Easy Razzleberry Pie

Razzlberry pie on a plate with whipped cream

5 from 1 vote

This perfect razzleberry pie is the homemade version of your favorite Marie Callendar'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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: berry pie recipe, gluten free razzleberry pie, razzleberry pie

Servings: servings

Calories: 465kcal

Author: Chandice Probst

Cost: $10

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 ½ cups sugar
⅓ 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

Pro tip: If they are in season, go pick berries at a berry patch! How fun is that?

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