Triple Berry (Razzleberry) Pie Recipe
This triple berry pie is loaded with blueberries, raspberries, and blackberries with a tender, flaky pie crust on top and bottom.
Serving8 Servings
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
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!).
Nutrition
Calories: 289 kcal · Carbohydrates: 43 g · Protein: 3 g · Fat: 12 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.003 g · Cholesterol: 20 mg · Sodium: 182 mg · Potassium: 54 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 32 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg