Mixed Berry Crumble Pie with Press-In Crust
This Mixed Berry Crumble Pie is a summer dessert dream. Made with a buttery butter pie crust and topped with a golden crumble, it’s perfect for showcasing a mix of fresh or frozen berries. The aroma of bubbling fruit and buttery topping signals that summer has officially arrived. It’s easy enough for beginner bakers and special enough for any warm-weather gathering.
Servings: 6
Ingredients
Crust
- 3/4 cup unbleached all-purpose flour or your favorite GF flour blend
- 3/4 cup white whole wheat flour or 1 cup whole wheat pastry flour
- 2 Tablespoons cane sugar preferably organic and unbleached
- 3/4 teaspoon sea salt
- 1/2 teaspoon aluminum-free baking powder
- 1/4 teaspoon ground cinnamon
- 5 Tablespoons unsalted butter or plant butter melted and cooled to lukewarm
- 3 Tablespoons cold water
Streusel Topping
- 1 cup unbleached all-purpose flour or your favorite GF flour blend
- 1/2 cup cane sugar preferably organic and unbleached
- 1/4 teaspoon sea salt
- 5 Tablespoons unsalted butter or plant butter melted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract optional
- 1/4 cup diced candied ginger or 1/4 cup walnuts pecans, or almonds, chopped; optional
Fruit Filling
- 6 cups mixed berries fresh or frozen, defrosted
- zest of 1 lemon
- 2 Tablespoons lemon juice
- ⅓ cup cane sugar preferably organic and unbleached
- ¼ cup arrowroot or tapioca flour
- ½ teaspoon sea salt
- Optional: 1 Tablespoon berry liqueur
Instructions
- Preheat the oven to 425°F and position a rack on the lowest level. If you have one, place a baking steel or stone on the lowest rack. I always bake pies on the lowest rack to ensure a crispy/not soggy crust.
- To make the crust: Whisk together the flours, sugar, salt, baking powder, and cinnamon in a large bowl. Add the water to the melted butter and whisk to combine. Add the mixture to the dry ingredients.
- Mix with a fork until the dough becomes moist and begins to form clumps. It should hold its shape when squeezed together.
- Transfer dough into a pie plate and evenly distribute, pressing evenly into the bottom and sides and forming a smooth surface.
- Chill the crust in the fridge or freezer for 10-20 minutes before adding the filling.
- To make the streusel topping: In a medium bowl, whisk together the flour, sugar, and salt. Add the vanilla and almond extract to the melted butter and pour it into the flour mixture, stirring until moist crumbs form.
- Stir in the mini diced ginger or chopped nuts; set aside while you prepare the filling.
- To make the berry filling: In a large bowl, gently toss the berries with the lemon zest and juice.
- In a small bowl, whisk together the sugar, arrowroot, and salt. Add to the fruit mixture and gently mix to evenly coat the fruit. You don’t want any white powdery spots.
- To assemble the pie: Remove the pie crust from the freezer. Transfer the fruit mixture to the pie crust and top with the streusel. Place the pie on a sheet pan or, if you are using one, a baking steel or stone on the bottom rack.
- Bake the pie at 425°F for 20 minutes. After 20 minutes, turn the oven temperature down to 375°F. IF the edges of the pie are getting too dark, place a pie shield around the edges or aluminum foil. Bake the pie for an additional 45 to 50 minutes, or until the filling near the edges of the pie is bubbling. This will ensure a non-watery pie!
- Remove the pie from the oven and cool before slicing so the juices can settle and thicken.
Notes
- Store any leftover pie, covered, in the refrigerator for several days; freezing is not recommended.