Description

Razzleberry Pie combines the lusciousness of raspberries and blackberries in a flaky crust, perfect for any occasion.

Ingredients

2 cups fresh or frozen raspberries
2 cups fresh or frozen blackberries
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon butter
1 refrigerated pie crust or homemade pie crust

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Instructions

Preheat the oven to 425°F (220°C).
Combine the raspberries, blackberries, sugar, cornstarch, and lemon juice in a mixing bowl and gently toss until well coated.
Roll out your pie crust and fit it into a 9-inch pie dish.
Pour the berry mixture into the prepared crust and dot the filling with butter.
Cover the filling with a second pie crust, ensuring to seal the edges tightly and cut slits in the top crust to let steam escape.
Bake for 35-40 minutes, or until the crust is a beautiful golden brown and the filling is bubbling.
Allow the pie to cool slightly before slicing.

Notes

For a deeper flavor, macerate your berries with sugar for about 30 minutes before mixing in the cornstarch and lemon juice. Avoid a soggy bottom by pre-baking the crust for 5-10 minutes before adding the filling. If using frozen berries, there’s no need to thaw them beforehand—just increase the baking time slightly.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American