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.
Razzleberry Pie AKA Triple Berry Pie
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!
What exactly is a razzleberry you might ask?? 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 pie. A what a magnificent pie these “berries” make!
Mixed Berry Pie Recipe
I wasn’t in the 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 pie crust. Ugh. I got to thinking about that childhood triple berry pie—Bill would eat that! And a crumb topping would eliminate the need for that pesky top crust!
The Best Berry Pie
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.
There is something magical that happens when you bake this trio of berries together. 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.
- 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
- 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
- Place the berries a colander over a large bowl and let thaw.
- 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.
- Line a 9-inch pie plate with a pastry crust. Refrigerate while prepping filling and topping.
- Preheat oven to 375º.
- 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.
- 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.
- 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.
- 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.
- Let cool an hour or more before serving.
Allow additional time for thawing berries.
If your berries aren't very juicy, you may want to decrease your cornstarch to 3 tablespoons.
Serving Size:1 slice
Amount Per Serving: Calories: 361 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 156mg Carbohydrates: 74g Net Carbohydrates: 0g Fiber: 7g Sugar: 38g Sugar Alcohols: 0g Protein: 5g
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