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
Serving Size: 1 slice
Amount Per Serving: Calories: 114 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 52mg Carbohydrates: 20g Fiber: 5g Sugar: 10g Protein: 2g
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!