exotic ingredients, and it's been my go-to summer dessert ever since. The berries bubble and thicken into this gorgeous, glossy filling that's sweet and tart at the same time, and the whole thing smells like a bakery while it's baking.
If you love fruit desserts, you might also enjoy my Cheesy Garlic Pull Apart Bread for a savory side or this comforting Tomato Bisque Soup for cozy nights.
Why You will Love This Razzleberry Pie
This homemade razzleberry pie is one of those desserts that looks way harder to make than it actually is. The filling comes together in one saucepan, and if you use store-bought pie crust, the whole thing is surprisingly easy. Even if you make your own crust from scratch, the steps are straightforward and forgiving.
The combination of three different berries gives you a complex, layered flavor that's more interesting than a single-berry pie. Raspberries bring tartness, blueberries add sweetness and body, and blackberries contribute a deep, almost wine-like richness. Together, they create a filling that's balanced and delicious.
The cornstarch thickens the berry juices into a glossy, jammy consistency that holds its shape when you slice the pie but still tastes fresh and fruity. The lemon juice brightens everything up and keeps the filling from tasting too sweet or flat.
Jump to:
Razzleberry Pie IIngredients
Here's everything you'll need to make this fresh fruit dessert from scratch.
See Recipe Card Below This Post For Ingredient Quantities
- Pie crusts: You'll need two crusts, one for the bottom and one for the top. Store-bought crusts work great and save time, or you can make your own from scratch if you prefer. Homemade crust is buttery and tender, but the store-bought kind is perfectly delicious.
- Raspberries: Fresh or frozen raspberries add a bright, tart flavor and a beautiful red color to the filling. If using frozen, thaw them first and drain any excess liquid.
- Blueberries: Sweet and juicy, blueberries balance out the tartness of the raspberries. They also help thicken the filling naturally as they release pectin.
- Blackberries: These add a deep, rich flavor and a gorgeous dark purple color. They're slightly sweeter than raspberries but still have a nice tartness.
- Granulated sugar: Sweetens the filling and helps draw out the juices from the berries. The amount is just right for a balanced sweet-tart pie.
- Salt: A pinch of salt enhances the flavors and balances the sweetness. It also brings out the natural berry flavor.
- Lemon juice: Adds brightness and acidity that cuts through the sweetness and makes the berries taste even more vibrant.
- Cornstarch: Thickens the berry juices so the filling sets up nicely and doesn't run all over the plate when you slice the pie. It creates a glossy, jammy consistency.
- Egg: Beaten and brushed over the top crust before baking, the egg wash gives the pie a beautiful golden, shiny finish.
how to make Razzleberry Pie
This easy fruit pie recipe comes together with just a few simple steps.
- Prepare pie crust: Lightly flour a clean work surface and roll out one of the pie crusts to about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, gently pressing it into the bottom and up the sides. Let the edges hang over the rim for now. You'll trim and crimp them later.
- Make berry filling: In a medium saucepan, combine the raspberries, blueberries, blackberries, sugar, a pinch of salt, lemon juice, and cornstarch. Stir everything together gently so you don't crush the berries too much. Place the saucepan over medium heat and cook, stirring frequently, until the mixture starts to bubble and thicken.
- Assemble pie: Once the berry filling has cooled to room temperature, pour it into the prepared pie crust, spreading it out evenly. Roll out the second pie crust on a floured surface to the same size as the first. Carefully lay it over the top of the filling, centering it as best you can.
- Finish crust: Trim any excess dough from the edges, leaving about a half-inch overhang. Fold the top crust edge under the bottom crust edge and press them together to seal. Crimp the edges with a fork or your fingers to create a decorative pattern. Use a sharp knife to cut 3 to 5 small slits, about one inch long, in the top crust. These vents allow steam to escape during baking. Brush the entire top crust with the beaten egg. This gives it that gorgeous golden shine.
- Bake: Place the pie on a baking sheet to catch any drips and bake in a preheated 350°F oven for 40 to 50 minutes, or until the crust is deeply golden brown and the filling is bubbling up through the vents. If the edges of the crust start to brown too quickly, tent them loosely with aluminum foil to prevent burning.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack before slicing. This can take a couple of hours, but it's worth the wait. The filling needs time to set up, or it will be too runny. Slice into 8 wedges and serve as is, or top with a scoop of vanilla ice cream for the ultimate summer dessert.
Substitutions and Variations
This triple berry pie recipe is easy to customize based on what you have or what's in season.
Use different berries: Swap in strawberries, boysenberries, or marionberries for a different flavor profile. You can also make a bumbleberry pie by using five or six different types of berries.
Make it with frozen berries: Frozen berries work perfectly in this recipe. Just thaw them completely and drain off any excess liquid before cooking. You may need to add an extra tablespoon of cornstarch to account for the extra moisture.
Add a crumb topping: Skip the top crust and make a razzleberry pie crumb top by sprinkling a buttery streusel over the filling before baking. Mix together flour, brown sugar, butter, and a pinch of cinnamon for the topping.
Make it less sweet: Reduce the sugar to ½ cup if your berries are especially sweet or if you prefer a more tart pie.
Add spices: Toss in a pinch of cinnamon, nutmeg, or cardamom to the filling for extra warmth and depth.
Use a lattice top: Instead of a solid top crust, weave a lattice pattern with strips of dough for a beautiful, bakery-style presentation.
Make it gluten-free: Use a gluten-free pie crust and make sure your cornstarch is certified gluten-free.
