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Homemade Razzleberry Pie tastes like Marie Callender’s, but better! With raspberries and blackberries, plus apples, making this a true copycat recipe. Use fresh or frozen berries in this delicious fruit pie with a flaky pastry crust!

Slice of Razzleberry Pie on a plate. Focusing on the berry pie filling.

A lot of people confuse Marie Callender’s Razzleberry Pie with a Triple Berry Pie, when in fact, it has no blueberries, strawberries, or any other kind of berry. If you look carefully at the ingredients list of their frozen pie, there is a third fruit, but it’s NOT a berry. It’s apples!

Razzleberry Pie in the pan with a slice on a plate in the background.

WHAT IS RAZZLEBERRY PIE MADE OF?

Razzleberry Pie is a fruit pie consisting of red raspberries and sweet, juicy blackberries. “Razzleberry” is not a real fruit or type of berry, but a flavor of frozen pie made popular by Marie Callender.

Slice of Razzleberry Pie on a plate topped with ice cream. Focus is on the berry pie filling.

FRESH OR FROZEN BERRIES

If you’re a berry fan, you’ll love this razzleberry pie! And the beauty of making berry pies is that you can use fresh or frozen fruit.

I most often use frozen berries in pie. They’re easy to use and available year round. Plus, berries are frozen at the peak of ripeness, so they’re just as good as fresh in baking.

If you opt to use fresh raspberries and blackberries in this pie, I would reduce the cornstarch in this recipe to 4 Tablespoons so the filling is not too congealed.

Frozen berries need slightly more cornstarch to set up properly since the frozen fruit puts off more liquid.

Top view of a slice of mixed berry pie in homemade crust.

WHY USE APPLES IN A MIXED BERRY PIE?

In this Marie Callender’s copycat recipe there is raspberries, blackberries, and also apples.

WHY APPLES? Apples are listed as an ingredient on the frozen store-bought razzleberry pie. I believe it’s because it provides added sweetness and a natural pectin to help thicken the filling.

Don’t worry! The berries are still definitely the hero in this pie. We barely even noticed the apples.

NOTE: I diced the apple small, so it would blend in well with the berries. You could also shred it with a cheese grater, if you feel like it.

Of course, you can always just do more berries and leave the apple out, but we thought it tasted great with the apple. I used a honeycrisp apple for its delicate sweet-tart balance and light berry flavor.

Slice of razzleberry pie on plate with raspberries and blackberries.

INGREDIENTS FOR RAZZLEBERRY PIE FILLING

For this razzleberry pie filling you will need:

  • Frozen Raspberries
  • Frozen Blackberries
  • Apple, diced small
  • Granulated Sugar
  • Cornstarch
  • Lemon Juice

The lemon juice is not technically listed on the ingredients list for frozen Razzleberry Pie, salt is. But I love using lemon juice to brighten the flavors and add structure to the filling.

Ingredients for Razzleberry Pie - frozen raspberries, frozen blackberries, diced apple, granulated sugar, cornstarch, lemon juice.

TO MAKE THE RAZZLEBERRY PIE FILLING

  • First whisk together the sugar and cornstarch together. This helps the cornstarch distribute evenly throughout the fruit, without clumping.
  • Next fold in the frozen raspberries, frozen blackberries, diced apple, and lemon juice until evenly coated. Set aside to macerate (thaw and release juices) while you work on the pie crust.
Collage image. Top image: Sugar and cornstarch in a bowl with a whisk. Bottom image: Frozen raspberries, frozen blackberries, and diced apple coated with sugar and cornstarch mixture.

FOR THE PIE CRUST

Next, make my perfect pie crust recipe. It makes enough for one bottom and one top crust. Make sure it has chilled in the freezer for 15 minutes before rolling.

  • Roll pie crust into a circle about 1/8-inch thin. Gently lift and fit the pie crust into a 9-inch pie dish. Cut off excess crust.
  • Empty berry pie filling and all juices inside of crust.
Collage image. Top image: Pie crust fitted to pie tin with the edges cut off. Bottom image: Pie crust filled with berry filling.

TO ASSEMBLE THE PIE

  • Brush a whisked egg on the edges of the crust. Then roll the other pie crust into a circle about 1/8-inch thin and place it on top of the pie. Cut off excess crust.
  • Seal the top crust to the bottom crust, by pressing the two together with your fingers. Then crimp the edges. Alternately do a lattice crust.
Collage image. Top image: Whisked egg brushed on the edges of the pie crust. More pie crust on surface next to pie, rolled and folded to be put on top. Bottom image: Top crust assembled, and edges being crimped together with two hands.

PREP PIE FOR BAKING

  • Brush the top of the pie crust with the whisked egg. Cut slits for ventilation with a knife.
  • Then sprinkle the top with granulated sugar. This adds flavor to the crust.
Collage image. Top image: Pie crust being brushed with a whisked egg. Bottom image: Pie crust pierced with a knife and being sprinkled with granulated sugar.

