The combination of blackberries, raspberries, and blueberries plus a crumb topping make for a scrumptious Razzleberry Pie! A triple berry pie recipe only magnifies the delectable flavor profile!

If you love Berry Pies, you must make this Mixed Berry Pie for the holidays, dinner guests, or whenever you want to end a meal with a dessert that will get rave reviews.

Overhead view of a slice of mixed berry pie on a white plate with fresh berry garnish

Why You Must Make this Berry Pie

  • There’s only one crust, so it’s super easy to make!
  • Plus, it has a buttery crumb topping. SO tasty!!!
  • It’s made with frozen berries, so you can make it any time of year.
  • There is something magical that happens when you bake this trio of berries together.

Once in a blue moon, my mom would treat us to a dessert from the grocery store. Pound cake, frosted fudge cake, and one of our favorites, razzleberry pie.  Our taste buds loved that mixed berry pie!

Frequently Asked Questions

What is Razzleberry?

Well, you won’t find these in a berry patch, but instead, this mythical berry occurs only when a mixture of raspberries, blackberries, and sometimes even blueberries make their way into a dessert or pie. What a magnificent pie these “berries” make!

Can You Use Frozen Berries?

Yes! In fact, they are required for this recipe! Letting the berries defrost in a colander allows the accumulated juices to be measured as part of the recipe. That helps to balance the liquid in the pie with the thickener.

What Other Berries Can You Use?

I highly recommend this trio of berries as the flavor profile is terrific! But you can also use frozen strawberries if you’d like. You may need to chop them if they’re frozen whole.

How Do I Prevent My Berry Pie from Being Runny?

This recipe does it best. As mentioned above, knowing the amount of liquid the berries produce and balancing it with the thickener is key. You could also precook the filling which allows you to adjust the thickening agent as needed. It would be like making your own canned pie filling, but better!

How Do You Store a Berry Pie?

Most fruit pies without custard are OK at room temperature for a day or two. Longer than that, it’s best to store in the refrigerator. Just gently warm up slices before eating.

Can You Freeze a Razzleberry Pie?

Yes, freeze the baked pie well wrapped for up to 3 months. Defrost overnight in the refrigerator and warm gently in the oven to serve. Single slices can be warmed in the microwave after they’re defrosted.

Is This a Copycat Recipe of Marie Callender's Razzleberry Pie?

No, it’s not. That pie has raspberries, blackberries, and apples! Not three different berries like in my version of razzleberry pie. But if you love Marie Callender’s pie, you will still go crazy for this recipe, too.

Overhead view of Razzleberry Pie

Tips for Making A Berry Pie

  • If using fresh berries, use when they’re in season, in the spring and summer. For strawberries, Florida has a winter crop. They’ll be less expensive and better quality when using seasonal berrie.
  • You can make a double crust pie or a single crust pie. Using a crumb topping makes and impressive pie without all the work of dealing with a pastry top.
  • Keep the crust cold before baking, so after you fit it into your pie plate, put it back into the refrigerator to keep it cold. This will help make a flakier pie crust if the bits of butter and/or shortening are well chilled.
  • To prevent a sticky mess in your oven, place your pie on a foil lined baking sheet to catch any drips.
  • If the exposed crust starts to get brown before the filling starts to bubble, you can make a foil shield to cover the rim.
  • You can tell your pie is done when the crust is nicely browned and the middle of the pie filling is bubbling. The cornstarch needs to “boil” in order to thicken properly.
  • Make sure to have some good vanilla ice cream on hand. It’s the perfect partner for this scrumptious pie.

The Best Berry Pie

Years ago, when I first tried this mixed berry pie, I wasn’t in cheeriest mood, but I felt like baking. I asked the hubby what he’d like for dessert. I hoped he would suggest the ubiquitous chocolate chip bars, a treat I could bake blindfolded. And a little cookie dough would certainly lift the doldrums.

But, no, instead he offered blueberry pie as his request. In the middle of winter. When blueberries come in teeny, outrageously expensive containers. And I’d need to roll out a double pie crust. Ugh. I got to thinking about that childhood triple berry pie—Bill if would eat that! Plus, the crumb topping would eliminate the need for that pesky top crust!

Within minutes of popping this baby in the oven, Bill was deeply inhaling the aroma coming from the kitchen. It must have been the butter and cinnamon in the crumb topping, but a half hour later, it was the warmed berries that tantalized our senses.

I promise, you’ll love it as much as we do! Bill was a happy camper with his after-dinner slice of this razzleberry pie, but I’ll probably need to make him that blueberry pie eventually.

What to Serve with Razzleberrry Pie

  • A scoop of vanilla ice cream. Berry flavors would work well, too, but I like to keep the pairing simple.
  • A dollop of lightly sweetened whipped cream. Add a splash of vanilla, too.
  • Fresh berries
  • Coffee, tea, or a big glass of milk
Slice of raspberry pie a la mode on a white dessert plate

More Pie Recipes You’ll Love:

This recipe was first shared in April 2015. Photos and text were updated in 2021.

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Overhead slice of razzleberry pie ala mode with a scoop of vanilla ice cream

Razzleberry Pie

Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Yield 8 servings

A delectable triple berry pie with a crumb topping

Ingredients

  • 1 homemade or store bought pie crust
  • 2 cups frozen raspberries
  • 2 cups frozen blackberries
  • 2 cups frozen blueberries
  • 3/4 cup sugar
  • 1/4 cup cornstarch

Topping

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup (1 stick) butter, melted

Instructions

  1. Place the berries a colander over a large bowl and let thaw.
  2. Make crumb topping by mixing together flour, baking powder, brown sugar and cinnamon in a medium bowl. Mix in melted butter till combined. Set aside.
  3. Line a 9-inch pie plate with a pastry crust. Refrigerate while prepping filling and topping.
  4. Preheat oven to 375º.
  5. Take one cup of berry mixture and add them along with the sugar to a saucepan. Cook over low heat till they start to boil.
  6. Mix cornstarch with a couple tablespoons of water and add to the fruit along with about a half cup of berry juices from the bowl beneath the colander. Bring to a boil and cook till mixture thickens and becomes clear.
  7. Pour berries from the colander into a bowl. Mix in thickened berries and juices, then pour the berry mixture into pie crust. Crumble topping over filling.
  8. Bake at 375º for 15 minutes. Decrease temperature to 350º and bake another 45 minutes till filling is bubbling. Cover with foil if topping starts to get too dark.
  9. Let cool an hour or more before serving.

Notes

Allow additional time for thawing berries.
If your berries aren't very juicy, you may want to decrease your cornstarch to 3 tablespoons.

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 361Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 156mgCarbohydrates: 74gFiber: 7gSugar: 38gProtein: 5g

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