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. Thanks mom! Below is a picture of all our amazing gluten-free pies (only a couple weren’t) that we enjoyed on our first gluten-free Thanksgiving. Now, all pies are gluten-free because everyone prefers those to the regular ones.
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. There are many of us who eat gluten free in my family and we just LOVE this pie crust. 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 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 top with it! Get your copy HERE. This razzleberry pie gluten-free can be made with either a our homemade crust or our favorite manufactured pie crust mix, Glutino brand.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Razzleberry Pie {Gluten-Free}
Ingredients
- 1 box Glutino pie crust
- 1 16 oz. bag of frozen, organic boysenberries
- 1 8 oz. bag of frozen, organic raspberries
- 1 8 oz. bag of frozen, organic blueberries
- 1 3/4 c. raw sugar
- 1/2 c. cornstarch
Instructions
- *In a bowl, combine all frozen berries.
- In another bowl, combine sugar and cornstarch. Mix in berries to cornstarch.
- Prepare pie crust following the directions on the box. Spoon into pie crust.
- Top with another pie crust.
- Make slits in a couple of places then bake 40-45 minutes at 425 degrees.
Nutrition
(Above photo courtesy of Glutino Foods)
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!
I have the same problem as Anon! Any insights would be most welcome. I feel like I am doomed to a crustless Thanksgiving!
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!