I’ve searched for the perfect razzleberry pie recipe and I’ve found it! Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.
I don’t know about you, but I absolutely love pie. I mean, I’d take a slice of this mixed berry pie over just about anything else. Cade is still a pretty big chocolate chip cookie fan, but he loves this pie recipe as well so that’s saying a lot.
What is a Marionberry
When I was a little girl in Washington state I quickly learned about a very special berry, the marionberry. It’s a cross between a raspberry and a blackberry and it’s not something you can get everywhere in the US. It is sweet and packed full of more flavor than any other berry which is why it is hands down my favorite. Marionberry pie is especially wonderful. Unfortunately when you live in Utah you’re just not going to get your hands on Marionberries so the perfect razzleberry pie recipe is the next best thing.
What is the Perfect Razzleberry Pie
Alright, maybe you’re wondering, what is a razzleberry pie? It’s the exact same thing as a mixed berry pie. It’s raspberries, blueberries and blackberries all baked into a pie. Unlike other berry pies that are tossed with a sweet gelatin mixture, this pie filling is cooked with a little sure gel or cornstarch as a thickening agent and then finished off in the oven. The different combinations of berries come together and taste similar to a marionberry, sweet, and full of flavor.
Generally you do not use strawberries in a razzleberry pie, but I won’t tell if you insist.
Can You Use Frozen Berries for Pie
Obviously anything fresh is going to have better flavor so I do try to buy fresh berries for this pie, but if you need to go frozen that definitely works too. Just make sure that you only buy frozen fruit and never the fruit that is frozen with a simple, sweet syrup. That’s a different ball game and we don’t need the extra syrup.
How to Thicken a Berry Pie
There are a few different ways that you can thicken a berry pie. There’s corn starch, flour, sure gel, and tapioca. I’ve tested them all so much it’s almost ridiculous, but it has helped me make a clear decision on which is best so let’s go over the ways. Just scroll past the recipe and we will go over everything you need to know about how to thicken a berry pie.
Mom’s Fail Proof Magic Pie Crust Recipe
I always use Mom’s Fail Proof Magic Pie Crust Recipe because as easy as pie crust is, it’s also pretty easy to mess up. I stick with the recipe that’s easier on beginners but still just as flaky and perfect as an expert pie maker would use.
The Perfect Razzleberry Pie Recipe
I’ve searched long and hard for the perfect razzleberry pie recipe and now I’ve found it. Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.
- Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.
- Preheat the oven to 375 degrees.
- Add the fruit, sugar and pectin into a saucepan and gently, using a rubber spatula, fold the berries in. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don’t want to break up the fruit and turn it into jam.
- Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you’re halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.
- Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.
- Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.
- Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.
Yield: 18 slices, Serving Size: 1 slice
- Amount Per Serving:
- Calories: 280 Calories
- Total Fat: 8.8g
- Cholesterol: 20mg
- Fiber: 10.4g
- Sugar: 23.4g
- Protein: 3.9g
How to Thicken a Pie with Tapioca
This is actually my least favorite option. No, it doesn’t taste like flour or chalk as you’ll read below, but we’ve had some pies turn out perfect and others never set up with Tapioca, that’s too risky for my liking.
To thicken a pie with tapioca you’ll need to use a lower temperature in order to open up the starches and allow the gelatinization to occur.
How to Thicken a Pie with Flour
Flour doesn’t need high temperatures to thicken, so it’s ok to cook it a little lower and not turn the berries into jam, but you do need more flour to thicken, about 1 1/2 times more than other thickening agents which is why unless it’s soup I’m not a fan of flour to thicken things. When you have to add in that much of a thickener, and the thickener is one that tends to have a gummy effect on food it can really ruin a pie. I especially don’t like that you can often taste flour in pies, especially berry pies.
Now an apple or pear pie actually does pretty well with flour, so don’t stress too much that I’ve ruined flour for you.
How to Thicken a Pie With Cornstarch
Cornstarch thickens a little better than flour but needs higher temperatures to thicken the berry filling. Make sure you toss it with sugar first and then add it to the berries to help it disperse better when it’s cooking. Corn starch doesn’t leave as gummy a texture and you won’t get the flour taste, so it’s our #2 choice for pies.
We do have one quick warning, corn starch can actually lose it’s power if it’s over heated so it’s not a 100% method for pie making. And it can be a little chalky so make sure you don’t add too much.
How to Thicken a Pie with Ultra Gel- The BEST Thickener
Ultra Gel is a gluten-free, non-GMO cornstarch that can be added directed to any liquid, hot or cold, for instant thickening, without the starchy, chalky taste of flour or corn starch. For apple pies you’ll want to use about the same amount of Ultra Gel as flour or cornstarch while a berry pie needs more like double the amount of Ultra Gel because of the liquid involved.
Ultra Gel is hands down the best way to thicken pies. It’s a clear gel which is every baker’s secret weapon. The fruit will look clear and shiny while other thickeners will look cloudy. The best part is that it works every time. Unlike other thickening agents that can be overheated and fail to work or clump as you stir together the fruit, this gel is smooth and easy.
It’s about the same price on Amazon as it is in the store, so in order to save myself the time and gas I’ve started just buying online. So, while you can certainly use one of the above thickeners, this really is the best one around!
Full of juicy peaches this sour cream peach pie is creamy and delicious!