Blackberry Crumble Pie is a delightful dessert that embodies the essence of summer with its vibrant, juicy berries and a crunchy, buttery topping. This pie is not just a treat for the taste buds; it evokes memories of sun-kissed afternoons spent picking fresh blackberries in the countryside. The combination of sweet and tart flavors in the blackberries, paired with the crisp crumble topping, creates a harmonious balance that will leave you yearning for a second slice.
Ingredients
Scale:
4 cups fresh blackberries (washed and stems removed)
¾ cup granulated sugar (adjust based on the sweetness of the blackberries)
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ teaspoon cinnamon
1½ cups all-purpose flour (for the pie crust)
½ teaspoon salt (for the pie crust)
½ cup unsalted butter (cold and cubed, for the pie crust)
3 to 4 tablespoons ice water (for the pie crust)
1 cup rolled oats (for the crumble topping)
½ cup all-purpose flour (for the crumble topping)
½ cup brown sugar (for the crumble topping)
½ cup unsalted butter (melted, for the crumble topping)
½ teaspoon cinnamon (for the crumble topping)
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine 1½ cups of flour and ½ teaspoon of salt. Add the cold, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs, with pea-sized butter pieces remaining for flakiness.
Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax.
Make the Blackberry Filling: In a medium bowl, combine the blackberries, ¾ cup sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Gently toss until the blackberries are evenly coated, ensuring not to crush them. Set aside to macerate for about 10 minutes.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Roll Out the Pie Crust: On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming any excess dough from the edges. Crimp the edges for a decorative touch.
Assemble the Pie: Pour the blackberry filling into the prepared pie crust, spreading it evenly.
Prepare the Crumble Topping: In a mixing bowl, combine oats, ½ cup flour, brown sugar, melted butter, and cinnamon. Stir until well blended.
Evenly sprinkle the crumble topping over the blackberry filling.
Bake the Pie: Place the pie on a baking sheet and bake for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
Cool and Serve: Allow the pie to cool for at least 20 minutes before slicing. Serve warm, preferably with vanilla ice cream or whipped cream.
