Berry Crumble Pie Recipe
Mixed Berry Pie with crumb topping is the best pie recipe for summer or all year. Use fresh or frozen fruit to make this pie with my favorite crumble on top.
Servings: 8 servings
Calories: 436kcal
Cost: $8
Ingredients
Crumble Topping
- ½ cup (100g) packed brown sugar
- 1 cup (124g) all-purpose flour
- 8 tablespoons (113g) cold unsalted butter
Pie Filling
- 1 recipe All Butter Pie Crust
- ⅔ cup (133g) granulated sugar
- ¼ cup (32g) cornstarch
- ½ teaspoon ground cinnamon
- 5 cups (682g) frozen mixed berries, thawed and drained or use fresh
- 1 tablespoon (15ml) lemon juice
Instructions
- Preheat oven to 425°F.
- Prepare pie crust as directed for a single crust pie; add to a 9-inch pie plate and chill for at least 30 minutes before filling.
- Whisk brown sugar and flour in a large bowl. Grate cold butter into the flour mixture using a box grater. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- Whisk sugar, cornstarch and cinnamon in a small bowl.
- Place berries in a large bowl, toss with lemon and sprinkle with cornstarch mixture. Gently toss to coat. Place in prepared pie dish.
- Sprinkle the crumble evenly over the filling. Place the pie on a cookie sheet and cover with a pie crust shield.
- Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until crust is light golden and the filling is bubbly, about 35-45 minutes.
Video
Notes
- You can use a refrigerated crust or a frozen crust if you prefer.
- Cool the pie completely before slicing to allow the juices to settle and the pie to solidify.
- Fresh OR frozen fruit may be used.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 68g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 94mg | Potassium: 114mg | Fiber: 4g | Sugar: 38g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg