Triple Berry Crumble Pie

It’s always a good day to make a pie.

Pie. Pie is always a GREAT idea. And pie with a scoop of vanilla ice cream, an even better idea! This fresh pie is so good….. and hits the spot for a sweet comfort dessert.

Triple Berry Crumble Pie

24 oz. fresh berries; blueberries, raspberries, and strawberries or blackberries

1 cup sugar

1/4 cup cornstarch

1/2 tsp. cinnamon

1 lemon, zest, and juice

1- 9 or 10″ prepared or homemade pie crust

Crumble Topping:

1 cup butter, softened

1 cup brown sugar

1 1/3 cup flour

1/2 tsp. baking powder

Pinch of salt

Preheat your oven to 375 degrees.

In a large bowl, combine the berries, sugar, cornstarch, lemon juice, and cinnamon. Toss to coat all the berries with the sugar and cinnamon. Let stand for 10 minutes.

Prepare your crust. Roll the dough out, if needed and place the crust into your pie plate. Crimp the edges, and brush the edges with an egg wash.

Pour the berry mixture into the pie crust, and smooth out a little to the edges.

Prepare the crumb topping. Use a pastry cutter, cut the butter together with the sugar and flour, should not be sticky. But crumble should feel soft and not sticky.

Place the crumb topping mixture, on top of the berry filled pie. With the center higher than the edges.

Bake for 25-30 minutes. Until the crumbs are golden brown and the berries are bubbly.

Remove from the oven and cool before serving. We like to eat ours with fresh cream, and vanilla ice cream.

*Baking tip: You can also do a plain raspberry pie, using fresh raspberries, same measurements.

Happy Baking! XO

If eating pie for breakfast is wrong, I don’t want to be right.

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