• Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
  • Recipes
  • Cookbook
  • Work With Me
  • Contact

CPA: Certified Pastry Aficionado

Berry Crumble Pie

dessert· Easter· Holiday Favorites· pie· Summertime Favorites· Valentine's Day
October 28, 2019

Berry Crumble Pie – My favorite pie crust is filled with four kinds of berries and baked with a brown sugar and cinnamon crumble topping. 

November is almost here which means pie season is coming!! I’ve been celebrating a little early by testing out some pie recipes. Last week, I introduced my favorite pie EVER and this week I am introducing my husband’s *new* favorite pie: Berry Crumble Pie!

I call it his *new* favorite pie because apple pie has always, always, always been his favorite. No ifs, ands, or buts about it. But then I made this pie for him and he actually said “I think this pie might be my new favorite.” And without any prompting from me, I swear!!!

When asking him what he loved the most about this pie, he said it was the sweet and tart flavors balancing each other out. Plus, he loved the cinnamon crumble topping. The topping is crispy, but not crunchy and loaded with brown sugar and cinnamon. Who wouldn’t love it???

How to make this pie

The crust

This pie uses my perfect pie crust recipe. I used this same crust in the stone fruit tart and chocolate pecan pie recipes that I posted earlier this season. It’s a classic recipe and that is completely versatile. 

To make the crust, you simply mix flour, sugar, salt, butter, shortening, and water together in a food processor and then let it do all the work. You have to chill the dough for at least two hours so make sure to give yourself enough time. 

Berry Filling

The filling starts with making a sauce with the blueberries. This sauce creates a thick base for the filling so that it doesn’t get too watery. It also helps break down the blueberries, which has pretty thick skin, unlike the other berries. To make it, you’ll boil sugar, water, blueberries, and corn starch until thick. 

When the blueberry sauce is done and off the heat, you’ll add in cinnamon and lemon juice. You don’t want to add the cinnamon and lemon juice while the blueberry mixture is boiling because you’ll loose their flavor when it boils out. 

Finally, the other berries are folded in to the mixture and poured into the pie shell. You’ll want to fold gently to make sure the fruit doesn’t break down. 

Crumb topping

Berry pie can be a little trickier than apple pie because it’s a softer fruit. Since it’s softer, it turns to a thin syrup after baking for so long. For this reason, I do not like to use a top crust on the pie because the pie will sink and the top crust won’t look so great. Therefore, a crumb or lattice topping is really perfect with berry pies.

I decided to use a crumb topping because the cinnamon in the crumbs pair so well with the berry filling. Let’s talk about how this crumb topping is made. 

The crumb topping is the same one I’ve used in this classic crumb cake and this cranberry apple crumble. It’s made with brown sugar, white sugar, cinnamon, salt, melted butter, and flour. The mixture turns into a thick mixture so it might be a little confusing how it will turn into a crumble. But stay with me!

The mixture is then chilled to make it solid. Then, you’ll crumble the mixture over the filled pie to create large and small little crumbs. It’s important the you wait until the mixture has turned solid or else you won’t be able to form the crumbs. 

Finally, the pie goes into the oven and baked for up to 45 minutes. You’ll know the pie is ready when you start to see the filling bubble up. 

Tips & Tricks

  1. This pie dough recipe makes two crusts. You’ll only need one for this recipe. You can freeze the other disk of dough for up to 3 months to use for another pie or tart recipe. 
  2. The first time I made this pie, the topping got too brown. Therefore, every time after I covered the pie with foil about halfway through to ensure it stays the pretty golden brown. 
  3. Do not even try to cut into this pie until it’s completely cooled. Since the filling is made from soft fruit that turns to syrup, it will fall apart everywhere if it’s warm when you cut into. If you want to serve the slices warm, I suggest microwaving each slice after it’s served on a plate for no more than 15 seconds. 

Print Recipe

Berry Crumble Pie

My favorite pie crust is filled with four kinds of berries and baked with a brown sugar and cinnamon crumble topping. 



