Triple Berry Crumble Pie – A bright and tangy berry filling topped with a gorgeous crumble topping. This pie screams summer, but the filling is made with frozen berries, so you can make it all year round!
Developing pie recipes is one of my favorite things on earth.
It’s always a delicious experiment, and it requires making several test pies to perfect the recipe.
For months (and months), I’ve had a picture in my head of the perfect summer pie. I wanted plenty of summer berries and a gorgeous crumble topping on top. Then, I started second guessing myself and wondered if I’d be better off doing a top crust instead of a crumble topping.
I took a little poll of my friends and family on Facebook asking “double crust or single crust with crumble topping?” Guess what the results were?
This pie is just heaven. The filling is flexible–you can use all berries (raspberries, blackberries, and blueberries), or you can use a mixture of berries and cherries. Both are delicious. I know because I’ve eaten roughly my body weight in pie lately. #pieforbreakast #onlysortofkidding
Another big plus for this pie is that I used frozen fruit. While fresh berries are in season (and you can absolutely use them in this recipe), I wanted to be sure that the recipe would work just as well for Thanksgiving or Christmas when berry season is long gone.
So, there you have it. The berry crumble pie that is equally at home at a 4th of July party with a big dollop of vanilla ice cream, or at Thanksgiving dinner. Beautiful, simple, and everything I hoped for.
Notes on the recipe:
- Let’s talk berries. Depending on the sweetness of your berries, you may prefer to increase the sugar. I prefer my filling to have a tiny bit of tartness since the crumble topping is sweet enough, and in all my tests (with tart cherries and blackberries), 1/2 cup was plenty for me.
- What about crust? Pie crust is a serious issue at our house. This is our favorite recipe using white flour, and this is our favorite gluten free crust.
- For the gluten free… Bob’s Red Mill 1-to-1 gluten free baking flour is our go-to for recipes like this one. It’s a true 1-to-1 substitute for white all purpose flour and both my crust and the crumble topping turned out beautifully.
- Pie dishes. This is a hefty pie. It fits in a standard 9-inch pie plate, but if you’ve got a deep dish pie pan, you’ll probably feel a leetle more comfortable putting it into the oven.
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- 1 Pie Crust (Gluten free or regular)
- 2½ cups raspberries (frozen or fresh)
- 2½ cups blueberries (frozen or fresh)
- 2½ cups blackberries or cherries (frozen or fresh)
- ½ cup sugar
- ¼ cup cornstarch
- 1 Tbsp lemon juice
- 6 Tbsp butter or vegan butter, cut into tiny cubes
- ½ cup brown sugar
- ½ cup flour (gluten free all purpose flour or white all purpose flour)
- ¾ cup oats, gluten free or regular (I prefer quick oats, but rolled are fine!)
- pinch salt
- 1 crust
- Pre-heat the oven to 350 degrees.
- Roll the pie crust out and transfer to a 9-inch pie pan (if you have a deep dish pan, that's preferred). Pre-bake the crust 10-15 minutes.
- Stir together berries, sugar, cornstarch, and lemon juice. Pour into pre-baked pie crust.
- Combine butter, brown sugar, flour, oats, and salt with a pastry blender or two forks. Crumble over the pie filling.
- Bake at 350 degrees for 45-60 minutes, or until the crust and crumble topping are golden.