Dessertsbonappetit4.0
Cheater’s Berry Crumb Pie
This simple yet impressive recipe boasts a tender, cookie-like press-in crust and crumb topping, making it the perfect choice for those of us who find making pie to be totally daunting.
👥 9 Servings🔥 Cook: 20 min👤 Jessie Sheehan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●whisk
- ●spatula
📝 Preparation Steps
1
topping
2
Place a rack in middle of oven and set a baking sheet on rack. Preheat oven to 400°. Mix 1 cup (125 g) all-purpose flour, ½ cup (100 g) sugar, ½ cup (1 stick) unsalted butter, melted, slightly cooled, and a pinch of kosher salt in a small bowl with a fork until mixture holds together; chill in the fridge while you make the crust and filling.
(125 g) all-purpose flour1 cupPinch of kosher salt(250 g) all-purpose flour2 cups(200 g) sugar1 cup(625 g) mixed fresh (or frozen, thawed) berries, such as blueberries, blackberries, and raspberries5 cups
3
crust
4
Whisk 2 cups (250 g) all-purpose flour, 1 Tbsp. sugar, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add ½ cup (1 stick) unsalted butter, melted, slightly cooled, and ¼ cup whole milk and mix with a fork until mixture holds together when squeezed in your hand. Knead dough a few times in the bowl.
(125 g) all-purpose flour1 cup(250 g) all-purpose flour2 cups. sugar1 Tbsp(200 g) sugar1 cup(625 g) mixed fresh (or frozen, thawed) berries, such as blueberries, blackberries, and raspberries5 cups
5
Using your hands, evenly press dough onto bottom and up sides of a 9"-diameter pie dish; reserve bowl (no need to clean it). Crimp edges with a fork, then brush with milk. Chill crust in freezer while you make the filling.
6
Filling and assembly
7
Whisk 1 cup (200 g) sugar, ¼ cup (28 g) cornstarch, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in reserved bowl to combine. Add 5 cups (625 g) mixed fresh (or frozen, thawed) berries and 1 Tbsp. fresh lemon juice and mix with a rubber spatula to combine.
(125 g) all-purpose flour1 cup(250 g) all-purpose flour2 cups(200 g) sugar1 cup(625 g) mixed fresh (or frozen, thawed) berries, such as blueberries, blackberries, and raspberries5 cups. fresh lemon juice1 Tbsp
8
Scrape filling into crust and top with crumble, using your fingers to pinch it into small, round(ish) clumps.
9
Slide pie dish onto preheated baking sheet and bake, loosely tenting pie with a piece of foil after the first ⏱️ 30 minutes if crust starts to take on too much color, until edges are golden brown and filling is bubbling around crumbs in the center of the pie, 65–⏱️ 70 minutes. (You can also stick a skewer into the center to see if the berries have jelled.) Transfer pie to a wire rack and let cool to allow the filling to set before serving, about ⏱️ 4 hours. Do ahead: Pie can be baked 3 days ahead. Store tightly wrapped at room temperature.
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