Blackberry Crumble Pie
This blackberry crumble pie has a thick, jammy filling and a crisp, buttery topping. The filling is cooked on the stove first so it sets well once the pie cools, and the crust is par-baked so the base stays golden and crisp under all that juicy fruit.
About this recipe
This pie has a soft, jammy filling with broken-down berries. Blackberries release a lot of juice, so starting with a pre-cooked filling gives you full control over the texture. Once the berries have reduced and thickened, they are stirred with a cornstarch slurry and cooked until glossy. The crumble topping adds sweetness and crunch, and the whole pie bakes until the crust and crumble are golden.
Precooking the filling also allows you to adjust the sweetness and flavor of the filling, so if you find it a bit too tart, add extra sugar, or a dash more lemon juice if too sweet.
Try these raspberry crumble bars or blackberry crumble bars next!
A few of the ingredients
Method
- Line your 9-inch pie dish with the pastry and chill it for 15 minutes.
- Line with parchment, fill with pie weights, and bake until the edges are set.
- Remove the weights and continue baking until the base is lightly golden. Par-baking keeps the bottom crisp once the filling goes in.
For more in-depth instructions on par-baking, check out my post on blind baking pie crust.
- Combine the filling ingredients in a large pot. Stir until the blackberries start to release all their juices and the mixture has slightly reduced.
- Add in a cornstarch slurry and cook until thickened.
- Pour the cooled filling into the par baked crust and spread it evenly.
- Scatter all the crumble over top.
- Let the pie cool completely. The filling sets as it cools, and slicing too early will make it spread. For the cleanest slices, let it sit for at least 4 hours or chill it.
Tips for success
- Do not skip the reduction step. The filling should look glossy and thick before it goes into the crust.
- If your berries are very juicy, extend the cooking time by a few minutes before adding the cornstarch.
- Par bake the crust until you see light golden color on the base.
- If the edges of the crust are browning too fast, use a pie shield to cover them.
You can make your own shield by folding a strip of foil and gently wrapping it around the pie’s rim during baking. - Cool the pie completely for a firm set.
Variations
- Mixed berry crumble pie: You can easily make this by combining blackberries, raspberries, blueberries, and strawberries. Add in a little vanilla extract to the berry filling instead of cinnamon.
Related recipes
Blackberry Crumble Pie
Made with fresh or frozen blackberries, a flaky pie crust and a juicy blackberry filling. Topped with a cinnamon crumble topping.
Ingredients
Crust
- 1 x 9-inch pie crust homemade or store-bought, chilled
Blackberry Filling
- 800 g blackberries fresh or frozen
- 150 g granulated sugar
- 1 tbsp lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 30 g cornstarch
- 45 ml cold water
Crumble Topping
- 125 g all-purpose flour
- 100 g brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 90 g butter cold, cubed
Instructions
- Roll out the chilled pie dough on a lightly floured surface to about 1/6 inch thick. Fit it into a 9-inch glass pie dish, leaving about 1/2 inch (1.2 cm) of overhang. Trim and crimp or flute the edges. Chill the lined crust in the refrigerator for at least 30 minutes. 1 x 9-inch pie crust
- Preheat the oven to 425°F (220°C). Use a fork to prick the bottom and sides of the crust to prevent the crust from puffing.
- Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Add enough weights so they reach the top edge of the crust and support the sides.
- Bake for 10 to 15 minutes, or until the edges are lightly golden. Carefully remove the weights and parchment.
- Prick the bottom of the crust again and return it to the oven for 2 to 3 minutes, or until the base looks dry and no longer shiny.
Blackberry filling
- Add the blackberries, sugar, lemon juice, cinnamon, and salt to a saucepan. Cook over medium heat for 8 to 12 minutes, stirring often, until the berries break down, release their juices, and the liquid reduces by about one quarter. 800 g blackberries, 150 g granulated sugar, 1 tbsp lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Mix the cornstarch and cold water to make a slurry. Add this to the berries and cook for 1 to 2 minutes until the mixture is thick, glossy, and slowly bubbling. This step can bubble quite actively, so turn the heat down if needed and keep stirring to prevent splashes. Remove from the heat and let the filling cool. The filling should be cooled to warm or room temperature before adding it to the crust. 30 g cornstarch, 45 ml cold water
Crumble
- In a bowl, combine the flour, sugar, cinnamon, baking powder and salt. Add the butter and rub it in with your fingers until crumbly and clumpy. 125 g all-purpose flour, 100 g brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon baking powder, ¼ teaspoon salt, 90 g butter
Assemble and bake
- Spread the blackberry filling into the par-baked crust. Sprinkle the crumble evenly over the top.
- Bake at 350°F (180°C) for 35 to 40 minutes, until the crumble is golden and the filling bubbles in slow bubbles around the edges. If the edges are browning too much, cover the rim with a pie shield or a ring of foil.
Cool and serve
- Cool the pie completely so the filling can set. For the cleanest slices, cool for at least 4 hours or chill it in the fridge.
- Store leftovers in the fridge for up to 3 days.
Notes
Both metric and US customary measurements have been provided. Use the toggle on the recipe card to switch between the two.
Nutrition
Serving: 1sliceCalories: 367kcalCarbohydrates: 59gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 22mgSodium: 287mgPotassium: 198mgFiber: 6gSugar: 32gVitamin A: 441IUVitamin C: 19mgCalcium: 52mgIron: 2mg
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