Sunday, April 29, 2012

Razzleberry Pie

I have fond memories of razzleberry pie. It's the first pie I ever made by myself (at age 10). My mother supervised, it turned out great. I remember coming home from school the next day and picking at the crust, nibbling on the crumbs, certain that no one would ever know. The fruit and the salty crust make for a fantastic combination. A little splash of lemon juice and a dash of cinnamon add a depth of flavor that simple sugar can't attain. Those flavors really make the berries pop. It's just...good. Real good. And for reasons I can't figure out I haven't made this pie since my first attempt so many years ago. Yesterday I decided that it was high time for some pie! Mom by my side, we again conquered the razzleberry pie.

*Before making filling, make 1 recipe of pie dough for a double crust 9'' pie. When dough comes together separate into two equal balls and set aside. Cover with a clean, wet kitchen towel to keep from drying out.

Step 1: Filling 

1 cup fresh strawberries, halved
2 cups raspberries
1 1/2 cups fresh blueberries
2/3 cup white sugar (Plus 1 t. for sprinkling)
1 tespooon cinnamon 
1/4 cup cornstarch (Plus 1/2 t. for sprinkling)
1 teaspoon lemon juice
1 Tablespoon butter
1 egg
1 Tablespoon water
1 recipe for a 9 inch double crust pie

In a large bowl combine all berries. Mix sugar, cinnamon, and cornstarch in small bowl till completely incorporated. Sprinkle mixture over berries and toss gently to cover. Allow berries to macerate, soften and release their juices. Add lemon juice to berries. Set aside. 

Step 2: Bottom Crust

While the berries are resting roll out bottom crust piece to fit in a 9'' pie plate. Press dough in plate and sprinkle with 1/2 t. cornstarch and 1 t. sugar to keep bottom crust from getting soggy. Pour berries and all juices into prepared pie plate. Cut tablespoon of butter in to smaller pieces and sprinkle over the top of the berries.

Step 3: Top Crust
Roll out top crust, make vents and place on top of pie. Or cut strips and make a lattice crust by weaving each strip of dough over and under other strips. Pinch edges and create desired pattern. Whisk together egg, and water using a pastry brush or fingers brush on top crust, to help with browning. Sprinkle crust with sugar, if desired. 

 Step 4: Bake
Bake in 375 degree oven for 20 minutes until top is brown. Cover edges with pieces of foil and continue baking 30-40 more minutes until berries are bubbling and crust is brown.  Remove from oven and allow to cool on a cooling rack for at least 3 hours.

 Step 5: Eat

 Serve with whipped cream, ice cream, no cream. However you please. You'll enjoy it, I'm sure!


  1. this is BEAUTIFUL!! next time i'm procrastinating homework...i'm doing this bad boy!!!! you are so talented minnie moo.

  2. So excited to it that thing.

  3. Oh Amanda,

    How I missed your delicious treats when I was gone from the Barlow. This looks like the best summer dessert! I hope I can make it sometime. Hope you're doing well in UT!

  4. Razzleberry pie is Josh's favorite! I sometimes sneak over to the good ol' pie pantry and pick him up one. Dare I try this on my own?!??!

  5. Hey there! Thanks for the awesome recipe, it turned out great!:)

  6. Loved it! We used a gluten free pie crust and worked just as good! Thank you!