I promised a friend a while ago I would post the recipe for the amazing Razzleberry pie my family has for Thanksgiving every year. Even a pain in my neck won’t keep me from making this treat this year. Years ago when J and I were mere newlyweds, we lived close to a favorite aunt and uncle of mine. Actually they are great aunt and uncle, but I’m not very politically correct. Great aunt and uncle seem so far removed and these two aren’t. We love them! My aunt Jean brought over a frozen pie one night to welcome us into the neighborhood. I baked it a few days later and to our surprise it was the best pie J or I had ever, in our long legged and short legged life, had! Immediately I called my aunt to beg for the recipe. Again, you know how I hate someone who won’t share a recipe, but Aunt Jean came through with flying colors. She had actually figured out someone else’s recipe who wouldn’t share and was now passing it on to me. I will love her guts forever!
Razzleberry among Pumpkin, Pecan, and Lemon Chess
The best thing about this pie is that it actually make 5 pies, and you freeze them for later use. Trust me, you will want all 5 pies. They come in so handy when you need a dessert in a pinch. Also you might want a few extra copies of the recipe. I’m afraid everyone I’ve given this pie to asked for the recipe later. It’s that good.
A few years ago I taught a Macey’s class on pies and used this recipe. One lady in the audience lives in my neck of the wood and asked if her daughter could enter it into the County Fair. Of course I said she could. The recipe wasn’t mine to horde. It’s for everyone. The daughter made the pies, entered, and won first place. She was now on to the State Fair. Again there she entered, and won! First place in the Utah State Fair for this lovely Razzleberry Pie. It really is that good.
Once my friend brought over a Razzleberry Pie for a church meeting and Emma was lucky enough to get a piece. She was making all sorts of yummy sounds. “Mom you have got to get this recipe!” she told me. Both Erin and I laughed. Of course I did. Tomorrow night the 16-18 year old young men are coming to my house for a pie contest. One of them is making Razzleberry Pie James said. It’s his favorite and he loves to make them. Small Razzleberry world! Everyone loves this pie!
6 c. flour
3 c. Crisco
3 t. salt
1 1/2 c. cold water
In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal. I actually have found it is easier to use you hands to make this dough than a pastry blender. Add the water and just bring the dough together. Don’t over mix or it will get really tough. Divide the dough into 5 big dough balls. Each dough ball will then be divided into a top and bottom crust. I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans. After all the bottom crusts are ready I divide the filling equally between the 5 pies. Then top with the top crust, crimp the edges and vent the pie. I place tin foil over the top of the pie and place in the freezer for later use.
4 3/4 c. water
3 1/3 c. sugar
1 large raspberry jello package
3 rounded 1/3 c. measures of cornstarch
Stir constantly and bring the ingredients to a boil. Boil until it is clear and thick. Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb frozen blue berries
I usually add extra berries since I have gallons of them frozen from my garden. Do what you got to do. Also if I don’t have all the berries I’ve done it with just raspberries, or I usually add Huckleberries into the mix.
When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top. This makes the pie sparkly. Bake in a 375’F oven for 1 hour from frozen. Make sure the pie is puffed up completely in the middle. I sometimes have to bake an extra 10 mins. or so. This pie really is dang good!!