Are you craving a taste of that classic, irresistible Razzleberry pie? The kind that melts in your mouth and leaves you wanting more? Forget those store-bought versions! Today, we're diving into the delicious world of homemade pies with a recipe inspired by the legendary Marie Callender's. This easy recipe delivers that same incredible Razzleberry flavor, perfect for any occasion, from casual weeknight dinners to festive gatherings. Get ready to impress your friends and family with this delicious, homemade treat! This recipe makes a fantastic addition to your collection of healthy meals and quick dinner ideas.
Ingredients:
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For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
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For the Razzleberry Filling:
- 6 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 1 ½ cups granulated sugar
- ¼ cup cornstarch
- ¼ cup lemon juice
- 1 tbsp lemon zest
- ½ tsp almond extract (optional, for enhanced flavor)
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add the ice water, a tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Prepare the filling: In a large bowl, gently combine the raspberries, blackberries, sugar, cornstarch, lemon juice, lemon zest, and almond extract (if using).
- Fill the crust: Pour the Razzleberry filling into the pie crust.
- Top with crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
Cooling and Serving:
- Cool completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
Tips for the Best Razzleberry Pie:
- For a richer flavor, use a combination of fresh and frozen berries.
- Don't overmix the dough, or the crust will be tough.
- Blind baking the crust (baking it with pie weights before adding the filling) can help prevent a soggy bottom.
- A sprinkle of coarse sugar on the top crust before baking adds a delightful crunch.
- Serve with a scoop of vanilla ice cream for the ultimate indulgence!
Variations:
- Add a spice: A pinch of cinnamon or nutmeg in the filling adds warmth and depth of flavor.
- Make it a crumble topping: Instead of a top crust, use a crumble topping made from flour, butter, and sugar.
- Use different berries: Experiment with other berries like blueberries or strawberries.
Nutritional Information (per slice, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Saturated Fat: 10-15g
- Carbohydrates: 40-50g
- Sugar: 25-35g
- Protein: 3-5g
This recipe provides a delicious and satisfying dessert, perfect for any occasion. Enjoy the process of homemade cooking and the delightful taste of this easy and delicious Razzleberry Pie! It's a surefire way to make lasting memories and satisfy even the most discerning sweet tooth. From simple weeknight dinners to more elaborate celebrations, this pie is a guaranteed crowd-pleaser.