Razzleberry Pie Recipe with Crumb Topping
Sweet buttery crumb topping sets this razzleberry pie apart from the rest! Serve it with a scoop of ice cream for a sensational berry dessert all year long.
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
Serving: 1 sliceCalories: 466kcalCarbohydrates: 72gProtein: 3gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 144mgPotassium: 68mgFiber: 3gSugar: 42gVitamin A: 307IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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