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Razzleberry Pie, also known as Triple Berry Pie uses a combination of raspberries, blueberries and blackberries between two layers of flaky pie crust.
Why You’ll Love This Recipe!
Summertime is my favorite time of year to make pies. I know a lot of people only make pies during the holidays, but berry pies are my favorite. And the summer time is the best time for berries!
Years ago we had a Marie Calendars within a mile or so of our house and my favorite pie to get there was the Razzleberry Pie. The store is no longer there but I still enjoy those Razzleberry pies by making them at home. It is also known as a Triple Berry Pie but Razzleberry is so much more fun to say!
What is Razzleberry Pie or Triple Berry Pie?
The pie uses a cooked filling that is a combination of three berries – blueberries, raspberries and blackberries. Here in Oregon we have marionberries which is a cross between a blackberry and a raspberry and I often use those instead of blackberries.
What’s In Razzleberry Pie?
- Pie Crust. You will need a double pie crust. Use my perfect pie crust recipe which can be found here. You can always use refrigerated pie crust too, if you must.
- Berries. My favorite combination is raspberries, blackberries and blueberries. You can use fresh or frozen berries.
- Sugar. Granulated sugar
- Lemon Juice. Fresh is best and this gives the berries a punch of flavor.
- Corn starch. This is a thickener in the pie
- Egg. This will be used to brush over the crust and is optional.
How to Make Razzleberry Pie
Pie Crust
- Begin my preparing your pie crusts. Follow my step by step tutorial you can find here. The recipe makes 2 pie crusts which is what you will need.
- On a lightly floured surface, roll out one pie crust and fit the bottom curst into a 9″ pie plate., leave edges of dough hanging over the edge of pie plate.
Pie Filling
- In a pan, combine berries, sugar, salt, lemon juice and cornstarch and stir to combine. Cook over medium heat until filling thickens.
- Allow filling to cool.
- Place cooled berry mixture into pie plate.
- Roll out remaining pie crust and place over the top of berry mixture.
- Crimp edges of pie crust and cut 3-5 small one inch slits into top of pie crust.
- Beat egg and brush crust with egg mixture.
- Add a few slits in the top so that the steam is released
- Bake for 50 minutes at 350 degrees F or until crust is golden brown.
Tips from Leigh Anne
- If the pie seems to be browning too quickly, lay a piece of foil over the top of the pie, or just along the edges of the pie.
- Place the pie on a cookie and then into the oven. This will catch any juices that might overflow and escape and keep the bottom of your oven clean!
How to Eat Triple Berry Pie
You can eat the Razzleberry Pie warm or let it cool. The triple berry pie filling will set up a bit more as it cools but who can wait! We love to serve it with a scoop of vanilla ice cream because mixed berry pie should never be eaten without ice cream! You can also use sweetened whipped cream if you prefer.
Frequently Asked Questions
Can I use frozen berries?
Yes, you may. They work great, just be sure and thaw and drain them before you cook them.
Does Razzleberry Pie have to be refrigerated?
No, this pie can be stored covered at room temperature for a couple of days. If you’d like to keep it longer place it in the refrigerator where it will last 3-4 days.
Can you freeze this pie?
The pie can be frozen for 3-6 months. You can freeze the pie after it is baked but I prefer to freeze it before baking. Assemble the pie according to the directions and cover to make it airtight. When you are ready to enjoy the pie, remove it from the freezer and you can put it right into the oven, no need to thaw.
Put unbaked frozen pie into a 425 degree F oven and bake for 15 minutes. Then turn the oven down to 375 degrees F and bake for another 30 – 40 minutes until the pie is golden brown and filling is bubbly. If the top seems to be browning too quickly cover it with a piece of foil.
Can I use different berries?
You can use any combination of berries you like, but the traditional razzleberry pie uses blueberries, raspberries and blackberries. I often substitute marionberries for the blackberries.
Check out more of my other favorite treats:
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Razzleberry Pie or Triple Berry Pie
Ingredients
- 2 pie crusts
- 2 cups raspberries
- 2 cups blueberries
- 2 cups blackberries
- 3/4 cup granulated sugar
- pinch salt
- 1 tsp lemon juice
- 4 Tbsp cornstarch
- 1 egg beaten
Instructions
- Preheat oven to 350 degrees F.
- On a lightly floured surface roll out one pie crust and fit into a 9″ pie plate., leave edges of dough hanging over the edge of pie plate.
- In a pan, combine berries, sugar, salt, lemon juice and cornstarch and stir to combine. Cook over medium heat until filling thickens. Cool.
- Place cooled berry mixture into pie plate. Roll out remaining pie crust and place over the top of berry mixture.
- Crimp edges of pie crust and cut 3-5 small one inch slits into top of pie crust.
- Brush crust with egg mixture.
- Bake for 40-50 minutes or until crust is golden brown.
Tips & Notes:
Nutrition Facts:
Sheila Cannon says
This pie is delicious! I recommend cooking the berries first, so they can cool while you prepare the pie crust.
Dayna says
Can I make this fill the pie crust and freeze for later use?
Leigh Anne Wilkes says
Yes you can, it will keep in the freezer up to 3 months
Jim Dunn says
Turned out great.
Used only frozen fruit.