Razzleberry Pie

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!

Author Amber Brady

Prep Time 45

Cook Time 1 15

Total Time 2

Yields standard 9-inch pie (8 servings)

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

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