Description
A delightful homemade razzleberry pie made with fresh raspberries and blackberries, featuring a flaky, buttery crust.
Ingredients
- 2 1/2 cups unbleached all-purpose flour (+ extra for the work surface)
- 2 tablespoons granulated sugar
- 1 teaspoon table salt
- 1/2 cup vegetable shortening (chilled)
- 12 tablespoons salted butter (cut into 1/4-inch pieces and chilled)
- 6-8 tablespoons ice water
- 3 cups raspberries (fresh or frozen)
- 3 cups blackberries (fresh or frozen)
- 1 cup granulated sugar
- 4 tablespoons cornstarch
- 1 teaspoon lemon juice
- 1 egg (lightly beaten)
- Sugar (for sprinkling)
Instructions
- Prepare the crust: In a bowl, combine the flour, sugar, and salt. Add the chilled vegetable shortening and butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough forms.
- Chill the crust: Divide the dough in half. Flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least one hour.
- Make the filling: In a separate bowl, gently toss together the raspberries, blackberries, sugar, cornstarch, and lemon juice. Allow the mixture to sit for about 15 minutes.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Roll the dough: On a floured surface, roll out one disc of chilled dough to fit your pie dish. Place it in the pie dish and fill it with the berry mixture.
- Top the pie: Roll out the second disc of dough and gently place it over the filling. Trim and crimp the edges, then cut slits to create vents.
- Finish with egg wash: Brush the top with the lightly beaten egg and sprinkle sugar over it.
- Bake: Place the pie on a baking sheet and bake for 20 minutes. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the crust is golden and the filling is bubbly.
- Cool: Allow the pie to cool completely before serving.
Notes
Chill all ingredients before use for a flakier crust. Adjust sweetness by modifying sugar based on your taste preference.
