*This is a re-post from last year. It’s one of those recipes that has to be posted every year. It is the most searched for recipe on the blog. I just made 5 more of these beauties for my own freezer. I may or may not take them to Thanksgiving:) Enjoy!
This is by far the most search for recipe on my blog. And I can’t blame anyone for that. It is the best pie! Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie. You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving. I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies. Clean up may have taken a little longer thanks to a cute little baby girl, who loves to get into everything, but I’m not counting that time.
A few years ago, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake. What that is, is the restructuring and calling of new leaders for our church. We had lots of time with him over the next 3 days. (Here’s a link to some of those details.) But one moment that made me smile was all related to this pie. A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders. He had the menu planned but didn’t quite know what to fix for dessert. James immediately told the man that he knew what Elder Bednar’s favorite dessert was and that I would make a bunch of pies for the dinner. James then called and told me what he had committed me to:) Bless his heart! Actually I had a few of these Razzleberry Pies in the freezer so it wasn’t a big deal at all. I took the beautiful pies to the church and that was that. I didn’t expect to hear anything, but I was pleasantly surprised the next morning.
Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people. There were 12 of us total. As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before. His comment to the other man went something like this. “I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content.” He was talking about my pie!!! I wanted to jump up and down and say, “I Made That Pie Just For You!!” But I didn’t, but James’ and I passed a smile that said it all.
It really is a wonderful pie. I hope you enjoy! (I hope you have gobs of turkey too:) It’s the most wonderful time of the year! as Emma would say! Loves and Kisses!!
6 c. flour
3 c. Crisco
3 t. salt
1 – 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)
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!!