I made the crust by hand (not in my food processor) for the first time, and it was the best and most tender crust I’ve ever made. THIS pie…. Used 5 cups of Raspberries, blueberry and blackberries. Sprinkle the remaining dough on top to form a crumble topping. Don’t skip the lemon zest in the crumble, it totally makes it. Your post came at the perfect time. I’m looking for a new twist on classic apple for Canadian Thanksgiving! (If you puree blueberries and press the liquid into a cup, straining out solids, the liquid eventually jellies, or it did for me. I We stayed not far from there two summers ago (when this human was but 7 weeks old) and she brought one back warm and I said (wait for it) “No thank you” because my experience with pies is that none, even the best of the best, are better than homemade. not sweet. Made this last weekend and it was delicious! Worked out very nicely and was enjoyed by all! Eg real butter croissants (for which I need to find butter with 85% butter fat- not the standard in Ontario sadly), French macarons — to name but 2. Is there any chance you could add those? At least in the dark. It should be fine. Blog Graphics by Happy Loves Rosie. it worked fine. Your email address will not be published. Any insight will be much appreciated. But I don’t think you’ll be disappointed if you use cornstarch instead or anything. HOW TO SERVE THE BLACKBERRY CRUMBLE PIE. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. This is indeed a long one but for me, it’s previewing at 2 pages only. of prep work, it of quick tapioca for 4 cups of fruit for berry pies, that tapioca should be used for acidic fruits and that the filling should rest for 15 mins before it goes into the pie plate. coffee grinder and You won't be disappointed. (I buy it from. Only one crust to worry I am never going back now! Spread the crumble topping over the berries, making sure to cover them as evenly as possible. If this pie could be called “normal”. Always rave reviews. Also, when making cherries that were If I made this again I’d probably increase the ratio of blackberries to blueberries, just cause I like that flavor better. No crust. I’ve been keeping it since I began this site. Can I use this filling, or will it be too runny? Top with the Pecan Streusel Topping. Served with a shake of powdered sugar and a dollop of sour cream. If you go for crème fraiche, mix it with one or two teaspoons of brown sugar, it is sooo good! How much extra starch would you add if using frozen berries? And finally the tip about the crumbs browning fast and covering with foil worked perfectly too. When pre-baking the crust, the aluminum foil with cooking spray on it turned my pie crust grey, any suggestions? Hallelujah! I discovered this (blackberry) pie recipe somewhere online (I don’t remember where exactly, but it was in German, probably Chefkoch) and I have been making it repeatedly ever since. The flavor is very good but the blackberry seeds make it a little too crunchy in my opinion. It should make for a perfect patriot themed dessert! Fruit pies are done when you can see bubbles forming at the edges, with some creeping through and over some crumbs. I’ve made this pie twice, the first time using corn starch and the second time with tapoica flour. I’ve got some very delicious berries swimming in berry juice. That’s so interesting. Chevron, braided, plaid and twisted ribbon spirals too. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. This looks fantastic. Thanks! Love the crumb topping. Just made this pie today! This gives the pie thickener a chance to help the pie set. Makes 8 servings. Which would work better? (and I like tart) Fold dough gently in quarters without creasing and transfer to a 9 1/2-inch standard (not deep-dish) pie plate. Set aside. Very inconvenient but yay for you, making dessert! But, the key is, Deb is using tapioca flour, not quick cooking tapioca. berries, instead I leave it in until the fruit is bubbling and the topping is starting to get brown. Not a problem I’ve seen others note, so I don’t know what happened. fresh-baked fruit cobbler. Eeee! bit overripe; this worked Wish I knew how to add a picture!! I made a slight change, I only had frozen blueberries, so I used three cups of frozen blueberries and 3 cups fresh blackberries, cut back slightly on the sugar using a little less than 3/4 cup. Not usually a fan of crumb topped pie but this was excellent- crumbs didn’t get hard like others I had made. Trim dough overhang to 1 inch. I have also been making this pie for years. Pour into the pie crust. In a small bowl combine together sugar, flour, spices, and salt. And for the first time in years, I don’t feel totally down at the thought that summer moved on… and that is because this year, for a change, we did have a wonderful summer, so I am not left with that feeling of losing something we didn’t even have properly. Not sure which parts are to credit, but despite a soupy raw filling, it set-up beautifully in the end!