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Strawberry Blackberry Crumb Pie

Servings 8 slices


For the pie crust:

  • 1 3/4 cups flour
  • 3 tbs sugar
  • 1/2 tsp. salt
  • 3/4 cup very cold butter
  • 1 egg
  • 1/4 cup cold water
  • 1 tsp. vanilla extract

For the filling:

  • 4 cups fresh quartered strawberries
  • 1 cup fresh blackberries
  • 1/4 cup sugar
  • 1/3 cup cornstarch
  • 1 tbs lemon zest
  • 2 tbs. lemon juice
  • 1/4 tsp. salt

For the crumb topping:

  • 3/4 cup flour
  • 3/4 cup old fashioned oats
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1/8 tsp. salt
  • 5 tbs. melted butter


For the pie crust:

  1. In a large bowl, stir together the flour, sugar, and salt until combined. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it's worked in, and the mixture has small chunks of butter running throughout. In a small bowl, stir together the egg, cold water, and vanilla extract until combined. Pour the wet mixture into the flour mixture, and use a fork to stir it together until a dough forms. Once you have a shaggy dough, turn it out onto your work surface. Gently knead the dough until it comes together in a large mass. It will still be a big shaggy.
  2. Lightly flour your work surface, and roll the dough out into a long rectangle, about 15-18 inches long. Fold the dough into thirds, turn 90 degrees, and repeat the process two more times. By the time you reach the third fold, your dough should be much more cohesive. Wrap the dough tightly in plastic wrap, and chill for at least 1 hour before rolling it out to bake.
  3. Roll the dough out into a large circle, about 1/4 inch thick. Transfer the dough to a 9 inch pie plate, and trim the edges. Crimp the edges of the crust. Place the whole thing in the freezer for 20 minutes.

For the filling:

  1. Preheat your oven to 400 degrees, and place a large sheet pan lined with foil into the oven while it preheats.
  2. In a large bowl, stir together the strawberries, blackberries, sugar, cornstarch, lemon zest, lemon juice, and salt until well combined. It make look a little dry, but give it a couple more stirs, and it should all become well coated in the lemon juice and the strawberry juices. Spread the filling evenly into your frozen pie crust. Place the pie into your preheated oven on top of the preheated sheet tray. bake for 20 minutes. Meanwhile, make the crumb topping.

For the crump topping:

  1. In a small bowl, use a fork to stir together the flour, oats, sugar, brown sugar, salt, and melted butter until a crumbly mixture forms. After the pie has baked for 20 minutes, turn the oven down to 350 degrees. Remove the pie from the oven, and carefully sprinkle the crumb topping all over the pie- it will seem like a lot, but that's ok! Put the pie back into the oven and bake for an additional 40 minutes, or until the crust and crumb topping are lightly browned and the filling is bubbling. Cool for at least 30 minutes before slicing and serving with ice cream or whipped cream!