Razzleberry Pie

With the arrival of spring, this Razzleberry Pie becomes a much-anticipated treat in our kitchen. This pie, a berry lover’s dream, combines the tartness and sweetness of different berries - it’s a perfect dessert for family gatherings or just a sweet treat to brighten your day.

A freshly baked Razzleberry Pie with lattice in a pie dish on a kitchen counter top.


We generally use a mix of strawberries, raspberries, blueberries, and blackberries for our razzleberry pie. These berries create a wonderful balance of flavors;

  • Raspberries: Contribute a vibrant, tart kick to the pie, offering a refreshing sharpness that balances the sweetness of the other fruits.
  • Blackberries: Provide a deep, natural sweetness and a hint of earthy undertones, creating a rich and robust flavor profile.
  • Strawberries: Introduce a lovely, bright sweetness and a slightly floral aroma, softening the tartness of the raspberries.
  • Blueberries: Offer a unique, mild sweetness and a hint of earthiness, complementing the deeper flavors of the blackberries.

While we’ve chosen these berries, feel free to experiment with your preferred mix. You can also use frozen berries, which work perfectly for this recipe; we typically allow our frozen berries to thaw for a couple of hours before mixing them into the pie filling.

Crust & baking

This recipe uses shortcrust pastry for its 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.

Our Razzleberry Pie involves blind baking the crust in a 9-inch pie dish for about 10-15 minutes. This technique entails baking the pie crust empty, ensuring an evenly cooked, golden base. We suggest weighing it down during baking to prevent the crust from bubbling up or shrinking. We’ve had success with popcorn kernels, but dried beans or rice are also good alternatives.

Baking this pie perfectly is key; we set our oven to a moderate temperature. This allows the crust to become golden brown without burning and the filling to bubble and thicken beautifully. We’ve discovered that placing the pie on a lower rack results in an evenly baked bottom crust.

A top down view of razzleberry pie wit a slice cut out and berries scattered around it.

Top tips

Here are some of our top tips when making this pie, which we think you might like;

  • Balancing sweetness: Taste the berries first and adjust the sugar amount based on their natural sweetness.
  • Crispy crust: Brush the crust with an egg wash for a golden color; sprinkle sugar for extra crunch.
  • Letting the pie rest: Cool completely before slicing to let the filling set.
  • Experiment with crusts: Try different crust types like traditional pastry, graham cracker, or gluten-free.
  • Making it decorative: Use a lattice top, decorative cut-outs, or an entire crust with slits for steam escape.

Final touches

There’s something about putting that extra touch on a dessert that makes it perfect and unique. Here are some suggestions on how to serve your razzleberry pie;

  • Vanilla ice cream: A creamy and smooth texture, perfect with the tart and sweet pie.
  • Whipped cream: Adds delicate sweetness and a soft, fluffy texture.
  • Fresh berries: Raspberries, blackberries, or blueberries for freshness and color.
  • Mint leaves: A refreshing and aromatic touch.
  • Custard or crème anglaise: Rich, creamy accompaniments for the pie.
  • Coffee or tea: A comforting and warming contrast to the sweet pie.
  • Chocolate sauce: Adds a luxurious and indulgent element.
  • Cinnamon or nutmeg spiced cream: Complements the berry flavors with warm spices.
  • Nut topping: Chopped almonds, walnuts, or pecans for a crunchy texture.

Personal flair

For a bit of customization, we have some options to infuse a bit of flavor depending on your taste;

  • Lemony zest: Add lemon zest to the filling for a refreshing twist.
  • Crumb topping: Replace the top crust with a buttery crumb topping for added texture.
  • Spice it up: A pinch of cinnamon or nutmeg can add warmth to the flavor.
  • Vanilla bean: Infuse the sugar with vanilla bean for a subtle, aromatic touch.

A side view of razzleberry pie wit a slice cut out exposing lovely hues of the berries - there is a bowl of fresh berries in the background and more scattered by the pie.

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. You can also freeze any leftover pie for longer storage.

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 frozen berries in place of fresh for this pie?

Absolutely! Using frozen berries is a fantastic option when berries are out of season, just thaw the berries out for a couple of hours before using them in the filling.

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.



15 mins

55 mins

1 hr 10 mins

454 kcal

A freshly baked Razzleberry pie with a golden lattice crust, showcasing vibrant red and purple hues of the berries inside. The pie is placed on a kitchen surface, and there are bowls filled with berriesbeside it.


  • 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 egg

  • 1 tablespoon milk


  1. Preheat your oven to 350°F.

  2. Mix 4 cups of 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.

  3. 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.

  4. 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.

  5. 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).

  6. 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.


  1. Calories 454 kcal | 
  2. Carbohydrate Content 97.4 g | 
  3. Cholesterol Content 34.9 mg | 
  4. Fat Content 4.3 g | 
  5. Fiber Content 10 g | 
  6. Protein Content 12.4 g | 
  7. Serving Size 1 portion | 
  8. Sodium Content 255.2 mg | 
  9. Sugar Content 35.5 g | 

About the author

Emma Donin is the culinary maestro behind this blog that serves as a melting pot of global cuisines and gastronomic adventures. Her culinary journey began in her grandmother's kitchen, where she learned the fundamentals of cooking and the importance of using fresh, quality ingredients.

Headshot of the author, Emma Donin