Razzleberry Pie + Video
Homemade Razzleberry Pie tastes like Marie Callender’s, but better! With raspberries and blackberries, plus apples, making this a true copycat recipe. Use fresh or frozen berries in this delicious fruit pie with a flaky pastry crust!
A lot of people confuse Marie Callender’s Razzleberry Pie with a Triple Berry Pie, when in fact, it has no blueberries, strawberries, or any other kind of berry. If you look carefully at the ingredients list of their frozen pie, there is a third fruit, but it’s NOT a berry. It’s apples!
What is razzleberry pie made of?
Razzleberry Pie is a fruit pie consisting of red raspberries and sweet, juicy blackberries. “Razzleberry” is not a real fruit or type of berry, but a flavor of frozen pie made popular by Marie Callender.
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Fresh or Frozen Berries
If you’re a berry fan, you’ll love this razzleberry pie! And the beauty of making berry pies is that you can use fresh or frozen fruit.
I most often use frozen berries in pie. They’re easy to use and available year round. Plus, berries are frozen at the peak of ripeness, so they’re just as good as fresh in baking.
If you opt to use fresh raspberries and blackberries in this pie, I would reduce the cornstarch in this recipe to 4 Tablespoons so the filling is not too congealed.
Frozen berries need slightly more cornstarch to set up properly since the frozen fruit puts off more liquid.
Why use apples in a mixed berry pie?
In this Marie Callender’s copycat recipe there is raspberries, blackberries, and also apples.
WHY APPLES? Apples are listed as an ingredient on the frozen store-bought razzleberry pie. I believe it’s because it provides added sweetness and a natural pectin to help thicken the filling.
Don’t worry! The berries are still definitely the hero in this pie. We barely even noticed the apples.
NOTE: I diced the apple small, so it would blend in well with the berries. You could also shred it with a cheese grater, if you feel like it.
Of course, you can always just do more berries and leave the apple out, but we thought it tasted great with the apple. I used a honeycrisp apple for its delicate sweet-tart balance and light berry flavor.
Ingredients for Razzleberry Pie Filling
For this razzleberry pie filling you will need:
- Frozen Raspberries
- Frozen Blackberries
- Apple, diced small
- Granulated Sugar
- Cornstarch
- Lemon Juice
The lemon juice is not technically listed on the ingredients list for frozen Razzleberry Pie, salt is. But I love using lemon juice to brighten the flavors and add structure to the filling.
To Make the Filling
- First whisk together the sugar and cornstarch together. This helps the cornstarch distribute evenly throughout the fruit, without clumping.
- Next fold in the frozen raspberries, frozen blackberries, diced apple, and lemon juice until evenly coated. Set aside to macerate (thaw and release juices) while you work on the pie crust.
For the Pie Crust
Next, make my perfect pie crust recipe. It makes enough for one bottom and one top crust. Make sure it has chilled in the freezer for 15 minutes before rolling.
- Roll pie crust into a circle about 1/8-inch thin. Gently lift and fit the pie crust into a 9-inch pie dish. Cut off excess crust.
- Empty berry pie filling and all juices inside of crust.
To Assemble the Pie
- Brush a whisked egg on the edges of the crust. Then roll the other pie crust into a circle about 1/8-inch thin and place it on top of the pie. Cut off excess crust.
- Seal the top crust to the bottom crust, by pressing the two together with your fingers. Then crimp the edges. Alternately do a lattice crust.
Prepare the Pie for Baking
- Brush the top of the pie crust with the whisked egg. Cut slits for ventilation with a knife.
- Then sprinkle the top with granulated sugar. This adds flavor to the crust.
How Long to Cook Razzleberry Pie
- Bake the Razzleberry Pie at 350 degrees Fahrenheit for 1 hour and 15-30 minutes or until the filling bubbles in the center of the pie and the crust has browned on the top and bottom.
Keep in mind, the crust will take longer to cook through, especially the bottom crust, with frozen fruit touching it. It’s not necessary to thaw the fruit completely, but just know it will take longer to bake than a typical fresh fruit pie.
Be especially mindful if you’re not using a clear pie plate to be able to see the color of the bottom crust. A bubbling filling in the very center of the pie is a good indicator that the pie is finished baking, so cut the ventilation slits big enough to see into.
PRO TIP: I like to use a crust shield (affiliate link) or foil loosely covering the pie the full baking time, so the crust doesn’t burn while waiting for the filling to bubble in the center.
Serving and Storing
After baking, it’s best to let the pie cool completely before slicing into it. This allows the filling to further set up.
To store razzleberry pie, cover it with foil or plastic wrap. It can be left at room temperature up to 3 days, or refrigerated up to 5 days. In warm climates, make sure to refrigerate the pie.
More Homemade Pie Recipes
- Blueberry Pie with frozen blueberries
- Strawberry Cream Pie
- Cherry Crumble Pie
- Raspberry Cream Pie
- Fresh Peach Pie
- Key Lime Pie
- Coconut Cream Pie with pudding
- Blueberry Cream Cheese Pie
- No Bake Peanut Butter Pie
- Dutch Apple Pie
- Lemon Cream Cheese Pie
- Homemade Apple Pie Recipe
- Coconut Key Lime Pie
- Cranberry Apple Pie
- Lemon Key Lime Pie
Razzleberry Pie
Ingredients
- 2 pie crusts, (for top and bottom of pie)
- 2 cups (280 g) frozen raspberries
- 2 cups (280 g) frozen blackberries
- 1 (116-140 g) large apple — cored, peeled, and diced small (about 1 1/4 to 1 1/2 cups)
- 1 cup (200 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- 1 Tbsp lemon juice
Other ingredients:
- 1 egg, whisked (for brushing the crust)
- 1 tsp granulated sugar, for sprinkling on top
Equipment
Instructions
- Prepare pie crust, divide in half, wrap and chill until ready to use.
