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Razzelberry Pie

One of our family traditional pies during the holidays. This pie can't be beat, better the next day!

Course Dessert
Cuisine California Greek
Keyword berries, pie
Servings 6 people
Author Mary Papoulias-Platis

Ingredients

  • 4 cups fresh or frozen blueberries
  • 3 cups fresh or frozen raspberries
  • 6 tablespoons tapioca flours or cornstarch
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 2 pie crusts (recipe below)
  • 1 tablespoons butter for inside the pie (see below)

Instructions

  1. Mix all the ingredients in a medium size bowl. Let stand for 15 minutes.

    Make a double batch of the pie crust below.

Making the Pie

  1. Preheat the oven to 400 degrees.

  2. Place the first layer of pie crust in a 10-inch pie plate.

  3. Pour the berry mixture into the pie. Dot the berries with 1 tablespoon of butter.

  4. Cover the top of the pie with the second layer of crust.

  5. With a sharp knife cut four small vents in the top crust to allow steam to escape.

  6. Place the pie on a sheep pan to catch drippings.

  7. Place in the bottom third of your oven.

  8. Watch for dark crusts during baking and cover with foil if needed.

  9. Bake at 400 degrees for one hour.

  10. Let cool before serving.