Best 2 Blackberry Crumble Pie Recipes

Indulge in a delectable journey with our delectable selection of blackberry crumble pie recipes, a harmonious blend of tangy blackberries and a buttery, crumbly topping. These culinary masterpieces offer a delightful symphony of flavors and textures that will tantalize your taste buds. From the classic blackberry crumble pie, featuring a flaky crust and a generous filling of juicy blackberries, to the unique gluten-free version, catering to those with dietary restrictions, each recipe promises an unforgettable taste experience.

For those seeking a vegan delight, the vegan blackberry crumble pie emerges as a guilt-free indulgence, offering the same delectable flavors minus any animal-derived ingredients. And for those with limited time, the blackberry crumble bars present a convenient and equally delightful alternative, perfect for a quick dessert fix. No matter your preference, our curated collection ensures that every blackberry crumble pie lover finds their perfect match, ready to embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

BLACKBERRY CRUMBLE PIE

Blackberry Crumble Pie image

Provided by Food Network

Categories dessert

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 1/4 cups flour
1 teaspoon salt
4 ounces cold unsalted butter
1/4 cup ice water
4 cups fresh blackberries
1/2 cup sugar
1/4 cup flour
2 teaspoons lemon juice
1 tablespoon fresh minced ginger
1 cup flour
3/4 cup toasted slivered almonds
1/4 cup sugar
1 teaspoon ground cardamom
4 ounces melted butter

Steps:

Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.

GLUTEN-FREE BLACKBERRY CRUMBLE PIE

Gluten-Free Blackberry Crumble Pie image

We have an abundance of blackberries on our farm in July. I took an old Mennonite pie recipe, a crumble recipe and a gluten-free crust recipe and combined them to make this delicious seasonal dessert. If you're doing Weight Watchers, each piece of pie is 9 points.

Provided by AllergyGirl

Categories Pie

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

1 cup bob's red mill gluten-free all purpose baking flour
2 tablespoons sweet white sorghum flour
2 teaspoons sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter
1 egg
1 tablespoon cider vinegar
4 cups blackberries
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 cup brown rice flour
1/2 cup sugar
3 tablespoons butter (melted)
1 tablespoon oil
1/2 cup chopped pecans (optional)

Steps:

Preheat oven to 425.
Mix together gluten-free all purpose flour, sweet sorghum flour, sugar and salt.
Cut the butter into chunks and, using your finger tips, work the butter into the dry ingredients to form a coarse meal.
Make a well. Break the egg into the well.
Add vinegar and use a fork to stir from the center, working the flour into the egg to form a soft dough.
Roll out the dough between two sheets of wax or parchment paper. Roll it to about 10-12 inches in diameter and then stick it in the freezer for 10-15 minutes, this will allow the dough to be hard enough to not stick to the paper when you need to peel it off.
Peel off the paper, and put the pie dough into a pie pan, fluting the edges. Set aside.
Combing the ingredients for the filling in a large bowl, pour into uncooked pie crust.
Mix together ingredients for the crumble. Sprinkle crumb topping on top of the blackberry combination.
Bake in preheated oven at 425 for 10 minutes.
Reduce heat to 350 and continue baking for 25-30 minutes.

Nutrition Facts : Calories 430.8, Fat 16.4, SaturatedFat 8.8, Cholesterol 57.6, Sodium 156, Carbohydrate 67.9, Fiber 5.3, Sugar 34.2, Protein 5.1

Tips:

To achieve a flaky crust, use a combination of butter and shortening. Keep the butter and shortening cold before grating them into the flour mixture.
Don't overwork the dough. Once the dough just comes together, stop mixing.
Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and less likely to tear.
When making the filling, use fresh, ripe blackberries. If using frozen blackberries, thaw them and drain them before using.
To prevent the filling from being too runny, add a thickener such as cornstarch or flour. You can also add some oats or bread crumbs to help absorb the moisture.
Bake the pie at a high temperature for the first 15 minutes, then reduce the temperature to finish baking. This will help to create a golden brown crust and prevent the filling from bubbling over.
Let the pie cool for at least 1 hour before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

Blackberry crumble pie is a classic dessert that is perfect for any occasion. With its flaky crust, sweet and juicy filling, and crunchy crumble topping, this pie is sure to be a hit with everyone. Follow these tips to make sure your blackberry crumble pie turns out perfect every time.