Fresh Triple Berry Crumble Pie
We lived in Oregon for many years. Every summer we got excited to pick blackberries. We would stop by the side of the road, or in the parks and there were blackberries everywhere. They were big and juicy and sooo good!!!
I would make jam and freeze many for smoothies and put many bags in the freezer for cobblers, or pies in the winter. If you are traveling in the summer time to Portland Oregon please stop and gather some. Plus the ride is so beautiful!!
Today I am sharing another favorite Thanksgiving Recipe for Fresh Triple Berry Crumble Pie. The smell of this pie baking is mouthwatering! It cannot cool fast enough to take a bite or two, or three, or more. š
This Fresh Triple Berry Crumble Pie is one of my favorite any time of the year pies! I bet it will become yours as well this Thanksgiving.
This Berry Pie with a crumble topping is simple to make and will become one of your absolute favorites. Some of the grocery stores even have all these fresh berries in the produce isle.
INGREDIENTS….
- Raspberries, Blackberries and Blueberries
- Light brown sugar
- Granulated sugar
- Tapoica flour
- 1 small granny smith apple
- Sea salt
- Zest and juice from half of a lemon
Make sure you make my No-Fail Perfect Flaky Pie Crust Recipe. Using a combination of butter and shortening you will have a pie crust that is so delicious and easy to roll out.
Store the pie at room temperature or in the fridge for up to 2 days.
This Fresh Triple Berry Crumble Pie is worth the wait and even better with a scoop of vanilla ice cream. Letās bake up something delicious!!
Believe me you gotta make this pie!! Scroll down for the complete recipe….
Ingredients
PIE CRUST
- 6 cups Ā flour
- 1 tsp Ā baking powder
- 1 tsp Ā salt
- 1 cup unsalted butter, cut into small chunks
- 1 cup vegetable shortening
- 1 Ā egg
- 1 tbsp white vinegar
- 1Ā cupĀ ice cold water, enough to fill the cup with the egg and vinegar in it.
- Mix the flour, salt and baking powder in a large bowl.Ā Add the shortening and butter and using a hand pastry blender, mix well.Ā
- Whisk the egg in a cup, add the vinegar and enough water to fill the cup.Ā Pour onto the flour mixture and blend well.
- Roll out the dough evenly on your counter until it is the right size to fit your pie pan.Unroll the pie crust, gently pushing it into a well greased pie plate.
- Prick the bottom crust a few times with a fork.Ā Bake 8 to 10 minutes or until light brown at 450Ā°F.
Mixed Berry Filling
- 7 cups raspberries, blackberries and blueberries
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 2 1/2 tbsps tapoica flour
- 1 small granny smith apple
- 1/2 tsp sea salt
- Zest and juice from half of a lemon
Instructions
- On a floured work surface, roll out the chilled dough until you have a circle 12 inches in diameter.
- Place the dough onto the pie dish. Fold and tuck the dough on the edges to create an outer ridge. Flute the edge, or crimp with a fork. Refrigerate until ready to use.
HOW TO MAKE THE CRUMBLE TOPPING…
- In the bowl of a food processor, combine the flour, brown sugar, cinnamon and salt. Pulse to combine.
- Add the cold the butter to the flour mixture, and pulse until the mixture starts to form large crumbs. Place in the fridge to keep cold while preparing the berry filling.
LET'S MAKE THE BERRY FILLING…..
- Preheat the oven to 400F and place a rimmed baking sheet, to catch any juices, on the oven rack.
- Place 3 Ā½ cups berries in a large saucepan and set over medium heat.Ā Use a potato masher to mash and break up the berries.Ā
- Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 Ā½ – 1 Ā¾ cups.Ā Let cool slightly while preparing the remainder of the filling.
- In a large bowl, combine both sugars, tapioca flour, salt, lemon juice, and remaining 3 Ā½ cups of berries.
- Peel and grate the apple on a box grater. Place the apple in a clean kitchen towel and wring out as much liquid as you can. Place the grated apple in the bowl with the uncooked berry/sugar mixture and mix to combine.
- Add the cooked, and slightly cooled berries to the mixture and stir until well combined.Pour the berry mixture into the chilled pie dough. Top the pie with the chilled crumble topping.
- Place pie on the baking sheet and bake 30 minutes.Ā Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes.Ā
- Cool to room temperature, about 3-4 hours, before serving.
- Adapted from the Little Vintage Baking Company.