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the sugar and cornstarch.
- Next fold in the frozen raspberries, frozen blackberries, diced apple, and lemon juice until evenly coated. Set aside to macerate (thaw and release juices) while you work on the pie crust.
- Roll one pie crust half into a circle about 1/8-inch thin. Gently lift and fit the pie crust into a standard 9-inch pie dish. Cut off excess crust.
- Empty berry pie filling and all juices inside of crust.
- Brush a whisked egg on the edges of the crust. Then roll the other pie crust into a circle about 1/8-inch thin and place it on top of the pie. Cut off excess crust.
- Seal the top crust to the bottom crust, by pressing the two together with your fingers. Then crimp the edges.
- Brush the top of the pie crust with the whisked egg. Cut slits for ventilation with a knife. Then sprinkle the top with granulated sugar.
- Cover the pie loosely with foil or a crust shield. Then bake at 350˚F for 1 hour and 15-30 minutes or until the filling bubbles in the center of the pie and the crust has browned on the top and bottom. (*SEE NOTES)
- Allow pie to cool completely to allow the filling to set, before cutting and serving. Store pie covered at room temperature up to 3 days or refrigerated up to 5 days. In warm climates, make sure to refrigerate the pie.
Video
Notes
- IMPORTANT: If using a glass pie plate, be sure to use a towel to dry off any condensation on the bottom of the dish before placing it in the oven — or the wet glass may shatter and break.
- Use a crust shield or foil loosely covering the pie the full baking time, so the crust doesn’t burn while waiting for the filling to bubble in the center.
- Baking a pie with frozen fruit will take longer to bake the filling and crust. Make sure to cut slits large enough to see when the center filling bubbles. This will ensure a fully baked crust and filling that will set.
- FOR FRESH BERRIES – Use only 1/4 cup of cornstarch instead of 1/3 cup.
- FOR THE APPLE – I used Honeycrisp, but any apple great for baking would be fine. (Pink Lady, Braeburn, Fuji, Gala, etc.)
- NO APPLE – Use 2 1/2 cups of each berry instead.
Nutrition
Did you make this?
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I love this recipe thank you. I make it a couple times a year.
So good and everyone loves it.
Glad to hear it Nancy! Thanks for sharing your review!
Hello!
The original (in the restaurant) version was Blackberries, Raspberries, and Marion berries. There was no apple. I invite you to try it with the three berries! Incredible!
Marie was an innovator. When the Marion berry graced the scene, she brought it to the forefront through her Razzleberry Pie! Commonly referred to a as Razzle Dazzle Berry pie amount the guests.
I’m basing this recipe off of the frozen store-bought pie. Sadly, marionberries are hard to find outside of Oregon. The apples are a great addition for the sweetness they provide as an alternative to marionberries. It makes sense to me that they would use apples for their commercially produced pies, but I’d love to try it with marionberries if I ever get the chance.
Can I freeze this after I cook it. Or freeze it before I cook it?
It’s better to freeze it after it’s baked because it takes like 2+ hours to bake from frozen.
I used frozen berries and 1 honey crisp apple. Baked it for 1 hour and 20 minutes at 350 with a lattice top crust. Pie was bubbling in the middle. Also put a foil cover on edges. Pie has almost completely cooled, but appears quite soupy.
Hopefully it set up as it cooled. It shouldn’t look soupy if it was bubbling in the center and not just the edges.
I just made with frozen berries and it came out very soupy. What did I do wrong🙈🙈🙈
I’m so sorry. It’s really important to make sure that the filling bubbles in the center and not just at the edges. If using frozen berries it should take the full 75 minutes to bubble and thicken sufficiently. Next time make sure to put foil on top if the pie crust is browning, but the filling is still wet/not boiling in the center.
Amber, do you prefer using frozen berries over fresh berries for this recipe? Most razzleberry pie recipes I’ve seen call for frozen, and I am trying to figure out why they choose frozen over fresh fruit. I am making this recipe for Thanksgiving, and razzleberry pie is my parents’ favorite, so I want to make sure it turns out as perfect as possible. Thanks!
I do prefer using frozen berries because they are cheaper, especially when out of season. Frozen fruit does require a little bit more cornstarch to thicken the filling compared to using fresh fruit as they release more liquid while baking. But the pie will taste just as good as fresh fruit. I also feel like the fruit holds up their texture better when using frozen.
So i just made this pie, but i added blueberries and strawberries to the blackberries, raspberries and apple. Pie is currently baking… It’s Thanksgiving and an untested recipe… and, honestly, the FIRST PIE I have ever made!!! I’m feeling confident at the moment, wish me luck.. I will update with the results.
Do you think that this pie would be successful using a combination of other berries? I don’t care for raspberries and don’t usually have them around.
Absolutely! Use the berry of your choosing.