This homemade razzleberry pie is one of my all-time favorite pies! Filled with 3 different types of berries and topped with a beautiful lattice crust.
Table of Contents
Mixed Berry Pie
Each Thanksgiving, the most requested pie at my house is definitely the razzleberry pie, although cranberry apple pie, easy pecan pie, this sweet potato pie recipe or cherry pie are all close seconds!
Usually, my mom would pick one up from Marie Calendar’s and we always gobbled it right up. This year I decided to try and make my own and it turned out absolutely amazing.
Raspberries, blackberries, and blueberries are piled into this delicious pie. Those are three of my favorite kinds of berries! Just use whatever you have on hand. Raspberries are definitely my favorite berry though. I used this pie crust recipe as the base.
Ingredients for Delicious Mixed Berry Pie
These ingredients are simple yet bring all the flavor to this homemade pie. Razzleberry is just that, raspberries and blueberries, and blackberries. All the berries combined make a delicious combination!
Find the full printable recipe with specific measurements below.
- Pie crusts: Made-from-scratch pie dough is easy to make with this homemade pie crust recipe or use store-bought round pie crust if you are in a hurry.
- Mixed berries: A frozen bag of mixed berries is the perfect blend of berries.
- Sugar: Adds in extra sweetness but also gives a balance to the tart berries.
- Cornstarch: Gives the pie more depth and thickness to the berries pie mixture.
- Salt: This will balance out the flavors as well as help thicken the pie filling.
- Egg white: Whisk together the egg whites. Simply crack the egg open and pour the egg whites out of the shell very carefully.
How to Make Razzleberry Pie
These instructions are straightforward and so simple to make! Triple berry pie is a famous Marie Callender pie that is loved by so many. Now you can make it homemade and in your home. It is a great blend of berries that adds all the flavor!
- Combine. Combine mixed berries in a bowl.
- Make the crust, then bake. Preheat oven to 375°F. Make the crust according to the directions and then press the pie shell in the pan. Tuck under the edges and then place foil over the crust and put pie beads or dry beans in the center of the foil. Bake for 12 minutes or until lightly golden brown.
- Add berry filling and lattice crust. Add the sugar, cornstarch, and salt to the berry mixture and stir together. Once the crust is golden brown, add the berry mixture on top. Then cut the lattice and the crust about 1/2 inch using a pizza cutter. Place 4 strips vertically on top of the berries pie filling and then carefully weave the 4 horizontal strips underneath. Brush the egg wash on top of the crust using a pastry brush and then sprinkle with sugar.
- Bake razzleberry pie. Bake for 45-55 minutes or until the crust is golden brown and the berries are bubbling. Remove from oven and allow to cool and to thicken before slicing. Serve with fresh whip cream!
Pie Crust
If you’re feeling adventurous, you could also try a braided crust. It’s easier than you think and is a total show-stopper! You can also use a fork to press the edges of the crust. You could even skip the crust on top and add an easy crumble topping or cinnamon streusel.
Recipe FAQs
Razzleberry pie is made up of red raspberries, juicy blackberries, and sweet blueberries. Add a made-from-scratch crust that will go as the crust as well as the top lattice design. This is an extra-special treat with the boost of berries.
Razzleberry is a pie that is made up of raspberries and blackberries as the main ingredients for the pie filling. This berry pie filling can be made with or without adding sugar.
The most famous razzleberry pie producer is Marie Callender’s pie company. If you are not able to make a homemade razzleberry pie, I highly recommend purchasing one of her pies and heat in the oven according to the package directions.
5 star review
“This pie was so good! The filling set up perfectly and the crust wasn’t soggy. I will definitely make it again.“
– Charlynn
Storing Homemade Razzleberry Pie
Fruit pies can be stored at room temperature or in the refrigerator for two to three days long. Cover the pie pan with plastic wrap or place pie pieces into an airtight container.
Top with homemade whipped cream for the ultimate razzleberry pie! Mmm…enjoy!
More Delicious Pie Recipes
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Razzleberry Pie
Ingredients
- 2 pie crusts , unbaked
- 4 cups frozen mixed berries , see note
- 1 cup granulated sugar
- ⅓ cup corn starch , can substitute for flour
- ½ teaspoon salt
For topping (optional)
- 1 egg white , whisked
- 1-2 Tablespoons granulated sugar , for topping the crust
Instructions
- Make crust according to pie crust directions. Refrigerate until ready to bake.
- Preheat oven to 375°F. Place baking sheet in the oven. Combine frozen mixed berries in a bowl. In a separate bowl mix together the the sugar, corn starch and salt. Pour over the berries and gently stir together. Allow to sit for 10-15 minutes while you par bake the bottom pie crust.
- Roll out pie crust and then place in pie dish. Tuck under the edges and then place foil over the crust and put pie beads or dry beans in the center of the foil. Bake for 10 minutes or until lightly golden.
- Remove pie crust from oven and add the berry mixture on top (leave any excess juices in the bowl if it's began to thawed). Then place top crust on top of the berries (alternatively add the crumb topping below). Brush the egg white on top of the pie crust using a pastry brush and then sprinkle with sugar if desired.
