Blackberry Crumble Pie
Here is a blackberry crumble pie that is bursting with the juicy sweetness of blackberries, complemented by the buttery and crunchy crumble topping. Each bite offers a delightful contrast between the soft, jammy blackberry filling and the crispy, crumbly topping.
Blackberry Crumble Pie
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Ingredients
- 1 Prepared pie crust
- 12 tbsp Cold unsalted butter diced or grated
- ⅔ cup Granulated sugar
- 1½ cups All-purpose flour
- Pinch of salt
Blackberry Filling
- 5 cups Blackberries fresh or frozen (thawed and drained)
- ⅔ cup Granulated sugar, plus more for sprinkling
- 1 tbsp Lemon juice
- ¼ tsp Ground cinnamon
- 4 tbsp Cornstarch
Instructions
- Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate. Chill for at least 30 minutes.
- Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
- Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Immediately place the filling into chilled pie crust
- Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.
- Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
Servings: 8
Blackberry crumble pie is best enjoyed warm, allowing the flavors to meld together and the aroma to fill the air. It can be served as is or accompanied by a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence. Whether served at a gathering or enjoyed as a cozy treat, blackberry crumble pie is a delightful dessert that celebrates the deliciousness of blackberries in a truly scrumptious way.
This recipe is adapted from Crazy for Crust.
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