Razzleberry Pie

This Razzleberry Pie is made with frozen raspberries, blackberries, and blueberries, nestled inside a golden, buttery crust with a sparkling lattice top.

Course Dessert

Cuisine American

Keyword berry pie recipes, Blackberry Pie Recipe, blueberry pie filling, fruit pie recipes, raspberry pie

Prep Time 1

Cook Time 1 10

Chill Time 1 30

Total Time 3 40

Servings slices

Calories 478kcal

Author Kathleen

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

US Customary - Metric

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.

Nutrition