My family doesn’t love double-crust pies, so this crumb-topped Razzleberry Pie recipe was an absolute hit! With a delicious combination of raspberries, blackberries, and blueberries, a flaky bottom crust, and buttery crumb topping, this mixed berry pie ticks all the boxes!
You can use fresh or frozen berries, so you can enjoy it year-round. I must insist that you serve it warm with a scoop of ice cream to take it up a notch. Okay, I don’t insist, but I do highly recommend it!
If we ever order a slice of pie at a restaurant, my husband always goes for the berry pies. Since he loves them so much, I decided it was time to start making them at home.
Not only is it much cheaper, my homemade version tastes even better than any we’ve tried over the years! And I was quite surprised by how easy it is to make. The hardest part is the crust, so if you buy your crust, this pie is a cinch!
Razzleberry pie is a perfect combination of sweet and tart, and tastes wonderful served warm or at room temperature. Add a scoop of vanilla ice cream and everyone will want another slice!
What Is Razzleberry Pie?
Razzleberry pie is a mixed berry pie traditionally made with raspberries, blackberries, and blueberries, but other berries can be substituted. The combination of sweet blueberries and tart raspberries creates a perfect balance of flavor.
You can make razzleberry pie with fresh or frozen berries, so you can enjoy it all year long. The combination of berries gives it a gorgeous, vibrant color, so it’s a beautiful pie that tastes as good as it looks.
Why You Will Love This Razzleberry Pie Recipe
- Make-ahead friendly: Bake the pie ahead of time and let it cool before serving.
- Packed with berry flavor: A delicious combination of sweet and tart berries in every bite.
- No top crust: Using a crumb topping means there’s no tricky lattice crust; you only need a bottom crust.
- Fresh or frozen berries: Enjoy this pie even when berries are not in season.
- Beautiful presentation: Not only is it a perfect summer dessert, it will also be the star at Thanksgiving or any gathering or holiday!
How to Make Homemade Razzleberry Pie
- Prep: Prepare a 9-inch pie dish by gently pressing a crust into the bottom and sides of the dish.
- Make the Berry Filling: In a large bowl, gently combine the raspberries, blackberries, and blueberries with the sugar, cornstarch, and salt. Let sit for 20-30 minutes until the berries start to thaw, stirring occasionally. Preheat your oven to 375°.
- Topping: Combine the flour, sugar, and softened butter in a bowl. Use a fork, pastry blender, or your fingers to mix together until crumbly.
- Fill the Pie: Pour the berry mixture into the prepared pie crust. Sprinkle the crumbs on top.
- Bake: Bake at 375°F for 30 minutes. Reduce the oven temperature to 350°F and continue baking for another 30–40 minutes, or until the crust is golden brown and the berry filling is bubbling.
- Cool: Remove the pie from the oven and let it cool for at least 2-3 hours before slicing. This step is important because the filling needs time to set. Cutting into the pie too soon will cause the filling to run out.
I like to reheat slices for a few seconds in the microwave and top with ice cream or whipped cream.
VARIATIONS:
- Feel free to try different kinds of berries. Any that you have on hand will work. Just keep in mind that you may need to adjust the sugar depending on the sweetness of the berries you use.
- You can of course skip the crumb topping and simply make a double crust pie. Don’t crimp the dough until after you add the top crust. I recommend brushing the top with an egg wash and sprinkling with coarse sugar before cutting slits in the crust. Baking time doesn’t change.
- For an oat topping, add 1/2 cup of oats and an additional 2 tablespoons of butter. You can also add 1/2 teaspoon of cinnamon.
Frequently Asked Questions
What berries are in razzleberry pie?
My razzleberry pie contains raspberries, blackberries and blueberries, but other berries can be used as well. The exact combination of berries doesn’t matter, just make sure you don’t change the total amount of berries called for in the recipe.
Is razzleberry pie sweet or tart?
We like our razzleberry pie on the sweet side, but you can use lemon juice or reduce the sugar if you like a tart pie.
How do I keep my razzleberry pie from being runny?
Use the correct amount of thickening agent (cornstarch), bake until the filling bubbles in the center, and allow the pie to cool completely before slicing. Cutting it while hot is one of the most common reasons the filling runs.
If your frozen berries are covered in ice crystals, you may want to thaw and drain them before using. Otherwise, that extra ice will melt into your pie and prevent the filling from thickening.
