Raz-Black-Blue Pie

This Western Washington Fair winner packs a triple-berry punch with raspberries, blueberries and blackberries.

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Servings 8

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( 36 ) Ratings

36 Ratings

5 Stars 12%

4 Stars 10%

3 Stars 10%

2 Stars 20%

1 Stars

Member Reviews ( 7 )

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State Fair Pie Competition 2009

Tamera Battle

Tacoma, Washington

ingredients 12
Prep Time 35 min
Total Time 3 hr 30 min

Ingredients

3: cups fresh or frozen (partially thawed) blackberries

2: cups fresh or frozen (partially thawed) raspberries

1 1/2: cups fresh or frozen (partially thawed) blueberries

1 1/2: cups sugar

1/4: cup quick-cooking tapioca

1/4: teaspoon salt

1: tablespoon lemon juice

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: teaspoon flour

2: tablespoons cold butter, cut into small pieces

1: egg white, beaten

: Coarse white sugar

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Directions

1 Heat oven to 450°F. In large bowl, mix berries, sugar, tapioca, salt and lemon juice. Let stand 15 minutes.
2 Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Press firmly against side and bottom. Spoon berry mixture into crust-lined plate. Dot with butter. To make lattice top, cut second crust into 1-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Seal and flute. Brush with egg white; sprinkle with coarse sugar.
3 Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 15 minutes, reduce oven temperature to 350°F. Cover crust edge with strips of foil to prevent excessive browning; bake 40 to 50 minutes or until golden brown. Cool at least 2 hours before serving.

EXPERT TIPS

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Expert Tips

This recipe by Tamera Battle of Tacoma, Washington, placed 1st at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Western Washington Fair.

For a special touch, drizzle warmed blueberry pancake syrup over the top of each slice just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 380mg; 380%;
Total Carbohydrate: 80g; 80%
(Dietary Fiber 5g 5% Sugars 45g 45% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 20%;
Calcium: 2%;
Iron: 4%;

Exchanges:

1 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Sherb111

report Posted Aug. 7, 2011 10:08 AM

This is the best pie EVER! I have made it several times and it is always a hit. One time I was short on the fruit recommended so I substituted a couple of diced fresh peaches for the raspberries. Believe it or not, the pie was still delicious!

countrylogcabin48

report Posted Jul. 23, 2011 1:41 PM

THIS PIE WAS DELICIOUS. ONLY I USED SPLENDA INSTEAD OF SUGAR AND IT WAS GOOD TOO. MY ONLY PROBLEM WAS THE AMOUNT OF BERRIES I HAD. I WENT BY THE RECIPE AND MEASURED EXACTLY. I COULD NOT GET ALL THE MIXTURE INTO A 9 INCH PIE DISH IT WOULD HAVE BEEN RUNNING OVER AND COULDN'T RISK MESSING UP MY OVEN.. SO, I MADE A COBBLER INSTEAD AND IT WAS SO GOOD. I DID USED FROZEN BERRIES. DID ANYONE ELSE HAVE THIS PROBLEM TOO?

casey1297

report Posted Jul. 18, 2011 2:33 PM

My picky eaters love this pie!!! Easy to make, haven't tried it with frozen berries yet but I will when the fresh berries are gone.

mfemmons

report Posted Jun. 20, 2011 8:42 AM

A huge hit for Father's Day, everybody wanted the recipe. Super easy too, works fine with frozen berries.

LindaW331

report Posted May. 16, 2010 3:48 PM

Made into little tarts. Was an excellent recipe. Have to keep frozen berries on hand now!