Description
This Razzleberry Pie combines a trio of frozen berries—raspberries, blackberries, and blueberries—with a sweetened, thickened filling and a crumbly, buttery topping. A perfect balance of tart and sweet, baked to golden perfection with a flaky pie crust, this delightful dessert is ideal for berry lovers seeking a comforting, homemade fruit pie.
Ingredients
Units
Scale
Pie Crust
- 1 homemade or store-bought pie crust
Filling
- 2 cups frozen raspberries
- 2 cups frozen blackberries
- 2 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
Topping
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup (1 stick) butter, melted
Instructions
- Thaw Berries: Place the frozen raspberries, blackberries, and blueberries in a colander set over a large bowl and let them thaw. This allows the juices to collect in the bowl for later use.
- Prepare Crumb Topping: In a medium bowl, combine 1 ¼ cups flour, 1 teaspoon baking powder, ½ cup brown sugar, and ½ teaspoon cinnamon. Stir in the melted butter until the mixture forms a crumbly texture. Set aside.
- Prepare Pie Crust: Line a 9-inch pie plate with the pie crust and refrigerate it to keep it firm while preparing filling and topping.
- Preheat Oven: Preheat your oven to 375ºF (190ºC), ensuring it’s ready for baking the pie later.
- Cook Berry Filling: Take one cup of the thawed berry mixture and place it in a saucepan with the sugar. Cook over low heat until the berries start to boil.
- Thicken the Filling: Mix the cornstarch with a couple of tablespoons of water to create a slurry. Add this slurry and about half a cup of the berry juices collected in the bowl beneath the colander into the saucepan with the berries. Bring the mixture to a boil and cook until it thickens and becomes clear, stirring constantly.
- Combine Filling: Pour the remaining thawed berries from the colander into a separate bowl. Mix in the thickened berry sauce and juices from the saucepan into this bowl to combine evenly.
- Assemble the Pie: Pour the combined berry filling into the prepared pie crust. Evenly crumble the prepared topping mixture over the berry filling.
- Bake: Bake the pie in the preheated oven at 375ºF for 15 minutes. Then reduce the temperature to 350ºF (175ºC) and bake for an additional 45 minutes or until the filling is bubbling and the topping turns golden brown. Cover the pie loosely with foil if the topping starts to brown too quickly.
- Cool and Serve: Remove the pie from the oven and let it cool for at least one hour to allow the filling to set before serving.
Notes
- Allow additional time for thawing berries before starting the recipe.
- If your berries are less juicy, reduce the cornstarch to 3 tablespoons to prevent the filling from becoming too thick.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 340 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 30 mg