- Bake pie for 50-55 minutes, or until crust is golden brown. Add foil to cover the crust if it is browning too fast. Remove from oven and allow to cool (3-4 hours) to thicken before slicing. I know it's hard to wait, but it's a must!
- Slice and serve with fresh whip cream or vanilla ice cream.
Notes
- 6 Tablespoons old fashioned oats
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 4 Tablespoon butter
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Christmas, Desserts, Fruit Desserts, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love how simple and elegant this recipe is. So impressive with your beautiful crust as well.
Thank you! It’s one of my favorites for Thanksgiving!
Made this for the family and it was a hit!
Delicious! I used frozen berries cause the fresh berries were not in season at the time. Can’t wait to see how this will turn out with fresh berries. I think I will reduce the amount of sugar added to the berry mixture next time too. Maybe I will try adding 1/2 cup less.
This pie was Soo good! The filling set up perfectly and the crust wasn’t soggy (even though there was a hole in the crust and some filling was underneath) I will definitely make it again.
I’m so glad you enjoyed it! Thanks for leaving a comment and review Charlynn :)
We try to avoid white sugar. I was wondering if anyone has made this pie and substituted maple syrup or honey for the white sugar? (Using a different measurement, of course.)
Are you suppose to let berries sit and juice in the sugar before puutting in pie, i.e. ft frozen and sugar mixture did not stick to berries and poured it into crust, pie is great but cane out really funny. What did I do wrong? Please
Hi Karla! I let my berries thaw completely before adding in the sugar, corn starch, and salt and then just let them sit for the 12 minutes while the crust is baking. Hope that helps! :)
Lol my autocorrect and typing too fast has made me look like I can’t write and spell, sorry. I should have proofread. I think you understood what I was asking though. This was the best pie even though mine turned out too runny. So if I let them thaw and sit it should soak up some of the juice when it cooks? Thanks for answering back I know you are so busy and thanks for all the great recipes.
In your picture it looks like you let your berries sit and juice with the sugar mixture?
I kept mine frozen added sugar mixture but it really did not blend in poured it in the crust and the sugar mixture was just there, not really attached o frozen berries, anyway when I baked it even after it cools there is still a lot if liquid, it’s delicious but you liquidy,what did I do wrong?
I’ve heard you refer to Jell-O in the comment section several times now, but if not anywhere the recipe. What are you referring to?
Hi! The jello comment was meant for a different recipe, Raspberry Jello Pretzel Salad! Sorry for the confusion. This is the recipe for the jello salad: https://www.iheartnaptime.net/raspberry-pretzel-salad/
Hi. Have you ever used fresh berries instead of frozen?
Hi Nicole! I normally use frozen berries since I know I always have that on hand and they are always available even when they aren’t in season! Fresh berries should work as well. :)
Is this recipe for an 8in or 9in pie? I really want to try this for thanksgiving this year!
This is a 9 inch pan but either should work! :) Hope you enjoy. This is my favorite pie!
This pie looks incredible! Me (and my one tiny oven) are responsible for Thanksgiving for 13 this year. Any ideas on how to limit my oven time day of? Could I do the pre-baking of the crust the night before and refrigerate until I’m ready to get it all together and in the oven? Could I prep it the day before and bake day of or might it get soggy? Could I bake it the day before and reheat? I’m new to the pie game. I’ve always been behind the cupcakes. :)
Hi Ames!
I like to do as much pre-cooking as I can the day before! I’d actually make this pie Tuesday or Wednesday – if you make it Tuesday, store in the fridge until Thanksgiving morning then let it come up to room temperature. If you make it Wednesday, I’d let it sit overnight. If you want to warm it up at dessert time, preheat your oven to 275 and if it’s at room temp, let it warm up until you smell it – maybe ten minutes or so?
Hope you have a wonderful holiday!
Hi I am trying this pie today!! Looks DELISH! Just wondering if I can make it a day in advance? Do you keep it in the fridge until it’s ready to serve or just on the counter?
I would leave it on the counter, unless your home is very warm! :)
Been looking for this recipe everywhere but where do you add the fluffy egg white?
You brush it on top of the pie crust! :)
I’m a bit confused by the directions for the pie. I should bake the crust for 12 mins before filling it with the berries, etc., then bake again when I’ve finished putting it together? I’ve never done a homemade shell before. I suppose this threw me off a bit. Also, the “pie beads” or dry beans… where exactly do these go?
Hi Amy! Yes, I like to prebake my crust so it doesn’t stay doughy under the berries. I fill my pie tin with the crust and then place foil over the crust and add the pie beads. Here is a link to my pie crust so you can see a picture of the foil/pie beads: http://www.iheartnaptime.net/easy-pie-crust-recipe/. Then I bake for 12 minutes or under lightly golden. Then remove the foil and the beads and add the berry mixture. Does that make sense? Let me know if you have any other questions! Hope you enjoy this pie, it is my favorite! :)
My all time favorite pie! Thanks for the recipe!
I make a Triple Berry pie for Thanksgiving every year it’s definitely my favorite! Love your pie plate! :)
This pie looks great! The recipe calls for blackberries twice – 2 cups frozen blackberries and 1 cup frozen blackberries – should one of these be raspberries?
Delicious!