I’ve searched for the perfect razzleberry pie recipe and I’ve found it! Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.
I don’t know about you, but I absolutely love pie. I mean, I’d take a slice of this mixed berry pie over just about anything else. Cade is still a pretty big chocolate chip cookie fan, but he loves this pie recipe as well so that’s saying a lot.
WHAT IS A MARIONBERRY
When I was a little girl in Washington state I quickly learned about a very special berry, the marionberry. It’s a cross between a raspberry and a blackberry and it’s not something you can get everywhere in the US. It is sweet and packed full of more flavor than any other berry which is why it is hands down my favorite. Marionberry pie is especially wonderful. Unfortunately when you live in Utah you’re just not going to get your hands on Marionberries so the perfect razzleberry pie recipe is the next best thing.
WHAT IS THE PERFECT RAZZLEBERRY PIE
Alright, maybe you’re wondering, what is a razzleberry pie? It’s the exact same thing as a mixed berry pie. It’s raspberries, blueberries and blackberries all baked into a pie. Unlike other berry pies that are tossed with a sweet gelatin mixture, this pie filling is cooked with a little sure gel or cornstarch as a thickening agent and then finished off in the oven. The different combinations of berries come together and taste similar to a marionberry, sweet, and full of flavor.
Generally you do not use strawberries in a razzleberry pie, but I won’t tell if you insist.
CAN YOU USE FROZEN BERRIES FOR PIE
Obviously anything fresh is going to have better flavor so I do try to buy fresh berries for this pie, but if you need to go frozen that definitely works too. Just make sure that you only buy frozen fruit and never the fruit that is frozen with a simple, sweet syrup. That’s a different ball game and we don’t need the extra syrup.
HOW TO THICKEN A BERRY PIE
There are a few different ways that you can thicken a berry pie. There’s corn starch, flour, sure gel, and tapioca. I’ve tested them all so much it’s almost ridiculous, but it has helped me make a clear decision on which is best so let’s go over the ways. Just scroll past the recipe and we will go over everything you need to know about how to thicken a berry pie.
MOM’S FAIL PROOF MAGIC PIE CRUST RECIPE
I always use Mom’s Fail Proof Magic Pie Crust Recipe because as easy as pie crust is, it’s also pretty easy to mess up. I stick with the recipe that’s easier on beginners but still just as flaky and perfect as an expert pie maker would use.
YIELD: 18 SLICES
RAZZLEBERRY PIE
total time: 55 MINUTES prep time: 10 MINUTES cook time: 45 MINUTES
I’ve searched long and hard for the perfect razzleberry pie recipe and now I’ve found it. Razzleberry pie or mixed berry pie has raspberries, blueberries and blackberries.
INGREDIENTS:
1 Double Crust Mom’s Magic Pie Crust Recipe
2 Pints Raspberries
2 Pints Blackberries
1 Pint Blueberries
1/2 – 3/4 Cup Sugar
1/4 Cup Cornaby’s Ultra Gel
1 Egg
1/2 Teaspoon Water or milk
Turbinado or Regular Sugar, about 1-2 Tablespoons
DIRECTIONS:
Prepare the pie crust and shape half of the dough into a pie plate. Slice the other half into strips and cover both with plastic wrap and place in the fridge.
Preheat the oven to 375 degrees.
Add the fruit, sugar and pectin into a saucepan and gently, using a rubber spatula, fold the berries with the other ingredients. Start with only 1/2 cup sugar, but if your berries are extra tart you should add more sugar, 1 tablespoon at a time. Turn the heat to medium low and cook until the berries are releasing their juices and beginning to thicken. Only stir occasionally as you don’t want to break up the fruit and turn it into jam.
Add the hot fruit mixture directly into the pie crust. Place strips across the pie and then lift up one end of every other strip and lay a new strip across the other way. Now, repeat but with the other strips that were not originally lifted up. Continue until you’re halfway across the pie then turn the pie around and repeat from the other side to make a lattice across the entire pie.
Whisk together the egg and water and then brush the top of the pie and immediately sprinkle with sugar.
Bake the pie for 25 minutes then drape with a piece of tin foil and continue to bake for another 20-30 minutes, or until the filling is bubbly and the crust is golden brown.
Remove from the oven and cool entirely on the counter. We prefer to let our pie rest over night as the filling will set up and not run. Refrigeration can make the filling sink and pull away from the crust.
NUTRITION INFORMATION Yield: 18 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 280 Calories Total Fat: 8.8g Cholesterol: 20mg Fiber: 10.4g Sugar: 23.4g Protein: 3.9g
All images and text ©Carrian Cheney for Oh Sweet Basil.
source: https://ohsweetbasil.com/perfect-razzleberry-pie-recipe/
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