This post may contain affiliate links. Please read our disclosure policy.
If you’ve ever enjoyed Marie Callender’s famous Razzleberry Pie, you’re going to love this homemade version. Traditionally made with raspberries and blackberries, razzleberry pie is a sweet-tart berry pie with a juicy filling tucked inside a flaky crust. My version adds blueberries for even more berry flavor and beautiful color.
This Razzleberry Pie recipe is surprisingly easy to make thanks to frozen berries and Cornaby’s E-Z Gel, which creates a thick, glossy filling without any stovetop cooking. Paired with my ultra-flaky laminated all-butter pie crust and a sparkling lattice top, it’s the kind of dessert that looks bakery-worthy but is completely doable at home.
If you love cozy fruit desserts like my Blackberry Pie, Pear Pie, Apple Pie with Crumb Topping, or Peach Pie, this pie deserves a spot on your baking list.
💗 Whether you’re serving it for Thanksgiving dinner, a summer barbecue, or a weekend family gathering, this beautiful berry pie is always a crowd favorite.
What Is Razzleberry Pie?
Razzleberry Pie is a fruit pie traditionally made with a combination of raspberries and blackberries baked inside a flaky pie crust. The sweet-tart berry filling became especially popular thanks to Marie Callender’s famous Razzleberry Pie, introducing generations of pie lovers to this colorful berry dessert.
While classic versions typically use just raspberries and blackberries, many homemade recipes include blueberries as well. My version combines all three berries for a filling that’s bursting with flavor, beautifully balanced between sweet and tart, and packed with juicy berry goodness.
Whether you’re baking it for a holiday gathering, summer cookout, or simply because you’re craving an old-fashioned fruit pie, Razzleberry Pie is a delicious twist on traditional berry pie that’s always a crowd-pleaser.
✨ Before You Begin
✨ Keep everything cold. Cold butter, cold water, and chilled dough are the secrets to creating those flaky layers in the all-butter crust.
✨ Use frozen berries straight from the freezer. There’s no need to thaw or pre-cook the fruit before making the filling.
✨ Plan ahead for the crust. The dough needs at least 1 hour to chill and hydrate, but it can be made up to 5 days ahead and refrigerated or frozen for up to 6 months.
✨ Prepare a pie shield before baking. Covering the edges partway through baking helps prevent over-browning while the filling finishes bubbling and thickening.
✨ Let the pie cool completely. The filling continues to set as it cools. Slicing too soon can lead to a runny pie, even though it will still taste delicious.
🥧 Razzleberry Pie Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
All-Butter Pie Crust
All-Purpose Flour: Provides structure while still allowing the crust to bake up tender and flaky.
Kosher Salt: Balances the sweetness of the filling and enhances the buttery flavor of the crust.
Unsalted Butter: The key to rich flavor and flaky layers. A combination of cubed and grated butter creates the laminated texture that makes this crust so special.
Granulated Sugar: Adds a touch of sweetness and helps the crust brown beautifully.
Apple Cider Vinegar: Helps inhibit gluten development, making the dough easier to handle and more tender once baked.
Ice-Cold Water: Brings the dough together while keeping the butter cold, which is essential for a flaky crust.
Berry Filling
Frozen Berry Mix: A combination of raspberries, blackberries, and blueberries creates a sweet-tart filling with beautiful color and plenty of berry flavor.
Granulated Sugar: Sweetens the berries and helps draw out their natural juices as the pie bakes.
Cornaby’s E-Z Gel: Instantly thickens the filling without pre-cooking the fruit, resulting in clean slices and a glossy, juicy texture.
Egg Wash + Sugar Topping
Egg + Water: Brushed over the crust before baking to create a shiny, golden finish.
Turbinado Sugar: Adds sparkle, crunch, and a beautiful bakery-style finish to the lattice crust.
🥣 How to Make Razzleberry Pie
Here’s a quick look at how to make this beautiful Razzleberry Pie — full instructions are in the recipe card below!
