Razzleberry Pie + No Fail Pie Crust Recipe!

A summertime favorite in the pie world, razzleberry pie is a delicious mix of tart berries and lemon juice, nestled inside my no fail pie crust!

What is a Razzleberry Pie?

Okay, so I know that razzleberry pie seems like a fancy, obscure pie name but it’s honestly such a simple, delicious summer pie. Whenever I make it, it is devoured! Razzleberry Pie is just a classic mixed berry pie. And since we’re in the middle of berry season, you KNOW I had to get this recipe out there. You can choose any assortment of berries that your prefer! I personally love blackberries, raspberries, and blueberries. Strawberries could also be added, but I would chop them into smaller sizes first.

The prepared razzleberry pie in it's pie pan, ready to be put in the oven.

My favorite part about the razzleberry mixture is the little things added that enhance the berry flavors and create a new depth of flavor. Specifically, lemon juice and cinnamon. The lemon gives a tartness to the pie that is needed to counteract the sweeteners. The cinnamon allows a deepened, warmth to the pie that is so good. Trust me on this, you will love it!

No Fail Pie Crust

My no fail pie crust is one of my most treasured baking recipes. It was what unlocked the elusive, frustrating secret that was pie crust to me. I love pies (it is probably my favorite dessert), but pie crust always was just a little too hard for me to get right. The butter always melted too fast while rolling or it turned out too much like shortbread, rather than the light, flaky layers I was striving for. This recipe though, made a world of difference. My friend Rachel sent me a picture of it that her family swears by that was found a loooooong time ago in a magazine. With a few tweaks, I’ve landed at my perfect, no-fail pie crust recipe!

Rolled out pie crust dough on a floured surface.

The secret ingredient in my pie crust recipe is…LARD. Yes, animal lard. Before you get turned off of this recipe, let me tell you some things. The lard is taste and odorless. It looks exactly like vegetable shortening. It also is technically “healthier” than shortening. Lard has more monosaturated fats and no trans fats in comparison. I mean, it’s pie crust, it’s not healthy, but it is delicious! Trust me on this one. it’s worth it. Lard can be found at any grocery store either by the shortening or in the Hispanic grocery aisle.

I’ve gotten rave reviews about this pie and I hope that you’ll welcome it into your kitchen as well! Let’s get baking!

Try out some of my other pie recipes! Key Lime Pie, Strawberry Rhubarb Pie.

Razzleberry Pie + No Fail Pie Crust Recipe!

Recipe by Kaylea Bakes


Prep time


Cooking time


Total timeminutes


  • No Fail Pie Crust (One Crust)
  • 200g(1 1/2 cups) flour

  • 1/3 teaspoon salt

  • 95g (2/5 cup) lard

  • 8-9 tablespoons ice water

  • Razzleberry Pie Filling
  • 7 cups fresh or frozen mixed berries

  • 3 tablespoons lemon juice + zest of one lemon

  • 1 teaspoon cinnamon

  • 1 cup sugar

  • 1/4 cup cornstarch + 1/4 cup water


  • No Fail Pie Crust
  • Double pie crust ingredients to make 2 crusts.
  • Add flour, salt, and lard to a bowl and put in the freezer for 10 minutes to chill.
  • Prepare a glass of water with ice cubes in it to chill.
  • Remove crust from freezer and cut lard into dry ingredients until they resemble pea sized lumps.*
  • Then proceed to add water, one tablespoon at a time, to the crust mixture, “fluffing” and combining with a fork.
  • Add water until the crust is hydrated and just barely has come together. The crust should still look slightly dry. We don’t want to overhydrate the dough and make it dry!
  • Take dough split in half and wrap each in plastic wrap, flattening into thick discs and refrigerate for 30 mins.
  • Razzleberry Filling
  • Add filling ingredients to a pot and place on the stove, turning heat on high.
  • Stir occasionally, letting the berries burst and bubble.
  • Boil mixture on the stove until the filling becomes thickened. Remove from heat.
  • Assembly
  • Preheat oven to 350.
  • Roll out crusts approximately 2-3″ larger than your pie pan, flouring as needed.
  • Fit one crust into the bottom of the pie pan, tucking and trimming the edges.
  • Pour the pie filling into the crust.
  • Add second crust to the top of the pie. Trim and flute, and cut a steam vent in the top.
  • Brush top with egg wash and top with coarse sugar.
  • Bake in oven for approximately 45 minutes, until the top is golden and filling is bubbling. Use a pie shield if your edges are browning too quickly.
  • Remove from oven and let cool on the counter top for at least 1 hour.
  • Enjoy!


  • * I recommend using a pastry cutter or a food processor for this. In a pinch, you could also use two forks.


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  1. Pingback: Strawberry Rhubarb Pie | Kaylea Bakes

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