Blackberry Crumb Pie

Blackberry Crumb Pie

Crust.

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold, unsalted butter
  • 3 tablespoons ice water

Streusel.

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup old-fashioned oats
  • 1/2 teaspoon salt
  • 1/4 cup cold, unsalted butter

Filling.

  • 2 pounds fresh, or frozen and thawed, blackberries
  • 3/4 cup granulated sugar
  • 1/4 cup corn starch
  • zest of 1 small lemon
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

 

Preheat the oven to 425.

Crust.

In a bowl, combine the flour, sugar and salt.  Use a pastry cutter to cut in the butter until the butter is the size of peas.  Add the ice water, toss with a fork to moisten, then use your hands to bring the dough together into a ball; it should just barely hold together.  Flatten into a disk, wrap in plastic, and refrigerate for 20 minutes.

Streusel.

Use the same bowl for the streusel.  Place all the streusel ingredients in the bowl, and combine with the pastry cutter until moist and crumbly.  Refrigerate until ready to use.

Filling.

In a large bowl, combine the blackberries with the sugar, corn starch, lemon zest, cinnamon and vanilla.

On a lightly floured surface, roll out the chilled pie dough to 1/4 inch thick, and fit into a deep-dish pie pan.  Sprinkle the bottom with about a tablespoon of flour, then pour in the blackberries.

Bake for 20 minutes at 435.

Reduce the oven temperature to 375.  Sprinkle the streusel topping over the berries and bake at 375 for 30-40 minutes, until the filling bubbles.

Cool completely before serving.


Yields 8 servings


Recipe from Curly Girl Kitchen

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