Start by making the all-butter pie crust, keeping the butter and dough cold throughout the process to create flaky layers. While the dough chills, stir together the frozen raspberries, blackberries, blueberries, sugar, and E-Z Gel to create the filling.
Roll out the bottom crust and fit it into your pie plate, then pile in the berry filling. Roll out the second crust, weave a lattice top, and crimp the edges to seal everything together. Brush the crust with egg wash, sprinkle generously with sugar, and bake until the crust is deeply golden and the filling is bubbling through the lattice.
Allow the pie to cool completely before slicing so the filling has time to set. Then serve on its own or with a scoop of vanilla ice cream for the ultimate berry pie experience.
⭐ Pro Tips
⭐ Don’t skip the vinegar. A little acid helps keep the crust tender and easier to roll out.
⭐ Laminate gently. The letter folds create thin layers of butter throughout the dough, giving the crust its incredible flakiness.
⭐ Bake on a sheet pan. It catches any bubbling berry juices and helps promote even browning on the bottom crust.
⭐ Use a pie shield. All-butter crusts brown quickly, so covering the edges after about 40 minutes helps prevent over-browning.
⭐ Look for bubbling filling. The pie is done when the filling is actively bubbling through the lattice and the crust is deeply golden brown.
⭐ Cool completely before slicing. The filling continues to thicken as it cools, giving you cleaner slices and better texture.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Cover the pie loosely and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Reheating: Warm individual slices in a 325°F oven for 10–15 minutes to crisp the crust and refresh the filling. Avoid microwaving if possible, as it can make the crust soft.
Freezing: Freeze the fully baked pie for up to 1 month or the unbaked assembled pie for up to 3 months. Wrap tightly in plastic wrap followed by foil to prevent freezer burn.
Make-Ahead: The pie dough can be made up to 5 days ahead and refrigerated or frozen for up to 6 months. You can also assemble the entire pie and refrigerate it for several hours before baking.
Food Safety: If you’d like more information about safe food storage and handling, check out this resource.
What to Serve With Razzleberry Pie
Holiday Favorites: Serve this pie after Roast Turkey, Crockpot Turkey Breast, or Million Dollar Chicken for a memorable family meal.
Comfort Food Dinners: This sweet-tart pie is the perfect ending to cozy meals like Crockpot Pork Tenderloin, Chicken Tetrazzini, or Beef Pot Pie.
Dessert Table Favorites: Pair it with Heaven on Earth Cake, Million Dollar Pie, Sweet Potato Pie with Condensed Milk, or Butterscotch Pie for an irresistible holiday dessert spread.
✦ Frequently Asked Questions
✦ What is Razzleberry Pie?
Razzleberry Pie is traditionally a berry pie made with raspberries and blackberries baked inside a flaky pie crust. My version also includes blueberries for extra flavor, sweetness, and color.
✦ Can I use cornstarch instead of E-Z Gel?
No. Cornstarch requires heat to activate and won’t work properly in this no-cook filling. E-Z Gel thickens instantly, which is what makes this recipe so simple and reliable.
✦ Can I freeze the pie before baking?
Yes! Assemble and crimp the pie, but skip the egg wash. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator, brush with egg wash, and bake as directed.
✦ How do I know when the pie is done?
Look for a deeply golden crust and berry filling actively bubbling through the lattice. Bubbling indicates the filling has thickened and the pie has baked through.
✦ Can I refrigerate leftover pie?
Yes. While Razzleberry Pie is delicious at room temperature, leftovers can be covered and refrigerated for up to 5 days.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
More Delicious Pie Recipes
Impossible Coconut Pie — A wonderfully easy dessert that creates its own crust while baking, with a rich coconut filling that’s impossible to resist.
Hand Pies — Flaky, portable little pies filled with sweet fruit and perfect for parties, picnics, or lunchbox treats.
Pineapple Pie — Creamy, tropical, and packed with bright pineapple flavor for a refreshing change of pace.
