Crumble Berry Pie Recipes

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CRUMBLE BERRY PIE



Crumble Berry Pie image

Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco.

Provided by Marla Swoffer

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 13

1 (9 inch) deep dish pie shells
4 cups berries (thawed if frozen)
1/2 cup sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla
1 dash salt
1/2 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup flour
1/2 cup oats
1/4 cup butter, melted

Steps:

  • Preheat oven to 375.
  • Mix topping ingredients together, stirring in the melted butter last, and set aside.
  • Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
  • Remove filling from heat and stir in berries.
  • Pour filling into pie crust (don't poke the crust with a fork).
  • Crumble topping over filling, completely covering it (no berries showing through).
  • Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
  • Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 2604.8, Fat 96.1, SaturatedFat 44.5, Cholesterol 122, Sodium 1317.9, Carbohydrate 411.1, Fiber 15.9, Sugar 214.2, Protein 30.4

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Provided by Melissa Roberts

Categories     Food Processor     Berry     Fruit     Dessert     Bake     Fourth of July     Thanksgiving     Mother's Day     Graduation     Father's Day     Backyard BBQ     Blueberry     Spice     Summer     Anniversary     Family Reunion     Cinnamon     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Pie

Yield 8 servings

Number Of Ingredients 16

Crust:
1 1/4 cups unbleached all-purpose flour plus more for surface
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon kosher salt
Filling and topping:
2/3 cup plus 3 tablespoons sugar
2 1/2 tablespoons cornstarch
1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
5 cups (1 pound 10 ounces) fresh blueberries
3/4 cup unbleached all-purpose flour
3 tablespoons (packed) light brown sugar
1/2 teaspoons cinnamon
1/4 teaspoon salt
5 tablespoons unsalted butter, melted, cooled slightly
Special Equipment
A 9"-9 1/2"-diameter glass or metal pie dish, pie weights or dried beans to bake the crust.

Steps:

  • For crust:
  • Pulse 1 1/4 cups flour, butter, and salt in a food processor until mixture resembles coarse meal with some pea-size pieces remaining. Drizzle 3 tablespoons ice water over mixture. Pulse until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Transfer dough to a lightly floured work surface. Divide into 4 equal pieces. Working with 1 piece at a time, use the heel of your hand to smear each portion of dough twice in a forward motion to distribute butter. Gather all 4 dough pieces into a ball. Flatten into a disk, wrap in plastic, and chill dough until firm, at least 1 hour.
  • Roll out dough on a lightly floured surface to a 13" round. Transfer to pie dish, gently pressing dough onto bottom and up sides of dish. Fold overhang under and crimp edges decoratively. Pierce bottom of crust in several places with a fork, then chill until firm, about 30 minutes.
  • Line a large baking sheet with foil and place on a rack in middle of oven; preheat to 375°F. Line crust with parchment paper or foil and fill with pie weights. Bake until crust is set, about 20 minutes. Carefully remove parchment and pie weights. Bake until crust is pale golden, about 12 minutes longer. Transfer crust to a wire rack; let cool.
  • Filling and topping:
  • Whisk 2/3 cup sugar, cornstarch, and lemon zest in a large bowl. Add blueberries and lemon juice; toss gently to coat and evenly distribute. Let filling stand, tossing occasionally, until berries release their juices, 20-30 minutes.
  • Whisk flour, remaining 3 tablespoons sugar, light brown sugar, cinnamon, and salt in a medium bowl. Add melted butter; mix topping with fingertips to blend.
  • Assembly:
  • Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast.
  • Let pie cool on a wire rack.
  • Do Ahead
  • Dough can be made up to 2 days ahead. Keep chilled. Pie can be baked 8 hours ahead. Let stand at room temperature.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

TRIPLE-BERRY CRUMB PIE



Triple-Berry Crumb Pie image

Berries and hazelnuts are plentiful in our Pacific Northwest-so ingredients for this treat are often at my fingertips. I like to freeze a couple of pies to enjoy in winter. -Katherine Barrett, Bellevue, Washington

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1-1/2 cups ground hazelnuts
1 cup sugar, divided
3/4 cup cold butter, cubed
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh strawberries, sliced
3 tablespoons cornstarch

Steps:

  • Preheat oven to 375°. In a large bowl, combine flour, hazelnuts and 1/2 cup sugar; cut in butter until crumbly. Set aside 1-1/2 cups crumb mixture for topping. Press remaining mixture onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate., Place berries in a large bowl; sprinkle with cornstarch and remaining sugar. Stir until well blended. Spoon into crust. Sprinkle with reserved crumb mixture., Bake 55-60 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

Nutrition Facts : Calories 480 calories, Fat 26g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 59g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.

