Blackberry Crumble Pie
Servings: 8 Servings
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 flour, ½ cup unsalted butter, ½ 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 blackberries, ½ 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 sugar, ⅓ cup cornstarch, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon salt, ¼ 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 egg, 1 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).
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of pie. Actual calories will vary.
- As the blackerries thaw, save about ½ cup of the juice/liquid to use in the filling. Sometimes this isn't needed if the berries release a lot of juice as the filling cooks. If that's the case, simply discard it once the filling gets done.
Nutrition Facts
Blackberry Crumble Pie
Serving Size
1 slice
Amount per Serving
Calories
504
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
51
mg
17
%
Sodium
248
mg
11
%
Potassium
245
mg
7
%
Carbohydrates
82
g
27
%
Fiber
7
g
29
%
Sugar
50
g
56
%
Protein
5
g
10
%
Vitamin A
616
IU
12
%
Vitamin C
23
mg
28
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
