Mixed Berry Crumble Pie with Fresh Berries
This mixed berry crumble pie is all about Oregon berries - sweet strawberries, juicy blueberries, tart raspberries, and rich blackberries encased in my tried-and-true flaky, buttery pie crust and topped with a brown sugar oat crumble. It's the perfect summer dessert that showcases fresh berries at their peak.
Servings: 8 servings
Calories: 526kcal
Equipment
- Pastry Blender
Ingredients
Pie Crust Recipe
- 1 Single Crust Recipe
Crumble Topping
- 1 cup (125 grams) unbleached all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (113 grams) unsalted butter cold and cut into cubes
- 1/3 cup (67 grams) light brown sugar
- 1/4 cup rolled oats
Mixed Berry Filling
- 1-1/4 cups (188 grams) fresh strawberries
- 1-1/4 cups (188 grams) fresh blueberries
- 1-1/2 cups (188 grams) fresh blackberries
- 1-1/2 cups (188 grams) fresh raspberries
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup (200 grams) granulated sugar
- 5 tablespoons (40 grams) finely ground tapioca flour
- 1/2 teaspoon kosher salt
Instructions
Pie Dough
- Before starting the other elements, prepare the pie dough. Make the pie dough according to this recipe. Use the single crust recipe for this pie. Follow the directions up to placing the dough in the refrigerator and chill the dough.
- Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 3/4-inch past the edge.
- Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the dough. Refrigerate the dough for at least 1 hour.
- Prepare the Berries
- While the pie dough is chilling the first time, prepare your strawberries, blueberries, blackberries, and raspberries. Weigh your berries. You should have a total of 750 grams. I have given amounts for the different berries, however you can use different amounts based on what you have available.
- Wash the berries under a spray of water. Place the berries in a single layer on a flat surface or baking sheet lined with two layers of paper towels. Spread the berries in a single layer. Place another layer of paper towels on top of the berries and pat them dry. Leave the berries to dry while you make the rest of the ingredients.
Make the Crumble Topping
- While the pie dough is chilling. Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
- Place the flour, ground cinnamon and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
- Use the pastry blender to cut the butter into the flour mixture until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also use your hands if you don’t have a pastry blender. To mix it with your hands, take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.
- Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large breadcrumbs. Mix in the rolled oats. Refrigerate the crumble for at least 30 minutes.
- The crumble can be made up to one week in advance and refrigerated until ready to use.
Make the Berry Filling
- Before you start making the berry filling preheat the oven to 400°F and place a half baking sheet in the oven.
- Whisk together the granulated sugar, tapioca flour. and salt in a medium-sized bowl. Set it aside.
- Place the berries in a large bowl. Sprinkle the lemon juice and vanilla over the berries. Add the sugar tapioca mixture, and with a large spoon gently fold the ingredients together.
Prepare the Pie
- Remove the pie dough from the refrigerator and spoon the berry into the prepared pie shell. Remove the crumble from the refrigerator and spread it evenly over the berry. Take small handfuls of crumble, lightly press together, then break into irregular chunks as you distribute evenly over the berry.
Bake the Pie
- Place the pie on top of the hot baking sheet. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake for another 50-55 minutes until you see the filling bubbling up around the edges, and the filling has puffed up in the center. The edges of the pie crust will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges. If the crumble becomes too dark place a piece of tented foiled over the crumble.
- Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving. It’s important to let the pie cool to let the filling finish setting up and to ensure clean slices when you cut the pie.
Storing the Pie
- The pie can sit at room temperature in a covered container for up to 2 days. After 2 days cover it loosely with foil and store in the refrigerator for another 5 days.
Notes
Making the Pie Dough. Read through the original recipe and blog post for how-to photos and tips for successfully making the pie dough.
Use a Metal Pie Pan. I prefer a metal pie pan for getting a golden brown bottom crust. You'll get different results if you use a glass or ceramic pie plate.
Pie Plate Size. This recipe is made for a 1 1/2 inch deep pie plate. Do not use a deep dish pie tin (usually 2 inches deep or more) because this recipe does not make enough pie dough or fruit filling for that type of dish.
Cooling the Pie. I know it can be hard to wait, but it's important to wait for the pie to cool before slicing it. While it cools, the filling finishes setting, which will allow for clean slices that hold their shape.
Nutrition
Calories: 526kcal | Carbohydrates: 87g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 456mg | Potassium: 149mg | Fiber: 4g | Sugar: 42g | Vitamin A: 412IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 2mg