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Black ‘n’ Blue Berry Crumb Pie

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 8 servings.
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.

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.

Nutrition Facts

1 piece: 358 calories, 13g fat (7g saturated fat), 20mg cholesterol, 149mg sodium, 59g carbohydrate (33g sugars, 4g fiber), 3g protein.

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