Can I use a store-bought pie crust?
Yes. I prefer a homemade buttery crust, but refrigerated or frozen pie crusts are convenient options and make this recipe even easier. Follow the package directions for preparation.
Can I make razzleberry pie with only two types of berries?
Yes. You can use just raspberries and blackberries or another combination of berries you enjoy. Keep the total fruit amount consistent with your recipe and adjust the sweetness to taste. (This recipe uses 5 cups of fruit total.)
Can I Use Fresh Berries?
Yes! Fresh berries work great in razzleberry pie. Fresh berries don’t release as much fruit juices, and they aren’t as cold, so you need to decrease the baking time by 15-20 minutes. You may also want to decrease the cornstarch to just 1/4 cup.
Can I Make Razzleberry Pie Ahead of Time?
Absolutely. Razzleberry pie is a great make-ahead dessert. Bake it the day before you plan to serve it and allow it to cool completely. Cover it with plastic wrap and store it either at room temperature or in the refrigerator.
You can serve it cold, but I recommend room temperature or slightly warmed in the microwave.
PRO TIPS:
- Place a foil-lined cookie sheet under the pie, or on the rack under the pie just in case the filling bubbles over.
- Bake on a lower rack (I use the lowest rack) so the bottom of your crust browns before the top edges burn.
- If the top of your pie does start to get too brown, you can cover it with foil.
- Allow time for the pie to cool! It is still runny while it’s hot, but it will continue to set up as it cools.
More fruit pies:
- Creamy Peach Pie with Graham Cracker Crust
- Plum Pie
- Caramel Apple Crumble Pie
- No Bake Key Lime Pie
- Dutch Apple Pie
- Strawberry Cream Pie
- Cherry Yum Yum Pie
- Creamy Lemon Pie
Razzleberry Pie Recipe with Crumb Topping
Ingredients
- 1 9" deep dish pie crust, unbaked
Pie Filling
- 5 cups frozen triple berry blend
- 1 cup white sugar
- ⅓ cup corn starch
- ¼ teaspoon salt
Crumb Topping:
- ¾ cup all-purpose flour
- ⅓ cup white sugar
- 6 Tablespoons salted butter, softened to room temperature
Instructions
- Press the pie crust into a deep dish 9-inch pie plate; crimp the edge. Cover with plastic wrap and chill while you prepare the rest of the pie.
Berry Filling:
- Combine the berries, sugar, cornstarch, and salt in a large bowl. Let sit at room temperature for 20-30 minutes, stirring occasionally, until the berries start to thaw. Preheat your oven to 375°.
Crumb Topping:
- In a small bowl, combine the flour, sugar, and softened butter. Mix together with your fingers until crumbly.
To Make Pie:
- Spread the berry mixture into the crust. Sprinkle the crumbs over the top.
- Place the pie on a lower oven rack. Bake at 375° for 30 minutes. Turn the heat down to 350°; bake for another 30-35 minutes or until the filling is bubbly and the crust is browned. (If the edges brown too quickly, cover them with a pie crust shield or strips of aluminum foil.)
- The pie will set up as it cools, so let it sit at room temperature for at least 2 hours for easier serving. (You can refrigerate it to speed up the process.)
Notes
- We like our berry pie on the sweet side, but if you prefer a more tart pie, you can decrease the sugar to 3/4 or even 1/2 cup.
- If you don’t have a deep dish pie pan, put your pie plate on a foil -ined cookie sheet to prevent drips from burning on the bottom of your oven.
- You can use fresh berries in any combination. You will only need 1/4 cup of cornstarch, and you can decrease the baking time by 15-20 minutes. Fresh berries are usually sweeter, so you can decrease the sugar or add a teaspoon of lemon juice.
- For a true Marie Callender’s razzleberry pie copycat, use 2 cups blackberries, 2 cups raspberries, and a cup of very finely diced apple in place of the triple berry mix.
- Pie can be stored at room temperature for 2-3 days, or in the fridge for 4-5 days. Cover tightly with plastic wrap or transfer to an airtight container.
Nutrition
This homemade razzleberry pie is a wonderful way to enjoy the delicious flavor of mixed berries in a classic dessert. With its flaky crust, sweet-tart filling, and crumb topping, it is simply irresistible with a scoop of vanilla ice cream!
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