Berry Crumble Pie
Prep time
Cook time
Total time
Serves: 8-10
  • For the Crust
  • 1¼ cups all purpose flour plus more for surface
  • 1 tablespoon granulated sugar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, cubed
  • 3 to 4 tablespoons ice cold water
  • For the Filling
  • ⅔ cup granulated sugar
  • 2½ tablespoons cornstarch
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 7 cups fresh berries (I used strawberries, blueberries, blackberries and raspberries)
  • For the Crumble Topping
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 3 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • Fresh flowers for garnish, optional
  1. To Make the Crust:
  2. In food processor fitted with a metal blade, pulse together the flour, sugar and salt. Then add in the cold butter and pulse until the butter is the size of peas. Slowly add in the water, a little at a time. Stop adding water when the dough begins to form large clumps. I always use about 3 tablespoons of water and 1 more tablespoon in dry winter months.
  3. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Form it into a ball and gently flatten the top, forming a disc. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
  4. Once the dough has chilled, place it onto your floured work surface and roll the dough to fit a 9-inch pie dish. I roll the dough into a 12-inch circle so that there is enough crust to go up the edges of the dish and so I can trim and flute. When rolling out the chilled pie dough use gentle force with your rolling pin. Start from the center and work your way out in all directions, turning the dough with your hands as you go.
  5. Transfer your dough to a greased pie dish by rolling the dough around your rolling pin and then unrolling it into your pie dish. Gently press the dough onto the bottom and up sides of the dish. Trim the edge of the dough and shape to your liking. Preheat your oven to 350 degrees F.
  6. To Make the Fillng:
  7. Mix together the sugar, cornstarch and lemon zest in a bowl. Add in the juice and fruit and mix to combine. Allow the filling to sit while you prepare the topping.
  8. To Make the Topping:
  9. In a bowl mix together the flour, sugars, cinnamon, salt and butter to form large crumbs. Set aside.
  10. Place the filling and its juices into the prepared pie crust and crumble the topping evenly over the filling. Place the pie into the freezer for an extra 10 minutes (or until firm) to ensure your pie is cold.
  11. Brush the edges of the dough with beaten egg and place onto a large baking sheet lined with parchment paper. Bake for 1 hour. If the crust begins to brown too quickly, cover just the crust with foil.
  12. Allow the pie to cool on a wire rack. Decorate with fresh flowers, optional.
I like using a glass pie dish when baking pies because it helps the pie bake evenly and I can see when the bottom and sides of the pie are perfectly baked.

When baking pie crust, keep all your ingredients very cold.

Make sure to preheat the oven to ensure your cold pie goes straight into a hot oven to start the baking process.

To ensure the pie crust stays cold and keeps its shape, place the pie (with the filling inside) into the freezer for ten minutes (or until firm) right before it goes into the oven.

When using fresh flowers be sure to wash the inside and outside of the flowers, and dry on a paper towel.

If using fresh flowers, make sure your pie is completely cool before decorating.

The pie will thicken as it chills in the fridge.

This pie dough can be kept in the refrigerator for up to two days and up to 1 month in the freezer.

Baked pie can be made and refrigerated up to 3 days ahead.
Recipe by My Fair Hostess at