Black ‘n’ Blue Berry Crumb Pie

Name: Black 'n' Blue Berry Crumb Pie
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 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

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

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.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Originally published as Blackberry Blueberry Pie in Simple & Delicious May/June 2007

Reviews

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Average Rating:

patsenkar

Jul 15, 2015

Wonderful berry combination! If your pies are too wet...well, berry pies can always be tricky based upon the juice content of your fruit. I've started using arrowroot instead of cornstarch and still sprinkle perhaps a teaspoon of tapioca on the bottom crust before adding the filling. VERY TASTY summer pie.
Sprowl

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.
amethystra

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.
navymh

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?
blueciel

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.
l_decker

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?
sswade

Sep 12, 2008

Delicious!