Blackberry Crumb Pie

Taylor, Taylor Takes a Taste

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


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


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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6 thoughts on “Blackberry Crumb Pie

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  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.

  2. April said:

    This was a favorite of mine the first time I made it. Now its a standard desert for company and special occasions. I promise everyone will love it! You must have a good vanilla bean icecream with it. Divine.

    I use almond flavor instead of extract (cheaper). Be careful not to add too much or it really over powers the subtle flavors.

    And, it is rather juicy. I cook it in an uncovered caserole dish to keep the juices from dripping; plus easy storage for leftovers.

  3. Jen said:

    Hi I am just wondering is it better to use fresh, frozen or tinned blackberries?

    • realbutter said:

      Hi Jennifer – The recipe calls for fresh blackberries, but frozen would work just as well if you thawed and thoroughly drained them. Tinned blackberries might work, provided they don’t have added sugar (the recipe will take care of that) and you drain them well, too. Good luck!

  4. Ethel said:

    Looks and taste like store bought,thanks for sharing

  5. Valerie said:

    This was an amazing buttery flavored blackberry pie, my favorite of all time. I would highly recommend that you try!!