For years we’ve been making pies for the holidays, and this is definetly not your traditional Greek baklava! Our mother Helen, was the pie baker in the family and with three boys she became the Queen of Pies! Now someone has to carry on the pie baking traditions. I guess it’s me. This Razzleberry pie has been a standard at our Thanksgiving table for many years. You can use My Favorite Crust recipe below from Bon-Appetit that I have made for years or a store-bought crust.
Makes : one 10 “pie
Pre-heat the oven to 400 degrees
4 cups fresh or frozen blueberries
3 cups fresh or frozen raspberries
6 tablespoons tapioca flour
1 cup sugar
1 teaspoon cinnamon
Mix the above ingredients together in a medium bowl and let stand for 15 minutes.
Place first layer of pie crust into a 10 -inch pie plate.
Pour the berry mixture into the unbaked 10-inch pie plate.
Dot with 1 tablespoon butter.
Cover the top of the pie with the second layer crust.
With a sharp knife cut four small vents in top crust to allow steam to escape.
Place pie on sheet pan to catch all drippings.
Place in bottom third of your oven.
Watch for dark crusts during baking and cover with foil.
Bake at 400 degrees for one hour.
Let cool before serving.
My Favorite Crust (courtesy of Bon-Appetit)
Makes enough for one double crust pie
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup chilled unsalted butter-(1 1/2 sticks)
1 tablespoon fresh lemon juice
6 tablespoons ice water (about)
Mix flour, sugar and salt in processor.
Cut in butter, using off / on turns, until mixture resembles coarse meal.
Blend in lemon juice.
Blend in enough water by tablespoons until dough forms moist clumps.
Gather dough into 2 balls, flatten into disks. Wrap in plastic and refrigerate for one hour.
(Can be made 3 days ahead. Let dough soften slightly at room temperature before rolling)