Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the raspberries, blackberries, blueberries, and sliced strawberries.
3. In a separate bowl, whisk together the sugar, cornstarch, and salt.
4. Pour the sugar mixture over the berries and gently toss to combine.
5. Add the lemon juice and mix until the berries are evenly coated.
6. Pour the berry mixture into the pre-made pie crust.
7. Dot the top of the berries with small pieces of butter.
8. Roll out the second pie crust and cut into strips.
9. Arrange the strips in a lattice pattern over the top of the pie.
10. Brush the beaten egg over the lattice crust.
11. Bake for 50-60 minutes or until the crust is golden brown and the filling is bubbling.
12. Remove from the oven and let cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 190mg
Carbohydrates: 44g
Fiber: 4g
Sugar: 23g
Protein: 3g
Substitutions for ingredients:
- Frozen berries can be used instead of fresh berries.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a teaspoon of cinnamon to the sugar mixture for a spiced flavor.
- Use a graham cracker crust instead of a traditional pie crust.
- Add a crumb topping made with flour, brown sugar, and butter.
Tips and tricks:
- To prevent the bottom crust from getting soggy, brush it with a beaten egg before adding the berry mixture.
- If the lattice crust starts to brown too quickly, cover it with aluminum foil.
- Let the pie cool completely before slicing to prevent the filling from running.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Cover the pie with aluminum foil and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Lemon zest
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Vanilla ice cream
- Whipped cream
- Fresh fruit salad
Troubleshooting advice:
- If the filling is too runny, add more cornstarch next time.
- If the crust is too dry, brush it with a little bit of milk before baking.
Food safety advice:
- Wash all berries thoroughly before using.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- The origin of the razzleberry pie is unknown, but it is believed to have originated in the United States.
Flavor profiles:
- Sweet
- Tart
- Berry
Serving suggestions:
- Serve the pie warm or at room temperature.
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