- 1 Pie Crust for a Single-Layer Pie
- For the Filling:
- 1 c. Sugar
- 2 Tbsp. Cornstarch
- 2 Tbsp. Minute Tapioca
- 1 Pinches Salt
- 6 Heaping c. Berries (Blueberries, blackberries, and raspberries)
- For the Topping:
- 3/4 c. Flour
- 1/3 c. Sugar
- 1/3 c. Brown Sugar
- 1/4 t. Salt
- 1/8 t. Nutmeg
- 1/2 c. (1 Stick) Butter, Cold
Preheat the oven to 400°F. Roll out your pie dough to a thickness of about ⅛”. Gently lift the dough into a deep dish pie plate, and press it into the bottom and up the sides.
Trim the dough that hangs over the edge of the pie plate with a small paring knife, then crimp or decorate the edge of the dough however you like. I made this design by putting the thumb of my left hand on the inside edge of the dough and the thumb and pointer finger on my right hand on the outside edge of the dough, and basically pinching the dough into little scallops. If you want something easier but still decorative, you can always dip the tines of a fork in flour and just press them into the top of the dough all the way around the edge of the pie.
In a large bowl, combine the sugar, cornstarch, tapioca, and salt for the pie filling. Add the berries and stir until the dry ingredients are evenly distributed. You can use any combination of berries you like! Pour the filling into the pie crust.
In the bowl of a food processor, combine flour, sugar, brown sugar, salt, and nutmeg. Pulse a couple of times just until combined. Cut the cold stick of butter into small chunks, toss them into the food processor, and pulse until the mixture looks like wet sand. Pick up small handfuls of the topping mixture, squeeze the crumbly mixture together, then crumble it over the pie. Repeat until the top of the pie is completely covered and you’ve used up all the crumble topping.
Place the pie in the preheated oven and bake for 45 to 50 minutes until the top is golden brown and the fruit filling is bubbling. If at any point the top starts to get too dark too soon, gently place a piece of aluminum foil over it until the pie is done baking. You literally just have to set the foil on top. When the pie is done, take it out of the oven and allow it to cool before you eat it. It’s great served with a big scoop of vanilla ice cream on each slice.
Preheat the oven to 400°F. Roll out your pie dough to a thickness of about ⅛”. Gently lift the dough into a deep dish pie plate, and press it into the bottom and up the sides.
Trim the dough that hangs over the edge of the pie plate with a small paring knife, then crimp or decorate the edge of the dough however you like. I made this design by putting the thumb of my left hand on the inside edge of the dough and the thumb and pointer finger on my right hand on the outside edge of the dough, and basically pinching the dough into little scallops. If you want something easier but still decorative, you can always dip the tines of a fork in flour and just press them into the top of the dough all the way around the edge of the pie.
In a large bowl, combine the sugar, cornstarch, tapioca, and salt for the pie filling. Add the berries and stir until the dry ingredients are evenly distributed. You can use any combination of berries you like! Pour the filling into the pie crust.
In the bowl of a food processor, combine flour, sugar, brown sugar, salt, and nutmeg. Pulse a couple of times just until combined. Cut the cold stick of butter into small chunks, toss them into the food processor, and pulse until the mixture looks like wet sand. Pick up small handfuls of the topping mixture, squeeze the crumbly mixture together, then crumble it over the pie. Repeat until the top of the pie is completely covered and you’ve used up all the crumble topping.
Place the pie in the preheated oven and bake for 45 to 50 minutes until the top is golden brown and the fruit filling is bubbling. If at any point the top starts to get too dark too soon, gently place a piece of aluminum foil over it until the pie is done baking. You literally just have to set the foil on top. When the pie is done, take it out of the oven and allow it to cool before you eat it. It’s great served with a big scoop of vanilla ice cream on each slice.