Sweet Potato Pie — Silky smooth and perfectly spiced, this Southern classic is always a crowd favorite.
Pineapple Pie — Creamy, tropical, and bursting with bright pineapple flavor, this unique pie is always a conversation starter.
Sour Cream Apple Pie — Sweet apples baked in a rich, creamy filling create a delicious twist on traditional apple pie.
Tried This Recipe?
💌 And while you’re here, don’t miss the next cozy recipe — subscribe to my totally FREE newsletter so you’ll always have comfort food favorites at your fingertips. 💌
If you enjoyed this recipe, please take a moment to leave ⭐️⭐️⭐️⭐️⭐️ star rating and a quick comment — I love hearing from you and it helps our community of bakers and cooks!
📸 And if you Gram…don’t forget to share your stroganoff on Instagram — tag me @gonnawantseconds so I can cheer you on and share your creations!
Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Razzleberry Pie
Ingredients
All-Butter Pie Crust (can be made ahead)
- 1 cup + 2 tablespoons (2 sticks) unsalted butter
- 2 1/2 cups (300g) all-purpose flour
- 1 tablespoon (15g) granulated sugar
- 1 teaspoon kosher salt
- 8-10 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
Berry Filling
- 5 cups frozen berry mix raspberries, blackberries, blueberries
- 1/2 cup granulated sugar
- 1/4 cup Cornaby’s E-Z Gel
Egg Wash and Sugar Topping
- 1 egg
- 1/2 teaspoon water
- 1-2 tablespoons Turbinado sugar or granulated sugar
Instructions
All-Butter Pie Crust
- Cut 1 cup of cold butter into small cubes and return to the refrigerator. Shred 2 tablespoons of cold butter onto wax paper or parchment and place in the freezer.
- In a medium-sized bowl, whisk together flour (2 1/2 cups), sugar (1 tablespoon), and salt (1 teaspoon). Toss cubed butter into the flour mixture. Press butter cubes into the flour with fingers until all the butter is approximately the size of half a pecan.
- Place the flour and butter mixture in the refrigerator while you prepare the ice-cold water. Place 4-5 ice cubes in a 1-cup measuring cup and fill with cold water. Stir around.
- Sprinkle vinegar (1 teaspoon) and 2 tablespoons ice-cold water over the flour and butter mixture. Use a fork to fold the mixture together gently. Repeat with another 2 tablespoons of ice-cold water. Repeat a third time. At this point, you have added 6 tablespoons of water, and the mixture should be starting to come together, but still, a lot of flour is left dry. Add 1 tablespoon of ice-cold water at a time, up to a maximum of 10 tablespoons total. (Less water is better since the flour will absorb moisture as it chills in the refrigerator. However, too little water and your crust will want to crack as you roll it out.) Continue to fold after each tablespoon of water is added, until the dough forms a scraggly ball when pressed together. It will not look pretty at this point. It should not be sticky at all. It will look very dry, but it forms a ball. Do not add more water.
- Place the dough and the few flour pieces in plastic wrap, covering tightly, and place the wrapped dough in the refrigerator to chill for 30 minutes.
- Unwrap the dough and place it on a lightly floured surface. Flour the rolling pin as well. If the pie dough is a little sticky, try sprinkling a little flour on top. This is a laminated dough pie crust. You are going to perform at least two letter folds. Roll the dough into a rectangle shape. The dough will still look scraggly. Create a letter fold by folding the bottom third of the rectangle onto the center third of the rectangle. Then fold the top third of the rectangle down onto the center third of the rectangle, overlapping in the center.
- Turn the dough 90 degrees. Roll it out into a rectangle again. Repeat the letter fold. If the dough is not smooth yet, repeat the 90-degree turn, roll it into a rectangle, and then perform the letter fold for the last time. Wrap the dough tightly in a double layer of plastic wrap. Let it chill for at least 1 hour, but 2 hours is preferable to chill thoroughly and allow the flour to hydrate completely. This is a double pie crust. You can separate the dough into two disks now, or wait until you are ready to roll out the crust. The pie dough could be frozen at this point.
