I recently had the opportunity to pick fresh blueberries – how fun! The berries were delicious, and unfortunately we ate all 6 pounds of them before making this pie. All that to say, it’s berry season!
The name of this pie caught my eye – we’ve done blueberry pie, blackberry pie, razzleberry pie, and many others, but who doesn’t love eating something called “black and blue”? (And doesn’t it kinda look like a bruise?)
Ingredients were simple – after purchasing the berries, we had everything else.
I love this no-roll pie crust recipe! Mix it in the pie plate and press it up against the sides – easy!
Then begin the arduous task of creating the pie filling. Are you ready for the instructions? Add sugar, cornstarch, and nutmeg to the berries…
…And mix together. Whew! How complicated! (Not!)
Pour the pie filling into the crust.
Finally, make the crumb topping, which was not very difficult at all. It’s just flour, brown sugar, and butter.
Incorporating the butter into the dry ingredients takes a little effort, but it’s still quite easy.
Just sprinkle the crumb topping evenly over the pie, stick it in the oven, and there you have it!
A black and blue berry crumb pie!
Fresh berries are delicious, and ice cream would have gone really well on this pie too!
Black & Blue Berry Crumb Pie (recipe from Taste of Home)
3 cups fresh blackberries
3 cups fresh blueberries
¾ cup sugar
¼ cup cornstarch
⅛ tsp. nutmeg
½ cup all-purpose flour
¼ cup packed brown sugar
¼ cup cold butter
- Prepare bottom pie crust and place in pie pan.
- In a large bowl, combine berries with sugar, cornstarch, and nutmeg, tossing gently to coat. Pour into crust.
- In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling.
- Bake at 375 degrees for 55-60 minutes or until set. Cool on a wire rack.