This is our family’s Razzleberry Pie you will never forget! For years we’ve been making pies for the holidays, and this is definitely not your traditional Greek baklava! Our mother Helen, was the pie baker in the family and with three boys she was then crowned the Queen of Pies! I have taken on the responsibilities for the family with my own family of three. This Razzleberry pie has been a standard at our Thanksgiving table for many years. The one takeaway I did learn is to be ready for blueberry season and start making the crust ahead of time and placing them in the freezer for future pies. For a shortcut, you can use My Favorite Crust recipe below from Bon-Appetit, or buy it premade in the refrigerator section of your supermarket.

Both berries are in season at the same time! Farmer’s market’s are a wonderful place to find fresh berries. If you’d like to find your local farmer’s market check with The Farm Bureau in your area. They should have a listing on their website.

My Favorite Pie Crust

This crust never fails me. Originally from Bon Appetit Magazine.

Course Pie

Servings 1

Author Mary Papoulias-Platis

Ingredients

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

Instructions

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)