Triple Berry Crumble Pie
An all butter pie crust filled with raspberries, blackberries and blueberries, topped with cinnamon crumble and cooked until browned and bubbly.
Ingredients
Pie Crust
- ½ recipe All butter pie dough
Crumble Topping
- 1 cup all purpose flour
- ½ cup light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, cold, cut into cubes
Mixed Berry Filling
- 7 cups combination raspberries, blackberries and blueberries
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 2 ½ tablespoons tapoica flour, or ground tapioca
- 1 small granny smith apple
- ½ teaspoon fine sea salt
- Zest and juice from half of a lemon
Instructions
Prepare the pie crust.
- On a floured work surface, roll out the disc of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
- Place the dough onto the pie dish. Ease the dough, without stretching, into 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.
Prepare 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.
Make the berry filling.
- Preheat the oven to 400F and place a rimmed baking sheet, large enough to place the pie on and catch any juices, on the oven rack.
- Place 3 ½ cups berries in a large saucepan and set over medium heat. Use a potato masher to mash and break up the berries.
- Cook the mixture, stirring occasionally until the mixture is thickened and reduced to 1 ½ - 1 ¾ cups. 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 ½ 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. Reduce temperature to 350F and continue to bake until the juices bubble, 30-35 minutes.
- Place the pie on a wire rack cool to room temperature, about 3-4 hours, before serving.
Notes
Store the pie at room temperature or in the fridge for up to 2 days.
You can freeze baked and unbaked pies. They can be stored up to 3 months. Avoid freezing in glass pie plates and the glass can shatter when placed in a hot oven.
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