This razzleberry pie is a pie lovers dream come true. Blackberries, Raspberries and Blueberries sweetened with honey, all wrapped up in a flaky crust.
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I’ve been working on this recipe for quite some time and believe me it is a labor of love.
Love of pie, that is.
Each time I make it someone in my family will say, “Well, I’m not sure you got it exactly right this time. I think you might have to experiment again.”
And we all grin as we snarf down our pieces of pie and then go for seconds.
It was seriously a disappointment for my whole family when it was finally agreed that I could perfect the recipe no further. The sad day I gave my family the news that I wouldn’t be making it quite as often (like not every other day). Oh boy that was an announcement. Moans and groans galore.
But I promised them that while I will move on to perfecting other recipes, I will still be making this razzleberry pie often. Cause I can’t live long without it. It is just so good.
Oh how I love this Razzleberry pie.
The mixture of raspberries, blackberries and blueberries just send the filling to a whole new level of yumminess. The combination of flavors of the berries mixed in a sweet syrup with just a hint of zing from the fresh lemon juice. Wow.
All that encased in a delicious flaky crust (I shared my stand by pie crust recipe last week). Pair it with some vanilla ice cream and you have a showstopper.
Whenever I taste it, I think to myself “I don’t care if I never get another kind of dessert ever again. I could eat this pie every day for the rest of my life.”
The perfect honey-sweetened dessert.
I think I’ve mentioned before that we try to sweeten desserts with honey whenever possible. And using honey in this filling works really well. In fact, I’ve made it both ways (with honey and sugar) and the honey sweetened pie actually outperforms, in my opinion. Something about the honey paired with the lemon and berries just creates a perfect match of flavors.
Yum.
I use frozen berries and the recipe is perfected that way so if you are using fresh berries keep that in mind. It will still be good but may need a little adjusting of the thickener amount–I don’t know. I like having the frozen berry option so I can make it ALL YEAR LONG.
OH yeah.
Razzleberry pie forever.
Now pardon me as I take off and go hunt me up some pie to snarf down.
Razzleberry Pie
Blackberries, Raspberries and Blueberries all wrapped up in a delicious flaky pie crust.
Ingredients
- 4 ½ cups (20 ounces) frozen raspberries, blackberries, blueberries see note
- Double crust pie dough see note
- 1 cup (12 ounces) honey
- 6 tablespoons (1.7 ounces) cornstarch
- ½ teaspoon salt
- 1 tablespoon fresh lemon juice
Instructions
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Defrost berries for 30 minutes. While the berries are thawing, prepare the double pie crust (see note). Place bottom crust in 9-inch pie pan, trim the crust so it overhangs the edge about 1-inch. Don’t worry about making it look pretty at this step – this will happen later. Just cover the pie crust with plastic wrap, and refrigerate while preparing the filling.
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Prepare the filling by combining the defrosted berries, honey, cornstarch, salt and fresh lemon juice. It’s okay if the berries are still a bit frozen, I’ve found that they are easier to work with if they are slightly frozen so they don’t mush.
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Pour filling in the prepared pie shell. Roll out top crust on a well-floured counter and then cut into 1-inch strips with a pizza cutter. Weave the strips to form a lattice top for the pie. Trim the lattice strips to match the overhang of the lower crust. At this point I’ve seen it done both ways, but I personally prefer to roll the bottom crust over the lattice pie strips and press towards the center of the pie (rather than rolling the strips under the lower crust). Do this the way you prefer all the way around the pie to form a nice seal and then crimp as desired to make it look pretty. At this point you can cover with plastic wrap and refrigerate for a few hours. Or bake it immediately.
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To bake, preheat oven to 375 degrees F. Place pie on a cookie sheet to catch any drips or splatters (you can cover the cookie sheet with foil if you want an easier cleanup). Bake pie in preheated oven for 55-60 minutes or until filling is bubbly and crust is golden brown.
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For best results, serve when cooled so filling has a chance to set up a bit. And don’t forget the vanilla ice cream (not required, but totally delicious).
Recipe Notes
1. For the berries, I usually buy a bag that contains these three types of mixed berries from Costco, but you can try making your own combination of the berries as well.
2. If you are adapting the recipe to use fresh berries, you may want to experiment with more or less cornstarch to make it thicker or thinner as needed. I don’t know how that would affect the recipe
3. For the pie crust I use go to https://thecookstreat.com/pie-crust. You will need to double it for this recipe.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
UPDATE (12/26/2017):
Hi! I’m popping back in today to share a visual tutorial of the lattice crust top that I use for this pie. My rule of thumb is this: it really doesn’t have to be perfect to end up looking awesome.See ya later, my friends!
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