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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.
Table of Contents
- What is a Marionberry?
- What is the Perfect Razzleberry Pie?
- Can You Use Frozen Berries for Pie?
- How to Thicken a Berry Pie
- Mom’s Fail Proof Magic Pie Crust Recipe
- More Mouth-watering Summer Fruit Desserts:
- The Perfect Razzleberry Pie Recipe
- Razzleberry Pie Recipe
- How to Thicken a Pie with Tapioca
- How to Thicken a Pie with Flour
- How to Thicken a Pie With Cornstarch
- How to Thicken a Pie with Ultra Gel- The BEST Thickener
- Sour Cream Peach Pie
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.
Start by buying Cornaby’s Ultra Gel. You will never thicken a pie without it again.
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.
More Mouth-watering Summer Fruit Desserts:
- Peach Cobbler
- Peach Crisp
- Strawberry Shortcake
- Lemon Poppy Seed Bundt Cake
- Blueberry Pie
- Peach Hand Pies
- Brown Sugar Peach Pie Bars
- Strawberry Pie
- Deep Fried Peaches
- Grilled Chocolate Strawberry Croissants
- Deep Fried Strawberry Shortcakes
The Perfect Razzleberry Pie Recipe
Razzleberry Pie
Ingredients
- 1 Double Crust [Mom's Magic Pie Crust Recipe]
- 2 Pints Raspberries, about 4 cups
- 2 Pints Blackberries, about 4 cups
- 1 Pint Blueberries, about 2 cups
- 1/2 – 3/4 Cup Sugar
- 1/4 Cup [Cornaby’s Ultra Gel], or 1/8 cup cornstarch
- 1 Egg
- 1/2 teaspoon Water or milk
- Turbinado or Regular Sugar, about 1-2 Tablespoons
Instructions
- Prepare the pie crust and shape half of the dough into a 9" pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.1 Double Crust [Mom's Magic Pie Crust Recipe]
- Preheat the oven to 375 degrees. Blind bake the bottom crust if desired. *see note
- Add the fruit, sugar and Ultra Gel 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.2 Pints Raspberries, 2 Pints Blackberries, 1 Pint Blueberries, 1/2 – 3/4 Cup Sugar, 1/4 Cup [Cornaby’s Ultra Gel]
- 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.1 Egg, 1/2 teaspoon Water or milk, Turbinado or Regular 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Sour Cream Peach Pie
Full of juicy peaches this sour cream peach pie is creamy and delicious!
Cornaby changed the name from UltraGel to E Z Gel back in 2017.
But they do call it cornstarch on their website. The ingredients state maize.
So I think people are safe with using cornstarch. I bet the modification process is what makes it be clear and not cloudy. I would love to try it if I can find it. Making your recipe tomorrow!
I’ve never cooked my fruit first before so this will be an interesting experiment!
Thank you so much for the feedback Trish!! Cornstarch will work just great! I just love the EZ Gel because you can add it straight to the fruit and it doesn’t get clumpy and you don’t have to mix it with water first. I’d love to hear how your pie turns out!
This is the very best Razzleberry pie recipe I’ve made, and I’m a retired pastry chef. 🙂
I only have one issue, and that is with the pastry top. You realistically can’t do a proper lattice design when the filling is warm. I did a Trellis “cheat” by not actually weaving my strips, but simply laying them crosswise from one another. It was still pretty. Anyway, exceptionally delicious. It’s my husband’s new favorite! 🙂
Yay! Thank you so much Teresa! That means so much coming from a pastry chef!
hint…ultra gel is NOT pectin. Its a modified food starch made from corn.
This is correct. Thank you! I’ve updated the recipe card to make that more clear.
Looks amazing! Interested in looking for ultra gel next shopping trip.
We buy the biggest bag we can find because we use it so often! Check by the canning supplies or the baking aisle!
Thank you for the information on thickeners! Your recipe calls for 2 pints of blackberries & raspberries and 1 pint of blueberries. There are approximately 2 cups of berries in a pint. So, this would mean a total of 10 cups of berries. Is this the amount you used? Thank you.
Correct! It will be 10 total cups to start but they will cook down quite a bit. Enjoy!
Do I need to bake the pie crust first?
Hi Lindsay! No, the pie crust goes in to bake raw and bakes with the pie. Enjoy!!
I’m attempting to make this pie for my husband for his birthday and I’m really frustrated about the Ultra Gel. I have gone to/called 5 grocery stores and I can’t find it ANYWHERE except on-line, and I need to make this pie for tomorrow. I really wish there were alternate instructions to replace the Ultra Gel if you are not able to find it. 🙁
I used store brand fruit pectin (the kind one uses to make jam and jelly, usually found on the canning aisle) , in the amount the recipe calls for because I couldn’t find Ultra Gel and didn’t have time to order it online. I had also read that some professional bakers use a mix of fruit pectin and cornstarch to thicken fruit pies, which is what I did. I added 1/4 cup cornstarch as well. My pie turned out perfect, after it set, on the counter (did not refrigerate) for 4 hours. I was worried that it was too much fruit but after following the recipe exactly, it was the perfect amount of filling because it cooks down considerably. I’ve never cooked the fruit before and have always used fresh but the flavor concentrates when cooking and tasted so much richer and delicious. This is definitely one of the best berry pies on the Internet. Most pie recipes use fresh fruit and flour or cornstarch for thickening. Since I’d already tried that with mediocre results, I was excited to see how this would turn out. Thank you so much, it’s perfect, delicious and a keeper!
Thank you so much for the feedback Michele!! So glad you enjoyed it!
I used arrowroot and worked perfectly well.
Thank you for the feedback!