Blackberry Raspberry Crumb Pie Recipe

Name: Blackberry Raspberry Crumb Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe All-Purpose Vegan Pastry Dough or Small-Batch All-Purpose Buttery Pastry Dough, chilled; 2 1/2 cups (625 mL) fresh raspberries; 2 cups (500 mL) fresh blackberries or Marionberries; 3/4 cup (175 mL) granulated sugar (see Notes); 3 1/2 tbsp (52 mL) cornstarch; 1 tbsp (15 mL) freshly squeezed lemon juice; 1/8 tsp (0.5 mL) ground cinnamon; 1 recipe Cinnamon Sugar Crumb Topping; 9-inch (23 cm) glass pie plate, greased; Rimmed baking sheet

Servings: persons

1 recipe All-Purpose Vegan Pastry Dough or Small-Batch All-Purpose Buttery Pastry Dough, chilled
2 1/2 cups (625 mL) fresh raspberries
2 cups (500 mL) fresh blackberries or Marionberries
3/4 cup (175 mL) granulated sugar (see Notes)
3 1/2 tbsp (52 mL) cornstarch
1 tbsp (15 mL) freshly squeezed lemon juice
1/8 tsp (0.5 mL) ground cinnamon
1 recipe Cinnamon Sugar Crumb Topping
9-inch (23 cm) glass pie plate, greased
Rimmed baking sheet

1
Preheat oven to 400F (200C).
2
On a lightly floured surface, roll out dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper).
3
Press dough into prepared pie plate, crimping edge.
4
Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling.
5
Filling: In a large bowl, gently combine raspberries, blackberries, sugar, cornstarch, lemon juice and cinnamon, making sure that cornstarch is not lumpy.
6
Transfer filling to prepared bottom crust.
7
Place pie plate on baking sheet and bake in preheated oven for 45 minutes.
8
Remove from oven, reduce temperature to 350F (180C) and sprinkle streusel over pie, avoiding juicy edge.
9
Return pie to oven and continue baking for 15 minutes more or until nicely browned and juices are bubbling and thickened around edge.
10
If pie starts to get too brown before its finished baking, cover loosely with a piece of tented foil.
11
Let cool on a wire rack for 1 to 2 hours before serving.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 recipe All-Purpose Vegan Pastry Dough or Small-Batch All-Purpose Buttery Pastry Dough, chilled, 2 1/2 cups (625 mL) fresh raspberries, 2 cups (500 mL) fresh blackberries or Marionberries, 3/4 cup (175 mL) granulated sugar (see Notes), and more.

Yes, Blackberry Raspberry Crumb Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Raspberry Crumb Pie

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