By Ashley Aikele
Thanksgiving is one of my favorite holidays because it’s the perfect mix of tradition and food. There’s grandma’s homemade rolls and cranberry fluff, my dads mashed potatoes, candied yams, homemade gravy and moist turkey and of course aunt Teena’s Razzleberry Pie. I love this pie because it’s a little bit tart and not as heavy and rich as some other pies. Today I’m sharing the secret family recipe!
Keep reading for the recipe…
Start with the crust! I used a store bought dough but you could also use your favorite recipe.
-Preheat the oven to 375 degrees
-Roll the dough into two large circles (bigger than your pie tin)
-Press one circle into the pie dish and press down the edges
-Cover with foil and put pie weights or dry beans on the foil to help press it down-Cook for 12 minutes or until LIGHT brown (I let mine go a little too long)
Now on to the filling!
3/4 c cold water
2/3 c sugar
3 T cornstarch
2 T raspberry jello
pinch of salt
2 c frozen raspberries
1 c frozen blackberries
1/2 c frozen blueberries
Cook the filling on medium heat with a whisk until it boils. Then add the fruit and take off the heat. Pour the filling into the pie crust.
With the other circle of pie dough using a pizza cutter cut the dough into one inch strips. Lay four strips across the pie and then one at a time weave four more strips across the pie the other way. This will create your lattice work.
Once your lattice work is done, brush the top of your pie with an egg white and sprinkle with sugar. Put the pie in the oven (I like to put it on a cookie sheet in case there are any drips) and cook for 45-55 minutes or until golden brown and the center in boiling. I had to put tin foil on the crust about halfway through because it was getting done faster than the rest of the pie so keep an eye on it.
Let the pie cool completely before serving (this is the hardest part!).
Top with fresh whipped cream or ice cream and enjoy!