Ingredients for Razzleberry Pie Filling
- Frozen Raspberries
- 1/2 cup water
- 1 cup granulated sugar
- Flour
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How to Make Razzleberry Pie Filling
- Combine 1 (16-ounce) bag of frozen mixed berries, 1 cup granulated sugar, and 1/2 cup water in a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat to medium-low and simmer for 5-7 minutes, or until the berries have softened and released their juices.
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth.
- Stir the cornstarch slurry into the simmering berry mixture. Continue to stir until the filling has thickened, about 1-2 minutes.
- Remove from heat and stir in 1 teaspoon lemon juice (optional, for extra tartness).
- Let the filling cool completely before using. Refrigerate for up to 3 days or freeze in a freezer-safe container for up to 3 months.
- For baked pies using frozen filling: Bake at 375°F (190°C) for 70 minutes, or until the crust is golden brown and the filling is bubbly.
- For baked pies using thawed filling: Bake at 375°F (190°C) for 60 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
0g
Carbs
6g