Our blackberries are ripening and my first picking yielded just enough for a razzleberry pie. I bought fresh raspberries and blueberries at the store, so I was all set to bake! I compared several recipes for this dessert and all of them were basically the same. This is how I prepared ours.
Razzleberry Pie
2 cups fresh blackberries
2 cups fresh raspberries
2 cups fresh blueberries
1/2 cup sugar
1/2 tsp. salt
1 tsp. lemon juice
4 or 5 Tablespoons cornstarch
one pie crust (I used a frozen one)
Combine fruit, sugar, salt, juice and cornstarch in a pan and cook over medium heat until the filling thickens. Remember that if you stir too much, you will break up the fruit. When finished, set aside and let it cool. At that time, pour into an unbaked pie shell.
Make a crumb topping using the following directions:
1 1/4 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 cup brown sugar
1 stick butter, melted
Evenly sprinkle over the top of the pie and bake in a 375 oven for about 45-50 minutes until golden and bubbly.
For a printable version click here.
It's fresh out of the oven. Would you like a slice?
You may enjoy it 'berry' much!