Blackberry Crumble Pie
Our Blackberry Crumble Pie is the perfect fruit pie for all your picnics, gatherings, and get-togethers. Made with a homemade blackberry pie filling, a bit of ground ginger, and a buttery crumble topping, this blackberry pie recipe will be on the table all summer long.
Our blackberry pie with crumble topping is arguably one of the most popular ones that we’ve ever shared. It’s not just incredibly delicious, but it’s also easy because you make the filling on the stovetop using frozen blackberries.
The filling gets nice and thick, so there’s no worry about it setting up properly while it bakes. It has the right amount of sweetness with a hint of warmth from the ground ginger. And, that buttery crumble topping! It adds the perfect amount of crunch.
Have a slice with a scoop of vanilla ice cream or cold straight from the fridge! Either way, this one is a family favorite.
Pie not your thing? Try this apple blackberry crumble, these blackberry crumble bars, or peach crisp instead!
Kim’s Tips
Tips
- Place the pie pan on a foil lined baking sheet. This makes it easier to get it in out and of the oven and catches any potential spills.
- Use a foil tent. Sometimes the crust or the crumb topping starts to brown too quickly. Loosely drape a foil tent over the top if this happens.
- Add other fruits. If you don’t have enough blackberries, use blueberries, strawberries, cherries, or apples to make up the difference.
- Use a different type of crust. A shortbread crust, graham cracker crust, or gluten-free crust all taste great with our blackberry crumble pie.
- Store bought crust. If you don’t want to make a homemade pie crust, buy one at the store. It works just as well.
How to Store Leftovers
Refrigerator: Store any leftover blackberry crumble pie in the fridge for 4-5 days.
Freezer: Chill the pie in the fridge, then wrap it tightly in plastic wrap followed a couple of layers of aluminum foil. It will stay good in the freezer for about 2 months.
Thawing and Reheating: Thaw the pie in the fridge or at room temperature. Reheat in the microwave for a few seconds until warmed through.
FAQs (Frequently Asked Questions)
How do I keep the crust from getting soggy?
This one is my favorite tips! Brush a beaten egg onto the bottom, sides, and edges of the unbaked pie crust to create a moisture barrier. This technique ensures that as the pie bakes, the crust remains buttery and flaky, preventing the juicy filling from making it soggy.
How can I make the filling thicker?
To make the filling thicker, add more cornstarch slurry. The amount of cornstarch needed can vary depending on how juicy the fruit is. Don’t add the dry cornstarch directly to the filling. It needs to be mixed with a little cold water first.
More Desserts to Try
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup unsalted butter
- ½ cup light brown sugar
For the Pie Crust and Filling:
- 6 cups blackberries, fresh or frozen (thaw completely if using frozen)
- ½ cup reserved blackberry juice, only if using frozen berries (See note)
- 1 ¼ cups granulated sugar
- ⅓ cup cornstarch
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 2 tablespoons unsalted butter, optional
- 1 pie crust, store bought or homemade; 9-inch crust
- 1 large egg, beaten
Instructions
To Make the Crumb Topping:
- In a food processor or bowl, combine the flour, butter, and brown sugar. Transfer the mixture to the fridge until it's time to top the pie.1 cup all-purpose flour½ cup unsalted butter½ cup light brown sugar
To Make the Blackberry Filling and Assembly:
- Make sure the frozen blackberries are completely thawed. Pour ½ cup of the liquid into a measuring cup and set aside.6 cups blackberries½ cup reserved blackberry juice
- Place place the berries, sugar, cornstarch, lemon juice, salt, and ginger into a large pan. Stir constantly and cook over low heat until the sugar and cornstarch dissolve. If the blackberries don't release extra liquid, pour in the ½ cup reserved juice. If they do release extra liquid, discard the reserved juice.1 ¼ cups granulated sugar⅓ cup cornstarch1 tablespoon freshly squeezed lemon juice½ teaspoon salt¼ teaspoon ground ginger
- Adjust the heat to medium. Continue to cook until the mixture thickens and begins to bubble. Remove from heat and allow to cool for 15 to 20 minutes.
- Optional: For a super silky pie filling, stir in 2 tablespoons of butter.2 tablespoons unsalted butter
- While the filling cools, use a pastry brush to apply the egg wash to the bottom, sides, and edges of the unbaked pie crust.1 large egg1 pie crust
- Scoop the warm filling into the crust and top it with the crumble topping. Pinch the crumble mixture into small pieces and place them over the filling.
- Bake at 400°F for 50 to 60 minutes until the topping turns a deep golden brown and the filling is bubbly.
- Allow the pie to cool for 1 hour at room temperature before transfering to the refrigerator to cool completely (about 2 to 3 hours).
If I use a frozen pie crust is there any difference in baking time?
Hi Jenn!
I’m so sorry for the delay in responding to your question. We had an issue with the software that handles our comments.
We let our frozen crusts thaw in the fridge overnight or thaw at room temperature for 15-20 minutes before baking and haven’t needed to adjust the baking time. Hope that helps! 🙂
So good thank you. Only thing I would say if using fresh berries use half the sugar
Thanks so much, Christine! We’re glad you enjoyed the pie. 🙂