Our scrumptious razzleberry pie is the perfect Thanksgiving pie or summer dessert. The combination of berries dances on your taste buds and will get you rave reviews.
This perfect razzleberry pie recipe has been on my blog for over 13 years! It contains a mixture of raspberries, blueberries, and boysenberries that create a delicious pie. Trust me when I say you will be a happy camper when you try this triple berry pie!
Razzleberry pie is my husband’s all time favorite pie! My mom was sweet enough to learn how to make razzleberry pie gluten-free so we could all enjoy it with him on Thanksgiving.
I chose this pie crust because let’s face it, on Thanksgiving or the day before you are so stressed already that the last thing you want to do is be preparing more than you have too.
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There are many of us who eat gluten free in my family and we just LOVE this pie crust. It can also be used to make our savory gluten free chicken pot pie.
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! Get your copy HERE.
What you need
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!
Gluten Free Pie Crust
For the pie crust dough, we love the King Arthur or Cup4Cup brand. They are both such a flaky crust and so easy to use. You may not be able to find it at your local grocery store though, so keep that in mind.
Another great thing about these boxed options is that you don’t need to find a pie crust recipe. Just follow the directions on the box and BOOM, you’re done! We also use this crust for our Gluten-Free Apple Pie Jars.
When it comes to the top crust, you just throw on another gluten-free crust and you are good to go. No worries about a pesky top crust because this pie dough is so easy to work with. And, you don’t have to make a made from scratch crust. However, if you want to make it from scratch, my mom’s flaky buttery pie crust recipe in our cookbook, Gluten-Free on a Budget is the BEST! You can grab a copy on the homepage on the right…
Cornstarch is super important when it comes to baking as it is a thickening agent. Some cornstarches do contain traces of gluten, so it is important to find a gluten-free kind. We really like the Anthony Organic Corn Starch brand, especially because it is not genetically modified corn starch.
If you feel a little bit intimidated when it comes to gluten-free baking, definitely check out our Gluten-Free Flour and Starches post. It has all of the information you need to know.
The inner part of the pie is our tasty berry mixture. If they are in season, you can use fresh berries, but this recipe calls for frozen fruit. Our berry filling is mixed with sugar and cornstarch for a delicious mixed berry pie.
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.
Pro tip: If they are in season, go pick berries at a berry patch! How fun is that?
If you are feeling super crazy and want more berries to serve with this treat, try our Blackberry Lemonade with Sage. It is a Melting Pot copycat recipe and oh my goodness, it is so yummy.
How to make it
- In a sauce pan, combine all frozen berries
- In a bowl, combine sugar and cornstarch then add to the frozen berries and cook until thick and bubbly
- Prepare pie crust following the directions on the box
- Spoon cooled filling into pie crust and top with another pie crust or lattice pie crust strips
- Make slits in a couple of places if it is one large piece then bake pie for 40-45 minutes at 425 degrees or until golden brown covered with tinfoil
It sure it! This 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, you are safe to eat this pie.
No. Razzleberry is just a mix of raspberries, blueberries, and boysenberries. It is a flavor of tasty pie. How fun would it be though to have a berry called razzleberry?!
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.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
Easy Razzleberry Pie
- In a medium saucepan, combine all frozen berries
- Add sugar and cornstarch and mix
- Cook over medium heat until boiling and thickened
- Prepare pie crust following the directions then spoon cooled filling into pie crust
- Top with another pie crust or make a lattice topping
- Make slits in a couple of places if it is one large pie crust top then bake 40-45 minutes at 425 degrees covered with tinfoil
Is this recipe dairy-free?It sure it! It 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, 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.
(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 August 19, 2022.