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Golden razzleberry pie with a flaky lattice crust and subtle cardamom-lemon zest sugar finish.

Classic Homemade Razzleberry Pie

Rebecca Blumer
Experience the perfect balance of tart raspberries and sweet blackberries in this classic razzleberry pie. A secret addition of diced apple ensures a jammy filling that slices beautifully.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Cooling and Macerating Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 445 kcal

Equipment

  • 9-inch Pie Dish
  • Large Mixing Bowl
  • Whisk
  • Rolling Pin
  • Heavy-duty baking sheet

Ingredients
 

  • 2 pie crusts
  • 280 g frozen raspberries
  • 280 g frozen blackberries
  • 1 large apple cored, peeled, and diced small
  • 200 g granulated sugar
  • 40 g cornstarch
  • 1 Tbsp lemon juice
  • 1 egg whisked
  • 1 tsp granulated sugar

Instructions
 

Chill the crust and warm up the oven

  • Split your pie dough into two halves, shape each into a disk, wrap well, and chill until firm to ensure flaky layers.
  • Heat the oven to 350 degrees Fahrenheit, allowing it to fully preheat so the crust begins baking immediately upon entry.

Mix the filling and let it macerate

  • In a large bowl, whisk the 200g granulated sugar with the 40g cornstarch until the mixture is uniform and powdery to prevent gummy pockets.
  • Gently fold in the 280g frozen raspberries, 280g frozen blackberries, the diced apple, and the 1 Tbsp lemon juice until evenly dusted. Let the mixture sit while you roll the crust to allow the juices to macerate.

Roll, fill, and cap the pie

  • Roll one chilled crust to 1/8-inch thickness and drape it into a 9-inch pie dish. Trim the overhang, leaving enough to seal.
  • Spoon in the fruit and all accumulated juices, spreading them to the edges so the berries and apple are evenly distributed.
  • Brush the edge of the bottom crust with the whisked egg. Roll the top crust to 1/8-inch thickness, place it over the filling, and press the edges together to crimp and seal.
  • Brush the top crust with the remaining egg wash, cut ventilation slits with a knife, and sprinkle the 1 tsp granulated sugar over the top for a golden crunch.

Bake, shield, and cool completely

  • Place the pie on a preheated baking sheet on the lower rack. Cover loosely with foil or a crust shield and bake at 350 F for 75 to 90 minutes until the filling bubbles in the center.
  • Remove from the oven and let the pie cool completely for 3 to 4 hours before slicing to allow the filling to tighten and set.

Notes

Perfect Filling Tip: Whisk the sugar and cornstarch together before adding the fruit. This ensures the thickener is evenly distributed and prevents starchy clumps from forming in the filling.
Baking Management: Use a glass pie plate to easily check the bottom for a golden brown finish. If the crust browns too quickly before the center bubbles, protect the edges with a foil shield to buy more baking time.
Storage Instructions: The pie can be kept covered at room temperature for up to two days. For optimal texture on the second day, reheat slices in a 350 F oven for 10 minutes to restore the crust's flakiness.
Freezer Directions: You can assemble the pie unbaked and freeze it for up to 3 months. Bake directly from the freezer, adding approximately 20 minutes to the total baking time to ensure the center reaches the set point.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 445kcalCarbohydrates: 68gProtein: 4gFat: 19gSaturated Fat: 8gCholesterol: 24mgSodium: 310mgPotassium: 195mgFiber: 7gSugar: 36gVitamin A: 150IUVitamin C: 12mgCalcium: 25mgIron: 1.8mg
Keyword blackberry raspberry pie, fruit pie, razzleberry pie
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