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Razzleberry Pie

A nostalgic summer dessert loaded with raspberries, blackberries, and blueberries under a flaky lattice crust.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American, Bakery
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 recipe Pie dough for a double crust Enough for a 9-inch pie, top and bottom.
For the Filling
  • 2 cups Fresh raspberries Fresh or frozen.
  • 2 cups Fresh blackberries Fresh or frozen.
  • 2 cups Fresh blueberries Fresh or frozen.
  • 1/2 cup Granulated sugar Plus more to taste.
  • 1/4 cup Ultra Gel or cornstarch Used for thickening the filling.
  • 1 large Egg For egg wash.
  • 1 tablespoon Water or milk For egg wash.
  • 1 tablespoon Turbinado or regular sugar For topping.

Method
 

Preparation of Pie Dough
  1. Mix your pie dough just until it comes together, being careful not to overwork it.
  2. Divide the dough in half, shape each half into a flat disc, and wrap them in plastic wrap.
  3. Refrigerate for at least 30 minutes before rolling it out.
  4. Roll out one disc on a lightly floured surface and press it into your pie plate, letting the extra dough hang over the edges.
  5. Roll out the second disc to about 1/8 inch thick and slice it into strips for the lattice top.
Preheat and Blind Bake
  1. Preheat oven to 375°F.
  2. Blind bake the crust with parchment and pie weights for about 15 minutes to prevent a soggy bottom.
Cook the Berry Filling
  1. Combine raspberries, blackberries, and blueberries in a large saucepan.
  2. Add granulated sugar and Ultra Gel or cornstarch.
  3. Cook over medium-low heat for 5 to 7 minutes until the mixture thickens.
Assemble the Pie
  1. Pour the berry filling into the prepared crust and spread it evenly.
  2. Create a lattice top with the dough strips.
  3. Trim excess dough and crimp the edges.
Bake the Pie
  1. Brush the top with egg wash and sprinkle with sugar.
  2. Bake for 25 minutes; cover edges with foil and continue baking for another 20 to 30 minutes.
Cooling
  1. Cool completely on the counter for at least 2 hours or overnight before slicing.

Notes

Patience is key for the cooling stage. Store leftovers covered loosely in the fridge. Serve warm with ice cream or whipped cream.