Razzleberry Pie

For birthdays in our house the birthday person gets to pick their dinner and dessert. These desserts are homemade and after 14 years of being married to Matt I have a pretty good idea what he’s going to pick. Almost every year for Matt’s birthday he requests a Razzleberry Pie (the second runner up is an Angel Food Cake with raspberry sauce). He has fond memories of Marie Calender’s pies at Thanksgiving every year. When we first got married, I set out to learn how to make a scrumptious Razzleberry Pie. I make my own all butter crust. What I think differentiates this pie from other’s is I use a lot of berries. The layer of berries is thick. I prefer this high berry to crust ratio.

I’ve had my share of trial and error with this pie. Deciding on how much sugar to use I decided I wanted the berry taste to overpower the sweet taste. This recipe is definitely for a more authentic berry tasting pie. As far as thickener’s I’ve tried flour, and tapioca. I prefer the cornstarch because I think the taste is less noticeable than flour and easier to work with than tapioca pearls.

What is Razzleberry Pie?

Razzleberry Pie is simply raspberries and blackberries. There are no blueberries in this pie. So your triple berry frozen bag isn’t going to work. Marie Calender’s list of ingredients also says apple in their ingredients list. I’m not sure if it means apple juice or apple sauce or what. I’ve never added anything apple into the pie.

Do You Have to use Fresh Berries for the Pie?

Depending on the time of year, I’ve use fresh and/or frozen berries (whatever is least expensive). If using frozen berries I defrost them and strain out the liquid. The berries are juicy enough without all the extra liquid and this prevents your pie from getting soupy.

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Razzleberry Pie

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Dessert

By Meg Jenson – Serves: 8

Prep Time: 90 minutes – Cooking Time: 70 minutes – Total Time: 2 hours 40 minutes

Ingredients

• 36 oz Raspberries
• 36 oz Blackberries
• ½ c sugar
• 1 Tbsp lemon juice
• ¼ c cornstarch
• ¼ tsp cinnamon
• 1 All Butter Double Pie Crust
• 1 egg yolk
• 1 Tbsp milk

Instructions

1

Preheat Oven to 350 degrees

2

Defrost raspberries and blackberries(if using frozen berries*). Reserve liquid for other use like smoothies.

3

Gently combine the berries, sugar, lemon juice, cornstarch and cinnamon in a large bowl.

4

Using the prepared pie crust roll out half of the dough. Save the other half for the top of the pie.

5

Place the pie dough in a pie pan. My trick for getting it in without it breaking is folding into fourths and then placing it in the pan and unfolding it.

6

Dump the berry mixture into the pie pan.

7

Roll out the second half of the pie crust and then place it on top of the berries.

8

Slice three slits onto the top of the pie to allow steam to exit.

9

Mix the egg yolk and milk together.

10

Using a pastry brush- brush the top of the pie with egg yolk/milk mixture. This gives the crust a beautiful golden brown color. The milk makes the yolk easier to spread and less of an egg taste.

11

Place the pie pan on an aluminum covered baking sheet. The juices from the berries will likely bubble over and the sheet will prevent a big mess in the oven.

12

Bake uncovered pie in a preheated oven for 40-45 minutes until desired golden brown color.

13

Remove pie from oven and swiftly cover the pie with aluminum foil.

14

Place the pie back in the oven for an additional 40-50 minutes.

15

Cool completely before putting it in the refrigerator. The cooling process helps congeal the liquid together.

16

Serve and eat alone or serve with whipped cream and ice cream.

Have you ever had a Razzleberry Pie? We are huge berry lovers in our house and maybe I should use freshly picked berries next time in this pie.