Sugar Free Razzleberry Pie
This delicious Sugar Free Razzleberry Pie is a little bit juicier then a pie made with granulated sugar but is full of berry flavor and perfect for someone who is watching their sugar intake. The key to a delicious sugar free pie is using an all natural sweetener like Truvia. There aren’t a lot of delicious sugar free desserts out there so treat your loved one to a delicious sugar free treat!
The Razzleberry Pie is traditionally filled with raspberries and blackberries. I decided to also add blueberries. The combination of the sweet blueberries and blackberries with the sour taste of raspberries made for a tasty combo.
I only just heard of razzleberry a week ago. I thought it was made up like snozzberry from Willy Wonka and the Chocolate Factory. But…no. It’s a real pie! A delicious pie too. So…I made two! One with sugar, click here for the recipe—->>>>EASY RAZZLEBERRY PIE and one sugar free.
Since the pie is made with frozen berries it can be made year round and is the perfect pie to take on picnics, to a family barbecue or potluck. What do you usually take to a picnic? Look below for a list of my staple recipes that I take to a picnic or barbecue.
SOME OF MY FAVORITE SUGAR FREE RECIPES
- LOW CALORIE PEANUT BUTTER FRUIT DIP
- LIGHT BLUEBERRY COLESLAW
- EASY CUCUMBER SALAD
- SUGAR FREE BARBECUE SAUCE
Sugar Free Razzleberry Pie
Ingredients
For the Pie Crust:
- 2 cups all purpose flour
- 1 teaspoon salt
- 2/3 cup vegetable shortening
- 9 to 10 tablespoons cold water
For the Razzleberry Pie Filling:
- 3 cups blackberries (frozen)
- 3 cups raspberries (frozen)
- 3 cups blueberries (frozen)
- 3/4 cup Truvia (spoonable)
- 5 tablespoons cornstarch
- 1/4 cup water
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Truvia
Instructions
For the Pie Filling:
- Preheat oven to 375°F. Line a baking pan with parchment paper and set aside.
- In a large pot, stir to combine the berries. Add the Truvia, cornstarch, water, and salt, gently stirring together. Bring to a boil; boil the heat and simmer for 7 to 10 minutes, occasionally stirring.
For the Pie Crust:
- Add the flour and salt to a medium bowl; stir to combine. Using a pastry cutter, a fork, or a knife, cut the shortening into pieces the size of small peas.
- Sprinkle water over the flour mixture, starting with 6 tablespoons. Work the water into the dough.
- Add more water, a tablespoon at a time, until the dough is moist.
- Divide the dough into two equal portions. Roll out the bottom portion, ensuring the round is large enough to hang over the edge of the pie pan. Add hot filling to the bottom layer of the crust.
- Roll out the remaining dough, making sure the top layer hangs over the edge. Crimp the edges (top and bottom dough) together. Brush on the melted butter, sprinkle with Truvia, and place the pie pan on the prepared baking pan.
- Bake 1 hour or until the filling is bubbly and the pie crust is crispy brown.
MORE PIE RECIPES
GRANDMA’S COCONUT CREAM PIE 2. POTLUCK PEACH SLAB PIE 3. MASON JAR LID APPLE PIES
NEVER MISS A POST
Sign up for my newsletter and receive my recipes and Etsy store updates in your inbox. Easy to see anytime and saved for safe keeping. Click here and sign up today—->>>>CURTAIN CALL NEWSLETTER
More sugar free recipes you might like. Sugar Free Chocolate Lasagna Dessert and 1 Minute Sugar Free Peanut Butter Mug Cake.
What temperature should I bake at for a glass pie pan?
Also is the recipe for a 9” pie pan or a 10” pie pan?
Hi Kendra, My pie dish is glass and 9 inches.
I have made this pie several times for my boss n his family. They love it, so this is my go to sugar-free pie! perfect everytime. if u have more easy sugar-free recipes I’m in
I’m glad your boss liked the recipe. Here are some other recipes for you to try→ SUGAR FREE RECIPES