Midsummer Mixed Berry Pie with Crumb Topping
What to do with the bounty of strawberries, blueberries, raspberries and blackberries available in the summer? Make a one crust mixed berry pie with a crunchy and sweet crumble topping.
Servings 8 slices
Calories 350kcal
Ingredients
Crumble Topping
- 1/4 cup packed light brown sugar
- 1/4 cup pecans
- 4 tbsp (2 oz, 1/4 cup) unsalted butter
- 1/4 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 tsp table salt
Pie Filling
- 2 tbsp granulated sugar
- 2-3 tbsp arrowroot powder, or cornstarch
- 2 tbsp orange liqueur, such as Grand Marnier
- 6 cups mixed berries
- 1/4 tsp table salt
Instructions
- Preheat the oven to 375F.
- Roll out the pie crust and fit it into the pie pan. Put the pie pan into the freezer for about 20 minutes.
- Make the topping. In the bowl of food processor, blend together all the topping ingredients until you get moist clumps of crumble. Put the topping in the refrigerator until you are ready to use it.
- In a large bowl, mix together all the filling ingredients. Pour them into the pie pan and crumble the topping evenly over the pie.
- Bake the pie until the crust and topping are golden brown and the filling is bubbling, 50-55 minutes. Let cool completely before serving. If you want clean cut slices, put the pie in the refrigerator until well chilled.
Notes
- I used 2 cups blueberries, 2 cups sliced strawberries, 1 cup raspberries, and 1 cup blackberries.
- The pie crust is my easy pie crust.
Nutrition
Calories: 350kcal