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Crumble Berry Pie

  • Prep Time 15 min
  • Total Time 180
  • Chill Time 1 h 15 min
  • Serves: 12

Ingredients

  • Pie Crust:
  • 1 1/4 cups all-purpose flour 300 mL
  • 1/2 tsp salt 2 mL
  • 1/2 cup cold unsalted butter, cut into cubes 125 mL
  • blind-baking supplies (beans, rice or other pie weights)
  • Filling:
  • 2 cups blueberries 500 mL
  • 1 cup blackberries 250 mL
  • 1 cup fresh or frozen cranberries, thawed ( liquid drained) 250 mL
  • 1 cup sliced strawberries 250 mL
  • 2/3 cup sugar 150 mL
  • 1/4 cup all-purpose flour 60 mL
  • 1/2 tsp finely grated lemon zest 2 mL
  • Crumble Topping:
  • 3/4 cup large flake rolled oats 175 mL
  • 1/2 cup firmly packed brown sugar 125 mL
  • 1/4 cup all-purpose flour 60 mL
  • 1/4 cup cold unsalted butter, cut into cubes 60 mL

Directions

  • Step 1

    In processor, pulse flour with salt. Add butter and pulse just until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (do not over mix). Drizzle 3 tbsp (45 mL) ice water over top. Pulse just until mixture comes together. Transfer to lightly floured surface and press into a disk (dough will be very crumbly; do not knead). Wrap and refrigerate at least 1 hr. After chilling, on lightly floured surface, roll dough into 13-in. (32-cm) round and line 9-in. (23-cm) pie plate. Trim and flute pastry edges. Prick all over with a fork or point of a sharp knife. Chill 15 to 30 min. until firm.

  • Step 2

    Preheat oven to 425°F (220°C). Line pie shell with foil and pie weights. Bake 12 to 15 min., or until set. Remove foil and weights and bake another 5 min. until crust is lightly golden.

  • Step 3

    Meanwhile, in bowl, toss blueberries, blackberries, cranberries and strawberries with the sugar, flour and lemon zest. Strain mixture to discard any accumulated liquid.

  • Step 4

    To make topping, stir rolled oats with brown sugar and flour. Use fingertips to rub butter through mixture until crumbly; set aside. Scrape berry mixture into pie shell and sprinkle with crumble topping, leaving 1/4-in. (5-mm) border.

  • Step 5

    Reduce heat to 375°F (190°C). Bake pie on middle rack, tenting with foil for 30 min. Remove foil and bake another 30 to 35 min., until crust and topping are golden brown and juices are bubbling. Transfer pie to wire rack to cool completely

Tip

Chilling time: 1 hr.,15 min.

During baking, place foil-lined baking sheet on oven rack below pie to catch drips.

Nutrition Facts

  • Nutrition Description Per serving (1 slice; 1/12 of the recipe):
  • Calories 300
  • Fat 12 g
  • Saturated Fat 7 g
  • Carbs 44 g
  • Sugar 25 g
  • Protein 3 g
  • Cholesterol 30 mg
  • Fibre 3 g
  • Sodium 100 mg

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