Lemon Juice: Just a tablespoon of freshly squeezed lemon juice to add some acidity and brightness to the filling is all you need.Cornstarch: We use ⅓ cup to thicken the blackberry filling.If you use fresh blackberries, adjust this amount depending on the sweetness of the berries. Granulated Sugar: We use 1 ¼ cups of sugar when using frozen blackberries.Blackberry Juice: This may be the ½ cup of reserved blackberry juice or juice released as the blackberries cook.If using frozen berries, make sure to thaw them completely and save about ½ cup of blackberry juice. Blackberries: 6 cups of fresh or frozen blackberries.Pie Crust: One (9-inch) pie crust for the bottom crust.Dark brown sugar works for a richer flavor. Brown Sugar: We use ½ cup of light brown sugar to sweeten the crumble topping.

Unsalted Butter: You'll need ½ cup (8 tablespoons) of butter for the crumb topping.

All-Purpose Flour: We use 1 cup of flour as the base for the crumb topping.

The filling was cooked on the stovetop and everyone loved it! My grandmother used to make her lattice top blueberry pies using a similar method.Ī few years ago, I made a dark cherry pie with crumb topping pie using the same crust and crumb topping. The ingredients are versatile and can be used with different kinds of fruit and various toppings. When and for whom are you baking this pie? Let me know when you write a review or tap the stars to leave a rating!ĭid you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.Ingredients You'll Need for Blackberry Crumble Pie: I think this is the perfect summer pie, but you could also make it for Thanksgiving. The only thing that makes this pie better is a scoop of vanilla ice cream on top. Each bite has juicy sweet berries and a sweet crunch from the crisp topping. If you want more blueberries, then these blueberry cobbler and blueberry crisp are must-try recipes!īlueberry crumble pie is bursting with blueberry flavor that pairs so well with the oat crumble on top. It’s personally my favorite pie to enjoy all year round. For barbecues and Fourth of July parties, I bake these mini blueberry pies with star crust tops.Īs I mentioned before, I use this crumble topping recipe in a few recipes including my apple rhubarb pie. The flaky lattice top crust is beautiful and delicious. In the summer, I also enjoy baking this triple berry pie with blueberries, raspberries and blackberries. Pies are a popular dessert and loved by many. Keep a pie crust shield or layer of aluminum foil over the top to prevent browning. If baking from frozen, it will take 45 minutes. Bake pie for 15 to 20 minutes or until heated through.

When ready to reheat, preheat the oven to 350 F. Press it down gently on top of the filling so it stays in place while baking.ĭefrost the pie in the refrigerator overnight. The crumb topping works best when the butter is still cool so it forms crumbles. (I usually just let them sit in a mesh strainer in the sink.) If using frozen blueberries, defrost them first and discard the juices. I prefer my homemade pie crust recipe, but store-bought works too.įor the filling, fresh blueberries have so much flavor compared to frozen berries. I find that it helps to freeze the pie dough in the plate before baking to help prevent the crust from shrinking in the oven. Since the filling is pretty juicy, a partially baked crust will keep its structure to hold all that delicious filling. My number one tip for this blueberry crumble pie recipe is using a partially baked crust (also known as blind baking). Bake the pie for 20 minutes at 400° F, then lower the temperature to 375° F and bake for another 30 to 40 minutes.Top with the crumble topping and press down gently. Assembly: Pour the filling ingredients into the partially baked crust.Prepare the crumble topping: Whisk together the dry ingredients, then cut in the cold butter until a crumble mixture forms.Prepare the filling: Toss together the blueberries and other filling ingredients and set aside.

Remove the pie weights and bake the crust for another 5 minutes until golden. Freeze the dough to help prevent it from shrinking, then fill it with pie weights and bake at 375° F for 15 minutes. Partially bake the pie crust: Roll out your pie dough and place it in a 9-inch pie plate.

Berry pie with crumble topping