Show Subscription Form




Black 'n' Blue Berry Crumb Pie Recipe
Black 'n' Blue Berry Crumb Pie Recipe photo by Taste of Home

Black 'n' Blue Berry Crumb Pie Recipe

Publisher Photo
Here’s a very simple recipe for a mouthwatering, fresh pie that features two kinds of berries and is simply delicious! The brown-sugar crumb topping adds buttery old-time crunchiness and flavor to this summery dessert classic. Thanks to Linda Palmer in Greenville, Ohio for the recipe.
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 3 cups fresh blackberries
  • 2 cups fresh blueberries
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon ground nutmeg
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter

Directions

  1. Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust.
  3. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling.
  4. Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Yield: 6-8 servings.
Originally published as Black 'n' Blue Berry Crumb Pie in Simple & Delicious May/June 2007, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Black 'n' Blue Berry Crumb Pie

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 24, 2012

"This is so good! I'm wondering, what I did wrong after reading other comments on the pie being watery. Mine was perfect. I did use my own homemade crust and 1 t cornstarch. But those were the only changes."

MY REVIEW
Reviewed Oct. 29, 2011

"I didn't try out this recipe yet.. but one of my favorite desserts to make is a peach cobbler. It uses two large cans of peaches and 6 Tbsp of tapioca. Using the whole box of tapioca would be too much."

MY REVIEW
Reviewed Feb. 21, 2010

"I read the reviews before making this pie and it has a wonderful flavor. I cut the butter for the topping back to 3 Tb spoon and added 1 Tb spoon of minute Tapioca, there was a little juice in the bottom next time I will add more Taioca. I wonder what a box of Tapioca pudding would do for this pie?"

MY REVIEW
Reviewed Sep. 9, 2009

"Great taste, however, it turned out more like soup. I read the comment and added more cornstarch, but this did not help. It would be wonderful if someone could tell us how to make this pie right, because it sure tastes great but I will not make it again until I know how to get it to set right."

MY REVIEW
Reviewed Jun. 21, 2009

"I've made this twice and love the taste. However, it does not set firm enough. I've tried doubling the cornstarch but still turns out watery. Any suggestions?"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT