Friday, March 14, 2014

Very Berry Crumb Topped Pie

Hopefully by the time you are reading this I am lounging on a beach somewhere or shopping. My two FAVORITE things!

My third favorite? Pie. And chocolate. And ice cream. I have a long list of favorites. And I think I am going to have to add this pie to it.

The gooey berry filling, crunchy crumb topping, and buttery crust are so delicious together. I hope you are a pie fan and try this one out! Yum!

Happy Pi Day Everyone!!

For the Filling:
6 ounces blueberries
12 ounces blackberries
6 ounces raspberries
2 Tablespoons strawberry jello mix
3/4 cup sugar
1 Tablespoon freshly squeezed lemon juice

For the Crust: 
1 3/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 sticks (12 Tablespoons) unsalted butter, cold and cubed
3-5 Tablespoons ice cold water

For the Crumb Topping:
1/2 cup flour
1/2 cup sugar
1/2 cup quick cooking oats
6 Tablespoons butter, cubed

In a large bowl, toss together the ingredients for the filling and set aside.

Preheat oven to 375 degrees.
Start by making your pie crust. Whisk together the flour, sugar, and salt in a large bowl. Add in the butter and using a pastry cutter or your hands, blend the butter into the dry mixture until it resembles coarse crumbs (about the size of peas).
Slowly add in your ice water, a Tablespoon at a time, until the dough comes together and can be formed into a ball.
Wrap tightly with plastic wrap and refrigerate for 30-45 minutes. *This recipe is enough for 1 pie crust, so double if you want to forgo the crumb topping and make a top and bottom crust.

Roll out the pie dough on a lightly floured surface until it is round and slightly larger than your pie plate. I used a 9" round for my pie. Fold into thirds to easily transfer to pie dish. Push down your crust lightly, pushing against the edges for better fit. Trim the excess and flute into your desired design. I am AWFUL with this so my crust is far from perfect. Prick the bottom multiple times with a fork.

Bake the crust in your preheated oven for 15 minutes. Remove and slightly prick any large bubbles that have formed. Pour your berries into the crust.

In a small bowl, mix together the ingredients for the crumb topping until the butter is throughout and the mixture is well, crumbly.

Sprinkle over the top of your berries.

Wrap the edges carefully with tin foil and place back on your large cookie sheet. Bake in preheated oven for 55-60 minutes or until the crumb topping is golden and the filling is bubbly, removing the tin foil the last 10 minutes of cooking.
Cool completely on a wire rack, slice, and serve!

This pie is AMAZING warm and topped with a slice of cold ice cream! Enjoy!

P.S: Happy Birthday to my wonderful HUBBY! 

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