Razzleberry pie recipe
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If you like a fruity pie, then you will love this one. I sometimes use 4 types of berries. I have also noted that when you add teaspoon of lemon that it gives quite a tart taste. Some folks think too tart. Therefor you can cut this in half to suit ones own taste. I just made with 1/2 teaspoon and it was perfect. My next try I will substitute cherries for the strawberries.
Ready in: 2 hours
- 1 cup sugar, or Splenda(R) sweetener
- 1/4 cup all-purpose flour
- 2 cups fresh or frozen unsweetened halved strawberries
- 2 cups fresh or frozen red raspberries or blackberries
- 1 1/2 cups fresh or frozen blueberries
- 1 teaspoon lemon juice
- Pastry for 9-inch pie crust
- 2 tablespoons butter
- sugar for sprinkling
Prep: 1 hour | Cook: 1 hour
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large mixing bowl, stir together sugar and flour. Add strawberries, raspberries, blueberries, and lemon juice; gently toss until berries are coated. If using frozen fruit allow fruit to mixture to stand for 15 -30 minutes, or until fruit is partially thawed.
3. 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 to allow steam to escape. Sprinkle top with sugar, if desired.
4. Bake for 1 hour in 375 degree oven, or until crust is golden brown and the juice is bubbling through the slits in top crust. Cool on wire rack.
Reference: Razzleberry pie recipe
Recipe type: xarchivex
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