This Berry Crumble Pie was one of those happy accidents I stumbled upon a few weeks ago when I noticed the strawberries in the fridge were needing to be used up. I knew I had a disk of frozen pie dough and half a bag of frozen raspberries in the freezer, and a jar of old fashioned oats on the counter.
The result of all these random, unassuming ingredients was fantastic! I baked up a beautiful pie with a buttery, flakey pie crust base, a sweet and tart jammy filling, and an oat crumble topping just waiting for a big scoop of vanilla ice cream. We brought it over that evening to share with my parents as we sat by the pool while the boys swam, and everyone loved it so I knew I had to share it here.
You can use any berries you have on hand, but I really enjoyed the combination of the strawberries and raspberries. I usually only make fresh strawberry pies, but the strawberries and raspberries baked together in this pie were the perfect compliments to each other – the strawberries sweetness brightened by the tang of the raspberries. You could also use blackberries and blueberries – just keep the total amount of berries at 6 cups.
The crust recipe comes from Elise Bauer over at Simply Recipes. You can definitely use a store-bought crust in its place with good results. My favorite store-bought crust is Marie Calendars in the frozen section.
Overall, as a pie baker, I probably tend to underbake them – worrying that I will burn the crust. For this pie, it really does benefit from a good, long bake. The juices that are released from the berries need to time to get bubbly and thicken. The crust underneath will be golden and flakey when well-baked, and the pie will hold its shape when sliced.
A piece of tin foil or a pie shield can be used if the top is getting too golden toward the end of the baking time. I let this pie bake for the full one hour and twenty minutes in the center of the oven at 400 degrees. Allowing the pie to fully cool before slicing will also help in keeping its shape.
This Berry Crumble Pie would be so perfect for a 4th of July celebration! Don’t forget the ice cream!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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For the Crust*
- 1 cup all-purpose flour
- 1/2 cup salted butter, chilled and cubed
- 1 teaspoon granulated sugar
- 1/4 cup sour cream
For the Filling
- 4 cups quartered fresh strawberries**
- 2 cups raspberries, fresh or frozen
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
For the Crumble Topping
- 1 1/4 cups old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 5 tablespoons salted butter, chilled and cubed
For the Crust
- In a food processor, pulse together flour, butter, and sugar until there are pea-sized bits of flour coated butter. Pour into a mixing bowl, and add sour cream, stirring together. Use clean hands to bring the dough together. It will be a bit crumbly but will come together as it chills and rests.
- Wrap the dough with plastic wrap and shape into a disk. Refrigerate for at least 4 hours, or freeze until ready to use.
- When ready to make the pie, roll the dough out into a circle so that it is 1 inch larger than the outside of the pie plate. I like to roll the dough between two pieces of plastic wrap so it doesn’t stick to the counter or rolling pin, and I don’t need to add additional flour. Remove the top piece of plastic wrap, and roll the dough loosely around the rolling pin to transfer it to the pie dish. Without stretching the dough, allow it to fall into the bottom of the pie dish. Then remove the other piece of plastic wrap.
- Roll the excess edges of the pie dough down and shape as desired. Freeze the unbaked pie crust while the filling and topping are prepped.
For the Filling
- Preheat the oven to 400 degrees. In a large bowl, mix quartered strawberries, raspberries, sugar, and flour until evenly coated.
- Pour the berry filling into the chilled pie crust.
For the Crumble Topping
- In a large bowl, mix oats, flour, sugar, and salt. Add cubes of butter and work into the oat mixture with a fork, pastry cutter, or clean hands. The topping will just hold together with some loose crumbs. Pour the topping evenly over the filled pie.
- Place the pie onto a baking sheet to catch drips, and bake for 1 hour to 1 hour and 20 minutes. The juice from the berries should be thick and bubbly, and the topping golden brown. Use a pie shield or piece of tin foil to cover the edges and top if they become too brown.
- Allow the pie to cool before slicing and serving. Serve with ice cream or whipped cream.
*You can use any recipe you prefer for a 9-inch single pie crust, homemade or store-bought. I have been using this Sour Cream Pie Crust recipe from Elise Bauer. It is very flakey!
** You can use any combination of berries to equal 6 cups. Blackberries, blueberries, raspberries, strawberries are all okay here… If your berries are on the tart side you can add 1/4 cup additional sugar to the filling.
- Serving Size: 1 Slice
- Calories: 494
- Sugar: 38g
- Sodium: 219mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6.9g
- Trans Fat: 0.8g
- Carbohydrates: 72g
- Fiber: 5.8g
- Protein: 5.8g
- Cholesterol: 54mg