At first glance, you may think this looks like your normal berry crumble. It is not. This is a crumble pie. The perfect blend of pie and crumble. It is the best of both worlds. You have the texture of the crumble on top with the delicious pie base on the bottom. The only way to improve this is to serve it warm with whipped cream of a big scoop of vanilla ice cream.

Blackberry Crumb Pie
By Taylor
Makes 1 pie

Ingredients:

For the pie crust:
2 cups all-purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter, cold and cut into pieces
2 tablespoons milk
2-3 tablespoons ice water

For the crumb topping:

1 1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 stick unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

For the blackberry filling:
6 cups blackberries
1 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 tablespoon lemon juice
3 tablespoons flour
3 tablespoons unsalted butter, softened

Directions:

Pie Crust:

In the bowl of a food processor, add the flour, salt and cold butter pieces. Pulse until the mixture is the texture of coarse meal.

Add milk and 2 tablespoons of ice water. Pulse until a shaggy dough forms. If too dry, add additional tablespoon of ice water.

Remove dough from processor and divide into 2 halves. Wrap each half in plastic wrap and refrigerate at least 1 hour before use. You will only need 1 half of the dough to line a deep pie pan. You can save the other half for another pie or any other use you may have. While dough is chilling, make the crumb topping and the berries. Once the dough has chilled, remove from refrigerator and roll out into a flat layer. Line the bottom of a deep 9-inch pie pan with the dough.

Crumb Topping:

In a medium sized bow, add the flour, sugars, salt and cloves. Stir.

In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.

Blackberry Filling:

Preheat oven to 350°F.

In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.

Pour berry mixture into a dough-lined pie pan. Top with the 3 tablespoons of butter.
Place an even layer of the crumb topping on top of the berries. Bake for about 1 hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked, allow to rest before serving.

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One thought on “Blackberry Crumb Pie

  1. Jamie said:

    I made this pie for Thanksgiving using huckleberries instead of blackberries. My family ate it up. We topped it with vanilla ice cream to cut the sourness of the huckleberries. It was wonderful.

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