Razzleberry pie is my husband’s all time favorite pie! My mom was sweet enough to learn how to make razzleberry pie gluten-free so we could all enjoy it with him on Thanksgiving. Thanks mom! Below is a picture of all our amazing gluten-free pies (only a couple weren’t) that we enjoyed on our first gluten-free Thanksgiving. Now, all pies are gluten-free because everyone prefers those to the regular ones.
I chose this pie crust because let’s face it, on Thanksgiving or the day before you are so stressed already that the last thing you want to do is be preparing more than you have too. There are many of us who eat gluten free in my family and we just LOVE this pie crust. Since first publishing this post in 2009, my mom and I published our cookbook, Gluten-Free on a Budget. In it, there is an incredible homemade crust that you can roll out and work with just like a gluten-filled one! That pie on the cover of our book was made at 2 am and is the real crust. You can even make a lattice top with it! Get your copy HERE. This razzleberry pie gluten-free can be made with either a our homemade crust or our favorite manufactured pie crust mix, Glutino brand.
- 1 box Glutino pie crust
- 1 (16 oz.) bag of frozen, organic boysenberries
- 1 (8 oz.) bag of frozen, organic raspberries
- 1 (8 oz.) bag of frozen, organic blueberries
- 1 3/4 c. raw sugar
- 1/2 c. cornstarch
- *In a bowl, combine all frozen berries. In another bowl, combine sugar and cornstarch. Mix in berries to cornstarch. Prepare pie crust following the directions on the box. Spoon into pie crust. Top with another pie crust. Make slits in a couple of places then bake 40-45 minutes at 425 degrees.
(Above photo courtesy of Glutino Foods)