This perfect razzleberry pie is the homemade version of your favorite Marie Callender’s nostalgic dessert. You’ll love the combination of raspberries, blueberries, and boysenberries (blackberries work here too!) that creates the best triple berry pie! The crust is even more buttery & flaky than the store bought version and has been a family favorite for 13 years.
Razzleberry pie is my husband’s all time favorite pie! Since we are a homemade pie kind of family, my mom was sweet enough to learn how to make it. And dare I say, it is even better than the store bought version you grew up loving.
Why you will love this razzleberry pie
- Piled high with three types of juicy berries
- This is the homemade version of your favorite store bought Marie Callender’s pie
- You can use fresh or frozen berries
- Unlike any other mixed berry pie
- Easy to make in advance!
- Exactly the same as your favorite mixed berry pie
- Make it any season – summer or during fall for Thanksgiving!
- Use homemade pie crust or store bought
- With just a few ingredients, this dessert isn’t too tough to make
- Easy to make gluten-free!
This pumpkin delight recipe is another delicious Thanksgiving treat that everyone will love. And if you love berries, here are 30+ blueberry Thanksgiving desserts.
What is razzleberry pie?
Razzleberry pie is a mixed berry pie crust filled to the brim with a thickened juicy berry filling and topped with another buttery, flaky pie crust.
- Pie crust: to create the base and delicious topper for your pie
- Boysenberries (or blackberries work great too): add that bit of tartness along with the fresh taste of wild berries
- Raspberries: to give it natural sweetness as well as great fruit flavor
- Blueberries: to add just the right touch of fresh fruit flavor
- Sugar: to give the pie the extra sweetness it needs from the tart berries
- Cornstarch: this will thicken the fruit pie filling making sure it doesn’t run everywhere
How to make razzleberry pie
Some fruit pies can be tricky to make, but not this one. This recipe is an extra-special treat that only requires a few ingredients. It’s a win-win!
- In a sauce pan, combine all frozen berries and top with cornstarch and sugar
- Cook over low-medium heat until thick and bubbly
- Meanwhile, prepare your pie crust (you will need a bottom and top) and press the bottom into a pie pan
- Once berry filling has thickened to coat the back of a spoon and stick, let it cool for 5-10 minutes
- Pour cooled filling into pie crust and top with another pie crust or make a lattice pie crust using strips
- Make slits in a couple of places if it is not a lattice then cover with tinfoil and bake pie for 35 minutes at 425 degrees then remove foil and bake another 5-10 minutes or until golden brown
Can I use frozen berries?
Yes, we actually call for frozen berries in this recipe for ease. You can also use fresh berries. If they are in season, go pick berries at a berry patch! How fun is that?
You can also use different kinds of berries, like juicy blackberries or cranberries. We only use three berries for our razzleberry pie filling, but that’s the fun about baking! You can experiment and find what you like.
How to thicken fruit pie
Cornstarch is key to thickening a fruit pie. The great thing is that is works quickly and doesn’t affect the fruit filling flavor. I also love that it is gluten free unlike other thickeners.
Using it in the cooking process will do the thickening for you.
Storage instructions
Allow for the pie to cool to room temperature then cover with plastic wrap or aluminum foil. You can leave it on the counter for up to two days. If it will last that long!
Since first publishing this post in 2009, my mom and I published our cookbook, Gluten-Free on a Budget. In it, there is an incredible homemade crust that you can roll out with a rolling pin and work with just like a gluten-filled one!
That pie on the cover of our book was made at 2 am and is the real crust. You can even make a lattice crust with it! This razzleberry pie can be made gluten free with either our homemade crust or one of our favorite manufactured pie crust mixes, King Arthur brand or Cup4Cup.
This pie also does not have any dairy in it, so it is perfectly safe for those with a dairy allergy. As long as you do not add a scoop of vanilla ice cream on top or use diary in your pie crust that is.
There are many of us who eat gluten free in my family and we just LOVE this pie. If you are wanting a savory pie, this gluten free chicken pot pie is also great.
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Easy Razzleberry Pie
Ingredients
- 2 pie crusts, unbaked I like this gluten free pie crust
- 16 ounces frozen boysenberries or blackberries
- 8 ounces frozen raspberries
- 8 ounces frozen blueberries
- 1 1/2 cups sugar
- 1/3 cup cornstarch
Instructions
- In a medium saucepan, combine all frozen berries (drain off extra juice)
- Add sugar and cornstarch and stir to coat berries and cook over medium heat until boiling and thickened
- Meanwhile, prepare your pie crust (you will need a bottom and top) and press the bottom into a pie pan
- Once berry filling has thickened to coat the back of a spoon and stick, let it cool for 5-10 minutes
- Pour cooled filling into pie crust and top with another pie crust or make a lattice pie crust using strips
- Make slits in a couple of places if it is not a lattice then cover with tinfoil and bake pie for 35 minutes at 425 degrees then remove foil and bake another 5-10 minutes or until golden brown
Notes
Is this recipe dairy-free?
It sure it! It does not have any dairy in it, so it is perfectly safe for those who avoid dairy. Unless you use dairy in your pie crusts, you are safe to eat this pie.How to store leftovers?
Allow for the pie to cool to room temperature then cover with plastic wrap or aluminum foil. You can leave it on the counter for up to two days.Nutrition
(Above photo courtesy of Glutino Foods)
This recipe was originally posted on November 14, 2009 but has been updated with new tips and information on May 22, 2024.
Monica says
I am a big fan of berry pies, so I was so excited to find this recipe! It is even better than it looks in the pictures, which is saying a lot because it makes my mouth water just by looking at it.
Robin says
I haven’t tried this particular recipe, but I will say that I have decided life is too short to try to roll out a gluten-free crust. 🙂 I always pat it into the pan, no matter what type of gluten-free crust. To have a double crust, I will just use small little circles about the size of a half dollar that I’ve patted or rolled out and place those in a design around the top. Hope that helps!
GF Gidget says
I have the same problem as Anon! Any insights would be most welcome. I feel like I am doomed to a crustless Thanksgiving!
Anonymous says
When I use the Gluten Free Pantry pie crust mix, I have a difficult time getting it to stay together or roll out. I always refrigerate the crust, roll between parchment paper, and still can't get it to work. Do you have any suggestions? I follow the recipe on the box when I make it. I would love to figure out how to make good gluten free pie crust!
Thanks!
Merry Christmas!