Razzleberry Pie 2014


Razzleberry Pie. Need I say more? I post this recipe every year around Thanksgiving because it is such a winner!! It’s just the best pie, and it makes 5 at a time. Now you may not think that you need to make 5 pies and that it is overkill, but I promise you will be so glad you did. They sit in your freezer and anytime you need a quick dessert, it’s there for you. A neighbor has a baby, you’ve got dessert made. Someone you love is sick- you bake them a pie. You will be the favorite neighbor, friend, sister, daughter, daughter-in-law…………….on the planet. The pie is famous!!! It won 1st place at the Cache County Fair this year. I didn’t enter it, but the lady who did told me all about it:) It was featured in the newspaper, and the Utah State Fair. Just try it! I promise you’ll love it:)


Razzleberry Pie


  • Razzleberry Pie
  • Crust:
  • 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.
  • Filling:
  • 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!!

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