Berry Crumble Pie

Yield
one 9" pie
Prep time
30 + chill
Cook time
1h 15-25 min
Total time
2h 15-25m + chill
RecipeVideoPrint

Easy pie for beginners! Use pre-made pie crust or make your own. The crumble topping turns into this crispy top that sits on a slightly thicker cake-like layer of brown sugar goodness. This is all atop a juicy berry filling and a crispy buttery pie crust.

This pie uses frozen berries, so it can be made year round.

Step by step:

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Video

Read this before you begin

Measure by weight, if possible.

Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.

In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.

This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.

Use room temperature ingredients.

All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default. 

Pay attention to the ingredient descriptions.

I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive. 

A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.

Substitutions are hard.

That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.

I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.

Read all the recipe instructions before beginning.

I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.

Berry Crumble Pie

Yield
one 9" pie
Prep time
30 + chill
Cook time
1h 15-25 min
Total time
2h 15-25m + chill
Download PDFSave to Pinterest

Ingredients

Single Crust Pie (or use one premade pie crust)

  • 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
  • 1 cup + 3 TB (140g) all purpose (or pastry flour)
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/8 tsp baking powder
  • 1 1/2 tsp apple cider vinegar (or unflavored vodka)
  • 3 1/2 to 4 1/2 TB ice cold water

Crumble Topping and Fruit Filling

  • 3/4 cup (90g) all-purpose flour
  • 1 cup (96g) almond flour
  • 6 TB granulated sugar
  • 2 TB brown sugar
  • pinch of salt
  • 6 TB of cubed and cold unsalted butter
  • 5 1/2 cups of frozen berries
  • 1 1/2 cups granulated sugar
  • 3 TB of Minute Tapioca (or substitutions above)

Single Crust Pie (or use one premade pie crust)

  • 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
  • 1 cup + 3 TB (140g) all purpose (or pastry flour)
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/8 tsp baking powder
  • 1 1/2 tsp apple cider vinegar (or unflavored vodka)
  • 3 1/2 to 4 1/2 TB ice cold water

Crumble Topping and Fruit Filling

  • 3/4 cup (90g) all-purpose flour
  • 1 cup (96g) almond flour
  • 6 TB granulated sugar
  • 2 TB brown sugar
  • pinch of salt
  • 6 TB of cubed and cold unsalted butter
  • 5 1/2 cups of frozen berries
  • 1 1/2 cups granulated sugar
  • 3 TB of Minute Tapioca (or substitutions above)

Instructions

Make and chill the pie dough:

  1. Place your cut butter in the freezer while you measure/prep your other ingredients.
  2. Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.
  3. Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.
  4. Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas.
  5. Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.
  6. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.

Prepare the crumble and fill the pie

  1. If using, prepare your all butter pie crust. After chilling, allow it to rest on the counter while you prepare the fillings and crumble.
  2. Place your oven rack in the bottom-most position and preheat to 400 °F.
  3. For the crumble: to a medium mixing bowl, add the all-purpose flour, almond flour, sugars, and salt. Whisk until thoroughly combined. Add your cubed and cold unsalted butter. Use your finger to smash the butter cubes and mix the crumble topping until it resembles a slightly damp light-colored brown sugar. Set bowl aside.
  4. In a large mixing bowl, add your frozen berries, granulated sugar, and Minute Tapioca. Mix until combined.
  5. Roll your pie dough onto a floured surface. Line your pie plate and fold the edges under to neaten the crust.
  6. Place your pie pan on a baking sheet lined with foil.
  7. Pour in your berry filling and top with the crumble topping.
  8. Cover the edges and top with foil
  9. Bake (at least but usually around) 1 hour, uncover and bake for another 15-25 minutes. You'll know the pie is done when the juices are thick and bubbly and the crust and crumble topping are golden brown. (If you don't see thick and bubble juices from the pie, the tapioca is not yet cooked and your pie will be runny.)
  10. Allow to cool at room temp for 2 hours before cutting.

Adriana's Notes

Ingredients
Instructions

Single Crust Pie (or use one premade pie crust)

  • 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
  • 1 cup + 3 TB (140g) all purpose (or pastry flour)
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/8 tsp baking powder
  • 1 1/2 tsp apple cider vinegar (or unflavored vodka)
  • 3 1/2 to 4 1/2 TB ice cold water

Crumble Topping and Fruit Filling

  • 3/4 cup (90g) all-purpose flour
  • 1 cup (96g) almond flour
  • 6 TB granulated sugar
  • 2 TB brown sugar
  • pinch of salt
  • 6 TB of cubed and cold unsalted butter
  • 5 1/2 cups of frozen berries
  • 1 1/2 cups granulated sugar
  • 3 TB of Minute Tapioca (or substitutions above)

Single Crust Pie (or use one premade pie crust)

  • 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
  • 1 cup + 3 TB (140g) all purpose (or pastry flour)
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/8 tsp baking powder
  • 1 1/2 tsp apple cider vinegar (or unflavored vodka)
  • 3 1/2 to 4 1/2 TB ice cold water

Crumble Topping and Fruit Filling

  • 3/4 cup (90g) all-purpose flour
  • 1 cup (96g) almond flour
  • 6 TB granulated sugar
  • 2 TB brown sugar
  • pinch of salt
  • 6 TB of cubed and cold unsalted butter
  • 5 1/2 cups of frozen berries
  • 1 1/2 cups granulated sugar
  • 3 TB of Minute Tapioca (or substitutions above)

Make and chill the pie dough:

  1. Place your cut butter in the freezer while you measure/prep your other ingredients.
  2. Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.
  3. Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.
  4. Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas.
  5. Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.
  6. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.

