A Bakers Wife

The Life of a Baker's Wife

I Am Thankful For Razzleberry Pie

By: 12 Comments

Razzleberry among Pumpkin, Pecan, and Lemon Chess

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!  

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!
Razzleberry Pie
Crust:
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.
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!!

More from my site

Comments

  1. I am so sorry to hear about your neck. Something like that happened to me last spring, and it almost drove me insane! Pretty sure it had to do with carrying around a 20+ lb. kid in a carseat! The pie sounds amazing.

    Reply

  2. i am indebted to you forever! thank you!!! i have been worried all week that my first thanksgiving doing it all myself wouldn’t be complete without your lovely pie. I am so sorry to hear about your neck. if you get desperate, the redhead is a spine specialist. i told him of your predicament and he said just to let us know and he would work you into his schedule as fast as you wanted. he works for a surgeon currently but used to train with juan fuentes who is the holy spine man in utah. he used to have people fly in from all over for his gentle spine love and the redhead was his understudy for 2 years. he has other methods than surgery. give us a holler if you are desperate!!

    Reply

  3. I did it! I’m amazed with myself-I’m usually a disaster in the kitchen. I have one cooling, one in the oven, and three in the freezer. Thanks for the good directions, Lisa! And thanks to Aunt Jean for not being a recipe Nazi! Happy Thanksgiving!

    Reply

  4. your pies are amazing!! I made them for christmas gifts for my husband’s home teaching families and kept a couple for us. I’m so glad that I did–mmmmm doesn’t even cover it! We enjoyed on for New Years. Thank you!

    Reply

  6. Thanks so much for posting this recipe! We came upon this while my 13 year-old daughter and 6 year-old son were looking for ideas for an entry into the county fair pie contest. Not only did they win best berry pie in the youth division, but also won best overall pie in the youth division. It then sold for $130 in a benefit auction!! They were thrilled – and I’m thrilled that we still have three pies in the freezer to enjoy later – yum! 🙂

    Reply

  9. I want to make this pie for my new son in law for his birthday but don’t need 5 of them, even if I froze them. I could get by with making 2 as he could freeze one and take it home. What’s the best way to divide up the ingredients equally? Thanks so much. Leslie

    Reply

    • Oh Leslie I’m sorry I didn’t get to your comment until after Thanksgiving! It was “awaiting moderation”. Sorry!! I hope this little advice will help out sometime. I’d just do a third batch of all the above. Use just 1 bag of a frozen berry. Just your favorite, and use a small box of Jello. The filling doesn’t have to be exact on the measurements to still have it turn out well. If it make more than you need for 1 pie it is a great topping for cheesecake. You could just freeze the extra filling until you need it. For the crust I’d just use a trusty recipe for a single double crusted crust. Don’t bother with trying to reduce the original recipe. I have a friend who always uses purchased crusts. That’s an option for you. It’s the filling that’s so tasty! Good luck and let me know how it turns out:)

      Reply

  10. I want to make this pie for my son in law for his birthday but don’t need 5 of them. I could get by with 2 but even freezing I really don’t need 5. What is the best way to divide the ingredients so I can still get a great pie? Thanks. Leslie

    Reply

  11. As I was browsing your blog looking for the pumpkin bread recipe I ran into this post. I just wanted to drop in and tell you that I made it last year (I used to really dislike pie so it was my first totally all from scratch pie) we froze one and took the others to family parties at thanksgiving. When my kids found out pie would be for Christmas they begged me to make the razleberry again. Good thing I had one all ready but it was the first one gone. It is such a delicous pie and I have been reminded on several occasions that it would be great if the pie was at thanksgiving again this year 🙂 have a fabulous Halloween!!

    Reply

Leave a Reply to Deb Cancel reply

Your email address will not be published. Required fields are marked *