Summer is berry season and we always have berries in our fridge. Unfortunately, many times, the berries become just past prime and no one wants to eat them anymore.
Thankfully, extra ripe berries are perfect for jams and desserts. I stumbled across a few berry pie recipes that I have morphed into a combination pie/crumble – you get the best of both worlds: delicious, flaky crust with a buttery crumble, sandwiching a not-too-sweet berry center
(you can also use frozen berries – mixed bag or single berry, it’s your choice)
I prepare my own pie crust, but you can use store-made pie crust to make things easier. Just roll it out and put in the fridge while you prepare the berry mixture. Use the tines of a fork to make a nice decoration along the edge.
This recipe is super simple and only calls for a few ingredients – berries, sugar, balsamic vinegar, corn starch. Mix them together and let them sit for at least 30 min, then fill the prepared pie crust.
While the berry mixture sits, prepare the crumble topping with flour, sugar, butter in a food processor and keep in the fridge until ready to use.
Bake the pie and let it sit for at least 20 min before serving. I always serve it with vanilla ice cream
Mixed Berry Pie Crumble (click here to print recipe without pictures)
- Pie crust (homemade or prepackaged, rolled into 9-in pie plate, chilled for at least 30 min)
– 3 cups mixed berries, fresh, frozen or both
– 1/2 tbsp corn starch
– 2 tbsp good balsamic vinegar
– 1/4 cup water
– 10 tbsp sugar, divided
– 1 1/2 cups all-purpose flour
– 1/2 cup cold, unsalted butter, cut into small pieces
– pinch of salt
1. Preheat oven to 350 degrees. In a bowl, combine berries, corn starch, vinegar, water and 4 tbsp sugar. Let stand for 30 min.
2. In a food processor, pulse together flour, butter, salt and remaining 6 tbsp sugar until mixture resembles fine bread crumbs. Do not over-mix or it will become a pastry. Place in fridge until ready to use.
3. Using a slotted spoon, transfer berry mixture to prepared pie dish, sprinkle with crumble and bake until top is golden, about 60 min.
4. Serve warm or room temperature with vanilla ice cream.
(adapted from Williams-Sonoma Cakes, Cookes, Pies & Tarts)