A mixed berry pie, called Razzleberry Pie, is one of the best fruit pie recipes you'll ever make. The combination of raspberries and blackberries, with a hint of ginger nestled in buttery pastry, is heavenly.
Razzleberries aren't a real berry. Let's just get that out of the way first thing! I mean, I know a lot of you just Googled "is a razzleberry a real fruit" so I'm here to explain!
Razzleberry is a term for the mixture of raspberries and blackberries. A delicious combo that is both sweet and tart and juicy but not too juicy! Some people out there (I won't name names!) add other berries to the mix and still call it Razzleberry.
It's ok, you can too! The combination of berries creates flavor depth with different kinds of tart and sweet tastes.
I used the combination in this pie because I think raspberries and blackberries both go extremely well with ginger. This is simply the best mixed berry pie recipe you'll ever make!
What are Marionberries? Can I use Marionberries in a Razzleberry pie?
Have you heard of Marionberries? If you're far away from Oregon or the west coast, there's a good chance you haven't.
The Marionberry is an Oregon native and a hybrid, created from two different blackberries. Some think it is a mix of raspberries and blackberries, but it may just taste that way.
Food and Wine explains all the history and plant origin, but I'll move on to more important matters like whether or not you can make pie from Marionberries.
Yes! And if you can get your hands on some, they are lovely in this pie with the ginger.
Make the perfect pie crust
Make your razzleberry pie beautiful with a lattice crust. Or check out my other double crust ideas and tips for making The Perfect Pie Crust.
Can I make this razzleberry pie recipe with FROZEN BERRIES?
You can certainly make this pie with frozen berries. I've made it with raspberries and blackberries because I think they are amazing with ginger.
You could use 30 oz of frozen mixed berries as well.
I would suggest adding an extra tablespoon of tapioca to help thicken the pie because frozen berries will let off more juice.
Using frozen berries means you can make this pie year round and still get great flavor!
The best way to thicken a fruit pie
There are several ways to thicken a berry pie filling. You can use cornstarch, flour, tapioca, arrowroot and even cook the filling down with sugar until it almost candies.
I make fruit pies with all the different methods and simply chose one I thought would be lovely for the razzleberry pie recipe. With berries I don't worry about having the texture of tapioca mixed in. It's a lovely thickener and leaves the juices clear and pretty.
I used tapioca and I get the instant variety so the pieces are crushed and small. It works like a charm.
Some of the tools I used to make this homemade razzleberry pie.
A 9-inch pie pan. I love this stainless steel pie tin because it is sturdy and bakes evenly.
A scalloped pastry cutter. I made my lattice strips and pie edges using this scalloped pastry wheel.
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Razzleberry Pie
Ingredients
- 1 recipe Perfect Pie Crust
- 30 oz mixed raspberries and blackberries (5 cups)
- 3 tbsp instant tapioca
- Zest and juice from 1 lemon
- 1 tbsp grated fresh ginger
- 1 cup granulated sugar
- 1 tbsp unsalted butter , cut into pieces
For topping:
- Egg wash
- Crystal Sugar
Instructions
- Line a 9-inch pie pan with 1 rolled-out crust and trim edges, leaving a ¼-inch overhang. Freeze until ready to fill, or at least 20 minutes.
- Gently toss together berries, tapioca, zest and juice, ginger and sugar. Pour mixture into chilled crust and dot filling with butter.
- Roll remaining crust to a 12-inch circle. Cut 1-inch-wide strips and weave over berries to create lattice top. Brush rim of bottom crust with egg wash to adhere lattice. Decorate edges as desired and fold bottom crust edge up and over lattice edges and crimp. Brush crust with extra egg wash and sprinkle with crystal sugar.
- Freeze until crust is cold, about 20 minutes.
- Heat oven to 425°F.
- Bake pie on a foil-lined baking sheet for 20 minutes.
- Reduce heat to 350°F and bake until crust is golden and juices bubble, 60 to 65 minutes more. (If pie browns too quickly, tent with foil.)
- Cool completely before serving.
Notes
Nutrition
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About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe Tara Teaspoon, Photography Maura McEvoy. LHJ 10/11
Mary says
Well, this is now a new family favorite! Thank you so much for this great recipe!