Prep Time20 mins
Cook Time1 hr
Resting Time3 hrs
Total Time3 hrs 20 mins
Servings: 1 pie

Ingredients

For the pie crust*:
  • 3 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1½ sticks unsalted butter cold
  • ⅓ cup vegetable shortening cold
  • ½ cup cold water
For the filling:
  • 1 cup sugar
  • ¼ cup corn starch
  • 1 teaspoon salt
  • 1 cup fresh blueberries
  • ½ teaspoon ground cinnamon
  • 2 tablespoons water
  • 1 cup fresh raspberries
  • 1 cup fresh strawberry halves
  • ¾ cup fresh blackberries
  • 1 tablespoons fresh lemon juice
For the crumble topping:
  • ⅓ cup light brown sugar
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup butter unsalted, melted
  • 1 cup + 2 tablespoons all-purpose flour

Instructions

For the pie crust*:
  • Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Cut the cold butter into cubes. Add to the flour mixture along with the vegetable shortening. Turn processor on and let run for 5 seconds. Then, drizzle in cold water. Keep processing until mixture begins to clump.
  • Pour dough mixture onto a clean surface. Using your hands, pull the dough together into one ball. Cut ball in half and form two discs of the same size and shape. Cover each disk in plastic wrap. Refrigerate until cold, at least 2 hours. (see * note below for what to do with the second disc of dough).
  • Remove one disk of dough from the refrigerator and let it sit on the counter for 10 minutes to soften up. Preheat oven to 375 degrees.
  • Once dough is ready, roll it out into a disk using a rolling pin. The dough should be 10½ to 11 inches in diameter. Gently fold rolled dough in half and place onto 9-inch pie pan. Unfold the dough so that it is covering the dish completely. Let the dough lay into the dish so that it is not stretched or pulled. Fold over excess edges and press into a smooth or fluted edge, ensuring that the whole outside edge is the same thickness. Chill while you make the filling and topping.
For the topping:
  • Mix sugars, cinnamon, and salt together in a medium bowl with a spoon or spatula. Add melted butter and combine. Add flour, ⅓ cup at a time until all combined. The mixture will resemble a paste. Don't worry, we will make it look like crumbs after it chills. Place in refrigerator to chill until you need it.
Assemble the pie:
  • Add sugar, cornstarch, salt, blueberries, and 2 tablespoons of water to a medium saucepan. Bring to a boil and cook for 4 minutes or until thickened. Remove from heat. Cool for 5 minutes. Add blueberries to a large bowl. Stir in cinnamon. Add the remaining berries and lemon juice. Toss very gently, as to not break up the berries. Add filling to chilled pie crust and spread to create an even layer.
  • Grab chilled crumb mixture from the refrigerator. Scoop a handful of the mixture from the bowl. Using your hands, crumble mixture evenly over the berry mixture. Crumbs should be the size of raspberries but don't worry if they are some bigger and smaller than that. The topping actually looks better when the size of the crumbs are uneven. Repeat with the rest of the mixture.
  • Place pie into a preheated oven and bake for 30 minutes. Remove pie and cover with aluminum foil. Bake for another 20-25 minutes. You'll know it's done when the berries are bubbling through the crumbs and the topping is deep, golden brown.
  • Let pie cool for at least 3 hours before cutting. Store leftovers in the refrigerator for up to 3 days.

Notes

* This dough recipe makes two crusts. You'll only need one for this tart. The other can be frozen and kept for up to 6 months to be used in another single-crust tart or pie. 

Pin for later:

More recipes you’ll love:

Berries & Cream Stuffed French Toast

Berries & Cream Stuffed French Toast Casserole - Slices of French bread stuffed with fresh berries & cream cheese filling, covered in a custard mixture and baked until perfectly fluffy and slightly crispy on top.

Red, White, & Blue Pie Bars

Red, White, and Blue Pie Bars - Cherry and blueberry pie filling are loaded into a soft, cakey bar that is finished with a gorgeous white glaze.

Traditional English Trifle

Traditional English Trifle - This traditional English trifle is a layered dessert made with ladyfingers soaked in sherry, fresh berries, vanilla pudding, and fresh whipped cream. The combination of these flavors and textures will blow you away!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Yummly (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to email this to a friend (Opens in new window)

20 Comments

« Chocolate Pecan Pie
Black Bean Soup with Lime Crema and Cilantro Chimichurri »

Comments

  1. Jess says

    November 3, 2019 at 7:31 pm

    This berry pie looks and sounds so good! It’s perfect for fall and the upcoming holidays. I want to dive right in!

    Reply
  2. Paula Montenegro says

    November 3, 2019 at 6:21 pm

    A fabulous pie recipe that I can’t wait to try! I love that it has mixed berries and that you added cinnamon to the crumble. Genius idea! Thanks for sharing.

    Reply
  3. Sophie says

    November 3, 2019 at 9:00 am

    This sounds so so delicious! I love the detailed recipe with step by step instructions. Thank you.

    Reply
  4. Veronika says

    November 1, 2019 at 1:35 pm

    I love berry pies! They have a perfect mix of sweet and tart flavors! Your recipe is easy to make, which makes it even better!