Prepare the crumble and fill the pie

  1. If using, prepare your all butter pie crust. After chilling, allow it to rest on the counter while you prepare the fillings and crumble.
  2. Place your oven rack in the bottom-most position and preheat to 400 °F.
  3. For the crumble: to a medium mixing bowl, add the all-purpose flour, almond flour, sugars, and salt. Whisk until thoroughly combined. Add your cubed and cold unsalted butter. Use your finger to smash the butter cubes and mix the crumble topping until it resembles a slightly damp light-colored brown sugar. Set bowl aside.
  4. In a large mixing bowl, add your frozen berries, granulated sugar, and Minute Tapioca. Mix until combined.
  5. Roll your pie dough onto a floured surface. Line your pie plate and fold the edges under to neaten the crust.
  6. Place your pie pan on a baking sheet lined with foil.
  7. Pour in your berry filling and top with the crumble topping.
  8. Cover the edges and top with foil
  9. Bake (at least but usually around) 1 hour, uncover and bake for another 15-25 minutes. You'll know the pie is done when the juices are thick and bubbly and the crust and crumble topping are golden brown. (If you don't see thick and bubble juices from the pie, the tapioca is not yet cooked and your pie will be runny.)
  10. Allow to cool at room temp for 2 hours before cutting.

Recipe Card - Adriana's Notes

Recommended Sugar Lab Recipes + Experiments

The Sugarologie Pumpkin Pie

Pumpkin Tart

Salted Caramel Apple Pie

There’s more where this came from!

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Berry Crumble Pie

Yield
one 9" pie
Prep time
30 + chill
Cook time
1h 15-25 min
Total time
2h 15-25m + chill

Ingredients

Single Crust Pie (or use one premade pie crust)

  • 8 TB (one stick or 113g) cold unsalted butter, cut into 1/2 in chunks
  • 1 cup + 3 TB (140g) all purpose (or pastry flour)
  • 1/2 tsp kosher salt
  • 1 tsp granulated sugar
  • 1/8 tsp baking powder
  • 1 1/2 tsp apple cider vinegar (or unflavored vodka)
  • 3 1/2 to 4 1/2 TB ice cold water

Crumble Topping and Fruit Filling

  • 3/4 cup (90g) all-purpose flour
  • 1 cup (96g) almond flour
  • 6 TB granulated sugar
  • 2 TB brown sugar
  • pinch of salt
  • 6 TB of cubed and cold unsalted butter
  • 5 1/2 cups of frozen berries
  • 1 1/2 cups granulated sugar
  • 3 TB of Minute Tapioca (or substitutions above)

Instructions

Make and chill the pie dough:

  1. Place your cut butter in the freezer while you measure/prep your other ingredients.
  2. Add the flour, salt, sugar and baking powder to the processor. Pulse about 10 times to combine.
  3. Add about a quarter of the cold butter to the flour mixture (you can approximate, it doesn't have to be precise) and pulse about 8-10 times. This coats the flour thoroughly with a bit of fat. You shouldn't really see any butter remaining.
  4. Add the rest of the cold butter to the flour mixture and pulse about 8-10 times. Lift the lid, and use a fork (or CAREFULLY with your fingers) to sift the mixture. There should be large butter pieces remaining about the size of large peas.
  5. Pour the flour and butter mixture into a large mixing bowl. Add the vinegar to the smaller amount of water in a small bowl and pour onto dough. Use a spatula to press and mix the water into the dough, making sure there are no dried bits of flour on the bottom of the bowl. Pick up some dough with your fingers. Press it together. Does it stick together easily? If not, add more water, a half teaspoon at a time, until you can form the dough into a large ball.
  6. Pour the dough out onto plastic wrap, form it into a disc. Cover tightly and let it rest in the fridge for at least 1 hour. For best results, let it rest overnight.

Prepare the crumble and fill the pie

  1. If using, prepare your all butter pie crust. After chilling, allow it to rest on the counter while you prepare the fillings and crumble.
  2. Place your oven rack in the bottom-most position and preheat to 400 °F.
  3. For the crumble: to a medium mixing bowl, add the all-purpose flour, almond flour, sugars, and salt. Whisk until thoroughly combined. Add your cubed and cold unsalted butter. Use your finger to smash the butter cubes and mix the crumble topping until it resembles a slightly damp light-colored brown sugar. Set bowl aside.
  4. In a large mixing bowl, add your frozen berries, granulated sugar, and Minute Tapioca. Mix until combined.
  5. Roll your pie dough onto a floured surface. Line your pie plate and fold the edges under to neaten the crust.
  6. Place your pie pan on a baking sheet lined with foil.
  7. Pour in your berry filling and top with the crumble topping.
  8. Cover the edges and top with foil
  9. Bake (at least but usually around) 1 hour, uncover and bake for another 15-25 minutes. You'll know the pie is done when the juices are thick and bubbly and the crust and crumble topping are golden brown. (If you don't see thick and bubble juices from the pie, the tapioca is not yet cooked and your pie will be runny.)
  10. Allow to cool at room temp for 2 hours before cutting.