3.14169 Razzleberry Pie

3.1415926....Happy Pi Day! Not Pie Day. That's in January. But the math pi day. But still celebrate with pie.

Growing up, my mom would make pies for holidays and whatever else. I'm pretty fortunate that the number of times I've had store bought pie in my life has been pretty minimal. Until about a month ago, I had never had a pie from Marie Calandars.

A couple of years ago, after finding out how much I like pie, a friend of mine asked if I had ever had the Razzleberry pie at Marie Calendars. I hadn't. So, when we were near one a month or so ago, we made a stop for pie.

It was pretty good. I think I'm still a cherry pie girl, but I really liked the sweet-tartness of the berries. So, for Pi day, I decided to try making a Razzleberry pie. It's basically a combination of raspberries, blackberries, and blueberries with a bit of sugar. So Yummy!

If you really want to make this pie delicious, warm it up, and serve it with some good vanilla bean ice cream. So, so good!

1 1/2 cups flour

1/2 cup shortening (or whatever combination of shortening or butter you want to make 1/2 cup)

1/4 teaspoon salt

cold water

Combine flour, shortening, and salt in a bowl. Using a hand mixer, mix until small pebbles form. Add 1/4 cup of cold water. Stir together with a fork. If it's dry or still crumbly, add more water, 1 tablespoon at a time until the dough comes together.

Divide dough into thirds. Roll out 2/3 of the dough and place in a pie plate. Roll out remaining third of the dough. Cut dough into strips.

3 cups raspberries

3 cups blackberries

1 1/2 cups blueberries

1/2 cup sugar

1/4 cup cornstarch

1 tablespoon water

Combine berries, sugar, cornstarch and water in a medium pot. Gently stir, trying not to break apart the berries. Heat on medium, stirring occasionally. Heat until berries begin to breakdown and release juices and the liquid has thickened.

Pour the fruit mixture into the pie shell. Lay the strips of dough across the pie, creating a lattice top. Crimp the edges together. Brush the top of the crust with milk. Sprinkle with sugar.

Bake at 425 for 20 minutes. Reduce temperature to 375 and bake another 15 to 20 minutes or until the filling is bubbling. Remove from oven and let cool at least one hour before cutting.