How To Make Blackberry Crumble Pie
We can't say goodbye to summer without a delicious fruity dessert. Today, I'll show you how to make blackberry crumble pie. Fresh and juicy, this humble crumble tastes like summer.
I'll break the recipe down into parts: the filling, the crumble (which is great on any fruit pie), a link to my pie crust recipe and assembly and baking.
So tie on your apron, and let's get started!
Total baking time: 45 minutes
THE FILLING:
1/2 cup water
3 TBSP cornstarch
1 cup sugar
1 dash of nutmeg
3-4 cups of blackberries (or black raspberries, if you can find them)
Combine water and cornstarch in a medium sauce pan. Stir in sugar and cook, stirring constantly over medium-low heat until boiling. Remove from heat. Stir in a dash of nutmeg. Fold in berries, coating thoroughly.
THE CRUMBLE TOPPING:
3/4 cup flour
1/4 cup sugar
4 TBSP butter (cut into pieces)
1 pinch of salt
In a medium bowl, whisk flour, sugar and salt together. Add butter and incorporate, using a fork or pastry cutter, until it resembles coarse meal.
PIE CRUST:
• How to Make Pie Dough
ASSEMBLING AND BAKING THE PIE:
Pour the berry filling into an unbaked pie shell. Cover the top with crumble mixture. Bake at 350º for 20 minutes, then cover the edges of the pie crust with foil or a pie shield to prevent over-browning.
Continue to bake for 25 minutes more.
Cool completely on a wire rack, or chill before serving. If cut before completely cooled, the filling will be runny.
Enjoy on its own or with a scoop of vanilla ice cream!
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