With the arrival of spring, this Razzleberry Pie becomes a much-anticipated treat in our kitchen. Bursting with vibrant colors and the perfect harmony of sweetness, it’s a delightfully easy recipe to bring to your springtime table.
This pie features a colorful blend of frozen berries, including strawberries, raspberries, and blueberries, creating a rich tapestry of flavors. While we’ve chosen these berries, feel free to experiment with your preferred mix, or even swap in fresh berries for a more intense burst of flavor. We typically allow our frozen berries to thaw for a couple of hours before mixing them into the pie filling.
The Perfect Pastry
We opt for shortcrust pastry in this recipe due to its delightfully light and crumbly texture. For those seeking a quick and convenient option, store-bought shortcrust pastry is a great choice. However, if you’re up for a bit of baking adventure, this homemade pie crust recipe can add an extra homemade touch to your pie.
The Art of Blind Baking
Our Razzleberry Pie involves blind baking the crust for about 10-15 minutes. This technique, which entails baking the pie crust empty, ensures an evenly cooked, golden base. To prevent the crust from bubbling up or shrinking, we suggest weighing it down during baking. We’ve had success with popcorn kernels, but dried beans or rice are also effective alternatives.
What's the best way to store Razzleberry Pie to maintain its freshness?
Razzleberry Pie can be kept in the refrigerator for up to three days. For optimal freshness, ensure it's covered or placed in an airtight container to maintain its quality and flavor.
What are some delicious accompaniments for Razzleberry Pie?
For an extra touch of decadence, we suggest pairing your Razzleberry Pie with a scoop of vanilla ice cream or a dollop of whipped cream. These additions complement the pie's flavors beautifully.
Is it possible to use fresh berries in place of frozen for this pie?
Certainly! Fresh berries can be a wonderful alternative. A mix of fresh raspberries, blackberries, and blueberries can add a delightful freshness to your Razzleberry Pie.
As spring unfolds and brings its vibrant colors to life, this Razzleberry Pie becomes a personal favorite in our kitchen. The pie strikes a delightful balance between sweetness and tartness, capturing the essence of the fresh berries beautifully.
1 hr 10 mins
4 cups berries
¾ cup sugar
1 teaspoon lemon juice
½ teaspoon salt
½ teaspoon vanilla essence
⅓ cup cornstarch
15 ounces shortcrust pastry
½ teaspoons sugar
1 tablespoon milk
Preheat your oven to 350°F.
Mix 4 cups of frozen berries, ¾ cups of sugar, 1 teaspoon lemon juice, ½ teaspoon salt, ½ teaspoon vanilla essence, ⅓ cup cornstarch then drain the excess liquid from the berry mixture.
Roll out your pastry to approximately 3mm in thickness and line a 9-inch pie tray with your pastry. Add your pie weights on top of your pastry to bake your crust (make sure to put some baking paper beneath your pie weights). Bake your pastry for 10-15 minutes or until your crust is golden brown.
Once your pie base is out of the oven, add your berry mixture to your pie tray. Add lattice for your pie if desired or cover the whole pie in pastry.
Whisk one egg and 1 tablespoon of milk to make an egg wash and then lightly brush your pastry with your egg wash. Sprinkle your pastry with the remaining sugar (½ teaspoon sugar).
Bake your pie for approximately 40 minutes (or until your crust is golden brown). Leave your pie to rest for roughly 3 hours before serving.
If you do not make lattice for your pie and decide to cover your whole pie in pastry, then make sure to poke your pastry with a fork before baking. This allows the steam to escape so that the pie crust doesn't puff up in the oven. Please note, you may need some more pastry if you are planning on covering the whole pie.
Here’s a tip for your lattice: cut your pastry with a pizza cutter - this makes for even edges.
- Calories 454 kcal |
- Carbohydrate Content 97.4 g |
- Cholesterol Content 34.9 mg |
- Fat Content 4.3 g |
- Fiber Content 10 g |
- Protein Content 12.4 g |
- Serving Size 1 portion |
- Sodium Content 255.2 mg |
- Sugar Content 35.5 g |