Equipment
You don't need any fancy tools to make this homemade pie crust dessert.
9-inch pie plate: A standard glass or ceramic pie plate works perfectly. Glass is great because you can see when the bottom crust is golden.
Rolling pin: For rolling out the pie crusts evenly. A French-style rolling pin or one with handles both work fine.
Saucepan: A medium saucepan for cooking the berry filling. Make sure it's big enough to hold all the berries comfortably.
Mixing spoon: A wooden spoon or silicone spatula for stirring the filling as it cooks.
Pastry brush: For brushing the egg wash over the top crust. A silicone brush is easiest to clean.
Oven: Preheated to 350°F for baking the pie.
Storage and Reheating Tips
This razzleberry pie stores beautifully and tastes even better the next day as the flavors meld together.
Room temperature: Once the pie has cooled completely, you can cover it loosely with foil or plastic wrap and keep it at room temperature for up to 2 days. The crust will stay crisp and the filling will be perfectly set.
Refrigerator: Store leftover pie in the fridge, covered, for up to 5 days. The crust may soften slightly in the fridge, but the pie will still taste delicious. Let it come to room temperature before serving, or warm individual slices in the microwave for about 20 seconds.
Freezing: You can freeze the baked pie for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving. You can also freeze the unbaked pie. Assemble it completely, wrap it well, and freeze. Bake from frozen, adding an extra 15 to 20 minutes to the baking time.
Reheating: To crisp up the crust, reheat slices in a 350°F oven for about 10 minutes. This brings back that fresh-baked texture.
Serving Suggestions
This summer berry pie is perfect on its own, but here are a few ways to make it even better.
With vanilla ice cream: A scoop of cold vanilla ice cream melting over a warm slice of pie is the ultimate summer dessert.
With whipped cream: Freshly whipped cream adds a light, creamy contrast to the tart berries.
Coffee: Serve a slice alongside a hot cup of coffee for a cozy afternoon treat. Try pairing it with my Creamy Chicken Poblano Soup for a sweet and savory meal.
For brunch: This pie makes a great addition to a brunch spread. Serve it with fresh fruit, yogurt, and Cheesy Garlic Pull Apart Bread for a mix of sweet and savory.
Expert Tips
Cool the filling completely: Don't skip this step. Hot filling will make your bottom crust soggy. Let it cool to room temperature before assembling the pie.
Thaw frozen berries: If using frozen berries, thaw them completely and drain off any excess liquid. This prevents a watery filling.
Use a baking sheet: Place the pie on a rimmed baking sheet before baking. This catches any drips and makes it easier to move the pie in and out of the oven.
Don't overbake: The pie is done when the crust is golden and the filling is bubbling. Overbaking can cause the filling to boil over and the crust to burn.
Let it cool: I know it's tempting to cut into the pie right away, but letting it cool completely ensures the filling sets up properly and doesn't run all over the place.
Brush with egg wash: This step makes all the difference in how the crust looks. It gives it that professional, bakery-style shine.
Crimp the edges well: Make sure the top and bottom crusts are sealed tightly so the filling doesn't leak out during baking.
FAQ
Razzleberry Pie is a mixed berry pie typically made with raspberries, blueberries, and blackberries. The "razzleberry" name is a fun, catchy term that doesn't refer to a real fruit, but rather a combination of different berries. The filling is sweetened with sugar, thickened with cornstarch, and brightened with a touch of lemon juice. It's baked in a double crust until golden and bubbly. Some recipes add strawberries or other berries, but the classic version sticks to these three.
Marie Callender's razzleberry pie traditionally contains a mix of raspberries, blackberries, and blueberries. The exact proportions and specific berry varieties may vary depending on the season and availability, but these three berries are the foundation. The combination creates a sweet-tart filling that's jammy and rich. Marie Callender's popularized the term "razzleberry" and made it a signature menu item at their restaurants and in their frozen pie line.
Dolly Parton has mentioned in interviews that her favorite pie is banana cream pie. She's also expressed her love for coconut cream pie and other classic Southern pies. While Dolly appreciates all kinds of desserts, she's particularly fond of creamy, custard-based pies that remind her of growing up in Tennessee. Berry pies like razzleberry pie are also popular in Southern baking, but Dolly's personal favorite leans toward the cream pies.
No, razzleberry is not a real berry. It's a made-up name used to describe a mix of different berries, usually raspberries, blackberries, and blueberries. The term was popularized by Marie Callender's restaurant chain as a fun, marketable name for their mixed berry pie. It sounds like it could be a real fruit, which is part of the charm, but it's just a creative way to describe a combination of berries. Some people also use the term "bumbleberry" to describe a similar multi-berry pie.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Razzleberry Pie
Razzleberry Pie
Ingredients
Method
- Preheat oven to 350°F.
- On a lightly floured surface, roll out one pie crust and fit it into a 9-inch pie plate, leaving edges slightly overhanging.
- In a medium saucepan, combine raspberries, blueberries, blackberries, sugar, salt, lemon juice, and cornstarch. Stir to combine.
- Cook the berry mixture over medium heat until it thickens, then remove from heat and allow to cool.
- Pour the cooled berry filling into the prepared pie crust. assemble
- Roll out the second pie crust and place it over the top of the berries. Crimp edges to seal and cut 3–5 small slits for venting.
- Brush the top crust with beaten egg to create a golden finish.
- Bake the pie for 40–50 minutes, or until crust is golden brown. If edges brown too quickly, cover with foil.
- Remove from oven and let cool completely before slicing.
Leave a Reply