blackberry crumble pie recipe

Written BySheba G Updated On
blackberry crumble pie recipe
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The Best blackberry crumble pie recipe

I’ve been making blackberry crumble pie for years, and it’s a recipe that never fails to impress my family and friends. The origin of this dish is unclear, but I’ve found that it’s a staple in many American households, particularly during the summer months when blackberries are in season. The combination of sweet and tart flavors, along with the crunchy texture of the crumble topping, makes it a perfect dessert for any occasion.

As a busy mom, I love that this recipe is easy to make and requires minimal preparation time. My kids adore helping me in the kitchen, and they love getting their hands dirty by mixing the filling and topping. This recipe is also a great way to get them involved in cooking and learning about where our food comes from.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it warm or cold, topped with whipped cream or vanilla ice cream. My family loves it when I make this for special occasions like holidays or birthday parties. And as an added bonus, this recipe is relatively healthy compared to other desserts, thanks to the use of fresh blackberries and whole wheat flour.

Whether you’re looking for a simple dessert to serve at a family dinner or a show-stopping centerpiece for your next dinner party, this blackberry crumble pie recipe is sure to please. It’s also a great way to use up fresh blackberries before they go bad – just be sure to adjust the amount of sugar according to your taste preferences. The key to making this recipe is in the technique – you want to create a flaky crust that’s not too dense or heavy.

To do this, you need to use cold ingredients and keep everything chilled until you’re ready to assemble the pie. Once you’ve mixed the filling ingredients together, pour them into your crust and top with the crumble mixture. Bake until golden brown and enjoy!

My kids love helping me with the assembly process, as it’s a fun way for them to get involved in cooking without having to do too much work. This recipe has been passed down through generations in my family, and we always make it together on special occasions like Thanksgiving or Christmas dinner. It’s become a beloved tradition that everyone looks forward to each year.

Blackberry Crumble Pie

Blackberry Crumble Pie

4.6 from 881 votes

A delightful blackberry crumble pie featuring a flaky crust, tangy blackberry filling, and a sweet crumble topping. Perfect for a fruity dessert.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp granulated sugar
1 cup cold unsalted butter, cubed
1/4 to 1/2 cup ice-cold water

For the Blackberry Filling

6 cups fresh blackberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp lemon zest

For the Crumble Topping

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 cup light brown sugar
1/2 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon
1/4 tsp salt

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large bowl, combine flour, salt, and sugar for the pie crust.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing until the dough just comes together.
5Divide the dough in half, shape into disks, and wrap in plastic.
6Chill for 30 minutes.
7Roll out one disk on a lightly floured surface until it is about 1/8 inch thick.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1/2 inch of overhang.
10Chill the crust while preparing the filling.
11In a large bowl, combine blackberries, sugar, cornstarch, lemon juice, and lemon zest.
12Mix well and set aside.
13On a lightly floured surface, roll out the second disk of dough to about 1/8 inch thickness.
14Cut the dough into 1-inch strips for the lattice top.
15Arrange the strips over the filling in a lattice pattern, trimming and crimping the edges to seal.
16Chill the pie while preparing the crumble topping.
17In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt for the crumble topping.
18Add the cubed butter and mix until the mixture resembles coarse crumbs.
19Sprinkle the crumble evenly over the lattice top.
20Place the pie on a baking sheet and bake at 425°F for 20 minutes.
21Reduce the oven temperature to 375°F and bake for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
22If the edges of the crust start to brown too quickly, cover them with aluminum foil.
23Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
24This allows the filling to set properly.
25Serve the blackberry crumble pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

Tips: You can substitute frozen blackberries if fresh are not available. Ensure they are thawed and drained before using. For a gluten-free option, use a gluten-free flour blend in place of all-purpose flour. You can also add a pinch of nutmeg to the crumble topping for extra flavor.

Watch Video Of How Blackberry Crumble Pie Works

This blackberry crumble pie recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck dinner.

My family loves when I make this for special events like holidays or birthdays because everyone knows exactly what they’re getting – something deliciously sweet and satisfyingly crunchy.

If you’re looking for ideas on how to store and reheat leftover pie slices, try placing them on parchment paper-lined baking sheets and reheating at 350°F (175°C) until warmed through.

❓ Frequently Asked Questions About Blackberry Crumble Pie

Q: What type of flour should I use for the crust?

I recommend using whole wheat flour for its nutty flavor and slightly denser texture – it holds up well against the juicy filling.

Q: Can I substitute other types of berries for blackberries?

Sure thing! Blueberries or raspberries would work beautifully in this recipe – just keep in mind that they’ll change up the flavor profile slightly.

Q: How do I prevent the crust from becoming too soggy?

Making sure your ingredients are cold will help prevent this issue – don’t skip chilling your butter and flour mixture before rolling out your dough!

Q: Can I make individual servings of this pie instead of one large pie?

This recipe works perfectly well as individual servings – just divide the filling mixture among 6-8 ramekins or small baking dishes.

Q: What if I don’t have any fresh lemons on hand?

No problem! You can substitute bottled lemon juice instead – just be sure to adjust according to your taste preferences.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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