    Reply
  5. Aleta says

    November 1, 2019 at 12:32 pm

    Yum!!! I love this easy pie crust and four types of berries?! How exciting! The cinnamon crumble topping looks absolutely delicious, what an amazing combo!

    Reply
  6. Aline says

    November 1, 2019 at 2:50 am

    Oh my!! This berry pie looks and sounds amazing!!!! I love the crumbly top – such a great idea!! Can’t wait to try it!

    Reply
  7. Heather says

    October 31, 2019 at 3:20 pm

    Growing up my family would always buy a pie similar to this and it was always my absolute favorite. So I can’t wait to make a version from scratch this Thanksgiving!

    Reply
  8. Peachy @ The Peach Kitchen says

    October 30, 2019 at 3:55 pm

    I love your crust! This looks so delicious!

    Reply
  9. Carly says

    October 30, 2019 at 2:14 pm

    This is the pie of my dreams! I am saving your recipe. Thank you for sharing!!

    Reply
  10. Veena Azmanov says

    October 30, 2019 at 2:00 pm

    Best Berry Crumble Pie for me to make this weekend. Love your crust and the filling too. Thanks for this yummy recipe.

    Reply
  11. Analida Braeger says

    October 30, 2019 at 9:21 am

    I love the thickening tip you have for this pie. No one likes runny pie even though they usually taste the same. Thanks for sharing a great recipe!

    Reply
  12. Nicole E. says

    October 30, 2019 at 1:16 am

    Looks so indulging..! The berries looks so sweet.. Yum..! There’s no doubt, this could be everyone else’s favorite.

    Reply
  13. Rachel says

    October 29, 2019 at 10:18 pm

    This looks and sounds amazzzzzing!

    Reply
  14. Kelly Anthony says

    October 29, 2019 at 9:01 pm

    I love a good berry pie. I’ve never made one with raspberries so I’m excited to try something new. I think the cinnamon crumble topping really adds something special to this berry crumble pie.

    Reply
  15. Amanda Martin says

    October 29, 2019 at 9:06 am

    Drooling over here!! I love a homemade pie but I especially love one with crumble on top!

    Reply
  16. Irina Karulina says

    October 29, 2019 at 1:11 am

    This Berry Crumble Pie sounds so yummy and delicious: cinnamon perfectly pairs with caramel flavor of brown sugar. Plus, this streusel on top! SO GOOD!

    Reply
  17. Natalie says

    October 29, 2019 at 1:05 am

    This berry pie looks and sounds amazing! Can’t wait to try this recipe!

    Reply
  18. SHANIKA says

    October 29, 2019 at 12:04 am

    Now this Pie is seriously too good not to finish in one sitting! I’m loving that delicious crumble on top and those berries that burst out the sides—Oh my!

    Reply
  19. Patty at Spoonabilities says

    October 28, 2019 at 11:22 pm

    This pie crust and the crumble topping, and all those magnificent berries — I cannot wait to make this delicious pie!

    Reply
  20. Suzy says

    October 28, 2019 at 10:50 pm

    My family is going to love all of the fresh berries in this pie! It’s one of their favorites! Looks so good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

MY COOKBOOK IS NOW ON SALE!

holiday favorites

Bacon Corn Casserole

Apple Cinnamon Monkey Bread

Cinnamon Roll Wreath - A fun, new way to serve a plate of cinnamon rolls for breakfast or brunch. Your guests will go crazy for the presentation, as well as the taste of these cinnamon rolls!

Cinnamon Roll Wreath

Peppermint Shortbread Bites

Almond Butter Chocolate Tarts

Pomegranate Rosemary Moscow Mule

Breakfast
Appetizers
Entrees
Salads
Sides
Drinks
Desserts
Roundups
Holidays

Browse by Date

Popular Recipes

Cookies & Cream Macarons

Tiramisu Frozen Coffee - Make your morning coffee even more exciting with a boost from the flavors of tiramisu. Made with double-strength coffee, milk, creamy marscapone cheese, crushed ladyfingers, chocolate syrup, and crushed ice, this tiramisu frozen coffee will transform your morning routine!

Tiramisu Frozen Coffee

Pumpkin Banana Bread - Ultra-moist banana bread gets even better with the addition of pumpkin puree and pumpkin spice.

Pumpkin Banana Bread

The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.

The Best Pizza Bianca (White Pizza)

Classic Butter Croissants - they are super simple to make. They require some work but they are worth all the effort!

Classic Butter Croissants

 

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.


Copyright © 2019 Certified Pastry Aficionado · Web Design by Viva la Violet

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.