CRUMBLEBERRY PIE



Crumbleberry Pie image

-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 13

Pastry for single-crust pie (9 inches)
6 tablespoons butter, softened
1/2 cup sugar
2 eggs
1 cup finely ground almonds
1/4 cup all-purpose flour
1 large pear, peeled and thinly sliced
TOPPING:
3/4 cup all-purpose flour
1/3 cup packed brown sugar
1/4 teaspoon almond extract
1/3 cup cold butter, cubed
1 cup fresh or frozen blueberries

Steps:

  • Line a 9-in. pie plate with pastry; set aside. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almonds and flour., Spread into pastry shell. Arrange pear slices over filling. Bake at 350° for 25-30 minutes or until light golden brown., For topping, in a large bowl, combine the flour, brown sugar and extract; cut in butter until crumbly. Sprinkle blueberries over pears; sprinkle with crumb topping. , Bake 25-30 minutes longer or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts :

IMPOSSIBLY EASY MIXED-BERRY CRUMBLE PIE



Impossibly Easy Mixed-Berry Crumble Pie image

Easy pie? With no crust to roll, this buttery streusel topped berry dessert is a winner.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 8

Number Of Ingredients 12

1/2 cup Original Bisquick™ mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons cold butter or margarine
1 bag (12 oz) frozen mixed berries (about 2 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick™ mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs

Steps:

  • Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
  • In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
  • In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
  • Bake 50 to 60 minutes or until top is evenly deep golden brown.

Nutrition Facts : Calories 280, Carbohydrate 42 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 30 g, TransFat 1 g

BLUEBERRY CRUMBLE PIE



Blueberry Crumble Pie image

Note: These recipes have been adapted from "Lobster Rolls and Blueberry Pie" by Rebecca Charles of Pearl Oyster Bar and Deborah DiClementi. Text copyright 2003 by Rebecca Charles. Reprinted by permission of Regan Books.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon salt
1 cup cold (2 sticks) unsalted butter, cut into small pieces
1/4 cup ice water
1 1/2 cups all-purpose flour, plus more for work surface
1 cup firmly packed dark-brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
3 pints blueberries
1 cup sugar
4 teaspoons cornstarch
1/2 teaspoon finely chopped lemon zest
Pinch of freshly ground pepper
Unsalted butter and all-purpose flour, for pie tin

Steps:

  • To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
  • To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
  • To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
  • To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

After looking around for this recipe and not finding it, I kind of adapted one on my own. It comes out pretty and delicious and a dollop of Cool Whip on top is lovely.

Provided by Karen..

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked 9 inch deep dish pie shell
4 cups fresh blueberries
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1 tablespoon orange juice or 1 tablespoon lemon juice
1/2 cup flour
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Preheat oven to 375*.
  • Place pie crust into pie pan and crimp edges as desired.
  • In a mixing bowl, combine all filling ingredients gently.
  • Pour evenly into pie plate.
  • Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
  • Sprinkle evenly over filling.
  • Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
  • Cover edges with foil if crust is browning too quickly.

EASY THREE-BERRY CRUMBLE SLAB PIE



Easy Three-Berry Crumble Slab Pie image

This informal pie is baked on a sheet pan and serves a crowd! Use frozen berries for a fresh flavor any time of year. You may serve this with whipped cream or ice cream, if desired.

Provided by Bibi

Categories     Desserts     Pies     Slab Pie Recipes

Time 1h30m

Yield 18

Number Of Ingredients 12

2 tablespoons all-purpose flour
2 9-inch pie crusts
7 cups frozen mixed berries (blackberries, blueberries, and raspberries)
¾ cup granulated sugar
⅓ cup arrowroot powder
½ teaspoon salt
1 cup rolled oats
1 cup all-purpose flour
¾ cup packed light brown sugar
1 teaspoon apple pie spice
½ teaspoon salt
7 tablespoons cold unsalted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Lightly dust an 11x15-inch half-sheet pan with flour. Carefully place the 2 pie crusts into the bottom of the sheet pan, gently stretching and trimming the crusts to fit the bottom and up the sides of the pan.
  • Combine berries, sugar, arrowroot powder, and salt in a large bowl; stir well.
  • Combine oats, flour, brown sugar, apple pie spice, and salt in a medium bowl. Use a pastry knife to cut butter into the oat mixture until butter is evenly distributed throughout and the crumble topping mixture resembles small, uneven pieces.
  • Pour berry mixture evenly onto the crust and add crumble mixture on top.
  • Bake in the preheated oven until brown and bubbly, 45 to 55 minutes. Remove and allow to cool for 30 to 45 minutes

Nutrition Facts : Calories 282.9 calories, Carbohydrate 44.7 g, Cholesterol 11.9 mg, Fat 11.3 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 3.8 g, Sodium 257 mg, Sugar 22.4 g

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MIXED BERRY PIE CRUMBLE TOPPING : OPTIMAL RESOLUTION LIST ...
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TRIPLE BERRY CRUMBLE PIE - THE LITTLE VINTAGE BAKING COMPANY
2021-04-30 Place 3 1/2 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 1/2 – 1 3/4 cups. Let cool slightly while preparing the remainder of the filling.
From thelittlevintagebakingcompany.com


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