Mixed Berry Crumble Pie
Mixed berry crumble pie has a flaky pie crust filled with fresh or frozen blackberries, blueberries and raspberries topped with a buttery cinnamon crumb topping. Perfect for enjoying year round!
Ingredients
Crumb Topping
- 1 cup (140 g) all-purpose flour
- ½ cup (110 g) brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (113.5 g) diced cold salted butter
Berry Pie Filling
- 7 cups (1,008 g) blueberries, blackberries & raspberries
- 1 cup (200 g) granulated sugar
- ¼ teaspoon (0.25 teaspoon) cinnamon
- ¼ teaspoon (0.25 teaspoon) salt
- 1 tablespoon lemon juice + zest of a lemon
- ¼ cup (32 g) cornstarch
- 2 tablespoons butter
Instructions
- Preheat the oven to 400.
- Prepare pie crust and place in the fridge until ready to fill.
- Make the crumb topping: Mix the flour, brown sugar, cinnamon and salt together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Place in the fridge while you make the berry filling.
- Make the pie filling: Add berries, sugar, cinnamon, salt, and lemon juice and zest to a large saucepan over medium heat. Let them simmer and cook while occasionally stirring for 6-8 minutes.
- Remove ½ cup of the berry juice from the pan into a small bowl. Stir in cornstarch until completely mixed in. Pour the cornstarch juice back into the pot and gently mix until all combined and thickened, usually 2-5 minutes.
- Remove from heat and stir in the butter. Allow to cool for 15-20 minutes.
- Pour berry filling into your chilled pie dough and top with crumb topping.
- Place pie on a baking sheet and bake for 30 minutes. Reduce the temperature to 350 and bake until the juices bubble, about 30-35 more minutes.
- Allow the pie to set and cool completely for 3-4 hours before serving.
Notes
I always suggest using fresh berries so they aren’t as juicy, but if using frozen make sure you don’t thaw them first.
Once I turn down the temperature in the oven I like adding a pie crust shield and lightly cover the whole pie with tinfoil so the top doesn't get too cooked.
Store the pie at room temperature or in the fridge for 3-4 days.
Make Ahead/Freezing: You can make the whole pie the day before serving. You can also prep the dough, crumb topping and berry filling and store each individually in the fridge for up to a week before.
I love freezing my baked pies. Thaw them overnight in the fridge and allow them to come to room temperature before serving.
Nutrition
Calories: 412kcalCarbohydrates: 65gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 30mgSodium: 282mgPotassium: 108mgFiber: 4gSugar: 40gVitamin A: 404IUVitamin C: 3mgCalcium: 29mgIron: 1mg
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