Triple Berry Pie
A homemade pie with a nod to Independence Day.
Triple Berry Crumble Top Pie
Print Recipe
Ingredients
Crumble Topping
- ½ cup Packed brown sugar
- 1 cup All Purpose flour
- 8 Tbsp Unsalted butter cold
Pie Filling
- ⅔ cup Granulated sugar
- ¼ cup Cornstarch
- ½ tsp Ground cinnamon
- 5 cups Frozen mixed berries, thawed and drained or use fresh
- 1 Tbsp Lemon juice
- 1 Premade pie crust
Instructions
- Preheat oven to 425 degrees F
- Place pie crust in 9 inch pie plate and refrigerate for at least 30 minutes before filling
- Whisk brown sugar and flour in a large bowl
- Grate cold butter into mixture using a box grater
- Use a pastry cutter or two knives to cut butter into mixture until it resembles course butter, set aside
- Whisk cornstarch, sugar, and cinnamon in a small bowl
- Place berries in a large bowl. Toss with lemon juice. Sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie crust
- Sprinkle crumble mixture over pie filling
- Place pie in oven, covered with a tin foil shield, over a cookie sheet
- Bake for 10 minutes at 425 degrees, lower oven to 350 degrees and bake an additional 35-40 minutes until filling is bubbly. Cool on wire rack before serving.
Servings: 8
This recipe is adapted from Crazy for Crust.
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