Friday, July 12, 2013

Friday Pie-Day: Razzleberry Pie



Raspberries, blueberries, and blackberries are a great combination, especially in a pie! This was our pie of the month in July 2011, and it was buenisimo! 





I don’t remember where we found the recipe, but we ended up using a frozen berry blend and these ingredients.




The first step, therefore, was leaving the berries out to thaw – 9 cups’ worth! (We made 2 pies. We love berries.)




When baking, we like to refer to sugar as “snow,” especially since we live in Florida and rarely see any. So… here were our snow-covered berries. They also had flour and lemon juice on them at this point.




While the berries thawed and the sugar sank in, we made our pie crust, then transferred all the berries in. It was pretty easy.




(And we got to have “berry hands” as we transferred the stray berries toward the end!)




Frozen berries, although they may not look as pretty, are actually fresher, since they were frozen at the time of ripeness, rather than sitting out in food trucks with preservatives. And when they’re baked in a pie, no one can tell the difference!




Finally, it was time to dot the berries with butter and cover with a top crust.




Then we cut slits in the crust so it could “breathe” and sprinkled some sugar on top!




The pie still ended up overflowing a little in the oven, but it was quite yummy!




We actually ended up eating this pie after a “Taste of Italy” dinner, which my sister made for us when she got home from a semester in Italy. It wasn’t a true Italian dessert, but it did go nicely with what she made! Bon app├ętit!




Razzleberry Pie



1 cup sugar

¼ cup flour

2 cups fresh or frozen halved strawberries

2 cups fresh or frozen raspberries or blackberries

1½ cups fresh or frozen blueberries

1 tsp. lemon juice

2 tbsp. butter

sugar for sprinkling



  1. In a large mixing bowl, stir together sugar and flour. Add fruit and lemon juice; gently toss until berries are coated. If using frozen fruit, allow fruit mixture to stand for 15-30 minutes (or until fruit is partially thawed).
  2. Turn berry mixture into prepared pie shell; dot with butter. Cover with top crust; trim edge to 1 inch, seal, and crimp. Make several slits in top crust. Sprinkle top with sugar.
  3. Bake at 375 for 1 hour or until crust is golden brown and juice is bubbling through slits in crust. Cool on wire rack.


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