The combination of blackberries, raspberries and blueberries plus a crumb topping makes for a scrumptious Razzleberry Pie!
As you know, I am travelling at the moment, so I thought of asking some of my favourite food blogger friends to come over and share some of their amazing creations with all of you! I told you I would leave you in great company, right? Today I have the honour of having one of my dearest friends on Manu’s Menu: Liz from That Skinny Chick Can Bake. I have known Liz for over 4 years and she is one of my oldest blogger friends. She is an amazing person and the queen of desserts. If you are among the few people out there who haven’t visited her site yet, please go check it out immediately! You will be hooked! So… let me leave you in the hands of my good friend who made something absolutely scrumptious for all of us! Thanks Liz!
I am pleased as punch to be sharing this recipe here on Manu’s Menu today! I love all the friends I’ve made through blogging, from all areas of the world. Manu is at the top of that list. Manu and I met through the Daring Bakers group early in both our blogging careers, and I became a quick admirer of her fabulous Italian dishes and more. Her genuine good nature shines through in her posts—and her photography and recipes are top notch. Unlike the weather in Australia, we’ve endured some bitterly cold weather over the past couple months. I baked up this razzleberry pie in the middle of an arctic wave when we all needed a little comfort food.
What is a Razzleberry?
Once in a blue moon, my mom would treat us to a store bought dessert. Pound cake, frosted fudge cake and one of our favorites, razzleberry pie. Our taste buds loved that pie! What exactly is a razzleberry you might ask. Well you won’t find these in a berry patch, but instead, this mythical berry occurs only when a mixture of raspberries, blackberries and sometimes even blueberries make their way into a pie. A what a magnificent pie these “berries” make!
I wasn’t in the cheeriest mood with the dreary weather, but I felt like baking. I asked the hubby what he’d like for dessert. I hoped he would suggest the ubiquitous chocolate chip cookies, a treat I could bake blindfolded. And a little cookie dough would certainly lift the doldrums. But, no, instead he requested a blueberry pie. In the middle of winter. When blueberries come in teeny, outrageously expensive containers. And I’d need to roll out a pie crust. Ugh. I got to thinking about that childhood berry pie—Bill would eat that. And a crumb topping would eliminate the need for that pesky top crust. And I could use up the miscellaneous bags of half used berries in my freezer.Within minutes of popping this baby in the oven, Bill was deeply inhaling the aroma coming from the kitchen. It must have been the butter and cinnamon in the crumb topping—but a half hour later, it was the warmed berries that tantalized my senses. Bill was a happy camper with his after dinner slice, but I’ll probably need to make him that blueberry pie eventually.
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Razzleberry Pie - a scrumptious pie made with raspberries, blackberries and blueberries!
- 1 homemade or store bought pie crust
- 2 cups frozen raspberries
- 2 cups frozen blackberries
- 2 cups frozen blueberries
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup 1 stick butter, melted
Place the berries a colander over a large bowl and let thaw.
Make crumb topping by mixing together flour, baking powder, brown sugar and cinnamon in a medium bowl. Mix in melted butter till combined. Set aside.
Line a 9 inch pie plate with pastry crust. Refrigerate while prepping filling and topping.
Preheat oven to 375º.
Take one cup of berry mixture and add them along with the sugar to a saucepan. Cook over low heat till they start to boil.
Mix cornstarch with a couple tablespoons of water and add to the fruit along with about a half cup of berry juices from the bowl beneath the colander. Bring to a boil and cook till mixture thickens and becomes clear.
Pour berries from the colander into bowl. Mix in thickened berries and juices, then pour the berry mixture into pie crust. Crumble topping over filling.
Bake at 375º for 15 minutes. Decrease temperature to 350º and bake another 45 minutes till filling is bubbling. Cover with foil if topping starts to get too dark.
Let cool an hour or more before serving.
Allot additional time for thawing berries.
If your berries aren't very juicy, you may want to decrease your cornstarch to 3 tablespoons.