Blackberry Raspberry Crumb Pie
So this happened...'Tart' Blackberry Raspberry Crumb Pie. I made a crumb topping using @bobsredmill rolled oats & @landolakesktchn butter.
1 (9 inch) homemade or store bought pie shell, pre-baked
For the filling :
1 pound fresh raspberries
12 ounces fresh blackberries
3/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon zest
For the crumb topping :
1/4 cup flour
1/4 cup rolled oats
2 tablespoons brown sugar
2 tablespoons sugar
1/4 cup cold butter, cut into pieces
Preheat oven to 375 degrees F.
For the berry filling: Gently combine all ingredients in a large bowl (don't worry the cornstarch will absorb) and set aside.
For the crumb topping:
Combine all ingredients in a food processor and pulse until crumbly.
Spoon the berry mixture into your pre-baked pie shell and cover edges of pie crust with foil or a pie shield to prevent the crust from burning.
Top with crumb topping.
Sprinkle the crumb topping with a tiny bit of water (use your fingers to sprinkle).
Place on a parchment/foil lined baking sheet and place in the preheated oven.
Bake for approximately 45minutes-1 hour or until topping is golden brown.
*Note: taste your berries first. You may want more or less sugar depending on the tartness/sweetness of the berries. Adjust as desired. Personally, I like my berry pies on the tart side