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Black 'n' Blue Berry Crumb Pie

 Black 'n' Blue Berry Crumb Pie
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.
6-8 ServingsPrep: 15 min. Bake: 55 min. + cooling

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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter

Directions

  • Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond
  • edge of plate; flute edges.
  • In a large bowl, combine blackberries and blueberries. Combine the
  • sugar, cornstarch and nutmeg; sprinkle over berries and toss gently.
  • Pour into crust.
  • In a small bowl, combine flour and brown sugar; cut in butter until
  • crumbly. Sprinkle over filling.
  • 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.

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Black 'n' Blue Berry Crumb Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.