This Triple Berry Pie was a staple at our holiday get-togethers growing up that our Grandma would host. While she normally made everything from scratch, this is the one exception she would make – she would always pick up the “Razzleberry Pie” from Marie Calendar’s!
Now that we’ve grown up and moved all over (and we’ve gotten better in the kitchen), it’s actually a lot easier for us to make this pie than it is to track it down. So, this is our copycat version of Marie’s. Loaded with a triple berry filling (blueberries, raspberries, and blackberries), then poured inside a flaky pie crust (we like to make it from scratch) and topped with second crust, lattice-style – it is really hard to beat.
It’s the perfect addition to your Thanksgiving or Christmas table!
Why You’ll Love This Recipe
- Traditional pie crust. This is a classic pie with a classic crust for a classic holiday dessert.
- From scratch filling. Skip that canned filling and make this flavorful, stovetop triple berry pie filling instead.
- Gorgeous presentation. The presentation on this pie? 10/10. You can make it a lattice top if you’re feeling up for it, cut the pie crust into fun fall shapes, or add it to the top whole. It’s up to you.
- Copycat classic. If a Marie Calendar’s pie brings up the right amount of holiday nostalgia, but can’t get it near you, this will do the trick.
Ingredient Notes
Here’s what you’ll need to make this Triple Berry Pie (and notes about the ingredients). You can find exact measurements in the recipe card below.
For the crust:
- Two 9” Pie crusts. One for the top and one for the bottom. You can use homemade (we have detailed instructions for that on this post) and make them ahead of time if that helps on the big day!
For the filling:
- Heaping cups of berries. We like to use raspberries, blueberries, and blackberries like the original razzleberry pie. You’ll need a little over 6 cups, and we like to do two of each. However, if you want to swap out the berries and do a higher concentration of one over the other, you can. Also, to our PNW friends, marionberries would taste great in this one!
- Granulated sugar. To add to the berries to keep them sweet but not too tart, and we like to add a little extra for sprinkling on top.
- Cornstarch. This thicks the filling to give it that pie-filling consistency.
- Lemon juice. To help balance the sweetness.
- Vanilla extract and pinch of salt. Brings out the flavor.
- Whisked egg. For the egg wash at the end to get that golden-brown color on your pie crust.
How to Make Razzleberry Pie
- Prepare the crust. Make the crust (or thaw it if you’re using storebought), then place the bottom in a 9” pie pan and crimp the edges.
- Make the triple berry filling. In a saucepan over medium heat, add berries, sugar, cornstarch, and lemon juice and stir. Cook for 5-7 minutes until it starts to thicken, stirring occasionally and as gently as possible so you don’t break up the berries. Remove from heat and stir in vanilla and salt, then let it cool for about 15 minutes so it starts to set up.
- Assemble the pie. Pour the berry mixture into the bottom crust. Cut the second pie crust into strips, adding them in a lattice shape on top of the berries. Make sure you trim any edges that are too long, and crimp the ends of the lattice pieces to the bottom pie crust so they stay together. Brush the top of the pie with the beaten egg, then sprinkle sugar on top of the crust.
- Bake. Set the pie on a cookie sheet and bake for 45-55 minutes, until the crust is golden brown (checking at 45 minutes to see if it’s done).
- Let it cool. Don’t skip this step! Before slicing, let the pie cool because it will continue to set up as the temperature drops. Cutting into while it’s still hot will result in a runnier filling.
Tips for Success:
- Use cold butter. When making the crust, cut cold butter into the mixture with a pastry cutter for the best size of coarse crumbs.
- Don’t overwork the crust. When adding the crust, try not to play with it too much. The more you mess with it, the less flaky it will be.
- Cover if necessary. If the top begins to brown too quickly, loosely cover the pie with aluminum foil for the remainder of the baking time.
- Let the pie cool before cutting. To get that classic berry pie texture that is more firm and less gooey, let the pie cool!
- Wash and dry your berries. Extra moisture in your berries can affect how the filling sets up.
Serving and Storing
Serve this pie up with some classic vanilla ice cream or a little whipped cream.
To store, let this pie cool completely and then cover and refrigerate for up to 4 days. You can reheat slices individually in the microwave before serving.
Frequently Asked Questions
This recipe calls for 6 heaping cups of berries, and we like to use 2 heaping cups of each (raspberries, blueberries, blackberries). You can change the amounts to your liking, or swap them out for another kind of berry (like marionberries).
Yes, you absolutely can! You’ll just need two 9” pie crusts
Absolutely. You can bake this entire pie the day before serving. Store it in the refrigerator once it has completely cooled. (Don’t cover it unless it has cooled completely or it can make the crust soggy!).
Let it cool completely, then cover and store it in the refrigerator for up to 4 days. Don’t cover it while it’s still warm!
If your filling seems runny, make sure you boil the cornstarch mixture for the full 2 minutes, stirring constantly while it comes to a boil. Bake the pie until the filling is bubbling and make sure it’s cool before slicing.
Yes, you can use frozen berries. You may need to cook the pie filling mixture a bit longer to get the right consistency, but you can swap them out one for one.
No, you can absolutely swap it out. If you aren’t a fan of pie crusts or don’t want to deal with them, swap them out for a crumble-style crust like this one on our Dutch Apple Pie.
More Pie Recipes You’ll Love
We’ve got an entire collection of pies and tarts for you to browse. Here are some of our favorites:
Triple Berry (Razzleberry) Pie Recipe
Ingredients
- 2 9” pie crusts, for top and bottom (store bought or homemade)
- 2 heaping cups of raspberries
- 2 heaping cups of blueberries
- 2 heaping cups of blackberries
- ⅔ cup sugar, plus more for sprinkling
- ⅓ cup cornstarch
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 egg, whisked
Instructions
- Spread one pie crust into the bottom of a 9” pie pan. Crimp the edges.
- Preheat oven to 375℉.
- In a saucepan over medium heat, add berries, sugar, cornstarch, and lemon juice and stir. Cook for 5-7 minutes until it starts to thicken, stirring occasionally and as gently as possible so you don’t break up the berries. Remove from heat and stir in vanilla and salt, then let it cool for about 15 minutes so it starts to set up.
- Pour the berry mixture into the bottom crust.
- Cut the second pie crust into strips, adding them in a lattice shape on top of the berries. Make sure you trim any edges that are too long, and crimp the ends of the lattice pieces to the bottom pie crust so they stay together.
- Brush the top of the pie with the beaten egg, then sprinkle sugar on top of the crust.
- Set the pie on a cookie sheet and bake for 45-55 minutes, until the crust is golden brown (checking at 45 minutes to see if it’s done).
- Let the pie cool for several hours before serving to let it set up.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
