Homemade Razzleberry Pie tastes like Marie Callender’s version—but even better. This copycat pie uses raspberries and blackberries, plus diced apple for natural sweetness and extra body. You can use fresh or frozen berries; the flaky pastry crust and vibrant filling make a classic fruit pie anyone will love.
Many people confuse Marie Callender’s Razzleberry Pie with a triple berry pie, but the store-bought version contains raspberries, blackberries, and a third fruit that isn’t a berry: apple. The apple adds sweetness and natural pectin that helps the filling set while letting the berries remain the star.
What is razzleberry pie made of?
Razzleberry pie combines red raspberries and sweet blackberries with a small amount of apple. “Razzleberry” is a descriptive name rather than a specific fruit; the familiar frozen pie flavor is defined by this mix of berries and apple.
Fresh or Frozen Berries
One great thing about berry pies is flexibility: use fresh or frozen fruit. Frozen berries are convenient year-round and are typically frozen at peak ripeness, making them excellent for baking. They also release more liquid as they thaw, so the filling may require a bit more thickener.
I usually use frozen berries. If you prefer fresh raspberries and blackberries, reduce the cornstarch to 4 tablespoons so the filling isn’t overly firm. For frozen fruit, the recipe calls for slightly more cornstarch so the filling sets properly.
Why use apples in a mixed berry pie?
The Marie Callender’s-style pie includes raspberries, blackberries, and apples. Apples contribute gentle sweetness and pectin, which helps thicken the filling naturally. Diced or grated small, the apple blends with the berries without overpowering them.
I like a Honeycrisp for its sweet-tart balance, but any firm baking apple (Pink Lady, Braeburn, Fuji, Gala) will work. If you’d rather skip the apple, increase the berries to maintain the filling volume.
Ingredients for Razzleberry Pie Filling
The filling uses simple pantry ingredients:
- Frozen or fresh raspberries
- Frozen or fresh blackberries
- Apple, peeled and diced small
- Granulated sugar
- Cornstarch
- Lemon juice
The original frozen pie lists salt, but I prefer adding lemon juice to brighten the fruit flavors and add structure to the filling.
To Make the Filling
- Whisk sugar and cornstarch together first so the cornstarch distributes evenly without clumping.
- Fold in the raspberries, blackberries, diced apple, and lemon juice until everything is evenly coated. Set aside to macerate while you prepare the crust; the fruit will thaw slightly and release juices that combine with the sugar and cornstarch.
For the Pie Crust
Prepare a single-crust pastry recipe that yields a top and bottom crust; chill the dough before rolling. Roll one half to about 1/8-inch thickness, fit it into a 9-inch pie dish, and trim the edges. Fill the crust with the berry-apple mixture and all the juices.
To Assemble the Pie
- Brush the edge of the bottom crust with a whisked egg. Roll the second crust to 1/8-inch and place it over the pie, trimming any excess.
- Seal the top and bottom crusts together, crimping the edges by hand or using a fork. You can also create a lattice if you prefer.
Prepare the Pie for Baking
- Brush the top crust with the whisked egg and cut ventilation slits so steam can escape and you can monitor bubbling in the center.
- Sprinkle a little granulated sugar on top of the crust for flavor and a subtle crunch.
How Long to Cook Razzleberry Pie
- Bake at 350°F (175°C) for about 1 hour 15 minutes to 1 hour 30 minutes, or until the filling bubbles in the center and the crust is golden on top and bottom.
Pies made with frozen fruit will take longer to bake because the fruit and juices start colder and release more moisture. A bubbling filling in the center is the best sign that the pie is done; cut ventilation slits large enough to check the bubble. To keep the crust from over-browning while waiting for the filling to finish, loosely cover the pie with foil or use a crust shield throughout baking.
Serving and Storing
Let the pie cool completely before slicing so the filling finishes setting. Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. In warm climates, refrigerate the pie to prevent spoilage.
More Homemade Pie Recipes
- Blueberry Pie with frozen blueberries
- Strawberry Cream Pie
- Cherry Crumble Pie
- Raspberry Cream Pie
- Fresh Peach Pie
- Key Lime Pie
- Coconut Cream Pie
- Blueberry Cream Cheese Pie
- No Bake Peanut Butter Pie
- Dutch Apple Pie
- Lemon Cream Cheese Pie
- Homemade Apple Pie
- Coconut Key Lime Pie
- Cranberry Apple Pie
- Lemon Key Lime Pie
Razzleberry Pie
Ingredients
- 2 pie crusts, (for top and bottom of pie)
- 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
- ⅓ cup cornstarch
- 1 Tbsp lemon juice
Other ingredients:
- 1 egg, whisked (for brushing the crust)
- 1 tsp granulated sugar, for sprinkling on top
Equipment
- Rolling Pin
- 9-Inch Pie Pan
- Glass Pie Dish (optional)
- Silicone Spatula
- Mixing Bowl
Instructions
-
Prepare pie crust and chill until ready to use.
-
Preheat the oven to 350°F (175°C).
-
In a large bowl, whisk together the sugar and cornstarch.
-
Fold in the raspberries, blackberries, diced apple, and lemon juice until evenly coated. Set aside to macerate while you roll the crust.
-
Roll one crust to 1/8-inch, fit it into a 9-inch pie dish, and trim the edges. Empty the berry filling and juices into the crust.
-
Brush the edge of the bottom crust with whisked egg. Place the top crust over the pie, trim excess, and press to seal. Crimp the edges.
-
Brush the top crust with egg, cut ventilation slits, and sprinkle with granulated sugar.
-
Cover the pie loosely with foil or a crust shield and bake at 350°F for 1 hour 15–30 minutes, until the center filling bubbles and the crust is golden on top and bottom.
-
Allow the pie to cool completely before slicing so the filling fully sets. Store covered at room temperature up to 3 days or refrigerated up to 5 days.
Notes
- Important: If using a glass pie plate, dry any condensation from the bottom before placing it in a hot oven to prevent breakage.
- Use a crust shield or loosely tent foil over the pie for the entire bake to prevent the crust from burning while waiting for the filling to bubble.
- Frozen fruit lengthens baking time. Cut ventilation slits large enough to check for bubbling in the center to ensure the filling and bottom crust are fully cooked.
- For fresh berries, use 1/4 cup cornstarch instead of 1/3 cup.
- If you omit the apple, increase each berry to 2 1/2 cups to maintain volume.
Nutrition
Disclaimer: Nutritional values are estimates provided for reference only.
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow the author on social channels for more recipes.