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5 from 1 vote

Mixed Berry Crumble Pie

Berry Crumble Pie is the ultimate summer dessert made with a flaky pie crust, juicy strawberry, raspberry, blackberry and blueberry filling and a buttery golden crumble topping. This easy homemade pie is sweet, slightly tart, and perfect with a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time55 minutes
Cool time1 hour
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: berry crumble pie, berry pie recipe, berry pie with crumb topping, easy berry dessert, homemade berry pie, mixed berry pie
Servings: 12 servings
Calories: 320kcal
Author: Kathryn Donangelo

Ingredients

  • 1 pie crust homemade or store-bought
  • 2 cups fresh blueberries
  • 2 cups blackberries
  • 2 cups raspberries
  • 1 cup strawberries
  • 1 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup cornstarch

Pie Crumble

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup salted butter cut into cubes, chilled

Instructions

  • Preheat oven to 425 degrees F. Prepare a 9 x 9 inch round pie pan with unbaked pie crust. I like to crinkle the crust with my fingers at the top for decoration (this is optional). You can also crimp the edges of the crust with a fork. Place in the refrigerator until ready to use.
  • In a large mixing bowl, combine all berries, sugars, lemon zest, lemon juice and vanilla extract. Mix to combine.
  • Add in cornstarch and mix gently to coat all the berries.
  • In a medium bowl add flour, sugar, cinnamon and butter cubes. Mix together with a pastry cutter or fork until crumbly pieces form.
  • Assemble the pie by spooning the berry mixture (remove as much juice as possible) into the chilled pie crust, then sprinkle the crumble topping all over the top, spreading to the edges in an even layer.
  • Bake pie for 20 minutes, then reduce the oven heat to 375 degrees F and bake for an additional 30-35 minutes. Add a pie shield or cover the pie crust with aluminum foil to prevent the crust from burning.
  • Let the pie cool for at least 3 hours to thicken and set before serving (optional). Slice and top with vanilla ice cream or whipped cream. Enjoy!

Notes

Recipe adapted from Savory Experiments.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 52g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 120mg | Potassium: 136mg | Fiber: 4g | Sugar: 30g | Vitamin A: 309IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 1mg