HOW LONG TO COOK RAZZLEBERRY PIE

  • Bake the Razzleberry Pie at 350 degrees Fahrenheit for 1 hour and 15-30 minutes or until the filling bubbles in the center of the pie and the crust has browned on the top and bottom.

Keep in mind, the crust will take longer to cook through, especially the bottom crust, with frozen fruit touching it. It’s not necessary to thaw the fruit completely, but just know it will take longer to bake than a typical fresh fruit pie.

Be especially mindful if you’re not using a clear pie plate to be able to see the color of the bottom crust. A bubbling filling in the very center of the pie is a good indicator that the pie is finished baking, so cut the ventilation slits big enough to see into.

PRO TIP: I like to use a crust shield (affiliate link) or foil loosely covering the pie the full baking time, so the crust doesn’t burn while waiting for the filling to bubble in the center.

Slice of Razzleberry Pie with a scoop of vanilla ice cream on top.

HOW TO SERVE AND STORE RAZZLEBERRY PIE

After baking, it’s best to let the pie cool completely before slicing into it. This allows the filling to further set up.

To store razzleberry pie, cover it with foil or plastic wrap. It can be left at room temperature up to 3 days, or refrigerated up to 5 days. In warm climates, make sure to refrigerate the pie.

Razzleberry Pie with raspberries and blackberries in a pie tin, with a couple of slices taken out.

MORE HOMEMADE PIE RECIPES

Slice of Razzleberry Pie on a plate. Focusing on the berry pie filling.

Razzleberry Pie

Yield: 1 standard 9-inch pie (8 servings)
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours

Homemade Razzleberry Pie tastes like Marie Callender's, but better! With raspberries and blackberries, plus apples, making this a true copycat recipe. Use fresh or frozen berries in this delicious fruit pie with a flaky pastry crust!

Ingredients

  • Pie Dough - for bottom and top crusts
  • 2 cups frozen raspberries
  • 2 cups frozen blackberries
  • 1 large apple -- cored, peeled, and diced small (about 1 1/4 to 1 1/2 cups)
  • 1 cup granulated sugar
  • 1/3 cup cornstarch
  • 1 Tbsp lemon juice

Other ingredients:

  • 1 egg, whisked (for brushing the crust)
  • 1 tsp granulated sugar, for sprinkling on top

Instructions

  1. Prepare pie crust, divide in half, wrap and chill until ready to use.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large bowl, whisk together the sugar and cornstarch.
  4. Next fold in the frozen raspberries, frozen blackberries, diced apple, and lemon juice until evenly coated. Set aside to macerate (thaw and release juices) while you work on the pie crust.
  5. Roll one pie crust half into a circle about 1/8-inch thin. Gently lift and fit the pie crust into a standard 9-inch pie dish. Cut off excess crust.
  6. Empty berry pie filling and all juices inside of crust.
  7. Brush a whisked egg on the edges of the crust. Then roll the other pie crust into a circle about 1/8-inch thin and place it on top of the pie. Cut off excess crust.
  8. Seal the top crust to the bottom crust, by pressing the two together with your fingers. Then crimp the edges. 
  9. Brush the top of the pie crust with the whisked egg. Cut slits for ventilation with a knife. Then sprinkle the top with granulated sugar.
  10. Cover the pie loosely with foil or a crust shield. Then bake at 350˚F for 1 hour and 15-30 minutes or until the filling bubbles in the center of the pie and the crust has browned on the top and bottom. (*SEE NOTES)
  11. Allow pie to cool completely to allow the filling to set, before cutting and serving. Store pie covered at room temperature up to 3 days or refrigerated up to 5 days. In warm climates, make sure to refrigerate the pie.

Notes

    • IMPORTANT: If using a glass pie plate, be sure to use a towel to dry off any condensation on the bottom of the dish before placing it in the oven -- or the wet glass may shatter and break.
    • Use a crust shield or foil loosely covering the pie the full baking time, so the crust doesn’t burn while waiting for the filling to bubble in the center.
    • Baking a pie with frozen fruit will take longer to bake the filling and crust. Make sure to cut slits large enough to see when the center filling bubbles. This will ensure a fully baked crust and filling that will set.
    • FOR FRESH BERRIES - Use only 1/4 cup of cornstarch instead of 1/3 cup.
    • FOR THE APPLE - I used Honeycrisp, but any apple great for baking would be fine. (Pink Lady, Braeburn, Fuji, Gala, etc.)
    • NO APPLE - Use 2 1/2 cups of each berry instead.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 564Total Fat: 25.9gSaturated Fat: 7.3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30.8mgSodium: 306.9mgCarbohydrates: 75.3gNet Carbohydrates: 70gFiber: 5.3gSugar: 32.6gProtein: 6.6g

This data was provided and calculated by Nutritionix, and is an estimation only.