Razzle-Dazzle Pie

November 22, 2013 by Kenmore


preparation time
0 mins

cook time




2 cup red currants Filling

4 cup raspberries Filling

0.25 cup sugar Filling

0.5 cup Minute Tapioca Filling

0.33 cup Balsamic Di Modene IGP Filling

1 cup flour Crust

1 cup crisco Crust

0.25 cup butter Crust

1 teaspoons salt Crust

0.5 cup ice cold water Crust


Step 1: Filling

Mix together and let set while preparing crust (10 - 15 mins).

Step 1: Crust

In a large bowl, whisk together flour, salt; add Crisco and butter and cut with pastry blender until combined (looks like cottage cheese)

Step 2: Crust

Add water slowly until dough holds together when pinched.

Step 3: Crust

Wrap and chill at least 45 mins. When ready, roll crust out on floured surface; place in pie pan.

Pie Assembly and Finishing:

Add filling, then roll out top crust. Moisten edge and place over filling; fold under edges and crimp. Brush top with egg or water and sprinkle with coarse sugar.


Bake at 400 for 10 - 15 mins, then lower heat to 375 and bake about 1 hour until bubbly and brown (if edges are getting too brown, cover with foil). Cool completely before cutting.


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