Razzleberry Slab Pie

This piece of pie was the only one left that I could take a picture of.  I took two of these pies to the Church & Family History Headquarters Mission I serve at in the Joseph Smith Memorial Building in Salt Lake City, Utah.  (That's the reason I'm posting MUCH less lately... I'm loving my Church Service Mission)  They didn't last long.  I have to admit, this is one of the best pies I've made - and that surprised me.

I make a LOT of pies, yet I have never been able to master berry pies. Cornstarch, flour, tapioca - they all thicken a berry pie - but they don't showcase how pretty the berries are. Another disadvantage of a using these thickeners is what they do to the flavor. Heavy starches mask the fresh taste of berries.

So... enter "PIE TONE". What is it? There are two kinds - Red and Plain. Here is the difference:

Berry Red Pie Tone has been used for years in berry pies and wonderful glazes that can be used as a topping for cakes or other desserts where the red color and berry flavor is already in the mix. For use with red or darker fruits. (Think "Danish Dessert" on steroids)

Plain Pie Tone has been used for years for the same purpose. However, Plain Pie Tone is used for all other pies that require a clearer glaze. It allows for making consistent pie filling.

Where do you get it? I have only found one source. Google it, and you'll find it on the Kitchen Kneads website (kitchenkneads.com) This is the location in Ogden, Utah. I buy mine at a store by the same name, but it's located in West Jordan, Utah - unfortunately, they do not have a website.

It's a little tricky to use, but once you get the hang of it - you'll never have gloppy or soupy berry pies. Just a beautiful, perfectly textured pie filling that showcases those beautiful berries that are too expensive to waste with the wrong thickener.

Razzleberry Pie

*This recipe makes enough for two large, deep dish 9-10" double crust pies.


One 4-lb bag of frozen tri-berry mix (a mixture of raspberries, blackberries, blueberries)
1-1/2 to 1-3/4 cup sugar (more or less to suit your taste)

3/4 cup pie tone (red or plain - as desired)

1 cup water

3 cups water
Pie Crust - enough for two 9-10" double crust pies

Directions:

If using frozen berries, you'll need to allow them to thaw in a strainer over a large bowl and collect the juice.  This juice can then be used as part of the 3 cups water above.  If using the berry juice, you can get away with using the Plain Pie Tone (as it will provide extra color and flavor)

However, if you are like me - and totally forget to thaw your berries - go ahead and microwave them.  Place bag in microwave for a few minutes on high - then shake the bag and repeat until the berries are no longer frozen solid (but not hot and mushy either).  Place in strainer over a large bowl and allow juice to drain.  You may use this juice (as above) as part of the 3 cups water.

In a large measuring cup, measure 1 cup water.  Add 3/4 cup pie tone and stir until combined.  It will act somewhat like cornstarch added to water, and the pie tone will settle to the bottom if allowed to stand very long.  When it does, just stir it again before adding to the syrup in the next step.

Place the 3 cups water (use juice as part of this measurement if you wish - it makes the flavor/color better) in a saucepan.  Add sugar and stir as you bring it to a boil over high heat.  

Now add the mixture of water/pie tone, stirring well as you continue to heat.  The mixture will quickly thicken.  Bring to a boil.  Remove from heat and cool slightly before adding reserved berries.  

Use immediately in pies, or use as a sauce over cakes or other desserts.  

For this amount of filling, I made two batches of Never Fail Pie Crust and made two slab pies.  Each "slab" was baked in a half-size aluminum baking sheet.  I wish I had better pictures - these didn't last long enough to take any good ones.

Bake at 400° for about 45-50 minutes, or until golden brown.  I always add a milk, vanilla & powdered sugar glaze to drizzle over the cooled pie.  This makes it even better - ask my kids.