Monday, July 11, 2011

Crumble Berry Pie

I love pie. We all know this.  I remember Strawberry Pie from this restaurant back home called Arners's, it was damn yummy.  I must admit though that my favorite part of that pie wasn't the crust or the berries, it was the goop.  I'm not usually a fan of berry pies unless it's my beloved Blueberry Pie of course.  I'm more of a Pumpkin/Coconut Custard/Lemon Meringue kind of girl.  But this pie, this pie. Unf.

This was made using a bag of frozen mixed berries, the combination called 'Skogsbær'.  That means 'forest berries' in the Norskie.  It's raspberries, blackberries, blueberries, red currants and black currants.  I also threw in half a bag of strawberries that were clinging to life in my freezer.  Best combo evah. The crust is just your normal every day throw together and don't chill it crust.  If you want something more involved or fancy then by all means go for it but when I want pie I want it now.  Now! 

Buttery crust, sweet berries of all kinds, a cruncy-oaty-cinnamininny topping.  What more could a girl want?  I'll tell ya.  This girl wants a big ass scoop of Vanilla ice cream on top of hers. Oh well, I'll survive. Maybe.

Recipe for 1 9" Pie Crust (below)
4 Cups of Mixed Berries, fresh or frozen/thawed 
1/2 Cup Sugar
1/4 Cup Water
3 1/2 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
Dash of Salt

1/2 teaspoon Cinnamon
3/4 Cup Brown Sugar
3/4 Cup Flour
1 Cup Oats
1/4 Cup plus 2 Tablespoons Butter, room temp


Combine all filling ingredients EXCEPT the berries in a saucepan.  Cook over medium, whisking often, until it thickens up.  It's fine it if boils.  Once it thickens up a bit, remove from heat and stir in the berries.  Pour into pie crust.

For the topping, combine all ingredients and mix well until moist and crumbly.  Using your hands is works best.  Reserve a large 1/4 cup, put the rest on the pie covering all the berries as much as possible.

Cover crust edges with a pie shield or aluminum foil.  Bake at 375F/190C for 20 minutes.  Remove pie shield/foil, add remaining topping and bake an additional 25 minutes.  Cool at least 15 minutes before slicing. 

Pie Dough 

 1 1/3 Cup/165g Flour
1/2 Cup/113g Butter, cold
Pinch of Salt
2-3 Tablespoons Cold Water

Combine the flour and salt, cut in the butter or mix all in a food processor.  Add the water one tablespoon at a time just until the dough comes together.  Press into a disc, roll out and line your pie plate. 

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