Mixed Berry Crumble Pie

Berry season is upon us and what better treat to enjoy on a Summer evening than a juicy mixed berry crumble pie! Thin flaky crust, juicy sweet berries and a buttery brown sugar crumble topping. True perfection!!

If you find yourself over flowing with fresh berries this Summer, whether that be from your own garden or a local farm, you need to make this pie! It is a perfect way to use any berries you have and turn them into an incredible dessert. This pie is served cool, which makes it great to bake in advance for any entertaining!

This mixed berry pie starts with an easy, buttery pie crust. Roll that nice and thin, then it gets filled with a thick and juicy mixed berry filling. Instead of adding more pie crust on top, it gets a thick layer of buttery brown sugar crumble. Which in my opinion, makes any pie better!! You let the pie chill completely to set up, then you can serve it at any time you like.

My number one pet peeves with pie is when they are mostly pastry and a small percent fruit. This pie is the complete opposite of that! Fruit first, that isn’t too sweet, with a super thin layer of pie crust to hold it all together. Enjoy this pie as is or serve it up with some homemade vanilla bean ice cream for the ultimate Summer treat.

Tips for Making Mixed Berry Crumble Pie

1. Use cold ingredients for the pie crust, and make sure it is nice and chilled before baking. You always want to keep the butter in your pie crust cold and solid before baking to help achieve a nice flaky crust.
2. For the berry filling, I like to let it cool as long as I can in the fridge before adding to the pie crust and baking it. Again, this helps keep that pie crust cool, and prevent it from just getting soft and soggy.
3. After the pie is baked, you will not be serving it warm! This is a pie that requires full cooling to set and give you the perfect berry filling consistency. If you try to serve it right away it will be a puddle of berries.

Mixed Berry CrumBle Pie Ingredients

Flour– All purpose flour is all you need.

Butter– I like salted but unsalted is fine too.

Sugar– You will need a bit of white sugar as well as brown sugar for this pie.

Egg- Just 1 egg is needed for the pie crust.

Berries– This can be any combo or berries you like. I like strawberry, blueberry and raspberry.

Lemon Juice- Fresh lemon juice is needed for both the crust and the berry filling.

Oats– Rolled oats at a delicious nuttiness to the crumble topping.

Cinnamon– Just a touch to enhance the crumble topping.

Cornstarch– This is ESSENTIAL in getting the pie filling to thicken and set.

The Steps

Make the Crust

1. Start by making the pie crust. Whisk together the flour, sugar, and salt.
2. Next, add in the cold butter and cut it into the flour until you have fine little chunks throughout. You can use a pastry blender, two forks, or I just like to use my hands.
3. Once crumbly, pour in the egg, water and lemon juice and stir until a dough starts to form.
4. Dump the pie dough onto a clean surface and gently knead it together just a couple times to get the flour incorporated.
5. Press the pie dough into a flat disk, cover with plastic wrap and refrigerate for at least an hour or over night.

Make the Filling

1. Next, add the berries, sugar, and lemon juice to a large pot. Cook over medium heat for about 5-7 minutes until it gets saucy, without smashing down the berries.
2. Remove about 1/2 a cup of the liquid from the berries, and stir it together with the cornstarch.
3. Then, pour that back into the berries and cook for a couple minutes until it thickens.
4. Remove the berries from the heat, then chill in the refrigerator for at least an hour to cool down.

Fill the Pie & Bake

1. When you are ready to make the pie, pull the pie crust out of the fridge and roll it out onto a floured surface to a nice thin circle.
2. Gently lift the pie dough into a pie plate, and gently press it down and up the sides. You can trim off the excess around the edges, or i like to just fold it under then crimp the edges to look pretty.
3. Place this back in the fridge to say cool while to make the crumble topping. Stir together the flour, brown sugar, oats and cinnamon in a medium sized bowl.
4. Then add in the butter and cut it in with a pastry blender or your hands until it forms a nice thick crumble.
5. Finally, remove the pie crust from the fridge and sprinkle 2 tbsp of oats over the bottom of the crust.
6. Spread the cooled berry mixture into in the pie crust, then spread all of the crumble topping over top.
7. Bake the pie at 400F for about 40 minutes until golden on top.
8. Allow the pie to cool at room temperature for a few minutes, then place in the refrigerator to set for at least a couple hours or you can do it over night.
9. Serve the chilled pie with some homemade vanilla bean ice cream and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!