Description
This Razzleberry Pie is a delightful berry dessert combining raspberries, blackberries, and blueberries in a luscious filling topped with a buttery crumb topping. Perfectly baked in a flaky pie crust, this pie offers a sweet, tangy, and comforting treat ideal for any occasion.
Ingredients
Units
Scale
Pie Crust
- 1 homemade or store bought pie crust
Filling
- 2 cups frozen raspberries
- 2 cups frozen blackberries
- 2 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
Topping
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
Instructions
- Thaw Berries: Place the frozen raspberries, blackberries, and blueberries in a colander over a large bowl and allow them to thaw completely to release their juices.
- Make Crumb Topping: In a medium bowl, combine flour, baking powder, brown sugar, and cinnamon. Stir in melted butter until the mixture becomes crumbly and well incorporated. Set aside.
- Prepare Pie Crust: Line a 9-inch pie plate with the pie crust, pressing gently to fit. Refrigerate the crust while preparing the filling and topping to keep it firm.
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to get it ready for baking.
- Cook Berry Base: Take one cup of the thawed berries along with the sugar and place them into a saucepan. Cook over low heat until the mixture begins to boil.
- Thicken Filling: Mix cornstarch with a few tablespoons of water to create a slurry. Add this thickening mixture to the saucepan along with approximately half a cup of berry juices collected from the bowl beneath the colander. Bring the mixture to a boil and cook until it thickens and becomes clear.
- Combine Fillings: Pour the berries from the colander into a bowl, then mix in the thickened berry mixture and juices to create a uniform filling.
- Fill Pie Crust: Pour the combined berry filling into the prepared pie crust. Evenly crumble the topping mixture over the filling.
- Bake Pie: Bake the pie at 375ºF (190ºC) for 15 minutes. Then reduce the oven temperature to 350ºF (175ºC) and bake for an additional 45 minutes until the filling is bubbling and the topping is golden. If the topping browns too quickly, cover loosely with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and allow it to cool for at least one hour. This cooling lets the filling set properly before slicing and serving.
Notes
- Allow additional time for thawing berries to ensure enough juice for the filling.
- If your berries are not very juicy, reduce cornstarch to 3 tablespoons to avoid an overly thick filling.
- Cover the pie with foil during baking if the crumb topping browns too quickly to prevent burning.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.1g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
