Blackberry Crumble Pie
User Reviews
4.6
Blackberry Crumble Pie
Description
Blackberry Crumble Pie features a buttery crust made from softened unsalted butter, sugar, and vanilla extract blended with flour and salt into a crumbly dough. The base is pre-baked until golden, ensuring a firm shell beneath the fruit. Fresh blackberries are layered thickly onto the warm crust for a juicy, fruity filling. The topping consists of the remaining crumb dough, pressed to create a textured surface that bakes to a golden crisp. The pie is then baked further, marrying the components into a harmonious dessert with contrasting textures.
The pie's flavor balances the sweet richness of buttery crumbs with the tender, slightly tart berries. The crumbly texture on top and the firm buttery crust provide pleasing contrasts to the juicy filling. The inclusion of vanilla adds a subtle aroma enhancing the overall taste.
Serve this pie with whipped cream, strained yogurt, ice cream, or crème fraîche to add creaminess and complement the fruit's flavor. It's suitable for seasonal gatherings where fresh blackberries are available and can be enjoyed as a comforting after-meal dessert or during afternoon tea.
Measuring ingredients with a digital kitchen scale helps achieve the proper dough consistency and crust thickness. The butter must be sufficiently soft for creaming, and pressing down puffed areas during pre-baking ensures an even base. Although blackberries are specified, other similarly sized berries or mixed berries can substitute depending on availability, adjusting the quantity to maintain a substantial fruit layer.
Ingredients
- 250 g unsalted butter 1 cup, Note 1, soft
- 150 g granulated sugar ¾ cup
- ½ teaspoon vanilla extract pure
- 375 g all-purpose flour 3 cups + 2 tablespoons
- 1 pinch salt
- 350 g blackberry 12.5 oz, Notes 2, 3, fresh
- Whipped Cream strained yogurt, ice cream, or crème fraiche to serve, optional
Instructions
- Soften butter: Make sure you take the butter out of the fridge a few hours before baking; the butter must be soft.250 g soft unsalted butter/ 1 cup
- Preheat the oven to 360°F/ 180°C.
- Cream the butter, sugar, and vanilla extract with the mixer until light and fluffy.150 g granulated sugar/ ¾ cup + ½ teaspoon pure vanilla extract
- Mix the flour and the salt, add them to the butter mixture, mix with a spoon first, and then with your hands to form the crumbs.375 g all-purpose flour/ 3 cups + 2 tablespoons + 1 pinch of salt
- Bake crumb: Press ¾ of the crumb dough in the pie dish (the bottom of my pie dish has a diameter of 23 cm/ 9 inches), forming a dough edge as well. Bake the crumb crust in the preheated oven for 20-25 minutes until golden.If the crumb crust puffs up a little, press it down again with the back of a spoon before you add the berries. But it usually doesn't happen; the pie crust looks just perfect most of the time.
- Prepare berries: While the crumb crust is in the oven, prepare the berries or the fruit. If using berries, wash them briefly and let them dry well on kitchen paper. Pat them dry on top as well. If using fruit, slice or chop the fruit.350 g fresh blackberries/ 12.5 oz
- Top the pie: Take the crumb crust out of the oven. Place the berries or the chopped fruit on top in an even layer. Sprinkle the remaining dough on top to form a crumble topping.
- Bake the pie for further 20-25 minutes until the crumble topping is nicely browned.
- Cool: Let the blackberry pie cool down in the form for about 20 minutes, then you can remove it. Removing the pie out of the form works best when using a pie dish with removable bottom.
- Serve the pie lukewarm or at room temperature either as it is or with a dollop of whipped cream, strained yogurt, or crème Fraiche mixed with one or two teaspoons of brown sugar.
Notes
- Use a digital kitchen scale to measure ingredients accurately for consistent results.
- Soften the butter well before mixing to achieve a light, crumbly dough.
- If the crust bubbles during pre-baking, gently press it down with the back of a spoon to keep an even base.
- Adjust the amount of blackberries to fill the pie with a thick, even layer of fruit.
- Other berries such as raspberries, blueberries, or currants can be used as alternatives or in combination.
- Serve with whipped cream, crème fraîche, ice cream, or strained yogurt for added richness and balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 45mg | 15% |
| Sodium | 14mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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