Berry Filling
- Add all ingredients to a medium-sized bowl. Stir, cover, and set aside.
Pie Assembly and Baking Instructions
- Preheat oven to 375°F (190ºC). Prepare to use a pie shield or prepare a foil shield by cutting a square sheet of aluminum foil and lightly folding it into fourths. Cut a quarter-circle out of the center and open it to form a complete circle within the square of foil, so that the edges of the pie crust are covered with foil and the center of the pie remains uncovered. Set aside for baking.
- Lightly flour your work surface and the rolling pin. Cut the dough in half with a bench scraper. Roll out one pie crust from the center until it is round, 1/8 to 1/4-inch thick, and 2 ½- inches wider in diameter than your pie plate.
- Fold the pie crust in half or quarters to move it easily and fit it into the pie plate, centering it on the plate. Gently ease the crust into the bottom and sides of the pie plate, ensuring it fits snugly against the entire plate. Do not trim the overhang along the rim.
- Stir the filling again. Fill the uncooked bottom crust with the berry mixture until heaping. Add all the sugar and gel granules from the bowl as well. Be careful to keep the top rim (outside edge) of the pie crust clean from the berry mixture so that the top pie crust adheres properly. Place the pie in the fridge to chill while you make the lattice top.
- Lightly flour your work surface again. Roll out the second pie dough disk until it is round and 1/8 to 1/4-inch thick. Use a pizza cutter or knife to cut ten (9” plate) or twelve (10” plate) strips that are 1 to 1 ½-inches wide for the lattice top.
- Remove the pie from the refrigerator. Place the 5-6 vertical strips evenly spaced on top of the berry filling. Longer strips work best in the center, and shorter strips fit on the ends. Fold every other strip up toward the top of the pie and onto the counter—almost off the pie. Place the top-most horizontal strip. Fold all the strips back onto the berry filling.
- Now fold the other vertical strips up toward the top of the pie and onto the counter. Place the next horizontal strip. Fold all the strips back onto the berry filling. Continue folding vertical strips and placing horizontal strips until the berry filling is covered and the lattice has been woven on top of the pie.
- Cut away the overhanging pie crust (top lattice and bottom crust) so that ½ to 1-inch remains around the entire edge. Fold the bottom crust overhang up and on top of the lattice crust. Press together and use a fork or fingers to crimp.
- Prepare egg wash by whisking the egg (1) and water (1/2 teaspoon) together. Using a pastry brush, brush the top pie crust with egg wash. Avoid pooling egg wash in the indentations. Immediately sprinkle with sugar (1-2 tablespoons) before the egg wash dries.
- Put the prepared pie on a baking sheet. All-butter pie crusts sometimes weep butter while they bake, depending on how fast the butter melts. Plus, the bubbly filling can bubble over. Bake at 375°F (190ºC) for 40 minutes. Without removing the pie from the oven, place the foil shield on the pie. Continue baking the pie for an additional 30 minutes, or until the berry filling is bubbly. If the crust begins to brown too much, lightly cover the entire pie with foil.
- Remove the pie from the oven and cool completely at room temperature.
Notes
- Don’t skip the vinegar. It tenderizes gluten, especially useful with all-butter crusts that can otherwise turn tough.
- Laminate lightly. Those letter folds don’t just look fancy — they trap thin layers of butter for superior flakiness.
- Bake on a sheet pan. It catches any bubbling overflow and ensures even bottom browning.
- Shield smartly. Butter crusts brown faster than shortening crusts, so use a foil or silicone pie shield after the first 40 minutes.
- Wait for the bubbles. Fruit pies are done when the filling is visibly bubbling — that’s your cue the starch has activated and thickened.
So easy. So good. And I love the way to make this crust!
Thanks so much Kim! We adore this yummy pie and, yes, the crust is amazing! <3