Razzleberry Pie

With spring in the air, this razzleberry pie is a personal favorite. It’s full of bright colors and has just the right balance of sweetness, it’s also very straightforward and easy to make!

cooked razzleberry pie with a lattice

Berries

For this recipe, we use a medley of frozen berries including strawberries, raspberries, and blueberries. You can use your own preferences for berries and you can also substitute frozen berries for fresh berries. We leave our frozen berries out to thaw for a couple of hours before preparing the berry mixture.
pie with berries without top on

Pastry

We’re using shortcrust pastry for this recipe because it’s a light and crumbly crust. Since we’re looking for a quick recipe, we’re using storebought shortcrust pastry, but you can also try out this recipe if you’d like to make your pie crust from scratch.

Blind bake

For our razzleberry pie crust, we blind bake the crust for roughly 10-15 minutes. Blind baking is simply baking the base of the pie without any filling for a short time. This is so that the crust is evenly cooked and golden throughout the pie. To stop your pie from bubbling or shrinking away from the edge of the pie pan, you can use something to weigh down the crust. We used popcorn kernels and this worked well, but you can also use dried beans or rice.
pastry using popcorn kernels to blind bake

How long can I store razzleberry pie in the fridge?

You can store razzleberry pie for roughly 3 days in the fridge. Make sure to cover the pie or store it in an airtight container to keep it as fresh as possible.

What should I serve with razzleberry pie?

We recommend serving some vanilla ice cream or whipped cream with your pie.

Can I use fresh berries instead of frozen berries?

Yes, you can use fresh berries - get a mix of some lovely raspberries, blackberries and blueberries for your pie.

Razzleberry Pie

With spring in the air, this razzleberry pie is a personal favorite. It’s full of bright colors and has just the right balance of sweetness, it’s also very straightforward and easy to make!

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Cuisine
American

Servings
6

Calories
389 kcal

Prep time
15 minutes

Cook time
55 minutes

Total time
1 hour 10 minutes

Ingredients

    Berry mixture

    • 4 cups berries
    • ¾ cup sugar
    • 1 teaspoon lemon juice
    • ½ teaspoon salt
    • ½ teaspoon vanilla essence
    • ⅓ cup cornstarch

    Pie crust

    • 15 ounces shortcrust pastry
    • ½ teaspoons sugar

    Egg Wash

    • 1 egg
    • 1 tablespoon milk

Instructions

  1. Preheat your oven to 350°F.
  2. 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.
  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.
pie with un-cooked lattice

Notes

  • 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.

Nutrition

  • Calories 454 kcal | 
  • Carbohydrates 97.4 g | 
  • Protein 12.4 g | 
  • Fat 4.3 g | 
  • Saturated fat 1.4 g | 
  • Cholesterol 34.9 mg | 
  • Sodium 255.2 mg | 
  • Fiber 10 g | 
  • Sugar 35.5 g |