Wednesday, November 28, 2012

Razzleberry Pie

Since I'm posting Thanksgiving recipes today,  here are my thoughts on Black Friday as well:

I don't really get why people go to movies over Thanksgiving weekend.

An even better idea is to grab some popcorn and stake out a spot at Walmart in view of the doorbusters.

Watching 100 adolescents and adults in a frenzy over the PS3 display?  Easily the most entertaining part of my Thanksgiving weekend.

And free.

I couldn't help laughing out loud.  Multiple times.  The people at my Walmart are pretty nice so I was in a happy mood, but if you get your nose broken by some Grandma's purse or your My Little Pony set for your kids is stolen by a shopper in drag, I can understand having differing feelings.

That's ok.

We can still bond over pie.


Razzleberry pie.

It knocks the socks off of Marie Callendar's Razzleberry (the most delicious pre-made pie ever), so that, my friends, is saying something.

This pie is easy and delicious.  It was a bit tart, so I may add more sugar next time but my husband and my mom thought it was perfectly tart.  Personal opinion I suppose.  It would definitely have been fabulous with a big scoop of vanilla bean ice cream.

PLEASE make a homemade crust for this.  It really makes a difference!

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!

Razzleberry Pie
Recipe adapted from Raspberry Pie by Allrecipes

-1 double crust pie crust (9 inch), unbaked  (Have the bottom already pressed into the pie pan, and the top rolled out and chilling in the fridge.)

-1 16 oz bag frozen raspberries, unsweetened*
-1 16 oz bag frozen blackberries, unsweetened*
-1 cup frozen blueberries*
-1 1/4 cups sugar  (I will increase mine to 1 1/3 cups next time)
-2 Tbsp + 2 tsp cornstarch
-2 Tbsp quick-cooking tapioca
-4 Tbsp butter, cut into 8 pieces

Mix together the frozen berries, sugar, cornstarch, and minute tapioca.  

Heap berries on top of bottom pie crust, and place pats of butter on top. 

Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.

Brush top crust with an egg wash (1 egg whisked with 1 Tbsp water), if desired.  This will give you a perfectly browned top crust.  

Place pie pan on a cookie sheet, and bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for 45-60 minutes more.  Watch pie closely, if the top crust begins to brown too much, just place a loose piece of foil on top of the pie to keep it from burning.

Pie is done when berries are bubbling.

*If you want to use fresh berries, use about 7 cups total.  Taste your berries first; if they are sweet rather than tart, cut the sugar down quite a bit.  If your berries are not frozen your pie will probably be done after 45 minutes rather than 60.

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